Description
This Slow Cooker White Lasagna Soup offers a comforting, creamy twist on traditional lasagna, made effortlessly in a slow cooker. Packed with tender shredded chicken, fresh spinach, sun-dried tomatoes, and broken cooked lasagna noodles, this soup delivers all the flavors of classic white lasagna in a warm, hearty bowl perfect for cozy dinners.
Ingredients
Scale
Main 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 sun-dried tomatoes, chopped
- 4 cups fresh spinach
- 8 oz cooked lasagna noodles, broken into pieces
Thickening and Garnish
- 2 Tbsp cornstarch
- 1 cup heavy cream
- Shredded Parmesan cheese (for serving)
- Fresh parsley (for garnish)
Instructions
- Prepare the slow cooker: Place the diced onion, minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes (if using) together in the slow cooker to build the soup’s flavor base.
- Add liquids and chicken: Pour the chicken stock over the seasoned ingredients and stir gently to combine. Nestle the chicken breasts on top of the mixture and sprinkle the chopped sun-dried tomatoes over everything.
- Cook the soup: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is fully cooked and tender.
- Shred the chicken: Carefully remove the chicken breasts from the slow cooker. Use two forks to shred the meat finely, then return the shredded chicken back into the slow cooker.
- Make the thickening mixture: In a separate bowl, whisk the cornstarch and heavy cream together until smooth to create a creamy thickener.
- Add thickener to soup: Pour the cream and cornstarch mixture into the slow cooker and stir well to incorporate evenly throughout the soup.
- Finish cooking: Cover and cook the soup on high for an additional 30 minutes to allow it to thicken and develop flavor.
- Cook lasagna noodles: While the soup finishes, cook the lasagna noodles according to package instructions until tender. Drain the noodles and set aside.
- Add spinach and noodles: Stir fresh spinach into the hot soup until it wilts, then gently fold in the cooked broken lasagna noodles to combine.
- Serve: Ladle the warm soup into bowls. Top each serving with shredded Parmesan cheese and a sprinkle of fresh parsley. Serve immediately and enjoy your comforting white lasagna soup!
Notes
- For a spicier kick, increase the crushed red pepper flakes to your taste preference or omit them for a milder soup.
- Use pre-cooked or leftover lasagna noodles to reduce preparation time.
- If preferred, substitute chicken breasts with thighs for extra richness.
- You can prepare this soup a day ahead; flavors intensify after resting overnight.
- The soup thickens more as it cools; reheat gently and add a splash of chicken stock or cream if needed.
- For a vegetarian version, swap chicken stock for vegetable broth and omit the chicken.
