Crockpot White Lasagna Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://servedbynora.com/crockpot-white-lasagna-soup-recipe/
