Crockpot White Lasagna Soup Recipe

Introduction

This Crockpot White Lasagna Soup is a comforting, creamy twist on classic lasagna made effortlessly in your slow cooker. Packed with tender chicken, spinach, and cheesy noodles, it’s perfect for a cozy weeknight meal that feels indulgent but is easy to prepare.

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 the 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

• For a vegetarian version, substitute vegetable broth and omit chicken or use plant-based protein.
• You can add mushrooms or zucchini for extra veggies and texture.
• Cook lasagna noodles just until al dente to prevent them from becoming mushy in the soup.
• Use full-fat dairy for a richer, creamier texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the soup has thickened too much.

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 to ensure the chicken cooks through fully.

Can I make this soup without a slow cooker?

Absolutely. You can prepare this soup on the stovetop by simmering the broth and seasonings, cooking and shredding the chicken separately, then combining all ingredients and finishing with the cream mixture and cheese.

Crockpot White Lasagna Soup Recipe

Print Recipe

★★★★★

4.8 from 71 reviews

This comforting Crockpot White Lasagna Soup combines tender shredded chicken, sun-dried tomatoes, spinach, and broken lasagna noodles in a creamy, cheesy broth. Slow-cooked to perfection with Italian seasonings and finished with Parmesan and ricotta garnishes, it offers all the flavors of classic lasagna in a warm, hearty soup that’s perfect for easy weeknight dinners or cozy gatherings.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 6 to 7 hours on LOW or 3 to 4 hours on HIGH plus 30 minutes thickening time
• Total Time: 7 hours 45 minutes (LOW) or 4 hours 45 minutes (HIGH)
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Main 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. Prepare the base: Add the minced garlic, Italian seasoning, salt, black pepper, onion powder, and crushed red pepper flakes to the bottom of your slow cooker. Pour the chicken broth over the seasoning and stir well to combine all the flavors evenly.
2. Add chicken and sun-dried tomatoes: Place the boneless skinless chicken breasts on top of the broth mixture. Scatter the chopped sun-dried tomatoes over the chicken to add depth and a subtle tangy sweetness to the soup.
3. Slow cook the chicken: Cover and cook the mixture on LOW heat for 6 to 7 hours, or on HIGH heat for 3 to 4 hours. The chicken should be thoroughly cooked and tender, making it easy to shred.
4. Shred the chicken: Carefully remove the cooked chicken breasts from the slow cooker. Using two forks, shred the chicken into bite-sized pieces then return the shredded chicken back into the soup to absorb the flavors.
5. Thicken the soup: In a small bowl, whisk together the heavy cream and cornstarch until smooth to form a slurry. Stir this mixture into the slow cooker. Cover and cook on HIGH for another 20 to 30 minutes until the soup thickens slightly and becomes creamy.
6. Add spinach: Stir in the baby spinach, allowing it to wilt gently into the warm broth, refreshing the soup with some vibrant green color and nutrients.
7. Incorporate noodles and cheese: Add the cooked broken lasagna noodles along with the grated Parmesan cheese. Stir gently to coat all the ingredients evenly in the creamy, cheesy sauce that has developed.
8. Serve and garnish: Ladle the soup into bowls. Top each serving with a generous sprinkle of fresh parsley, extra grated Parmesan cheese, and a scoop of creamy ricotta cheese for a rich, authentic lasagna flavor.

Notes

• Cook lasagna noodles separately until al dente before adding to soup to prevent them from becoming mushy.
• If you prefer a thicker soup, increase the cornstarch to 1.5 tablespoons.
• Sun-dried tomatoes packed in oil can add extra richness; adjust added oil accordingly.
• Leftovers can be refrigerated for up to 3 days; reheat gently to avoid noodle overcooking.
• For a milder spice, reduce or omit crushed red pepper flakes.

Keywords: White lasagna soup, slow cooker soup, chicken lasagna soup, creamy lasagna soup, crockpot soup, Italian soup recipe, easy slow cooker meals