Description
This Slow Cooker White Lasagna Soup combines the comforting flavors of traditional lasagna in an easy-to-make, hearty soup form. Featuring tender chicken, fresh spinach, sun-dried tomatoes, and broken lasagna noodles all simmered slowly in a creamy, flavorful broth. Perfect for a cozy family meal with minimal prep and a rich, satisfying taste.
Ingredients
Scale
Soup Base
- 1 white onion, diced
- 4 cloves garlic, minced
- 2 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional, for heat)
- 6 cups chicken stock
- 2-3 boneless skinless chicken breasts (about 1 pound)
- 1/2 cup sun-dried tomatoes, chopped
Add-ins
- 4 cups fresh spinach
- 8 oz cooked lasagna noodles, broken into pieces
Thickener & Cream
- 2 Tbsp cornstarch
- 1 cup heavy cream
For Serving
- Shredded Parmesan cheese
- Fresh parsley for garnish
Instructions
- Prepare the slow cooker: Combine the diced onion, minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes (if using) in the slow cooker.
- Add liquids and chicken: Pour in the chicken stock and stir to combine. Place the chicken breasts on top and sprinkle the chopped sun-dried tomatoes over everything.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is fully cooked and tender.
- Shred the chicken: Remove the chicken breasts from the slow cooker, shred with two forks, then return the shredded chicken to the slow cooker.
- Make the thickener: In a separate bowl, whisk together the heavy cream and cornstarch until smooth. Pour this mixture into the slow cooker and stir well to incorporate.
- Finish cooking: Cover and cook on high for an additional 30 minutes to thicken the soup.
- Cook noodles: While finishing the soup, cook the lasagna noodles according to package instructions, drain, and set aside.
- Add spinach and noodles: Stir fresh spinach into the hot soup until wilted, then add the cooked lasagna noodles and gently stir to combine.
- Serve: Ladle the soup into bowls, top with shredded Parmesan cheese and fresh parsley. Serve hot and enjoy!
Notes
- For a spicier version, increase crushed red pepper flakes to taste.
- Use gluten-free noodles to make this recipe gluten free.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on stovetop or microwave, adding extra chicken stock or water if soup becomes too thick.
- Shredded rotisserie chicken can be used as a quick substitute for cooking chicken breasts in the slow cooker.
- For a vegetarian version, omit chicken and use vegetable stock, adding beans or extra vegetables for protein.
