Slow Cooker White Lasagna Soup
5 Comments Apr 25, 2024
Updated May 04, 2024
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This Slow Cooker White Lasagna Soup brings together tender chicken, savory chicken stock, and a heavy cream mixture for a soup that’s sure to become a family favorite. A bowl of this creamy soup is perfect for busy days or cozy nights in.
You will also love my other creamy soup recipes: Slow Cooker Kielbasa Potato Soup and Slow Cooker Zuppa Toscana.
Table of Contents
Why You’ll Enjoy This White Lasagna Soup
This flavorful soup calls for everyday ingredients that you most likely already have on hand. The prep time is quick, and the cooking method is dump and go. The only other steps involved in finishing up this amazing soup are shredding the chicken and cooking lasagna noodles al dente.
Another perk to cooking this soup is it’s perfect for feeding a large family or crowd. Plus, you can tweak the flavors and make them to suit your taste preferences. I like to make this creamy white lasagna soup for my family on the weekends. Another creamy soup we love is slow cooker crack chicken soup.
Recipe Ingredients
- Chicken Breasts: You’ll only need a couple of boneless skinless chicken breasts.
- Chicken Stock: Provides a flavorful base for the soup. Chicken broth can be used as well.
- Lasagna Noodles: Be sure to cook these separately and al dente before adding them toward the end of the cooking time.
- Thickening Slurry: A mixture of cornstarch and heavy cream to help thicken the soup.
- Fresh Spinach: Also added toward the end of cooking time and adds a healthy kick to the soup.
- Onion: Adds flavor and heartiness.
- Seasonings: Minced garlic, Italian seasoning, salt, black pepper, sun dried tomatoes. and red pepper flakes.
- Parmesan Cheese: Helps create a creamy texture.
- Parsley: Used for garnish (optional). (The full recipe is in the recipe card below the photos).
Step-by-Step Directions
Step One – In a slow cooker, combine the diced onion, minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes (if using). Pour in the chicken stock and stir everything together.
Step Two – Add the chicken breasts to the slow cooker. Sprinkle the chopped sundried tomatoes over the top.
Step Three – Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the chicken is cooked through and tender.
Step Four – Remove the chicken breasts from the slow cooker and shred them using two forks.
Step Five – Return the shredded chicken to the slow cooker.
Step Six – In a separate bowl, whisk together the heavy cream and cornstarch until smooth. Pour this mixture into the slow cooker and stir well to combine. Cover and continue cooking on high for an additional 30 minutes.
Step Seven – Stir in the fresh spinach until wilted.
Step Eight – Add the cooked lasagna noodles to the slow cooker.
Step Nine – Stir gently to incorporate. Serve creamy white lasagna soup with a parsley garnish and enjoy!
How to Serve
- Serve the Slow Cooker White Lasagna Soup hot, topped with shredded Parmesan cheese and fresh parsley for garnish.
- Having a crusty bread or buttered rolls on the side are great for dipping.
- In addition to the Parm, you can also add additional toppings such as shredded mozzarella cheese or a dollop of ricotta cheese for extra creaminess.
Recipe FAQs
For a creamier and thicker soup, definitely use heavy cream. However, if you prefer a lighter option, you can substitute it with half-and-half or whole milk. The cornstarch helps thicken the soup. If you want a thicker consistency, you can increase the amount of cornstarch slightly.
Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving.
I strongly suggest using boneless, skinless chicken breasts for easier shredding. However, you can use shredded rotisserie chicken if you’re short on time.
More Slow Cooker Lasagna Recipes
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Slow Cooker White Lasagna Soup
Ingredients
- 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
- 2-3 boneless, skinless chicken breasts, about 1 pound
- 1/2 cup sundried tomatoes, chopped
- 1 cup heavy cream
- 2 Tbsp. cornstarch
- 4 cups fresh spinach
- 8 oz. broken lasagna noodles, cooked separately and drained
- shredded parmesan cheese and fresh parsley for serving
Instructions
- In a slow cooker, combine the diced onion, minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes (if using).
- Pour in the chicken stock and stir everything together.
- Add the chicken breasts to the slow cooker.
- Sprinkle the chopped sundried tomatoes over the top.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and tender.
- Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
- In a separate bowl, whisk together the heavy cream and cornstarch until smooth. Pour this mixture into the slow cooker and stir well to combine.
- Cover and continue cooking on high for an additional 30 minutes.
- Meanwhile, cook the lasagna noodles according to package instructions. Drain and set aside.
- Stir in the fresh spinach until wilted.
- Just before serving, add the cooked lasagna noodles to the slow cooker and stir gently to incorporate.
- Serve the Slow Cooker White Lasagna Soup hot, topped with shredded Parmesan cheese and fresh parsley for garnish. Enjoy!
Sarah’s Notes
- If you prefer a milder flavor, you can omit the crushed red pepper flakes or adjust the amount according to your taste.
- Make sure to use boneless, skinless chicken breasts for easier shredding.
- For a richer and creamier soup, use heavy cream. However, if you prefer a lighter option, you can substitute it with half-and-half or whole milk.
- The cornstarch helps thicken the soup. If you want a thicker consistency, you can increase the amount of cornstarch slightly.
- Remember to cook the lasagna noodles separately and add them just before serving to prevent them from becoming mushy.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving.
- Garnish the soup with shredded Parmesan cheese and fresh parsley right before serving to add extra flavor and freshness.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
It was alright. Probably won’t make it again though.
What would be the cooking time using rotisserie chicken?
You would still need to cook quite a bit to get the onions tender. I would do 5 hours on low or 3 hours on high.
Looks delicious! For all of us who are looking for true dump crock pot meals, is there any way around cooking the lasagna noodles separately? Add the uncooked noodles in last 30 min? Use no boil noodles? Something that’ll avoid turning on the stove. Stoves and ovens get ruled out for many of us in really hot climates from about May-September. Thanks!
Can I use fresh tomatoes instead of sun dried.they are usually oily and i love fresh from the garden tomatoes.???..