low Cooker White Lasagna Soup is a creamy, comforting, and delicious twist on traditional lasagna. This soup combines all the classic flavors of a white lasagna—rich cheese, tender noodles, and savory chicken—into a warm, hearty soup that’s easy to make in your slow cooker. With minimal prep and a creamy finish, this lasagna soup is perfect for cozy weeknight dinners or family gatherings.
Table of Contents
Introduction
Ingredients
Instructions
Cooking Tips & Notes
Variations
FAQs
Serving Suggestions
Conclusion
Introduction
If you love lasagna but want an easier, more comforting way to enjoy it, this Slow Cooker White Lasagna Soup is the perfect solution. It takes all the flavors of a creamy white lasagna and turns them into a hearty, soul-warming soup. With tender shredded chicken, creamy cheese, and perfectly cooked lasagna noodles, this dish will quickly become a family favorite.
The slow cooker does all the work, making this recipe ideal for busy days. The ingredients come together in a rich and creamy broth that’s bursting with flavor, and the addition of lasagna noodles adds that comforting pasta element everyone loves.
Ingredients
1 lb boneless, skinless chicken breasts
1 medium onion, chopped
4 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
6 cups low-sodium chicken broth
8 lasagna noodles, broken into pieces
1 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups fresh spinach
2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
Fresh parsley, chopped (optional, for garnish)
Instructions
Step 1: Prepare the Slow Cooker
Place the chicken breasts, chopped onion, minced garlic, dried basil, dried oregano, dried thyme, salt, and black pepper into the slow cooker.
Pour the chicken broth over the ingredients and stir to combine.
Step 2: Cook the Soup
Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
Step 3: Shred the Chicken
Remove the chicken breasts from the slow cooker and shred them using two forks.
Return the shredded chicken to the slow cooker.
Step 4: Add the Noodles
Add the broken lasagna noodles to the slow cooker and stir to combine.
Cover and cook on high for an additional 20-30 minutes, or until the noodles are tender.
Step 5: Finish the Soup
Stir in the heavy cream, shredded mozzarella cheese, and grated Parmesan cheese until the cheese is melted and the soup is creamy.
Add the fresh spinach and stir until wilted.
If you prefer a thicker soup, stir in the cornstarch slurry and cook for an additional 5-10 minutes.
Step 6: Serve
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired.
Serve warm with crusty bread or garlic toast.
Cooking Tips & Notes
Noodles: Break the lasagna noodles into small pieces before adding them to the slow cooker for easier eating. You can also substitute other pasta shapes if you prefer.
Cheese: For best results, use freshly shredded mozzarella and Parmesan cheese, as pre-shredded cheese may not melt as smoothly.
Spinach: Fresh spinach adds a pop of color and nutrition to the soup. You can also use kale or Swiss chard if preferred.
Variations
Vegetarian Version: Omit the chicken and use vegetable broth instead of chicken broth. You can add white beans or extra vegetables like mushrooms and bell peppers for added heartiness.
Spicy White Lasagna Soup: Add 1/2 teaspoon of crushed red pepper flakes or use spicy Italian sausage instead of chicken for a kick of heat.
Herb-Focused: Add fresh herbs like thyme or basil during the last few minutes of cooking for a burst of fresh flavor.
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