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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!
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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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
This has been one of our favorite dinners for a while now. Like, before I’m done my bowl, I’m already thinking about getting more. It does come together pretty fast, but I’m wondering if there’s a good method to freeze this for postpartum?
Hey Sophie,
Love to hear this! Thanks a lot for making this recipe so often and taking the time to comment.
For freezing, I would just wait to add your noodles until thawed. Have a wonderful weekend!
This was excellent, delicious, used whole milk, all fresh herbs, had thighs so used them with breast and it was perfect !!
Hey Tina,
Happy Sunday! Thanks a bunch for making this recipe and taking the time to comment. So glad it was a winner!
This was absolutely delicious! We’re snowed/iced in where I am and this was just the most cozy, flavorful dish. It’s comforting, creamy and the herbs take it over the top in the best way. We’re already excited to eat leftovers tomorrow! I took some to my neighbor who immediately called and asked for the recipe, lol. Absolutely fantastic!! Thanks so much!
Hey Summer,
Thanks for giving this recipe a whirl, I’m so glad it turned out nicely! Stay warm!
Made this for the first time tonight for my family. Was a big hit!
Thanks so much, Ally! Love to hear this recipe turned out well for you, I appreciate you making it! Have a great Monday!
The soup is delicious!! Does it freeze well?
Hey Shelley,
Happy Sunday! So kind of you to try this recipe and leave feedback, I’m glad it was a hit!
Yes, you can freeze this soup!
I made this for a ladies luncheon last weekend and it was outstanding! The only thing I changed was I added 4 oz cream cheese and I used mafaldine noodles (they look like long skinny lasagna noodles). The crispy prosciutto took it to a new level- loved it. The soup itself was so flavorful-and creamy…everyone asked for the recipe. For an optional garnish I mixed up some ricotta cheese with about 2 Tbsp basil pesto, adding in some fresh chopped and had that on the side for those who wanted it. (Everyone did!) So delicious! Thank you!
Hi Lisa,
Wonderful! Love that this recipe turned out well for you, thanks so much for sharing back!
I made this tonight but with gnocchi instead of lasagna noodles because that’s what I had on hand and it was delicious!! Definitely going to be adding this into the rotation. Thanks for another great recipe!
Hey Taylor,
Wonderful! Love that this recipe turned out well for you, thanks so much for sharing back!
I make this soup a lot during the winter and my family loves it!! I even made it for a friend after she had her baby and they said it was one of the best soups they had ever had. Thanks for this delicious recipe!!
Hey Amanda,
Happy Sunday! Thanks so much for taking the time to comment, I am so glad to hear this recipe always turns out nicely for you!
Made this yesterday. Delightful. Except the dried spices seemed excessive. 2 teaspoons of dried thyme came across as too much along with too much dried oregano.
Thanks so much, Karen! Glad to hear this recipe was enjoyed, I appreciate you making it!
Curious if you could use ground sausage vs chicken?
Hey Jenna, Totally, that will work nicely for you! I hope you love this recipe! xT
Double checking the amount of chicken. Seems like it is a small amount.
Hey Cindy,
The amount of chicken is correct, but feel free to add more to your liking:) I hope you love this recipe! xT
My provolone never melts well. I usually end up with a clump that I have to take out. Am I doing something wrong? Otherwise we absolute love this soup! Thanks!
Hi Carly,
So glad to hear this soup is always enjoyed! Are you shredding your own cheese? I always find that is the best way for melting. I hope this helps! xT
Making this tonight, can I use the oven ready lasagna sheets and break them apart?
Hi Courtney,
I wouldn’t use those for this recipe:) Please let me know if I can help in any other way! Happy New Year! xx