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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 on the stove, 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. 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 is 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!
As mentioned, you can choose to make this soup in the crockpot, on the stove, 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, 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!
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 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.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I made this when we had friends over. It was a hit! We all loved it. Will definitely be making this again.
Hi Alice,
Wonderful! I’m so glad to hear this recipe turned out nicely for you, thanks for making it! xT
Can your IT team add the “cook mode” so our computers stop turning off while we are making your recipes?? Would be VERY helpful!
Hi Patty,
So sorry, I have never heard of this, but can ask:) Happy Monday! xx
Delicious! I subbed broccoli and bell pepper for the mushrooms and this turned out great! Crock pot recipe was very easy to follow and prep work took very little time!
Hey Kelsey,
Amazing!! So glad to hear this recipe turned out nicely for you, thanks for making it! xT
Love this recipe so much! We’re expecting our 4th and I’m wanting to make some freezer meals ahead of time. Any tips/ suggestions besides not cooking the noodles until later date when we reheat?
Hey Emma,
Thanks a lot for trying this recipe and your comment, so glad to hear it turned out well! This is a great recipe to freeze, just freeze without the noodles:) Happy Saturday! Xx
Do you have any alternative suggestions to Mushrooms for this recipe? Excited to try this recipe to share with new friends!
Hey Marabeth,
You could skip the mushrooms or just use another veggie that you enjoy, zucchini would be nice! Let me know if you give this recipe a try, I hope you love it! xT
I believe it’s three-fourth’s of a pound of chicken. 3 to 4 pounds would probably be written as 3-4 pounds. Hope that helps 🙂
This recipe somehow has a ton of ingredients and no flavor. The only thing I could taste was the prosciutto on top. I seasoned my chicken more than was recommended in the recipe too.
Hi Sarah,
Thanks for trying this recipe and your feedback. So sorry to hear it wasn’t enjoyed. Is there anything you may have adjusted in the recipe or the cooking method? So sorry to hear it didn’t have any flavor, I haven’t received that feedback yet. Please let me know how I can help! xT
This was yummy! Lots of flavor. Loved the crispy prosciutto bits on top. The broken up lasagna noodles were such a fun pasta addition to the soup. The only little thing was that my soup was a tad on the salty side. I think I know why….boiling the lasagna noodles in the soup caused a lot of the broth to evaporate, and I think it became overly salty because of that. Tieghan offers an alternate method for cooking the noodles: boil them in water separate from the soup, and then add them in. I would definitely do this next time I made the soup. Both my young kiddos liked this as well, so that was definitely a plus!
Thank you SO much for trying out this recipe! Loveee to hear that you enjoyed it! 🙂 xT
Are you saying “three quarters” pound of chicken or “three to four” pounds of chicken? The slash between 3 and 4 is misleading.
The flavor was great, but I couldn’t get my soup to thicken up at all. I’m not sure what I did wrong. Then with adding the cheese it just all formed into clumps and stuck to the chicken. I was holding out hope for this one and it might be error on my part but I just couldn’t get it to go quite right
Hi Brooke! Hmm I would maybe let the cheese come to room temp before adding, sometimes that makes it a little easier to incorporate! xT
I wouldn’t expect any less from your recipes. But this was fantastic. I made it for church small group Christmas party. It was a big hit. Will be making again.
Thank you so much Tom! So glad you enjoyed this recipe! xT
I just made this soup tonight! I had a hard time getting it to thicken up. Definitely felt like mine was more soupy. Still tasty, but not sure where I went wrong! Any suggestions for getting it to be thick and creamy like yours?
Made this soup tonight. Very tasty. Will definitely make again!
Thank you so much for giving the recipe a try! Have a great rest of your week! 🙂 xT