Served steaming hot with crispy prosciutto scattered on top,
this creamy white lasagna soup is pure comfort in a bowl.
It has all the cozy flavors you want from white lasagna—tender chicken, mushrooms,
spinach, herbs, noodles, and plenty of melty cheese—but comes together as a warm, hearty soup.
There’s something especially satisfying about a pot of soup simmering away when you’re craving a cozy dinner.
Here, onion, mushrooms, garlic, thyme, basil, and oregano create a savory base before the chicken and broth go in.
Broken lasagna noodles cook right in the soup, soaking up all that flavor, while spinach adds plenty of greens.
But my favorite part comes at the end.
Provolone and parmesan melt into the broth, making it wonderfully creamy and cheesy, and crisp prosciutto goes on top for a salty little crunch.
Add some crusty bread on the side, and this is the kind of dinner I’d happily settle in with on a chilly evening
Why You’ll Love This Recipe
There’s a lot to love about this soup, but the combination of creamy lasagna noodles and crispy prosciutto is what really makes it stand out.
It’s creamy and comforting. Provolone, parmesan, and your choice of coconut milk, heavy cream, or whole milk give the broth a rich, creamy finish.
It’s a full meal in one bowl. You get chicken, noodles, mushrooms, spinach, and cheese all together, so the soup is hearty enough to make for dinner.
The herbs add lots of flavor. Thyme, basil, oregano, and garlic give the creamy broth that familiar Italian-inspired flavor that works so well with the lasagna noodles.
The crispy prosciutto is the perfect finish. Creamy soup loves a crunchy topping, and the salty prosciutto gives every bowl a delicious contrast in both flavor and texture.
You have three ways to make it. Use the crockpot when you want dinner slowly cooking away, make it on the stove when you want something quicker, or use the Instant Pot.
Creamy White Lasagna Soup Ingredients
Here’s what you’ll need to make this creamy, cheesy lasagna soup:
- Butter and Flour – These cook together at the beginning to create the base that helps give the soup its rich, creamy consistency.
- Yellow Onion – Adds savory flavor and a little natural sweetness to the broth as it cooks.
- Mushrooms – Sliced mushrooms make the soup heartier and add a savory, earthy flavor that works especially well with the creamy broth.
- Garlic – Use 2-4 cloves depending on how garlicky you like your soup. It adds plenty of flavor to the broth.
- Thyme, Basil, and Oregano – This combination of herbs gives the soup its Italian-inspired flavor. The recipe allows you to use fresh or dried thyme and basil.
- Red Pepper Flakes – Add these to taste for a subtle touch of heat that balances the creamy, cheesy broth.
- Kosher Salt and Black Pepper – For seasoning the chicken and soup and bringing all the flavors together.
- Low Sodium Chicken Broth – Forms the main liquid base of the soup. Using low sodium broth also gives you more control over the final seasoning.
- Chicken Breasts – Boneless, skinless chicken breasts cook directly in the soup before being shredded, making each bowl hearty enough for a main meal.
- Lasagna Noodles – Broken into pieces so you get tender bites of lasagna throughout the soup without having to layer or assemble anything.
- Baby Spinach – Adds plenty of greens to the soup. Roughly chopping it makes the spinach easier to get into every spoonful.
- Coconut Milk, Heavy Cream, or Whole Milk – The recipe gives you a choice of all three. Whichever you use adds creaminess and richness to the broth.
- Provolone Cheese – Melts directly into the soup, giving the broth a creamy, cheesy quality reminiscent of white lasagna.
- Parmesan Cheese – Adds another layer of savory, salty cheese flavor and melts into the creamy broth.
- Prosciutto – Baked until crisp and added on top just before serving. Its salty crunch is a delicious contrast to the creamy soup.
Step-by-Step Instructions
The full recipe card includes separate directions for the crockpot, stovetop, and Instant Pot, and those instructions should be followed exactly. Whichever method you choose, the soup comes together in the same general stages.
First, start the creamy base. Melt the butter with the flour, then add the onion, mushrooms, thyme, basil, oregano, and garlic. This is where the soup begins building its savory, herby flavor.
Next, add the broth and chicken. Pour in the chicken broth, add the chicken breasts, and season everything with red pepper flakes, salt, and pepper. Cook according to your chosen method until the chicken is cooked through, then shred it.
Then, add the noodles. Stir in the broken lasagna noodles along with the spinach and cream. Let everything cook until the noodles are soft. If you prefer, the recipe also gives you the option of boiling the noodles separately and stirring them into the soup.
Make it cheesy. Once the noodles are tender, stir in the provolone and parmesan. They’ll melt into the broth and give the soup its creamy, cheesy finish. If it gets thicker than you like, the recipe calls for additional broth or water to loosen it.
Finally, crisp the prosciutto. Arrange it on a parchment-lined baking sheet and bake according to the recipe card until crisp. Spoon the soup into bowls, scatter that crispy prosciutto over the top, and serve.
Expert Tips
Keep an eye on the lasagna noodles. You want them soft, but remember that pasta continues to absorb liquid as it sits. This is especially important if you’re planning on leftovers.
Cook the noodles separately when it makes sense. The recipe specifically gives this as an alternative, and it’s a handy option if you don’t plan to serve the entire pot right away.
