Creamy White Lasagna Soup
This creamy white lasagna soup combines tender chicken, fresh herbs, and a rich blend of chicken stock and cream for a comforting and flavorful meal. Perfectly cooked in a pressure cooker, the soup offers perfectly tender pasta pieces, fresh spinach, and a cheesy finish with cream cheese and Parmesan. A warm bowl of cozy goodness that everyone will love.
Ingredients
Main ingredients
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 lb chicken breast chunked up
- 1 large shallot finely diced
- ½ lb closed cup mushrooms sliced
- 2 garlic cloves minced, large
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon thyme fresh or dried
- ½ teaspoon red chili flakes for a little kick
- 2 tablespoons plain flour
- 5 cups chicken stock
- 1.5 cups single cream half and half
- 5 oz broken lasagna sheets or mafalda corta pasta
- baby spinach
- cream cheese for that cheesy finish
- grated Parmesan
- salt and pepper to taste
Instructions
Instructions
- First, heat your olive oil and butter in the pot on medium heat till the butter’s all melted. You wanna get it nice and hot before adding the chicken.
- Next, toss in the chicken pieces and let them cook for about 5 to 7 minutes. You gotta brown them a bit; that’s where the great taste starts forming.
- Then, add your diced shallot and cook till it softens, just 2 to 3 minutes. This part builds flavor, so don’t skip it or rush it.
- Time to add the mushrooms. Cook them until they start to release their moisture and get a little brown, about 5 minutes. You’ll see the steam rising and smell it filling your kitchen.
- Now, throw in minced garlic with all the herbs and red chili flakes. Cook that for just a minute until you can really smell all those spices mingle together.
- Finally, sprinkle in your flour and stir well so it blends. Pour in the chicken stock and cream, then break in your lasagna sheets. Bring everything to a boil, close the lid, and let the pressure build. Set your timer to cook for about 8 minutes.
- When the cooking is done, go for a natural release for about 5 minutes, then quick release the rest. Open your pot and stir in the baby spinach, cream cheese, and Parmesan. Season with salt and pepper, then serve hot.
- Serve warm garnished with Parmesan and fresh spinach leaves for a cozy meal.
Notes
Use the natural release method to keep chicken juicy before finishing with quick release. Substitute cream cheese with mascarpone or ricotta if desired. Frozen chicken works fine but may need extra cooking time. Pasta shapes like ditalini or small shells also work well.