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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
So delicious! I have been craving a heart soup and this hits the spot! Also super easy to make. I used a crockpot on high and also used coconut milk and it came out great. Thanks Tieghan!
Hey! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! 🙂 xTieghan
Different and divine…and so hearty. My three boys don’t love “spoon meals” – i.e. meals that don’t require a fork. This White Lasagna Soup will be the exception. This hearty and flavorful soup will be a permanent part of our family’s winter meal rotation. I added the spinach to the bowls of those that like it, ladling the hot soup on top. It wilted perfectly. You have most everything needed for this soup in your pantry. Another winner from Tieghan!
Hey there! Thank you so much for giving this recipe a try, I’m so happy you enjoyed it! xTieghan
Absolutely love this soup and Amy, you’ve given me an idea to make my picky son more open to it. He was like “there’s green stuff all over!”
Hey Aimee,
Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed!❄️ xTieghan
Absolutely delicious! I used coconut milk and followed the recipe exactly. So perfect for a cold, Fall meal. Thank you Tieghan!
Hey there! Thank you so much for giving this recipe a try, I’m so happy you enjoyed it! xTieghan
In my crock pot right now, and I’m so excited, because I’ve been planning this for a week. I’m not a big mushroom fan but wanted to give the full recipe a try. Next time, might try zucchini or some other veggie. Can’t wait to have it tonight! Our house smells amazing and love that you gave us three cooking options. Just peeking in on it tells me this is going to be a new favorite!
Hey there! Thank you so much for giving this recipe a try, I’m so happy you enjoyed it! xTieghan
Love this soup! I am not a mushroom fan so I used zucchini instead.
Hey Stacey! Thank you so much for giving this recipe a try, I hope you enjoyed it! xTieghan
Delicious! I served this for 20 women so I doubled the recipe, I used the suggested coconut milk. Everyone wants the recipe, it’s delicious and so easy to make.
Thank you Tieghan, once again a fabulous dish!
Hey Laurie! Thank you so much for giving this recipe a try, I hope you enjoyed it! xTieghan
Made this tonight – used fresh herbs and heavy cream. The only change I made was using fresh tortellini filled with chicken instead of lasagna noodles. Delicious!
Hi there! Thank you so much for trying out this recipe, I hope you loved it! xTieghan
Made this last night and it was delicious! I substituted the heavy cream with half and half since it was what I had—still so good! Will be saving this recipe for future dinners 🙂
Hi there! Thank you so much for trying out this recipe, I hope you loved it! xTieghan
I love that you post crockpot versions! This was delicious. I added more red pepper flakes for spice and used 2% milk out of necessity.
Hi there! I’m so happy you enjoyed this recipe, thanks so much for giving it a try! ? xTieghan
Delicious!!!!! Followed just as written and it was divine! Only question was, my provolone cheese didn’t melt all the way, and kinda stuck to the chicken a bit. Any suggestions on the type of provolone or other melty cheese I might use instead next time?
Hey there! Thank you so much for giving this recipe a try, I’m so happy you enjoyed it! xTieghan
This was delicious! Didn’t have cream so went with the whole milk option. Still super tasty! A really wonderful soup that we will def make again.
Hi there! I’m so happy you enjoyed this recipe, thanks so much for giving it a try! ? xTieghan
Made this tonight with what I had on hand, so I had to sub mozzarella for the cheese and a different type of noodle. Stove top method was so easy. All five of my little kiddos LOVED it. It’s going in the rotation for sure!
Hi Leslie! I’m so happy you enjoyed this recipe, thanks so much for giving it a try! 🙂 xTieghan
I used coconut milk, a mix of cremini + shiitake mushrooms and chickpea lasagna noodles. Outta sight good!
Hi there! I’m so happy you enjoyed this recipe, thanks so much for giving it a try! 🙂 xTieghan
We loved this! We did the stove top method but used leftover roasted chicken breasts from the day before Unique, filling, and it doesn’t take all day.
Hi there! I’m so happy you enjoyed this recipe, thanks so much for giving it a try! 🙂 xTieghan
Absolutely, delicious! I followed the recipe using the crock pot instructions. I didn’t use provolone cheese or lasagna noodles. I had parmigiano reggiano and shellbows. I ended up using about a cup of parm-reg and a cup of shellbows.
I was worried the shellbows would soak up the a lot of liquid, as noodles have a tendency to do that. To my surprise they didn’t. Highly recommend this recipe if you’re craving a comforting soup!
Hey there! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! ? xTieghan
This was delicious! I used the crockpot method and my family absolutely devoured it. Thank you!
Hey Jenn! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! ? xTieghan