This is a Pioneer Woman original recipe that I tweaked to make my own. Now that I have, I’m not sure I’d use the term “lasagna” to describe it but it does grab your attention! Give this easy, hearty, creamy soup a try and let me know what you’d call it, besides delicious! Enjoy!!
Ingredients: Feeds 4
- 2tbsp olive oil
- 16oz sliced mushrooms (I like portobello)
- 2 cloves garlic, minced
- 1tsp Italian seasoning
- salt and pepper
- 2tbsp flour
- 6 cups low sodium stock (chicken or veggie work best)
- 1 cup light cream or milk
- 1tbsp prepared pesto sauce
- 8oz no-boil lasagna noodles, broken into pieces
- 1 cup shredded rotisserie chicken (optional)
- 4 handfuls fresh baby spinach (or other leafy green)
- shredded parmesan and/or ricotta as a garnish
- In a large enamel coated cast iron pot, heat olive oil over medium heat. Add mushrooms and sauté, stirring occasionally, until soft and moisture has evaporated.
- Add garlic, Italian seasoning and a pinch of salt and pepper. Add flour and stir to coat mushrooms.
- Pour stock over mushroom mixture and mix well. Bring to a boil then reduce heat and simmer, stirring occasionally until soup begins to thicken. Add cream/milk and pesto, then the noodles and stir. Continue to simmer and stir as soup thickens.
- Once thickened (soup coats the back of a wooden spoon), reduce heat and add cooked chicken and spinach. Stir to incorporate and let heat a few minutes more until spinach is wilted. Taste and adjust seasonings as desired.
- Serve with a sprinkle of parmesan or a dollop of ricotta although in my humble opinion, it doesn’t even need it!