This is like the warmest bear hug, but so much better. Not only is it all made in one pot (or in the slow cooker/instant pot), but it’s just the most delicious soup recipe. Think creamy…very creamy…a little herby, hearty, and swirled throughout with broken lasagna noodles. But what really seals the deal on this soup? That salty, crispy, prosciutto on top. When combined with the creamy soup, everything tastes so delicious. It’s honestly one of the best soups and so great for the final week of October. And how it can be the final week of October I have no idea. So crazy that next week is November!
The details are pretty simple, here are the steps
As mentioned, you can choose to make this soup in the crockpot, on the stovetop, or in the instant pot. I know that with recipes like soup, many of you appreciate having directions for multiple cooking methods, so I included all three. Personally, I love using the crockpot, or simply making this on the stove. But all three options are great! For the crockpot, I kept things SO easy. No extra pots or pans, just toss everything in and let the soup slow cook. The first step requires you to melt together some butter and flour to create a little roux. You can do this right in the bowl of your crockpot. Just heat the crockpot on high and let the butter melt into the flour. Then everything else goes in. I used mushrooms for added vegetables and lots of fresh herbs…thyme, basil, and oregano. Then just stir in the broth and chicken. Let everything slow cook for a few hours, really until that chicken is cooked through! If you’re vegetarian, feel free to omit the chicken. The soup is great either way! When the soup has slowly cooked and you’re ready to serve, you can shred the chicken. Then add the noodles (gluten-free noodles work as well), spinach, and a nice splash of cream or milk. I like to add the noodles right to the bowl of the crockpot. Then cook the soup a bit longer, until the noodles are soft. The last step…add a bit of provolone and parmesan cheese – yum!
Finish it up, crisp that prosciutto
You guys might have noticed this, but currently, I’m loving crispy prosciutto on everything. I’m just finding that salty crunch to be the perfect finishing touch and flavor to so many recipes! I like to crisp the prosciutto in the oven, which is quick, easy, and mess free. Ladle the creamy, cheesy soup into the bowls, then top with that prosciutto. Easy, EASY. A touch indulgent….but so delicious. If you’re planning to enjoy this soup leftover, be sure to first remove the noodles from the broth before refrigerating. That way the noodles won’t soak up all the broth. Then just add the noodles back in before serving. You can store in an airtight container. And guys, that’s really about it. A simple recipe for a busy fall night. If your night needs soup, this is the one to make! I’m looking forward to making this again tonight on Instagram stories. It’s going to be good! Looking for other easy Monday night dinners?? Here are my favorites: Creamy French Onion and Mushroom Soup Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips 30 Minute Creamy Chicken and Parmesan Sage Dumplings Creamy Gnocchi Soup with Rosemary Bacon Lastly, if you make this Creamy White Lasagna Soup, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Check out our how-to video:
