Description

Creamy White Lasagna Soup is a comforting and hearty dish combining tender shredded chicken, broken lasagna noodles, fresh spinach, and a blend of provolone and parmesan cheeses in a rich, creamy broth. Enhanced with aromatic herbs and crispy prosciutto topping, this soup brings the flavors of classic lasagna into a warm, easy-to-serve bowl perfect for cozy dinners.

Ingredients

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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

Pasta & Greens

8 lasagna noodles, broken into pieces
4-6 cups baby spinach, roughly chopped

Cream & Cheese

1 cup canned coconut milk, heavy cream, or whole milk
1 cup shredded provolone cheese
1/2 cup grated parmesan cheese

Topping

2 ounces prosciutto, torn

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Instructions

Prepare the Soup Base: Melt the butter and flour together in your chosen cooking vessel (crockpot, stovetop pot, or instant pot) to form a roux. Cook for 1-5 minutes depending on method ensuring a slightly thickened base. Add onion, mushrooms, thyme, basil, oregano, and garlic, stirring to combine and soften the vegetables and release aromas.
Add Broth and Chicken: Pour in chicken broth and add boneless chicken breasts. Season with red pepper flakes, kosher salt, and black pepper. Cover and cook according to your method: crockpot on low 6-8 hours or high 4-5 hours, stovetop over medium heat 20-25 minutes, or instant pot on high pressure for 8 minutes.
Shred the Chicken: Remove chicken breasts and shred them finely. Return to the soup.
Cook Noodles and Spinach: Stir in broken lasagna noodles, chopped spinach, and cream. Cook on high heat or sauté setting until noodles are tender, about 8 minutes. You may alternatively boil noodles separately and then add into the soup.
Incorporate Cheeses: Stir in shredded provolone and grated parmesan cheese until melted thoroughly, creating a creamy texture. Adjust thickness by adding broth or water if needed.
Prepare Prosciutto Topping: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Arrange torn prosciutto in a single layer and bake for 10-15 minutes until crisp.
Serve: Ladle the soup into bowls and top with crispy baked prosciutto for a savory crunch and extra flavor.

Notes

You can substitute the cream with canned coconut milk, heavy cream, or whole milk depending on your preference for richness.
Cooking times vary by method; the crockpot yields the most tender results with minimal effort, while stovetop and instant pot are quicker alternatives.
Lasagna noodles can be cooked separately if preferred to control noodle texture more precisely.
Use low sodium chicken broth to balance the saltiness, especially when adding prosciutto and cheese.
Herbs can be adjusted to taste; fresh herbs provide more vibrant flavors while dried herbs are convenient and still tasty.

Nutrition

Serving Size: 1 bowl (approximately 1.5 cups)
Calories: 370 kcal
Sugar: 3 g
Sodium: 620 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 75 mg