This recipe is one of those soups that you see in a picture and immediately crave. It’s luscious and creamy, and an overall nourishing one-pot meal. White lasagna soup is the ultimate autumn or snowy day meal that takes about 30 minutes from start to finish, and will fill you up with just a small bowl.
White lasagna soup is the ultimate autumn or snowy day meal that takes about 30 minutes from start to finish, and will fill you up with just a small bowl.
I highly recommend making this soup to give to a friend or family that needs a meal. Whether that’s because of a new baby, family event, or because they are in need of a little extra TLC.
White lasagna soup can be made quickly, frozen, and delivered on a stoop in no time at all. Plus, it’s interesting and warming, easy and delicious, and just what you need for a successful dinner for all.
Now, because I recommend this meal as something for all, I have also included a few recipe substitutions for easy gluten-free and dairy-free alternatives. I think everyone should have access to one-pot meals and this one can be easily adapted for all allergens or dietary restrictions.
Flour Alternative. This soup base is made using a flour roux. If you need to substitute the flour, a good alternative would be to use a corn starch slurry. To do this, reserve about 1 cup of soup liquid, and whisk in 1-2 tablespoons of corn starch. Slowly whisk the slurry back into the soup and bring it up to a boil. The soup will begin to thicken.
Reheating. The addition of cream cheese and parmesan will create a deliciously rich creamy base; however, these two ingredients mixed with the starch from cooking the noodles in the soup will cause the soup to congeal when rested or refrigerated. Feel free to add more chicken stock to loosen the soup back up in reheating. Taste and add a pinch more salt or seasonings if needed.
Vegetarian/Vegan Substitutions. This soup can easily be made vegetarian or even vegan with the omission of chicken, and the use of non-dairy 1:1 alternatives. Instead of parmesan, I suggest nutritional yeast. Also, note that cashew milk would be the creamiest dairy-alternative.