Hamdi Saidani This Pioneer Woman White Lasagna Soup is a creamy and hearty recipe, which is made with mixed mushrooms and ricotta cheese. It’s the perfect 30-minute meal, ready in about 40 minutes.
Pioneer Woman White Lasagna Soup Ingredients
- 1/4 cup olive oil
- 16 ounces sliced mixed mushrooms
- 1 tablespoon fresh thyme leaves
- 1 teaspoon kosher salt
- 2 teaspoons Italian seasoning
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 6 cups low-sodium vegetable broth
- 1 cup heavy cream
- 8 ounces no-boil lasagna noodles, broken into roughly 2-inch pieces
- 4 cups (one 5-ounce container) baby spinach
- Ricotta cheese, for serving
- Pesto sauce, for serving
How To Make Pioneer Woman White Lasagna Soup
- Sauté the mushrooms: Heat the olive oil in a large Dutch oven over medium-high heat. Add the mushrooms, thyme, and salt. Cook for 6 to 8 minutes, stirring occasionally, until the mushrooms have released their liquid and are browned.
- Make the soup base: Add the Italian seasoning and garlic to the pot, stir, and cook for 1 minute until fragrant. Sprinkle the flour over the mushrooms and stir until everything is coated.
- Simmer the soup: Gradually stir in the vegetable broth and bring the mixture to a simmer. Let it simmer, stirring occasionally, for about 10 minutes until the soup has thickened slightly.
- Cook the pasta: Add the heavy cream and return the soup to a simmer. Add the broken lasagna noodles and cook for 3 to 4 minutes, until they are al dente.
- Finish and serve: Stir in the baby spinach and cook for about 1 minute, just until it has wilted. Turn off the heat and ladle the soup into bowls. Garnish with a few dollops of ricotta cheese and a drizzle of pesto.
Recipe Tips
- How to get the richest flavor? The key is to brown the mushrooms well without stirring them too much at first. This caramelization creates a deep, meaty flavor that is the foundation of the soup.
- Can I add meat? Yes, for a non-vegetarian version, you could stir in 2 cups of shredded rotisserie chicken along with the heavy cream.
- How to make it gluten-free? To make this soup gluten-free, use a good quality gluten-free all-purpose flour blend to thicken the soup and use gluten-free no-boil lasagna noodles.
- Can I use a different green? If you’re not a fan of spinach, you could use chopped kale instead. Add it to the soup with the lasagna noodles as it will take a little longer to become tender.
What To Serve With White Lasagna Soup
This rich and hearty soup is a complete meal in a bowl, but it’s even better with a side for dipping.
- Warm, crusty garlic bread
- A simple Caesar salad
- Focaccia bread with olive oil
How To Store White Lasagna Soup
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will continue to absorb the broth, so the soup will be much thicker the next day. You can thin it with a little extra broth when reheating.
- Freeze: This soup is best frozen before adding the cream and noodles. Let the mushroom and broth base cool completely, then freeze for up to 3 months. Thaw and reheat, then add the cream and cook the noodles fresh.
White Lasagna Soup Nutrition Facts
- Serving Size: 1 bowl
- Calories: 450 kcal
- Fat: 28g
- Carbohydrates: 35g
- Protein: 15g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why use no-boil lasagna noodles?
No-boil noodles are perfect for this soup because they are thinner than regular lasagna noodles and are designed to cook quickly by absorbing the liquid from the soup, which also helps to thicken the broth.
Can I make this ahead of time?
Yes. For the best texture, make the soup base ahead of time and store it in the fridge. When you’re ready to serve, bring it to a simmer and then add the lasagna noodles and spinach to cook just before serving.
My soup is too thick. How do I fix it?
If the soup becomes thicker than you’d like, especially after storing, simply stir in a little extra vegetable broth or water when you reheat it until it reaches your desired consistency.
Try More Pioneer Woman Recipes:
- Pioneer Woman Collard Green Soup Recipe
- Pioneer Woman Lima Bean Soup Recipe
- Pioneer Woman Meatball Soup Recipe
Pioneer Woman White Lasagna Soup Recipe
Description
A rich and creamy one-pot soup that has all the delicious flavors of a white vegetable lasagna without all the work.
Ingredients
Instructions
- In a large Dutch oven, heat olive oil and cook the mushrooms with thyme and salt for 6-8 minutes until browned.
- Stir in the Italian seasoning and garlic. Sprinkle with flour and cook for 1 minute.
- Gradually stir in the vegetable broth and simmer for 10 minutes until the soup thickens.
- Stir in the heavy cream and return to a simmer.
- Add the broken lasagna noodles and cook for 3-4 minutes until al dente.
- Remove from the heat and stir in the spinach until it wilts.
- Serve hot, with dollops of ricotta and a drizzle of pesto.
Notes
- u003cliu003eThis soup is a fantastic one-pot meal, which makes for very easy cleanup.u003c/liu003eu003cliu003eFor the best flavor, use a mix of mushrooms like cremini, shiitake, and oyster.u003c/liu003eu003cliu003eThe toppings are not just a garnish; the cool ricotta and fresh pesto are essential to the final flavor.u003c/liu003eu003cliu003eDon’t be afraid to let the mushrooms get a deep brown color; this is where a lot of the flavor comes from.u003c/liu003e
