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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 soup was so delicious!! My whole family loved it, including my picky toddler. Will definitely be making this again. What would you suggest changing to make it thicker?
Hey Katie,
Awesome! I love to hear that this recipe was enjoyed, thanks a lot for making it! You could make a roux to make it thicker next time. xTieghan
I typically do grate my own cheese and sit it out before adding to the soup. I’m baffled!
Hmmm so strange!!
Delicious!! I did added more seasoning than the recipe called for and added a bit of sage. Used a different pasta. The lasagna noodles was throwing me off. I needed to add more cream since my pasta soaked up so much liquid. This was quick and easy in the instant pot. I will definitely make this again. Someone suggested using sausage instead of chicken. I also think this would be amazing with gnocchi instead of pasta. This is a great soup base that can be made in a variety of ways. Loved it!!
Hi Collette,
Thanks so much for making this recipe, I am thrilled to hear it was enjoyed. Thanks for sharing your comment! xTieghan
I made this recipe last night and it was delicious! Your soup recipes are the best. Every one I have tried has just been fantastic and so flavorful! Five stars all around! Thank you for sharing them.
Hey Bianca,
Wonderful!! I am so so glad to hear that this recipe was enjoyed. Thanks a bunch for making it! xT
I am almost finished with my batch of soup. However I just added the noodles and my soup seems quite liquidy still? I followed all the directions cooked the butter and flour little longer because I read the comments prior to making this however I’m still having a problem with it thickening up.
Hey Jenn,
Thanks for giving the recipe a try! It is a soup, so it should be liquidy, not thick. Please let me know if you have any other questions! xTieghan
Just made this tonight! So good! I love this recipe!
Hi Lisa,
Awesome!! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xTieghan
I made this without a chicken. I’m a vegetarian. I wasn’t sure what to supplement with. It felt like it was missing something. Maybe more veggies? or Chickpeas?
I noticed when searching for vegetarian recipes that they weren’t all truly vegetarian. I didn’t see within the post where modifications could be made or what would be a good substitute.
Hi Meghan,
Thanks for giving the recipe a try, sorry it wasn’t enjoyed. It’s under vegetarian because the chicken can easily be omitted:) xTieghan
This was sooo good!! Will definitely be adding to my list of soups!
Hi Ashley,
Wonderful! I am thrilled to hear that this recipe was enjoyed, thanks for making it. Have the best weekend:) xTieghan
I wasn’t sure if I’d call it Lasagna soup with the white sauce, chicken and all but once it was on the stove the smells convinced me that it truly deserves the name. I’m currently living in Taiwan so Prosciutto is hard to come by but it tasted great without that topping too. I also had to replace Provolone with Mozzarella and since I ran out of milk I used 110g cream and 130g almond milk but I couldn’t be happier with the dish overall.
Thanks for the recipe!
Hi Laura,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Loved this soup! Followed the recipe exactly the first time, but one of my children is not a fan of mushrooms. Left the mushrooms out the second time and it was a hit with everyone. Thanks!
Hi Margaret,
Awesome! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxTieghan
This soup is incredible! I’ve made it four times already, and currently have my fifth batch simmering now. Each time I’ve done a slightly different version for protein, but the soup itself is to die for. My mother in law currently is sick and asked if I would make some and bring it to her. So so good!
Hey Catherine,
Awesome! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxTieghan
This is one of the best things I have ever made. It’s so yummy and I can’t wait to do it again. Do not skip over the prosciutto!! It’s such a great touch. How long do you think the soup is good for if stored in the fridge? I did take the advice to store the noodles separately.
Hey Em,
Awesome! I am so glad to hear that this recipe was enjoyed, thank you for making it! I would say about 4 days in the fridge. xxT
I cannot encourage you enough to get the ingredients for this soup and make it! I made it last night and it was so delicious. My husband said it was the best soup he ever had. I made it in the slow cooker and used heavy cream. Outstanding!!
Hi Sue,
Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have the best week! xTieghan
Really loved this soup!! I’m not a great cook, my husband does most of the cooking. However I made this recipe and it won him over! Easy to make and the flavor is great. Definitely recommend cooking the lasagna noodles before adding them to the soup.
Hi Sara,
Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have the best week! xTieghan
Third time making this recipe on a cold snowy day-everyone is charmed! Great with crusty bread.
Hey Duffy,
Happy Sunday! So glad to hear you enjoyed this recipe, thanks a lot for making it! xxT
Just made this – super easy and super delicious!!!
Hey there,
I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan