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Super simple Creamy White Lasagna Soup…the perfect cozy bowl for nights when you’re craving your favorite lasagna, but could also go for a cozy bowl of soup! A mix of vegetables, simmered with chicken, Italian seasonings, spinach, and lasagna noodles. Finish each bowl off with crispy prosciutto and serve with crusty bread. It’s hearty, full of greens, and so delicious. Great for just about any night of the week. You can make this soup in a dutch oven, in the slow cooker, or even in the instant pot!
This is like the warmest bear hug, but so much better. Not only is it all made in one pot (or in the slow cooker/instant pot), but it’s just the most delicious soup recipe. Think creamy…very creamy…a little herby, hearty, and swirled throughout with broken lasagna noodles. But what really seals the deal on this soup?
That salty, crispy, prosciutto on top. When combined with the creamy soup, everything tastes so delicious.
It’s honestly one of the best soups and so great for the final week of October. And how it can be the final week of October I have no idea. So crazy that next week is November!
The details are pretty simple, here are the steps
As mentioned, you can choose to make this soup in the crockpot, on the stovetop, or in the instant pot. I know that with recipes like soup, many of you appreciate having directions for multiple cooking methods, so I included all three.
Personally, I love using the crockpot, or simply making this on the stove. But all three options are great!
For the crockpot, I kept things SO easy. No extra pots or pans, just toss everything in and let the soup slow cook.
The first step requires you to melt together some butter and flour to create a little roux. You can do this right in the bowl of your crockpot. Just heat the crockpot on high and let the butter melt into the flour.
Then everything else goes in. I used mushrooms for added vegetables and lots of fresh herbs…thyme, basil, and oregano. Then just stir in the broth and chicken.
Let everything slow cook for a few hours, really until that chicken is cooked through! If you’re vegetarian, feel free to omit the chicken. The soup is great either way!
When the soup has slowly cooked and you’re ready to serve, you can shred the chicken. Then add the noodles (gluten-free noodles work as well), spinach, and a nice splash of cream or milk.
I like to add the noodles right to the bowl of the crockpot. Then cook the soup a bit longer, until the noodles are soft.
The last step…add a bit of provolone and parmesan cheese – yum!
Finish it up, crisp that prosciutto
You guys might have noticed this, but currently, I’m loving crispy prosciutto on everything. I’m just finding that salty crunch to be the perfect finishing touch and flavor to so many recipes!
I like to crisp the prosciutto in the oven, which is quick, easy, and mess free.
Ladle the creamy, cheesy soup into the bowls, then top with that prosciutto.
Easy, EASY. A touch indulgent….but so delicious.
If you’re planning to enjoy this soup leftover, be sure to first remove the noodles from the broth before refrigerating. That way the noodles won’t soak up all the broth. Then just add the noodles back in before serving. You can store in an airtight container.
And guys, that’s really about it. A simple recipe for a busy fall night. If your night needs soup, this is the one to make! I’m looking forward to making this again tonight on Instagram stories. It’s going to be good!
Looking for other easy Monday night dinners?? Here are my favorites:
Creamy French Onion and Mushroom Soup
Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips
30 Minute Creamy Chicken and Parmesan Sage Dumplings
Creamy Gnocchi Soup with Rosemary Bacon
Lastly, if you make this Creamy White Lasagna Soup, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Check out our how-to video:
Creamy White Lasagna Soup
Servings: 6
Calories Per Serving: 444 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 1 yellow onion chopped
- 2 cups mushrooms, sliced
- 2-4 cloves garlic, minced or grated
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- 1 tablespoon fresh basil (or 1 teaspoon dried)
- 2 teaspoons dried oregano
- red pepper flakes
- kosher salt and black pepper
- 6 cups low sodium chicken broth
- 3/4 pound boneless, skinless chicken breasts
- 8 lasagna noodles broken into pieces
- 4-6 cups baby spinach, roughly chopped
- 1 cup canned coconut milk, heavy cream, or whole milk
- 1 cup shredded provolone cheese
- 1/2 cup grated parmesan
- 2 ounces prosciutto torn
Instructions
Crockpot
- 1. Set your crockpot to high. Melt the butter and flour together, cook 5 minutes. Add the onion, mushrooms, thyme, basil, oregano, and garlic, stirring to combine. Stir in the chicken broth. Add the chicken and season with chili flakes, salt, and pepper. 2. Cover and cook on low for 6-8 hours or on high for 4-5. Shred the chicken.3. During the last 15 minutes of cooking, crank the heat to high. Stir in the noodles, spinach, and cream. Let cook on high until the noodles are soft. Alternately, you can cook the noodles in boiling water, then stir them into the soup. 4. Stir in the cheeses until melted. If the soup is too thick, add additional broth or water to thin.5. Meanwhile, Preheat the oven to 350° F. Line a baking sheet with parchment paper. Arrange the prosciutto in a single layer. Bake for 10-15 minutes or until the prosciutto is crisp. 6. Serve the soup topped with the prosciutto.
Stove-Top
- 1. Melt the butter and flour together in a large pot. Cook 1-2 minutes, then add the onion, mushrooms, thyme, basil, oregano, and garlic, stirring to combine. Stir in the chicken broth. Add the chicken and season with chili flakes, salt, and pepper. 2. Cover and cook over medium heat for 20-25 minutes, until the chicken is cooked. Shred the chicken.3. Bring the soup to a boil over high heat. Stir in the noodles, spinach, and cream. Let cook on high until the noodles are soft, about 8 minutes. Alternately, you can cook the noodles in boiling water, then stir them into the soup. 4. Stir in the cheeses until melted. If the soup is too thick, add additional broth or water to thin.5. Meanwhile, Preheat the oven to 350° F. Line a baking sheet with parchment paper. Arrange the prosciutto in a single layer. Bake for 10-15 minutes or until the prosciutto is crisp. 6. Serve the soup topped with the prosciutto.
