White Lasagna Soup 🍜🧄🧀

Creamy White Lasagna Soup: A Cozy Delight for Any Night

Craving lasagna but in the mood for soup? This Creamy White Lasagna Soup has all the classic flavors of lasagna, reimagined into a warm, hearty bowl. Packed with vegetables, tender chicken, Italian seasonings, spinach, and lasagna noodles, it’s finished with crispy prosciutto and served alongside crusty bread. Whether it’s a busy weeknight or a cozy fall evening, this soup is simple, delicious, and perfect for all. Plus, it can be made in a dutch oven, slow cooker, or instant pot!

Creamy White Lasagna Soup |

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This one-pot wonder is creamy, herby, and hearty, swirled with broken lasagna noodles. And the cherry on top? The crispy, salty prosciutto that elevates every bite.

Why It’s Perfect for Fall

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The creamy soup pairs wonderfully with chilly October evenings, and as crazy as it sounds, November is just around the corner. What better way to celebrate the season than with this comforting bowl of goodness?

How to Make It

Choose your cooking method: crockpot, stovetop, or instant pot. Each option is simple and yields a delicious, hearty soup.

1. Crockpot Method:
   Melt butter and flour for a roux, then add vegetables, chicken broth, and seasonings. Slow cook until the chicken is tender, then stir in noodles, spinach, and cream. Finish with provolone, parmesan, and crisped prosciutto.
2. Stovetop Method:
   Sauté butter and flour in a pot, add veggies, broth, and chicken, and cook until tender. Add noodles, spinach, and cream, then stir in cheeses. Top with crispy prosciutto.
3. Instant Pot Method:
   Use the sauté setting for the roux and add the ingredients. Pressure cook, then stir in noodles, spinach, cream, and cheese. Serve with crispy prosciutto.

The Final Touch: Crispy Prosciutto

Bake prosciutto in the oven for a quick, mess-free way to achieve the perfect crispy texture. Add it to your soup for a salty, crunchy finish.

Pro Tips

• Remove noodles from leftover soup before refrigerating to prevent them from soaking up all the broth.
• Add extra broth or water to thin the soup as needed.

Recipe Highlights

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6
• Calories Per Serving: 444 kcal

Favorite Fall Soups to Try Next

• Creamy French Onion and Mushroom Soup
• Slow Cooker Chipotle Chicken Tortilla Soup
• Creamy Gnocchi Soup with Rosemary Bacon

Don’t forget to leave a comment or rating if you try this recipe! And tag us on Instagram—we love seeing your creations.

Explore More Recipes

• White Pesto Lasagna
• Creamy Wild Rice Chicken Soup
• Spicy Lasagna Soup

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Creamy White Lasagna Soup

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Ingredients

  

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.