Imagine diving into a bowl of rich, velvety comfort that captures all the cozy flavors of your favorite Italian classic—without the fuss of layering noodles or waiting by the oven. That’s exactly what Creamy White Lasagna Soup delivers: a luscious, hearty twist on traditional lasagna that’s easy to make and irresistibly creamy. With tender chicken, earthy mushrooms, fresh herbs, and a dreamy blend of cheeses swimming in a savory broth, this soup is like a warm hug on a chilly day, perfect for sharing with loved ones or savoring solo after a busy day.

Creamy White Lasagna Soup Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are beautifully simple yet pack a punch in both flavor and texture, each playing a vital role in crafting the perfect Creamy White Lasagna Soup. From the rich butter and aromatics to the fresh herbs and creamy cheeses, every item contributes to that soul-satisfying finish.

Salted butter: Provides a rich base that helps thicken the soup and adds depth.
All-purpose flour: Used to create a roux, thickening the broth for that creamy texture.
Yellow onion (chopped): Adds sweetness and aromatic warmth to the soup.
Mushrooms (sliced): Bring an earthy flavor and meaty texture to the broth.
Garlic (minced or grated): Packs a punch of savory brightness that enhances all other flavors.
Fresh thyme leaves: Offers a subtle herbaceous note that lifts the dish.
Fresh basil: Injects fresh, slightly sweet herbal tones.
Dried oregano: Staples in Italian cooking that add warmth and complexity.
Red pepper flakes: Give a gentle kick of heat to balance the creaminess.
Kosher salt and black pepper: Essential for seasoning and bringing everything to life.
Low sodium chicken broth: The flavorful but light liquid base for the soup.
Boneless, skinless chicken breasts: Tender protein that soaks up flavors and adds substance.
Lasagna noodles (broken into pieces): The comforting starch that makes the soup feel like “lasagna in a bowl.”
Baby spinach (roughly chopped): Adds bright color, nutrition, and a slight freshness.
Canned coconut milk, heavy cream, or whole milk: Gives the soup its signature creamy richness.
Shredded provolone cheese: Melts beautifully for smooth, savory layers of flavor.
Grated parmesan: Provides a salty, tangy finish that enhances the cheese blend.
Prosciutto (torn): Baked until crisp, it adds texture and a salty crunch as a perfect topping.

How to Make Creamy White Lasagna Soup

Step 1: Build Your Flavor Base

Start by melting butter and flour together to create a roux, the secret to that satisfyingly creamy body for your soup. Cook this mixture until it’s fragrant and golden, then add in your onions, mushrooms, and fresh herbs—thyme, basil, oregano—along with garlic. This combo releases a wonderful aroma, setting the stage for all the comfort to come.

Step 2: Add Liquids and Chicken

Pour in the chicken broth and nestle in your boneless chicken breasts. Season with red pepper flakes, salt, and black pepper to balance the creaminess with a bit of seasoning punch. Depending on your cooking method—whether crockpot, stovetop, or instant pot—bring everything to a simmer and let the flavors deeply meld while the chicken cooks through.

Step 3: Shred and Enrich

Once the chicken is tender, shred it right in the pot for maximum flavor infusion. Stir in broken lasagna noodles and chopped spinach. Then, pour in your choice of creaminess—coconut milk, heavy cream, or whole milk—to add that wonderfully smooth texture that defines Creamy White Lasagna Soup. Let it cook until the noodles are perfectly tender.

Step 4: Melt in the Cheeses

Finally, fold in shredded provolone and grated parmesan. These cheeses don’t just melt—they melt your heart with their rich, gooey goodness, wrapping the soup in layers of classic Italian flavor. Adjust the consistency with extra broth or water if needed, giving you a soup that’s creamy without being heavy.

Step 5: Crisp the Prosciutto

While the soup finishes, bake torn prosciutto on a parchment-lined sheet until crisp and slightly caramelized. This adds a delightful crunch and salty edge as a finishing touch that beautifully contrasts the soup’s silky texture.

How to Serve Creamy White Lasagna Soup

Garnishes

Enhance your bowl with a sprinkle of fresh basil or a pinch of extra parmesan to brighten flavors and add an inviting appearance. The crisp prosciutto pieces provide a savory crunch that takes this dish over the top, balancing smooth creaminess with texture.

Side Dishes

Serve alongside a crunchy green salad with a light vinaigrette to cut through the richness or warm, crusty bread perfect for dipping every luscious spoonful of Creamy White Lasagna Soup.

Creative Ways to Present

Try serving the soup in mini bread bowls for a fun, rustic presentation or garnish each bowl with torn basil leaves and a drizzle of high-quality olive oil, giving it a fresh, gourmet look and flavor. A sprinkle of red pepper flakes on top adds a little pop if you love a touch of heat.

Make Ahead and Storage

Storing Leftovers

Like most soups, Creamy White Lasagna Soup tastes even better the next day as the flavors deepen. Store leftovers in an airtight container in the refrigerator for up to 3 days, making for a convenient and satisfying meal anytime.

