Description

This creamy white lasagna soup is a comforting and hearty dish that captures all the beloved flavors of traditional lasagna in a warm, spoonable form. Featuring tender chicken, mushrooms, spinach, lasagna noodles, and a blend of provolone and parmesan cheeses, it’s enriched with a luscious creamy broth seasoned with fresh herbs and garlic. The soup is topped with crispy prosciutto for a delightful contrast in texture, making it perfect for cozy dinners or family meals.

Ingredients

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

Additional Components

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

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Instructions

Prepare the Roux and Vegetables: Melt the butter and whisk in the flour; cook until combined and slightly bubbly (about 1-5 minutes depending on method). Add chopped onions, sliced mushrooms, fresh thyme, basil, oregano, and minced garlic. Stir to mix well and let the vegetables soften slightly.
Add Broth and Chicken: Pour in the low sodium chicken broth and add the boneless skinless chicken breasts. Season with red pepper flakes, kosher salt, and black pepper for flavor balance.
Cook the Chicken: Depending on the chosen method, cook the soup until the chicken is tender: in a crockpot on low for 6-8 hours or high for 4-5 hours; on stovetop over medium heat for 20-25 minutes; or in an Instant Pot on high pressure for 8 minutes.
Shred the Chicken: Remove the cooked chicken breasts from the soup and shred them using forks, then return the shredded chicken to the soup pot.
Add Noodles, Spinach, and Cream: Stir in broken lasagna noodles, roughly chopped baby spinach, and the cream (or coconut milk/whole milk). Cook until the noodles are tender—approximately 8 minutes on stovetop or Instant Pot sauté setting, or the last 15 minutes on high if using a crockpot. Alternatively, cook noodles separately in boiling water and then combine.
Melt the Cheeses: Stir in shredded provolone cheese and grated parmesan until fully melted and incorporated, enriching the soup with creamy, cheesy goodness. Adjust consistency by adding more broth or water if the soup is too thick.
Crisp the Prosciutto: Meanwhile, 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 crisp, watching carefully to prevent burning.
Serve: Ladle the creamy lasagna soup into bowls and garnish each serving with the crispy prosciutto pieces for added crunch and savory flavor contrast. Enjoy immediately while warm.

Notes

You can use coconut milk, heavy cream, or whole milk to achieve different levels of creaminess and richness.
For gluten-free options, use gluten-free flour and gluten-free noodles.
The soup can be prepared using three different cooking methods: crockpot, stovetop, or Instant Pot, depending on your time and equipment preference.
If the soup thickens too much after adding the cheese, thin it with additional broth or water.
Prosciutto crisps add a nice textural contrast but can be omitted for a milder finish or replaced with crispy bacon.
Adjust garlic and herbs to your taste preference for more or less intensity.

Prep Time: 15 minutes
Cook Time: 35 minutes (stovetop method), 4-5 hours (crockpot high), 8 minutes (Instant Pot pressure cooking plus sauté time), plus 10-15 minutes for prosciutto
Category: Soup
Method: Slow Cooking
Cuisine: Italian-American