Pioneer Woman White Lasagna Soup

This delicious Pioneer Woman White Lasagna Soup is a creamy and comforting dish that’s perfect for a cozy night in. Quick and easy to make, it’s packed with rich flavors from mushrooms, spinach, and a touch of pesto. Feel free to swap ingredients for what you have on hand,it’s that flexible!

Ingredients Needed

• 1/4 cup olive oil
• 16 oz mixed mushrooms, sliced
• 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 oz no-boil lasagna noodles, broken into roughly 2-inch pieces
• 4 cups (about 5 oz) baby spinach
• Ricotta cheese, for serving
• Pesto sauce, for serving

How To Make White Lasagna Soup

1. Cook the Mushrooms: Heat the olive oil in a large Dutch oven over medium-high heat. Add the mushrooms, thyme, and salt, stirring occasionally. Cook for 6 to 8 minutes until the mushrooms release their liquid and turn brown.
2. Add Seasoning and Garlic: Stir in the Italian seasoning and minced garlic, cooking for another minute until fragrant.
3. Make the Roux: Sprinkle the flour over the mushrooms, stirring to coat them evenly. Cook for 1-2 minutes to form a roux.
4. Add the Broth: Pour in the vegetable broth, stirring well. Bring to a simmer and cook for 10 minutes, stirring occasionally, until the soup thickens.
5. Add Cream and Noodles: Stir in the heavy cream and bring the soup back to a simmer. Add the broken lasagna noodles and cook for 3 to 4 minutes, or until al dente.
6. Wilt the Spinach: Stir in the spinach and cook for 1 minute, just until wilted.
7. Serve: Turn off the heat and ladle the soup into bowls. Garnish with ricotta cheese and a drizzle of pesto.

Recipe Tips

• Use Fresh Mushrooms: Fresh mushrooms release more flavor and texture than pre-sliced ones. For the best result, slice them yourself before adding them to the soup.
• Stir the Roux Well: When adding flour to the mushrooms, make sure to stir it in well. This prevents any lumps and ensures the soup thickens properly.
• Don’t Overcook the Noodles: Since you’re using no-boil lasagna noodles, be careful not to cook them too long. They only need about 3-4 minutes to become al dente in the soup.
• Adjust Seasoning to Taste: Feel free to adjust the salt, pepper, or Italian seasoning based on your preferences. Taste the soup before serving to make sure the flavors are perfect.
• Add the Spinach Last: Add the spinach just before serving. Cooking it too long can make it lose its bright green color and flavor.

How To Store Leftovers

• Refrigerate: store leftovers white lasagna soup in an airtight container in the fridge for up to 3 days.
• Freeze: Cool the soup first, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat on the stove.
• Reheating: To reheat leftovers white lasagna soup, simply warm the soup on the stove over medium heat, stirring occasionally, until heated through for 3 miutes. Add a splash of broth or cream if it’s too thick.

Nutrition Facts

• Calories: 450 kcal
• Total Fat: 23g
• Saturated Fat: 12g
• Cholesterol: 70mg
• Sodium: 940mg
• Potassium: 625mg
• Total Carbohydrate: 36g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 29g

More Pioneer Woman Recipes:

• Pioneer Woman Italian Chicken Noodle Soup
• Pioneer Woman Chicken Enchilada Soup
• Pioneer Woman Mexican Chicken Soup
• Pioneer Woman Chicken And Rice Soup
• Pioneer Woman Chicken Parmesan Soup