Freezing

This soup freezes beautifully. Portion it into freezer-safe containers or bags, leaving room for expansion, and store for up to 3 months. When ready to enjoy, thaw overnight in the fridge for best results.

Reheating

Reheat gently on the stovetop over medium-low heat to avoid breaking the creaminess. Stir frequently and add a splash of broth or milk if it thickens too much. The crispy prosciutto is best added fresh after reheating to maintain its crunch.

FAQs

Can I make this soup vegetarian?

Absolutely! Simply omit the chicken and use vegetable broth instead of chicken broth. Consider adding extra mushrooms or a plant-based protein to keep it hearty and satisfying.

What’s the best cheese substitution?

If you don’t have provolone or parmesan on hand, mozzarella and pecorino romano work well as alternatives, providing a similar creamy melt and tangy punch.

Can I use gluten-free noodles?

Certainly! Just swap regular lasagna noodles for gluten-free pasta broken into pieces. Make sure to adjust cooking times as gluten-free pasta tends to cook faster and can become mushy if overcooked.

Why does the soup need flour and butter?

The flour and butter form a roux that thickens the broth into a creamy, velvety base without the need for heavy creams alone. It’s the classic technique that keeps the soup rich yet balanced.

Can I make this soup without a slow cooker or Instant Pot?

Yes, the stovetop method works wonderfully and cooks the soup in under 30 minutes while giving you complete control over texture and seasoning.

Final Thoughts

There’s something truly magical about the way Creamy White Lasagna Soup marries homestyle comfort with elegant Italian flavors in a quick, easy-to-make dish. Whether you’re craving a cozy meal on a cold evening or looking to impress without fuss, this soup delivers all the warmth and richness you want in lasagna—without the layers of work. Give it a try and get ready to fall in love with soup nights all over again!

Creamy White Lasagna Soup Recipe

★★★★★

5 from 8 reviews

Author: Charlotte
Total Time: 45 minutes (stove), 1 hour (Instant Pot including prep), 4-8 hours (crockpot)
Yield: 6 servings 1x
Diet: Halal

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Description

Creamy White Lasagna Soup is a comforting and hearty dish that transforms the classic flavors of lasagna into a rich and flavorful soup. Featuring tender chicken, mushrooms, fresh herbs, spinach, and creamy cheeses, this soup is perfect for cozy dinners. It can be easily prepared in a crockpot, on the stove-top, or in an Instant Pot, making it versatile and convenient for any kitchen.

Instructions

Prepare the Base: Melt the butter and flour together (either in a crockpot set to high, on the stove in a large pot, or using the Instant Pot’s sauté function). Cook for 1-5 minutes depending on method to form a roux. Add chopped onion, sliced mushrooms, thyme, basil, oregano, and garlic. Stir to combine and cook until fragrant and onions are translucent.
Add Broth and Chicken: Stir in the low sodium chicken broth and add the boneless, skinless chicken breasts. Season with red pepper flakes, kosher salt, and black pepper to taste.
Cook the Chicken: – For crockpot: cover and cook on low for 6-8 hours or high for 4-5 hours. – For stove-top: cover and simmer over medium heat for 20-25 minutes until chicken is fully cooked. – For Instant Pot: seal and cook on high pressure for 8 minutes, then quick release.
Shred Chicken: Remove chicken breasts from the pot and shred them using two forks. Return shredded chicken to the soup.
Add Noodles, Spinach, and Cream: Increase heat to high (for crockpot or stove-top) or switch Instant Pot to sauté and add broken lasagna noodles, chopped spinach, and coconut milk/heavy cream/whole milk. Cook until noodles are tender, about 8 minutes. Alternatively, cook noodles separately in boiling water and then add to the soup.
Incorporate Cheeses: Stir in shredded provolone and grated Parmesan cheeses until fully melted and integrated. Add extra broth or water to thin the soup if it becomes too thick.
Crisp the Prosciutto: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and arrange torn prosciutto pieces in a single layer. Bake for 10-15 minutes until crispy.
Serve: Ladle the creamy white lasagna soup into bowls and top with crispy prosciutto for added texture and flavor. Enjoy warm.

Notes

You can substitute chicken broth with vegetable broth for a lighter or vegetarian version (omit chicken accordingly).
Use fresh herbs if available for a brighter flavor, but dried herbs work well too.
Adjust red pepper flakes according to your heat preference.
If the soup thickens too much, use additional broth or water to reach desired consistency.
For a dairy-free option, use coconut milk and omit cheese or use a dairy-free cheese alternative.
Prosciutto adds a salty crunch but can be omitted or replaced with crispy bacon if preferred.
Leftover soup stores well in the refrigerator for up to 3 days and can be frozen for up to 1 month.

Prep Time: 15 minutes
Cook Time: 30 minutes (stove), 8 minutes (Instant Pot), 4-8 hours (crockpot)
Category: Soup
Method: Crockpot, Stove-Top, Instant Pot
Cuisine: Italian-American