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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 this exactly as it says in the recipe… but it was so thin and lacked flavor. I’m so bummed! I was so excited and it was a huge let down. I love her recipes normally but had to write a review because I didn’t want others to have the same experience I did. I spent a lot of money on the ingredients. Try another recipe of hers for sure – just maybe not this one.
Hey, I’m so sorry about that! Is there anything you did differently? Let me know how I can help! xTieghan
Did anyone else have trouble getting the butter to melt with the flour in the crockpot? Mine has been on for almost 25 minutes and the butter isn’t melting at all!
Yes! I ended up making the roux in a small non-stick pan on my stove top & then transferred it to the crock pot. My crock pot is inexpensive and I cannot sauté anything in it.
Oh no! I’m so sorry about that! Maybe melt the butter a bit before? xTieghan
Hello, the only cheese I have on hand is Brie, mozzarella and a block of Parmesan. Do you think those flavours would work?
Hi there! Yes, that should work just fine 🙂 xTieghan
Can you use frozen chicken in the crockpot or does it need to be thawed? Forgot to lay chicken out to thaw yesterday! Thanks.
Making it today; planning to add a 15 oz can of chickpeas (drained) instead of chicken. Added a diced carrot, as well. Weather is turning chilly here in Wisconsin, so soup sounds wonderful! Will serve it with cornbread.
I cooked it via the InstantPot method and used frozen chicken breasts. It worked perfectly as described. But I also filet my chicken breasts before freezing so they’re not as thick and cook faster.
Hey, I would recommend atleast trying to thaw the chicken a little bit! xTieghan
Loving the look and sound of this soup! Any recommendations on how to make this vegetarian? Any and all advice would be great!
I used veggie broth, and made some thicker cashew milk to sub for the cream. I did use real provolone and parmesan. Substituted roasted broccoli for the chicken and it was delicious.
Hi there! I would just leave out the chicken and add some more veggies in! 🙂 xTieghan
I made this tonight after my friends made it and raved about and it was a big hit!
So tasty and easy. I used the stove top method. The prosciutto adds lots of salt so go easy on seasoning with salt. The lasagna noodles took a lot longer than 8-10 minutes. I doubled the recipe and it fed 6 adults with some left over. It was SOOOOO yummy! Requests to make again by everyone! Thank you Half Baked Harvest! Love that you give 3 options on how to cook it. So helpful
Hey! Thanks so much for trying out this recipe, I hope you loved it! Have a great week ? xTieghan
SOOOOO GOOOD!! My husband said “Bar far the best soup you have ever made in all the years we have been married(15.5 yes)” He is not a big soup fan. My 10 year old loved it too.
Hey Brittany! Thanks so much for trying out this recipe, I hope you loved it! Have a great week ? xTieghan
This soup is delicious. Not too creamy and such great flavour. Didn’t have provolone so I used some leftover gruyere and it was so yummy! Highly recommend.
Hey! Thanks so much for trying out this recipe, I hope you loved it! Have a great week 🙂 xTieghan
Everyone loved it! An easy recipe that you can adjust according to personal taste. I added tomatoes and some shredded cheese on top. Prosciutto was a nice touch!
Hey! Thanks so much for giving this recipe a try, I hope you loved it! Happy Halloween Weekend! xTieghan
This was so easy and so delicious! All my guests loved it! The red pepper flakes and prosciutto were the perfect touches.
Hey! Thanks so much for trying out this recipe, I’m so happy you enjoyed it! Happy Halloween ? xTieghan
just made this tonight for dinner!! soooo tasty!!!! i ended up subbing our mushrooms for sweet bell peppers (only because i’m not a fan of mushrooms) and it still ended up sooooo good!!
1 thing though, and maybe i just totally missed it ?, but i wasn’t sure when to add the shredded chicken back in? (i did the stove top version)
So easy and good! I used ground chicken , cooked in my sauté function, then set to crockpot. Perfect for a fall gardening day!
Thank you! Another soup to add to my rotation!
Hey Carol! Thanks so much for trying out this recipe, I’m so happy you enjoyed it! Happy Halloween ? xTieghan
My husband isn’t crazy about soup but he raves about this! It was so good. Easy to pull together and perfect for a chilly fall evening. I used a bit more broth and forgot mushrooms so subbed bell peppers. Next time I may switch up the meat with kielbasa or sausage.
Hey Nicole! I’m so glad you enjoyed this recipe, thanks so much for trying it out! xTieghan
Wow wow wow. This was incredible!
Hey Nancy! I’m so glad you enjoyed this recipe, thanks so much for trying it out! xTieghan
I am not one to write comments or rate anything, that being said this is delicious. I did sub the chicken with sausage because that is what I had on hand and it was so good. I doubled the recipe and all but a little was taken. I seriously could eat this everyday! Thank you for sharing your talents with us!
Hey! I’m so glad you enjoyed this recipe, thanks so much for trying it out! xTieghan
Made this last night and we loved it!! Super easy and came together relatively quickly. The crockpot sautéing and cooking took a bit longer (I have a cheap crockpot) and on high my chicken was done in 2 hours. I’ve learned I can’t leave my crockpot all day! I also boiled the noodles on the stovetop and then cut them up before adding to the soup. And to make it thicker, made a slurry with coconut milk and corn starch. The flavors were amazing, very comforting for a cold fall day!!
Hey Michelle! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! ? xTieghan
Made this today … a cold, rainy, blustery fall day! All the “warm you up “feels and deliciousness that you need on a day like this . I left out the oregano (not a fan) and it was still great ! Little spice with the red pepper flakes and some Parmesan toasted bread for the finish !
Hey! I’m so happy to hear you enjoyed this recipe! Thanks for trying it out and Happy Halloween! xTieghan