Description
A cozy, creamy soup that combines all the best parts of lasagna into one bowl — perfect for fall or winter dinners.
Ingredients
2 tbsp butter
2 tbsp flour
1 yellow onion, chopped
2 cups mushrooms, sliced
3/4 lb chicken breasts
8 lasagna noodles, broken
4 cups baby spinach
1 cup cream or milk
1 cup provolone
1/2 cup parmesan
Salt, pepper, and herbs to taste
Instructions
1. Melt butter and whisk in flour.
2. Add onion, mushrooms, garlic, and herbs.
3. Pour in broth and add chicken.
4. Cook until chicken is tender and shred it.
5. Add noodles, spinach, and cream.
6. Stir in cheese until melted and creamy.
7. Top with crispy prosciutto and serve warm.
Notes
You can make this recipe vegetarian by skipping chicken or using white beans. For leftovers, store noodles separately to keep the texture perfect.
