Description
This Easy White Lasagna Soup with Prosciutto & Spinach is creamy, comforting, and made in the slow cooker. Inspired by classic white lasagna, it’s filled with tender pasta, mushrooms, spinach, and rich Pecorino Romano cheese for an effortless cozy dinner.
Ingredients
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½ cup unsalted butter
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½ cup finely chopped onion
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2 cloves garlic, minced
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1 pound cremini or white mushrooms, sliced
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1½ teaspoons salt
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½ teaspoon freshly ground black pepper
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¼ cup all-purpose flour
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¾ cup dry white wine or vermouth
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6 cups milk
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2 cups chicken broth
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1 (16-ounce) package frozen chopped spinach, thawed and squeezed dry
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4 ounces prosciutto, cut into thin strips
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2½ cups finely grated Pecorino Romano cheese
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Additional grated Pecorino Romano, for serving
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Broken lasagna noodles (optional, cooked separately if desired)
Instructions
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In a large skillet over medium-high heat, melt the butter. Add the onion and garlic and cook until softened, about 3 minutes.
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Add the mushrooms, salt, and pepper. Cook until mushrooms release their liquid and begin to brown.
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Sprinkle flour over the vegetables and cook for 2–3 minutes, stirring constantly.
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Slowly whisk in the white wine, then the milk and chicken broth until smooth. Bring to a gentle simmer, then remove from heat.
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Transfer the mixture to the slow cooker. Cover and cook on LOW for 3–4 hours.
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Stir in the spinach, prosciutto, and Pecorino Romano. Cover and cook an additional 20–30 minutes, until cheese is melted and soup is creamy.
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Serve warm, topped with extra Pecorino Romano.
Notes
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Keep heat low: Always cook this soup on LOW to prevent the milk and cheese from separating.
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Cheese matters: Use freshly grated Pecorino Romano for the smoothest, creamiest texture. Pre-shredded cheese may not melt as well.
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Salt carefully: Prosciutto and Pecorino Romano are naturally salty, so taste before adding extra salt.
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Spinach tip: Squeeze thawed spinach very well to avoid thinning the soup.
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Pasta option: For best texture, cook broken lasagna noodles separately and add them to individual bowls just before serving.
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Make it thinner: Add additional broth or milk if you prefer a lighter soup consistency.
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring often.
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Freezing: For best results, freeze the soup before adding cheese. Stir in Pecorino Romano after reheating.
- Prep Time: 15 MINUTES
- Cook Time: 4-5 HOURS
- Category: SOUP
- Method: SLOW COOKER
- Cuisine: ITALIAN INSPIRED