Description
Creamy, hearty, and packed with comforting flavors, this Slow Cooker White Lasagna Soup takes the classic lasagna and transforms it into a warm and satisfying soup. With tender chicken, broken lasagna noodles, fresh spinach, and a rich, cheesy broth, this dish is perfect for cozy nights or an easy weeknight dinner.
Ingredients
Scale
- 1 white onion, diced
- 4 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- 6 cups chicken stock
- 2–3 boneless, skinless chicken breasts (about 1 pound)
- ½ cup sundried tomatoes, chopped
- 1 cup heavy cream
- 2 tablespoons cornstarch
- 4 cups fresh spinach
- 8 ounces broken lasagna noodles, cooked and drained
- Shredded Parmesan cheese (for garnish)
- Fresh parsley (for garnish)
Instructions
- Combine Base Ingredients:
- In a slow cooker, add diced onion, minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes (if using).
- Pour in the chicken stock and stir to combine.
- Add Chicken and Tomatoes:
- Place chicken breasts into the slow cooker.
- Sprinkle chopped sundried tomatoes over the top.
- Slow Cook the Soup:
- Cover the slow cooker and cook on low for 6–8 hours or high for 3–4 hours until the chicken is tender and cooked through.
- Shred the Chicken:
- Remove the chicken from the slow cooker and shred it using two forks.
- Return the shredded chicken to the slow cooker.
- Thicken the Broth:
- In a separate bowl, whisk together heavy cream and cornstarch until smooth.
- Pour the mixture into the slow cooker and stir well.
- Cover and cook on high for an additional 30 minutes.
- Cook the Noodles:
- While the soup is thickening, cook the lasagna noodles according to the package instructions. Drain and set aside.
- Add Spinach and Noodles:
- Stir fresh spinach into the slow cooker until wilted.
- Add the cooked lasagna noodles and gently mix them in.
- Garnish and Serve:
- Ladle the soup into bowls and top with shredded Parmesan cheese and fresh parsley.
- Serve hot and enjoy!
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze the soup without the noodles for up to 3 months. Add cooked noodles after reheating.
- Dairy-Free Option: Substitute heavy cream with coconut cream or a plant-based alternative.
- Customize: Add mushrooms, zucchini, or bell peppers for more veggies, or swap chicken with shrimp for a seafood twist.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (low) or 3–4 hours (high)
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-inspired