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
Scale
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.
