Next Post
Creamed Mushroom and Brie Chicken.
This post may contain affiliate links, please see our privacy policy for details.
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.
Soooo good! My husband and I loved it. Everyone needs this soup!!
Hey Dorian,
Awesome!! Thanks so much for making this recipe, I love to hear that it turned out well for you:)
Can you make this ahead and reheat in a crockpot?
Hey there,
Sure, I don’t see why not, I would keep the noodles separate though! Please let me know if you have any other questions, I hope you love this recipe! xx
Soooo delicious for the whole family.
Hey Meghan,
Happy Wednesday!! ❄️ I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xT
Made this today! 😋 Not a mushroom or onion person, so swapped for carrots, broccoli, and zucchini. So yummy!
Hey Jackie,
Happy Monday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xT
Wow…amazing! Followed the recipe, made no changes at all… Thank you so much for sharing your recipes…you’re fantastic, so fantastic that I’m going to have a drink in your honor 🥃 CHEERS!
Hey Gail,
Awesome!! So glad to hear that this recipe was enjoyed and thanks so much for making it! Have a great weekend:)
can this be made meatless? if so what do you recommend to just not add the meat into the recipe?
Hey Stephanie,
Sure, just skip the meat, no big deal:) Please let me know if you have any other questions, I hope you love this recipe! xx
This looks so yummy! I love that you make coconut milk as an option in most of your recipes. My husband gets heartburn from dairy/cheese. Would it be ok to add the cheese at the end on top of the individual servings?
Hey Krissy,
Totally, that will work well for you! Let me know if you give this recipe a try, I hope you love it! xT
It’s raining with ice pellets today so a perfect day to try making this soup. As usual, Tieghan nails it with this delicious, comfort food, soup recipe. This is a keeper. :).
Hey Natalie,
Happy Friday!!⛄️❄️ I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xT
This was delicious!!! Even my picky eaters enjoyed it.
Hey Jodi,
Happy Wednesday!!❄️ Thanks so much for giving this recipe a try and sharing your feedback, I am so glad it was a hit! xx
Looking to make this today but snowed in and can’t get to the store. Wouks pork chops work with this instead of chicken? I feel like it would!
Hi Claire,
So sorry, I probably wouldn’t recommend using pork chops. Ground chicken or turkey would work well for you! Please let me know if you have any other questions! xT
We LOVED this! Another hit! Crockpot did most of the work! I was happily surprised that the noodles did not soak up all the broth when we went to eat the leftovers.
Hey Jennifer,
Happy Holidays!! I love to hear that this recipe was enjoyed and appreciate you giving it a try! 🎄❄️
Delicious! I omitted the noodles and doubled the chicken. Definitely keeping this as a favorite.
Hey Catelyn,
Happy Wednesday!!🎇 I am delighted to hear that this recipe was enjoyed and appreciate you making it! xx
This was delicious, and my husband loved it! I used the instapot to cook it and used lite cream, as the store was out of heavy cream. I would love to just use ziti or other medium pasta in the future. How many ounces would be equal to 8 lasagna noodles – 8 oz maybe?
Hey Heather,
Wonderful!! Thanks a bunch for making this recipe and sharing your feedback! Love to hear that it was enjoyed! Ahhh so sorry, I’m honestly not sure, you can really use as much or as little noodles as you like. Happy Holidays!🎄🎁
So good! Made 1/2 of a batch since there are only two of us but instantly regretted that because it was so yummy!
Hey Abby,
Happy Tuesday!! Thanks so much for making this dish and sharing your review, I love to hear that it turned out well for you!🧑🎄
Love this crockpot soup!
I adapt it a bit to make up for our low sodium approach.
– Marinate the chicken in olive oil, pepper, garlic & Mrs. Dash Italian blend.
– One cup mushrooms, sautéed in 1 TBS olive oil with onion, garlic & 2 TBS white wine.
-At step 3 & 4 (crockpot) pre-melt the cheeses in small saucepan with the 1 cup of cream to make smooth (&avoid clumps that stick to the spinach).
Hey Tracy,
Happy Monday!!☃️ I truly appreciate you making this recipe and sharing your review, so glad it was enjoyed! xT
This is a lovely soup, really flavourful and delicious! I’m more of a veggie soup girl but though I fancied a change. Cooked it using the Instant Pot way, was a little wary adding the flour so early on but followed the recipe and it came out perfect. My other half is just out the hospital and it was a great “beginning to eat food again “ meal.
Hey Rachel,
Happy Friday! ☃️ So glad to hear that this recipe was enjoyed, I appreciate you making it! xT
This soup is great! For being a creamy soup this does not feel heavy at all. I left out mushrooms as my family doesn’t love them and it was great. It wasn’t necessary to substitute the mushrooms. Everyone loved this recipe and this will be a regular for us in the winter.
Hey Colleen,
Happy Wednesday!! I truly appreciate you giving this recipe a try and sharing your review, so glad to hear it was a hit:)