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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.
I thought this was good, not great. I used low sodium broth and thought it was still quite salty. I recommend not adding any additional salt! Also, I would recommend cooking the noodles first if you’re using the crock pot method. After 1.5 hours on high the noodles were only partially cooked. It was as pretty as the pictures!
Hey Fawn,
Thanks so much for giving this recipe a try and sharing your feedback, sorry to hear you didn’t love it! xx
Delicious! A new family favorite.
Hi Emily,
Happy Wednesday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
This was delicious and my husband and kids agreed. I substituted whole goats milk for the other milk, gave it a nice tang. So comforting.
Hey Tiffany,
Happy Wednesday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
Warm, cozy, cheesy goodness! This is going to be a staple in our fall/winter soup rotation.
Hey Kelly,
Happy Monday!! 🍁 Love to hear that this recipe turned out well for you, thanks a bunch for making it! xT
I didn’t love it. Would have been better in more of a stew consistency.
Hi Jennie,
Thanks for giving this recipe a try, sorry to hear it wasn’t enjoyed. xx
I would agree that this dish has good flavor, but it’s too thin – it would be much better with a thicker more stew like consistency.
This soup was a hit!! With this cold weather hitting us, this definitely hit the spot! Thank you for sharing the recipe! Loved it! 🙂
Definitely 5 stars!
Thanks again:)
Hey Bri,
Happy Monday!! 🍁 Love to hear that this recipe turned out well for you, thanks a bunch for making it! xT
Just made this today and it’s delicious! I had to cook my lasagna noodles about 12 minutes instead of 8 but otherwise followed the recipe exact. Will definitely make again! Perfect fall recipe
Hey Katie,
Happy Monday!! 🍁 Love to hear that this recipe turned out well for you, thanks a bunch for making it! xT
Can’t wait to try! Can you add no boil lasagna noodles for this, or will they get too soggy? xo!
Hey Elizabeth,
You can certainly give it a try, I like to just cook the noodles on the side so they don’t soak up the broth! Please let me know if you have any other questions! xT
Can I make this on the stove instead of crockpot or instapot? If so what would change & how different woild The cook times be? Thanks
Hi Christina,
You bet, just follow the stove top instructions listed above. Please let me know if I can help in any other way! xT
This was an amazing soup. I cooked in crockpot and the smell of it cooking all day was so good. The prosciutto on top was delicious. Will now be a staple dish in the fall/winter. Thanks so much for creating this!
Hi Stacy,
Happy Monday! 👻 I am thrilled to hear that this recipe was a winner, thanks so much for making it! Happy Halloween! 🎃
Love this soup! So easy to make (I used slow cooker method) and the house smells so yummy now. I’ve sent the recipe on to my family with raving reviews ❤️
Hey Kerry,
Happy Sunday! 🎃 So glad to hear that this recipe was a hit, thanks a lot for making it and sharing your feedback! xx
So warm, comforting and delicious! Don’t leave the prosciutto out! It takes it up a notch. Stove top method worked perfectly. Love soup weather.
Hey Janet,
Fantastic!! 🍁🍂 I am delighted to hear that this recipe was a hit, thanks so much for making it and sharing your review! xT
Husband said it’s the best thing i’ve ever made! (and i’ve made a lot of things)
Hi Mary Grace,
Wonderful!🤩 I love to hear that this recipe was a winner, thanks so much for making it! xT
Hi Tieghan! Can’t wait to try this recipe! Do you think I could sub almond flour for the reg flour? Thanks 🙂
Hey Courtney,
I think a gluten free flour blend would work best for you! I hope you love this recipe, please let me know if you give it a try! xT
Hands down the best soup I have ever made. Will definitely be making again 🙂
So delicious! I chopped the mushrooms in a food processor because I prefer my mushrooms incognito, but that’s the only change I made to the recipe. Curious, can I freeze this recipe? Maybe take the noodles out first, then freeze with a three month shelf life? Thank you!
Hey Betsy,
Awesome!!🤩 I truly appreciate you making this recipe and sharing your review and love to hear that it was a hit! Sure, you could definitely freeze this! xTieghan
Hey Ashley,
Awesome!!🤩 I truly appreciate you making this recipe and sharing your review and love to hear that it was a hit! xTieghan
Amazing! I cooked using the instant pot method. The only change I made was substituting browned ground Italian sausage for the chicken. I made the HBH Herb Butter Chicken and Rice the night before and didn’t want to have chicken two nights in a row. These is definitely a keeper!
Hey Alicia,
Fantastic!! I love that this recipe turned out tasty for you, thanks so much for giving it a try! xx