If you’re craving the comforting flavors of Italian lasagna but want something warm and cozy for a chilly day, this Slow Cooker White Lasagna Soup Recipe is going to become your new favorite dinner. Imagine creamy broth infused with garlic, Italian herbs, tender shredded chicken, fresh spinach, and broken lasagna noodles all simmered to perfection in one pot. It’s like all the best parts of a classic white lasagna transformed into a soul-soothing soup that requires minimal effort but delivers maximum flavor. Trust me, once you try this recipe, you’ll wonder why you haven’t been making it all along.
Ingredients You’ll Need
With just a handful of simple ingredients, this Slow Cooker White Lasagna Soup Recipe comes together effortlessly. Each ingredient plays a crucial role — from the robust chicken stock that forms a rich base, to the fresh spinach adding vibrant color and nutrition, and the sun-dried tomatoes that bring a subtle tangy sweetness. Together, these ingredients create layers of texture and flavor that feel both familiar and exciting.
- White onion diced: Adds a mild sweetness and depth of flavor as it slowly cooks down in the slow cooker.
- 4 cloves garlic minced: Essential for that savory Italian aroma and bold taste.
- 2 tsp. Italian seasoning: A blend of herbs that imbues the soup with classic Italian warmth.
- 1 tsp. salt: Enhances and balances all the flavors in the soup.
- 1/2 tsp. black pepper: Adds a gentle kick without overpowering the dish.
- 1/4 tsp. crushed red pepper flakes (optional): Perfect for those who like a little spice in their soup.
- 6 cups chicken stock: The flavorful base of the soup, creating a rich and comforting broth.
- 2-3 boneless skinless chicken breasts (about 1 pound): Provide tender, lean protein that absorbs the broth’s flavors beautifully.
- 1/2 cup sun-dried tomatoes chopped: Adds a sweet tang and bursts of concentrated flavor.
- 4 cups fresh spinach: Offers a fresh, green contrast and nutrients, added near the end for vibrancy.
- 8 oz. cooked lasagna noodles (broken): The pasta that turns this soup into a hearty, stick-to-your-ribs meal.
- 2 Tbsp. cornstarch: Used to thicken the soup and create a velvety texture.
- 1 cup heavy cream: Brings luscious creaminess that makes every spoonful indulgent.
- Shredded Parmesan cheese (for serving): Sprinkle on top for that salty, nutty finish.
- Fresh parsley (for garnish): Adds a pop of freshness and color for presentation.
How to Make Slow Cooker White Lasagna Soup Recipe
Step 1: Prepare Your Slow Cooker and Build the Flavor Base
Start by mixing diced white onion, minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes (if you want heat) right in the slow cooker. This aromatic blend is the foundation for your soup’s complex and inviting flavor profile, infusing the broth with gentle warmth as it cooks.
Step 2: Add Liquids and Chicken
Pour in the chicken stock and stir to combine. Nestle the boneless chicken breasts into the liquid, then sprinkle chopped sun-dried tomatoes over the top. These tomatoes will slowly release their sweet and tangy flavor, intensifying the broth as the chicken cooks.
Step 3: Slow Cook to Tender Perfection
Set your slow cooker to low and let it work its magic for 6 to 8 hours or use the high setting for 3 to 4 hours. This long, slow cooking time ensures the chicken becomes wonderfully tender and the flavors have time to meld beautifully.
Step 4: Shred the Chicken and Return to the Pot
Once cooked, remove the chicken breasts and shred them using forks. Return the shredded chicken to the slow cooker, so every bite is packed with juicy, tender chicken.
Step 5: Make the Creamy Thickener
In a separate bowl, whisk together the heavy cream and cornstarch until smooth. Pour this mixture into the slow cooker and stir well to thicken the broth and give the soup its signature creamy texture.
Step 6: Finish Cooking and Prepare Pasta
Cover and cook on high for another 30 minutes to allow the creamy mixture to blend in perfectly. Meanwhile, cook the lasagna noodles according to package instructions, drain, and set aside. Breaking the noodles into bite-sized pieces before cooking or after is a great idea for easier eating.
Step 7: Add Spinach and Noodles
Stir fresh spinach into the soup until it wilts, bringing a fresh burst of green and nutrients. Then fold in the cooked broken lasagna noodles, gently combining everything so the noodles soak up some of the delicious broth.
Step 8: Serve and Enjoy!
Ladle the soup into bowls and top with shredded Parmesan cheese and fresh parsley. This final touch adds savory richness and a beautiful pop of color that makes the dish feel truly special and inviting.
