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Slow Cooker White Lasagna Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 82 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 6 hours 10 minutes
  • Total Time: 6 hours 25 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: Italian-American

Description

This Slow Cooker White Lasagna Soup is a comforting and hearty dish that combines tender chicken, fresh spinach, sun-dried tomatoes, and broken lasagna noodles in a creamy, flavorful broth. Perfect for a cozy meal, this recipe uses a slow cooker to meld the savory ingredients together over several hours, resulting in a rich soup reminiscent of classic lasagna flavors but in a convenient and satisfying soup form.

Ingredients

Soup Base

  • 1 white onion, diced
  • 4 cloves garlic, minced
  • 2 tsp Italian seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp crushed red pepper flakes (optional, for heat)
  • 6 cups chicken stock

Protein and Vegetables

  • 2-3 boneless skinless chicken breasts (about 1 pound)
  • 1/2 cup sun-dried tomatoes, chopped
  • 4 cups fresh spinach

Carbohydrates and Thickener

  • 8 oz cooked lasagna noodles (broken into pieces)
  • 2 Tbsp cornstarch
  • 1 cup heavy cream

For Serving

  • Shredded Parmesan cheese
  • Fresh parsley (for garnish)

Instructions

  1. Prepare the slow cooker: Place the diced white onion, minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes (if using) into the slow cooker insert to create the soup’s flavor base.
  2. Add liquids and chicken: Pour in the 6 cups of chicken stock and stir the ingredients together to combine. Lay the chicken breasts on top of the mixture and sprinkle the chopped sun-dried tomatoes evenly over the contents.
  3. Cook: Cover the slow cooker with its lid and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
  4. Shred the chicken: Remove the cooked chicken breasts from the slow cooker. Using two forks, shred the meat into bite-sized pieces, then return the shredded chicken to the soup in the slow cooker.
  5. Make the thickener: In a separate bowl, whisk together the heavy cream and cornstarch until smooth and lump-free. Pour this mixture back into the slow cooker and stir well to incorporate evenly into the soup.
  6. Finish cooking: Cover the slow cooker again and cook on high for an additional 30 minutes to allow the soup to thicken nicely.
  7. Cook noodles: While the soup finishes in the slow cooker, cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
  8. Add spinach and noodles: Stir the fresh spinach into the slow cooker soup and allow it to wilt. Then add the cooked, broken lasagna noodles and gently combine until everything is evenly distributed.
  9. Serve: Ladle the creamy white lasagna soup into bowls, topping each serving with shredded Parmesan cheese and a sprinkle of fresh parsley. Serve hot and enjoy the comforting flavors.

Notes

  • You can use pre-cooked lasagna noodles or cook fresh ones just before serving to maintain texture.
  • If you want to add extra heat, increase the crushed red pepper flakes to taste.
  • For a thicker soup, you can add an additional tablespoon of cornstarch mixed with cold water before finishing the cooking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • This soup can be made with turkey or vegetable broth for a different flavor profile.

Find it online: https://slsrecipes.com/slow-cooker-white-lasagna-soup-recipe/