Introduction

This creamy white lasagna soup is a comforting blend of tender chicken, flavorful herbs, and cheesy goodness. Inspired by classic lasagna flavors, it’s a warm and hearty dish perfect for cozy nights. Whether you use a crockpot, stovetop, or instant pot, this soup is easy to make and always satisfying.

A white bowl filled with creamy soup layered with wavy-edged pasta in pale yellow, dark green spinach leaves, and small pieces of sun-dried tomatoes in deep red scattered across the surface. Thin shavings of white cheese are also seen on top, floating in the thick, light beige broth speckled with black pepper. A silver spoon rests inside the bowl, partially submerged. Around the bowl, there are crumbs and pieces of torn bread on a worn wooden surface, and a small garnish pot with fresh green leaves. A light grey cloth napkin is placed nearby on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

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, to taste
Kosher salt and black pepper, to taste
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

Step 1: Melt the butter and flour together to create a roux. For crockpot, melt and cook for 5 minutes; for stovetop and instant pot, cook 1-2 minutes while stirring.
Step 2: Add chopped onion, sliced mushrooms, thyme, basil, oregano, and garlic. Stir to combine and cook until fragrant.
Step 3: Stir in the chicken broth and add the chicken breasts. Season with red pepper flakes, kosher salt, and black pepper.
Step 4: Cook the soup:
- Crockpot: Cover and cook on low for 6-8 hours or on high for 4-5 hours.
- Stovetop: Cover and simmer over medium heat for 20-25 minutes until the chicken is cooked.
- Instant pot: Cook on high pressure for 8 minutes, then release pressure.
Step 5: Remove chicken and shred it, then return it to the pot.
Step 6: Stir in broken lasagna noodles, chopped spinach, and cream or milk. For crockpot, increase heat to high during last 15 minutes; for stovetop and instant pot, bring to a boil and cook until noodles are tender, about 8 minutes. Alternatively, cook noodles separately and add to soup.
Step 7: Stir in shredded provolone and grated parmesan until melted. If the soup is too thick, add extra broth or water to reach desired consistency.
Step 8: Preheat the oven to 350° F. Line a baking sheet with parchment paper. Arrange torn prosciutto in a single layer and bake for 10-15 minutes until crisp.
Step 9: Serve the soup topped with crispy prosciutto for a delicious finishing touch.

Tips & Variations

Use fresh herbs whenever possible for the best flavor, but dried herbs work well too.
For a vegetarian version, skip the chicken and use vegetable broth instead.
Swap the prosciutto for crispy bacon or pancetta if preferred.
Try substituting coconut milk for cream to add a subtle nutty flavor and make it dairy-free.
Cooking the noodles separately helps control their texture and prevents overcooking in the soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the soup has thickened. Prosciutto crisps are best served fresh but can be stored separately for a day and reheated in the oven.

How to Serve

A white bowl filled with creamy soup topped with several wavy-edged pasta pieces that are yellow and soft in texture. Scattered on top are dark green wilted spinach leaves and small portions of reddish-brown sun-dried tomatoes, adding a pop of color. The soup itself is light beige with visible black pepper flakes and shreds of white cheese on the surface. A silver spoon scoops some of the soup, showing the smooth and thick texture, while a woman's hand holds the bowl from the bottom against a cozy gray sleeve. The bowl sits on a white marbled background with a small bread piece and a small round container holding fresh green herbs nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the soup a day in advance and reheat it. Just add the spinach and cheese during reheating to keep them fresh and prevent overcooking.

What can I use instead of prosciutto?

Crispy bacon, pancetta, or even toasted breadcrumbs can be great alternatives to prosciutto for adding a crunchy, salty topping.