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–+ servings
Benjamin

Vegetarian Slow Cooker White Lasagna Soup

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.
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Prep Time 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian-Inspired
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

Combine Base Ingredients:
  1. In a slow cooker, add diced onion, minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes (if using).
  2. Pour in the chicken stock and stir to combine.
Add Chicken and Tomatoes:
  1. Place chicken breasts into the slow cooker.
  2. Sprinkle chopped sundried tomatoes over the top.
Slow Cook the Soup:
  1. 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:
  1. Remove the chicken from the slow cooker and shred it using two forks.
  2. Return the shredded chicken to the slow cooker.
Thicken the Broth:
  1. In a separate bowl, whisk together heavy cream and cornstarch until smooth.
  2. Pour the mixture into the slow cooker and stir well.
  3. Cover and cook on high for an additional 30 minutes.
Cook the Noodles:
  1. While the soup is thickening, cook the lasagna noodles according to the package instructions. Drain and set aside.
Add Spinach and Noodles:
  1. Stir fresh spinach into the slow cooker until wilted.
  2. Add the cooked lasagna noodles and gently mix them in.
Garnish and Serve:
  1. Ladle the soup into bowls and top with shredded Parmesan cheese and fresh parsley.
  2. 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.

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