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Crockpot White Lasagna Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://miarosetti.com/crockpot-white-lasagna-soup-recipe/