Adjust the broth at the end. Between the flour, noodles, cream, and melted cheese, this soup can become quite thick. If that happens, simply follow the recipe and add a little additional broth or water until it reaches the consistency you like.
Add the cheeses once the noodles are ready. Stirring in the provolone and parmesan at the end allows them to melt into the finished soup and create that rich, creamy texture.
Save the prosciutto for serving. Keep it crisp until the very end, then add it directly to each bowl. That salty crunch against the creamy noodles is one of the best parts of the recipe.
Recipe Variations
One nice thing about this recipe is that several variations are already built right into the ingredient list.
For the creamy element, you can choose canned coconut milk, heavy cream, or whole milk. Use whichever option suits you while keeping the same 1-cup measurement called for in the recipe.
You can also choose between fresh and dried herbs. The recipe calls for 2 tablespoons fresh thyme leaves or 2 teaspoons dried, as well as 1 tablespoon fresh basil or 1 teaspoon dried.
Love garlic? The recipe gives you a range of 2-4 cloves, so you can choose accordingly. The same flexibility applies to the spinach, with 4-6 cups called for depending on how green you’d like your soup.
And, of course, you can choose your cooking method. Make the exact same soup in the crockpot, on the stovetop, or in the Instant Pot.
Storage & Reheating
This soup is especially creamy when freshly made, but leftovers can be delicious too. The main thing to keep in mind is the pasta. Lasagna noodles naturally continue absorbing broth as they sit, which means the soup will become thicker in the refrigerator.
If you know you’ll have leftovers, take advantage of the recipe’s option to cook the noodles separately. You can then store them separately from the soup and combine them when you’re ready to eat.
Reheat the soup gently until hot. If it has thickened in the refrigerator, add additional broth or water as permitted in the original recipe until the consistency is creamy and soup-like again.
Keep any leftover crispy prosciutto separate, too. Add it after reheating so you still get that wonderful crunchy finish.
Serving Suggestions
I’d happily make this soup the center of dinner. Between the chicken, lasagna noodles, mushrooms, spinach, and cheese, there’s already plenty happening in every bowl.
For something simple alongside it, crusty bread is hard to beat. It’s perfect for dipping into the creamy, cheesy broth and makes the meal feel extra cozy. A crisp green salad would also be lovely if you want something fresh to balance the richness.
When you’re ready to eat, ladle the soup into bowls and finish each one with the crispy prosciutto. Serve it piping hot while the cheese is creamy, the noodles are tender, and that prosciutto is still wonderfully crisp.
Recipe FAQs
1. Can I cook the lasagna noodles separately?
Yes, you definitely can. Simply cook the lasagna noodles in boiling water until tender, then stir them into the soup. This is a great option if you’re planning on leftovers, since the noodles won’t sit in the broth and soak up as much liquid.
2. What can I use to make the soup creamy?
You can use canned coconut milk, heavy cream, or whole milk. Heavy cream will make the soup extra rich and creamy, while whole milk gives it a slightly lighter finish. Just use the 1 cup called for in the recipe.
3. How do I know when the chicken is cooked?
The easiest way is to check the chicken with a meat thermometer. The thickest part should reach 165°F. Once it’s cooked through, shred the chicken and return it to the soup.
4. What do I do if my lasagna soup is too thick?
Simply add a little more chicken broth or water until it reaches the consistency you like. The lasagna noodles will absorb some of the broth as they cook, so it’s completely normal for this soup to thicken, especially as it sits.
5. Which cooking method is easiest?
They all work great, so choose the one that fits your day. The crockpot is nice when you want to get dinner started early, the stovetop is best when you want it ready sooner, and the Instant Pot is another easy option when you don’t want the soup simmering on the stove.
Creamy White Lasagna Soup
Ingredients
- 2 tbsp salted butter
- 2 tbsp all-purpose flour
- 1 yellow onion chopped
- 2 cup mushrooms, sliced
- 2-4 cloves garlic, minced or grated
- 2 tbsp fresh thyme leaves (or 2 teaspoons dried)
- 1 tbsp fresh basil (or 1 teaspoon dried)
- 2 tsp dried oregano
- red pepper flakes
- kosher salt and black pepper
- 6 cup low sodium chicken broth
- 3/4 pound boneless, skinless chicken breasts
- 8 lasagna noodles broken into pieces
- 4-6 cup 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
- Set the slow cooker to high. Add the butter and flour and cook them together for 5 minutes. Add the onion, mushrooms, thyme, basil, oregano, and garlic and stir to combine. Pour in the chicken broth, add the chicken, and season with red pepper flakes, salt, and black pepper.
- Cover and cook on low for 6-8 hours or on high for 4-5 hours. Once cooked, shred the chicken.
- For the final 15 minutes, turn the slow cooker to high. Stir in the broken lasagna noodles, spinach, and cream. Continue cooking until the noodles become tender. Alternatively, boil the noodles separately and stir them into the finished soup.
- Add the provolone and parmesan and stir until both cheeses have melted. If the consistency is thicker than desired, loosen the soup with additional broth or water.
- Meanwhile, preheat the oven to 350°F. Line a baking sheet with parchment paper and arrange the prosciutto in one layer. Bake for 10-15 minutes, until crisp.
- Ladle the soup into bowls and finish each serving with crispy prosciutto.
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Recipe Notes