Instant pot
- 1. Set the instant pot to sauté. Melt the butter and flour together. Cook 1-2 minutes, then add the onion, mushrooms, thyme, basil, oregano, and garlic, stirring to combine. Stir in the chicken broth. Add the chicken and season with chili flakes, salt, and pepper. 2. Cover and cook on high pressure for 8 minutes. Shred the chicken.3. Switch the instant pot to sauté. Stir in the noodles, spinach, and cream. Let cook on high until the noodles are soft, about 8 minutes. Stir in the cheeses until melted. If the soup is too thick, add additional broth or water to thin.4. Meanwhile, Preheat the oven to 350° F. Line a baking sheet with parchment paper. Arrange the prosciutto in a single layer. Bake for 10-15 minutes or until the prosciutto is crisp. 5. Serve the soup topped with the prosciutto.
This post was originally published on October 27, 2021
I made the soup last night. Very tasty, easy to put together and a fun twist on a lasagna. I will make it again when my kids come for dinner. Thanks. Mary
Hey Mary! I’m so happy to hear you enjoyed this recipe! Thanks for trying it out and Happy Halloween! xTieghan
I made this recipe tonight, but I switched the lasagna noodles out and replaced with gnocchi and OH MY GOSH! It was heavenly, but then again, all your recipes are! Thank you for yet another perfect meal!
Hey Talia! I’m so happy to hear you enjoyed this recipe! Thanks for trying it out and Happy Halloween! xTieghan
This was amazing and so easy to make. I had the caramel mocha Nutella brownies for dessert. Your recipes are the best.
Hey! I’m so happy to hear you enjoyed this recipe! Thanks for trying it out and Happy Halloween! xTieghan
This was so easy (20 minutes to get it all together) and it’s delicious!! I love that it’s all ingredients I usually always have on hand. A “what do I make for dinner?” night turned into this looks /smells /great and I didn’t spend all afternoon over the stove.
Hey! I’m so happy to hear you enjoyed this recipe! Thanks for trying it out and Happy Halloween! xTieghan
Yum! I subbed ground sausage because that’s what I had and it is delicious. Perfect dinner tonight for this cold and rainy day!
Happy Thursday! So glad this recipe was enjoyed and thanks for making it! xTieghan
The recipe ingredients say veg broth but the instructions say chicken broth.
Hey, sorry about that! Let me fix now! xTieghan
I can’t wait to try this- but how do you remove noodles from your soups? Wouldn’t it work better if maybe you cook the noodles separately, maybe with some chicken broth for flavor, and keep them in a separate container and add to the bowl as you eat it? The other side is how fast the soup will go…. And maybe not even needed? this always happen when I do chicken and dumplings, so I always have broth on hand to add to my bowl. Also planning on making the pumpkin cupcakes for Turkey Day!!
Hi there, yes that would work just fine! xTieghan
This recipe was amazing. I decided to give it a try last night and invite my neighbors over to try it with me. I made the instapot version and it was super easy. For the chicken stock, I used the Better than Bullion “Roasted Chicken” and I honestly think that stuff takes all soups to the next level lol. We all loved it and each of us had seconds. We agreed that it’s a perfect Fall/Winter soup!
Happy Thursday! So glad this recipe was enjoyed and thanks for making it! xTieghan
Looks great! Any substitution suggestions for the mushrooms?
Hi there! I would add in whatever veggies you prefer! xTieghan
Y’all! Coming from a human that loves every form of lasagna soup. I recommend cooking the noodles first, and dicing them into bit sized squares, then entering them into the soup. It helps with less liquid absorption and less mess.
I also reverse the cheese and do one cup parm and 1/2 provolone.
Hope this helps !
Hey, thanks so much for trying out this recipe and for the feedback! I really appreciate it xTieghan
What form is the chicken supposed to take in this recipe? Ingredients just say “chicken breast” but no instructions as to whether it should be diced, shredded, etc. Thanks!
She wrote to shred it after the pressure cooker
Shredded! xTieghan
I don’t have any prosciutto it’s hard to find up here in the middle of nowhere or ungodly expensive when I do find it. Could I use something else? Bacon? Am? or just omit it? Thank you for all the wonderful recipes you share! I’ve tried several and they have always been hits with my friends and family.
Bacon would be so good!!
Have you ever made it with Italian sausage?
Absolutely delicious (made the stove top version w/ GF penne pasta instead of lasagna)! Will definitely be making again multiple times throughout the next few months. Any freezing tips?? We’re expecting in January and looking to make a few freezer meals ahead of time.
Hi there! you can definitely use bacon or maybe some yummy italian sausage! xTieghan
Did you mean chicken broth in the list of ingredients?
Yes, the chicken broth is listed in the recipe 🙂 xTieghan
I keep watching for the news you said you would share.
Coming soon!! xTieghan
If you don’t like mushrooms, is there something you could substitute? It seems like with 2 cups of mushrooms, it might be too substantial to just omit them.
. . . I’m betting that “2 cups mushrooms, sliced” is not that much. . .maybe am 8 oz package of whole mushrooms??
You could probably add extra spinach instead of mushrooms, Bethany…or thinly sliced zucchini would be great in this too.
Thanks for the ideas!
Hi there! You can add in any veggies you’d like really! Cauliflower, zucchini, kale, spinach, whatever you’d like! xTieghan