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.

Ingredients

Scale

Soup Base

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, to taste
Black pepper, to taste
6 cups low sodium chicken broth
3/4 pound boneless, skinless chicken breasts

Additional Ingredients

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 cheese
2 ounces prosciutto, torn

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

Nutrition

Serving Size: 1.5 cups
Calories: 350
Sugar: 3g
Sodium: 600mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 27g
Cholesterol: 75mg

Keywords: Creamy White Lasagna Soup, Chicken Lasagna Soup, Creamy Soup, Italian Soup, Crockpot Soup, Instant Pot Soup, Comfort Food