How to Serve Slow Cooker White Lasagna Soup Recipe
Garnishes
Aside from the classic shredded Parmesan and bright parsley, try adding a drizzle of good-quality olive oil or a sprinkle of toasted pine nuts for a little extra texture and flavor complexity. A few red pepper flakes on top can also bring a bit of welcome heat if you’re feeling adventurous.
Side Dishes
To keep this meal balanced yet indulgent, serve with crusty garlic bread or warm focaccia to help mop up that creamy lasagna soup. A simple side salad with lemon vinaigrette can add a refreshing contrast to the richness of the soup.
Creative Ways to Present
For a cozy dinner party, serve this soup in mini crockpots or clear glass mugs for a charming visual effect. You can also offer a cheese board with various Italian cheeses alongside to elevate the meal into a true feast.
Make Ahead and Storage
Storing Leftovers
This Slow Cooker White Lasagna Soup Recipe keeps wonderfully in the refrigerator for up to 3 days. Store it in an airtight container to preserve freshness and prevent the lasagna noodles from becoming overly soggy.
Freezing
You can freeze leftovers, but note that cooked noodles may get a bit softer after thawing. For best results, freeze the soup and cooked noodles separately, then combine after reheating. This keeps the texture just right.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring frequently to prevent scorching. If the soup thickens too much, add a splash of chicken stock or cream to loosen it up and bring back the velvety consistency.
FAQs
Can I use rotisserie chicken instead of cooking chicken breasts in the slow cooker?
Absolutely! Using rotisserie chicken saves you time and still delivers great flavor. Add the shredded chicken toward the end of cooking with the cream mixture so it warms through without overcooking.
What if I want to make this recipe vegetarian?
Simply substitute the chicken with hearty vegetables like mushrooms or zucchini, and use vegetable stock instead of chicken stock. The flavors will still be rich and satisfying.
Can I use dried lasagna noodles directly in the soup?
It’s better to cook the noodles separately first to avoid them becoming mushy and absorbing too much broth during the slow cooking process.
Is there a way to make this recipe dairy-free?
Yes! Use coconut cream or a non-dairy heavy cream alternative and skip the Parmesan or replace it with a vegan cheese to keep that creamy texture without dairy.
How spicy is this soup with the crushed red pepper flakes?
The red pepper flakes add just a light warming heat, so it’s not overly spicy. You can easily omit them if you prefer milder flavors or adjust the amount to your spice tolerance.
Final Thoughts
If you’re looking for a soul-warming meal that feels like a hug in a bowl, I can’t recommend this Slow Cooker White Lasagna Soup Recipe enough. It’s easy to make, endlessly comforting, and perfect for feeding a crowd or just treating yourself on a quiet night. Give it a try and watch how it quickly becomes a much-loved addition to your recipe collection!
Print
Slow Cooker White Lasagna Soup Recipe
- 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 recipe combining the creamy flavors of traditional white lasagna with the convenience of slow cooking. Tender chicken, fresh spinach, sun-dried tomatoes, and broken lasagna noodles come together in a rich, creamy broth seasoned with Italian herbs and garlic. Perfect for an easy weeknight meal, this soup delivers all the deliciousness of lasagna in a warm, cozy bowl.
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
- 2–3 boneless skinless chicken breasts (about 1 pound)
- 1/2 cup sun-dried tomatoes, chopped
Additional Ingredients
- 4 cups fresh spinach
- 8 oz cooked lasagna noodles, broken
- 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 optional crushed red pepper flakes into the slow cooker to form the flavorful base of the soup.
- Add liquids and chicken: Pour in the chicken stock and stir to combine all the ingredients. Place the chicken breasts on top and then sprinkle the chopped sun-dried tomatoes evenly 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 thoroughly cooked and tender.
- Shred the chicken: Remove the chicken breasts from the slow cooker, shred the meat using two forks, and return the shredded chicken to the pot.
- Make the thickener: In a small bowl, whisk together the heavy cream and cornstarch until smooth to create the soup thickening mixture.
- Incorporate the thickener: Pour the cream and cornstarch mixture into the slow cooker, stirring well to combine it with the soup base.
- Finish cooking: Cover and cook on high for an additional 30 minutes to allow the soup to thicken and the flavors to meld.
- Cook noodles: While the soup finishes, cook the lasagna noodles according to package instructions. Drain 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 soup into bowls and top with shredded Parmesan cheese and fresh parsley. Serve hot and enjoy this comforting white lasagna soup!
Notes
- Sun-dried tomatoes add a concentrated burst of flavor; opt for oil-packed for richness or dry-packed for a lighter option.
- Use gluten-free lasagna noodles if a gluten-free version is desired.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Adjust crushed red pepper flakes to control the heat level or omit for a milder flavor.
- For a vegetarian version, substitute chicken stock with vegetable stock and omit chicken.
