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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.
This was a 5 star recipe for sure! I usually try to make a recipe as is and then modify for taste when I make it the second time but this was a last minute decision so I made it with what I had on hand (Italian seasoning instead of the dried seasonings, kale instead of spinach and almond milk instead of cream) and it is still rich and creamy and delightful! I will say the prosciutto was quite salty but I don’t think there is anything to be done about that! I’ll just omit salt next time and use less prosciutto on top of my bowl. Do yourself a favor and make this soup!
This will be in our soup rotation permanently! (Made in instant pot).
Hi Hannah,
Fantastic! Love hearing that this recipe was enjoyed, thanks for giving it a try. xTieghan
This soup is delicious! Very excited to add it to our dinner rotation
Hi Sydney,
Awesome!! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! Happy Holidays!? xT
Made another smash hit with the family! Love your recipes 🙂
Hi Shirley,
Wonderful! I love to hear that this recipe was enjoyed, thanks for giving it a try! Happy Holidays!?? xTieghan
I made this on Halloween and oh my goodness leftovers! I completely forgot to comment or take photos but it was delicious. I did sub the prosciutto with bacon since that’s what I had on hand. Hubby approved!
Hi Holly,
Thank you so very much for giving this recipe a try, I love to hear that it was enjoyed! Happy Holidays!??
This was seriously the best soup I’ve ever made. My 8 year old twins loved it. I used coconut milk and substituted gruyere cheese for the provolone. Thanks for this fantastic recipe!
Hey Erin,
Thank you so very much for giving this recipe a try, I love to hear that it was enjoyed! Happy Holidays!??
I’ve made this a couple of times and a little different each time to see how the results vary. I definitely like the crockpot chicken better vs using a roasted chicken (that usually my go to for soups with chicken) For gluten free, I thickened it with cornstarch in the chicken stock prior to adding it in. The heavy cream obviously is better in my opinion than milk… because well it’s cream ? And only thing I think made it a touch more acidic and balanced out the creaminess when I used heavy cream was the addition of sundried tomatoes and artichoke hearts! Super tasty and a new staple in my house! Thanks!!!!
Hey Jessica,
Happy Sunday!! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed. Happy Holidays!? xx
This recipe is delicious!! My husband said it was the best thing I have ever made. I have made this a few times and tried using ground sausage instead of chicken and it was even better in my opinion!
Hey Allison,
Awesome! Love to hear that you liked the recipe, thanks a bunch for trying it out! Happy Holidays! xx
Ohh I was considering trying sausage, thanks for confirming it worked!!
Loved it!! Used the Instant Pot instructions and worked like a charm. Thank you for the recipe. I will be making this again.
Hi Stephanie,
Thanks so much for trying this recipe, I am so glad to hear it was enjoyed! Happy Holidays! xTieghan
This is so delicious & filling! We used our Instant Pot & it was quick easy. Will definitely make again!
Hey there,
Thanks so much for trying this recipe out, I am thrilled to hear that it was enjoyed. Happy Holidays! xTieghan
This recipe is SO GOOD. It was simple, and had so much flavour. My family loved the crispy prosciutto. Delish.
Hey Natalie,
Awesome!! Thanks a bunch for making this recipe, I am so glad to hear that it was enjoyed! xTieghan
Thank you for this fabulous recipe! It was a huge hit at our house….perfect for a chilly, December night! My hubby and boys proclaimed it the best soup I ever made!?
Hi Lisa,
I love to hear that this recipe worked out for you, thanks a bunch for giving it a try! xTieghan
Really enjoyed this delicious soup! As I told my husband, it tastes like the kind of soup you’d get at a restaurant which is sometimes hard to pull off at home. 🙂 Maybe others children are not as picky as one of mine but I love another commentor’s tip to leave out the spinach and put in individual bowls of those who want it and then ladle the hot soup over it. My picky kid informed me it took “10 minutes to pull out the green stuff.” I had a zucchini that needed to be used so I diced it and put it in. Think any veggie would be great! Oh, and I added garlic powder.
Hey Aimee,
Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed!❄️ xTieghan
This was amazing!!! Used coconut milk and vegan cheese. DELICIOUS!
Hey Lindsey,
Wonderful! Love to hear that this recipe was a hit, thanks for making it! Have the best week:) xTieghan
Hi! Getting ready for baby’s arrival and looking to make some recipes that will freeze well. How do you think this one will do? Thanks xo
Hey Laura,
I would probably leave the noodles out if you want to freeze it and then use add those when you are warming the soup. I hope you love the recipe! xTieghan
Really good!! Easy everyone loved it!!
Hi Christine,
Awesome! It’s so great to hear that this recipe was enjoyed, thanks a lot for making it! Have the best weekend❄️ xTieghan