Crockpot White Lasagna Soup Recipe

Introduction

This Crockpot White Lasagna Soup is a comforting twist on classic lasagna, delivered in a warm and creamy bowl. Packed with tender chicken, spinach, and cheesy noodles, it’s an easy slow-cooker meal perfect for cozy nights.

Ingredients

• 1 pound boneless skinless chicken breasts
• 6 cups chicken broth
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon crushed red pepper flakes
• 1 teaspoon onion powder
• ½ cup chopped sun-dried tomatoes
• 1 cup heavy cream
• 1 tablespoon cornstarch
• 2 cups baby spinach
• 8 lasagna noodles, broken and cooked al dente
• ½ cup grated Parmesan cheese, plus extra for serving
• ½ cup ricotta cheese for garnish
• Fresh parsley for garnish

Instructions

1. Step 1: Add the garlic, Italian seasoning, salt, pepper, onion powder, and red pepper flakes to the bottom of your slow cooker. Pour in the chicken broth and stir to combine.
2. Step 2: Place the chicken breasts on top, then scatter the sun-dried tomatoes over them.
3. Step 3: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is cooked through and tender.
4. Step 4: Remove the chicken and shred it with two forks, then return it to the slow cooker.
5. Step 5: In a small bowl, whisk together the heavy cream and cornstarch until smooth. Stir the mixture into the soup, then cover and cook on HIGH for another 20–30 minutes, just until slightly thickened.
6. Step 6: Stir in the spinach and let it wilt into the broth.
7. Step 7: Add the cooked lasagna noodles and Parmesan, then mix gently to coat everything in that creamy, cheesy sauce.
8. Step 8: Ladle into bowls and top each serving with a sprinkle of parsley, extra Parmesan, and a scoop of ricotta cheese.

Tips & Variations

• Use fresh lasagna noodles if possible for a more tender texture, but dried noodles work well when cooked al dente.
• For extra flavor, sauté the garlic and spices briefly before adding to the slow cooker.
• Add mushrooms or zucchini for extra vegetables and texture.
• If you prefer a thinner soup, reduce the heavy cream or add additional broth to adjust consistency.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. To freeze, keep the noodles separate if possible, and thaw fully before reheating for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts?

Yes, you can use frozen chicken breasts, but increase the cooking time slightly and ensure the chicken is cooked through before shredding.

Can I make this soup without the slow cooker?

You can cook the soup on the stove by simmering the broth and spices, poaching the chicken until cooked, then shredding it and adding the remaining ingredients in stages. Adjust cooking times accordingly.

Crockpot White Lasagna Soup Recipe

Print Recipe

★★★★★

4.5 from 70 reviews

A comforting and creamy Crockpot White Lasagna Soup featuring tender shredded chicken, sun-dried tomatoes, spinach, and broken lasagna noodles in a savory broth enriched with Parmesan and ricotta cheeses. This slow cooker recipe is perfect for an easy weeknight meal with classic Italian flavors in a warm, hearty soup.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 6 hours 30 minutes
• Total Time: 6 hours 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Soup Base

• 1 pound boneless skinless chicken breasts
• 6 cups chicken broth
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon crushed red pepper flakes
• 1 teaspoon onion powder
• ½ cup chopped sun-dried tomatoes

Thickening & Creaminess

• 1 cup heavy cream
• 1 tablespoon cornstarch

Vegetables & Pasta

• 2 cups baby spinach
• 8 lasagna noodles, broken and cooked al dente

Cheese & Garnish

• ½ cup grated Parmesan cheese, plus extra for serving
• ½ cup ricotta cheese, for garnish
• Fresh parsley, for garnish

Instructions

1. Prepare the broth: Add the minced garlic, Italian seasoning, salt, black pepper, onion powder, and crushed red pepper flakes to the bottom of your slow cooker. Pour in the chicken broth and stir well to combine all the seasonings with the liquid base.
2. Add chicken and sun-dried tomatoes: Place the boneless skinless chicken breasts over the seasoned broth, then scatter the chopped sun-dried tomatoes evenly on top of the chicken.
3. Cook the soup: Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken breasts are fully cooked and tender.
4. Shred the chicken: Remove the chicken breasts carefully from the slow cooker and shred them into bite-sized pieces using two forks. Return the shredded chicken back to the slow cooker.
5. Thicken the broth: In a small bowl, whisk together the heavy cream and cornstarch until smooth with no lumps. Stir this mixture into the slow cooker, then cover and cook on HIGH for an additional 20 to 30 minutes until the broth slightly thickens and becomes creamy.
6. Add spinach: Stir in the baby spinach leaves and allow them to wilt gently into the broth, adding freshness and color to the soup.
7. Combine noodles and cheese: Fold in the cooked broken lasagna noodles along with the grated Parmesan cheese, mixing gently to coat the noodles and spinach with the creamy cheese-enriched broth.
8. Serve and garnish: Ladle the soup into bowls and top each serving with a generous sprinkle of fresh parsley, extra grated Parmesan cheese, and a scoop of creamy ricotta cheese for added richness and beautiful presentation.

Notes

• For al dente lasagna noodles, cook them according to package instructions but reduce cooking time slightly to avoid overcooking in the soup later.
• You can substitute ricotta cheese with cottage cheese if desired.
• Adjust crushed red pepper flakes according to your heat preference or omit for a milder soup.
• This soup can be made a day ahead; flavors will develop even more after resting overnight in the fridge.
• Reheat gently on stovetop or microwave to avoid breaking the cream sauce.

Keywords: white lasagna soup, crockpot lasagna soup, slow cooker chicken soup, creamy chicken soup, lasagna noodle soup, Italian soup recipe