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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.
Absolute perfection! I am, admittedly, not a huge mushroom lover but this looked good so I went for it. And I absolutely LOVED it!! I am lazy and didn’t take the noodles out before refrigerating leftovers and every bowl after was delicious. The noodles did thicken a little but didn’t absorb all the liquid – still really good. I’m already planning my next batch!
Hey Kathryn,
Awesome! It’s so great to hear that this recipe was enjoyed, thanks a lot for making it! Have the best weekend❄️ xTieghan
I was so excited about this soup!! I followed the instructions to a T and was overwhelmed by how rich the initial end result was. This soup is a meal!! Later, I reheated it for a second go (I made so much) and noticed that the flavors had shifted to more of a bland creamy with undernotes of the chicken broth. Nice concept however, sad it didn’t work for me.
Hey there,
So sorry the recipe was not enjoyed, thanks for giving it a try! xTieghan
This was one of the best soups/meals I have ever made! I just LOVE your recipes!!
I’m making this a second time, but this time don’t have fresh spinach. How bad do you think it would be to throw in a bag of frozen or a can of spinach? ?
Hey Jess,
Awesome!! Thanks for giving the recipe a try, I love to hear that it was a hit!! I think spinach would be great here! xxT
I wasn’t sure when I started to make this (because I normally saute garlic, onions and mushrooms before adding liquid), but in the end it turned out quite well. I used heavy cream and also 1 tsp of red pepper flakes for a little bit of heat, which was perfect. I wasn’t sure when to add back the shredded chicken because the directions don’t say, but put it in after boiling the noodles (which I need to break into smaller pieces next time since they were hard to eat at 2-3 inches long) in the soup. Unfortunately my print version called for vegetable, not chicken, broth, but I used a combination of both and it worked out fine.
Hi Helen,
Wonderful! It’s so great to hear that this recipe was enjoyed, thanks for making it! xTieghan
I made it this recipe on the stove for my fiancé and I, and oh man… We were impressed. This soup is so creamy and delicious. I know we’re gonna make this a lot more. Now onto MORE hbh recipes! Never disappointed. 🙂
Hi Shannon,
I love to hear that you enjoyed this recipe, thanks a lot for giving it a try! xTieghan
I made this in my Instant Pot but knowing that my family does not like the texture of shredded chicken, I cut it into bite-sized pieces before adding to the broth/veggie mixture. I had 1.5 lbs of chicken so added 2 tsp of salt, 1 tsp of black pepper and about 1 tsp of red pepper flakes (in addition to other spices in directions). I used Tinkyada gluten free rice lasagna noodles too. I cooked it on high pressure for 8 minutes then did a natural release for 5 minutes. The noodles were cooked and it tasted fantastic!
Hey Jenelle,
I love to hear that you enjoyed this recipe, thanks a lot for giving it a try! xTieghan
Hello, do you think oven ready noodles would be ok?
Hi Jessica,
Sure, that should work for you! I hope you love the recipe, please let me know if you give it a try! xTieghan
10/10! This is a recipe you can serve to show off when you have guests! The crispy prosciutto is incredible. One of my fave HBH recipes. I love onions but I only used 1/3 or an onion for this recipe.
Hi Kassi,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
I hate to be the first bad review but we were not a fan! We made it in the crock pot and it was SO flavorless- the broth tasted like water and it wasn’t creamy at all. I’d be curious if it was because of the crock pot- I assume the mushrooms and spinach give off a ton of water which wouldn’t be evaporated so could def be the reason for lack of flavor!
Hey Julie,
So sorry to hear this, thanks for giving the recipe a try. xTieghan
So good!! Made on the stove top.
Hey Megan,
Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Happy Thanksgiving! xTieghan
This recipe was pretty good. I used coconut milk and skimped a bit on the cheese. I enjoyed it but the rest of the family wasn’t too crazy about it, so I’m not sure I’ll make it again. I used the instant pot.
Thanks for giving the recipe a try Katie!
Oh so delicious! This might be my favorite soup! Thank you for the recipe, and all your recipes!
Hi Alison,
Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Happy Thanksgiving! xTieghan
This recipe is great. However, it doesn’t make me think of lasagne soup, but rather a homestyle chicken noodle soup, but whatever it is, it is GOOD. I had everything but prosciutto, and we made it in the crockpot. This is the perfect recipe to put on before you leave for work and put in about 10 minutes of final touches when you get home for a bowl of warmth and deliciousness for dinner. Thank you for sharing, we will definitely have this one on repeat throughout the winter!
Hey there,
Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Happy Thanksgiving! xTieghan
This was so easy to make for my (picky) family. It’s so simple to put together, but really satisfying (especially on a cold day). We added extra noodles, because who doesn’t love a thick noodle. My husband initially pulled the prosciutto out of the oven early, but I made sure to get it nice and crispy. It was the perfect added salty/crunchy texture for the top of the soup. Total success, thank you!
Hey Ashley,
Awesome! It’s so great to hear that this recipe was enjoyed, thanks for giving it a try! xTieghan
I made this on top of the stove using gluten free noodles. It was fabulous! Thanks for creating it!
Hey Teri,
Awesome! It’s so great to hear that this recipe was enjoyed, thanks for giving it a try! xTieghan
Yummy. Made in instapot with whole wheat lasagna noodles, leftover canned coconut milk I had on hand and cheese I had on hand (didn’t have shredded provolone), some extra mushrooms and it’s a win! Love it. The broth in the soup is so good! Great Saturday lunch on a November day
Making this soup for the 2nd time in a week. It is so easy, and the absolute tastiest! My family who don’t like mushrooms, loved the soup…and requested to have it again soon.
Hey Amy,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan
Hey there,
Happy Sunday! Love to hear that this recipe was enjoyed, thanks a bunch for trying it out! xTieghan
What can I use instead of provolone, it is impossible to get where we live?
Hey Kathrin,
You can really use any cheeses that you enjoy. I hope you love the recipe, please let me know if you give it a try! xTieghan
THIS SOUP!!! Omg so so good! Definitely a new favorite. Very impressed. Thank you for the recipe!
Hey Ashley,
Wonderful!! Thanks a lot for making this recipe, I am so glad to hear it was enjoyed. Have a great Saturday! xTieghan