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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!
The details are pretty simple, here are the steps
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!
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 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!
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.
Love this so much … have made it a few times. Can you freeze it ?? I have a lot leftover.
Hey Christine,
Happy Friday!!🍀 I appreciate you making this recipe and sharing your comment, so glad to hear it was delish! Yes, I would freeze without the noodles:) xT
The flavors in this soup were amazing!!! It was filling and I’ve never tasted anything like this. This is by far my favorite soup I’ve ever made. My husband enjoyed it as well!
Hey Kira,
Amazing!! So glad to hear that this recipe turned out well for you, thanks so much for making it! xT
Oh Wow! I made this last night and both my husband and I could not believe how incredible the flavors and textures were. I used my Instant Pot and making this soup was a breeze! I will definitely be making this soup over and over again. Thanks Tieghan for another incredible recipe!
Hey Michelle,
Amazing!! Thanks so much for making this recipe and your comment, so glad it was a hit! xT
I am making this for the Super Bowl. 32 ounces of spinach sounds and looks like a lot. Does it cook down?
Hey Kylie,
Yes, the baby spinach will cook down:) Let me know if you have any other questions, I hope you love this recipe! xT
I live in Texas, but my dad lives in Mississippi. He texted me a picture of your recipe because it was featured on his electric bill. I had not previously heard of your food blog, so I was excited to try something new. We made this recipe last night for dinner and it is super delicious! The exact type of flavors I enjoy! Just wanted to let you know this is the first of MANY recipes I will be trying of yours. Thank you!!!
Hey Jessica,
Happy Sunday!!🏈 I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xx