Description
This Slow Cooker White Lasagna Soup is a comforting, creamy, and hearty dish that combines tender chicken, fresh spinach, sun-dried tomatoes, and broken lasagna noodles in a flavorful Italian-seasoned broth. This easy-to-make soup is perfect for cozy nights and requires minimal hands-on time thanks to the slow cooker method.
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: Combine the diced onion, minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes (if using) directly in the slow cooker.
- Add liquids and chicken: Pour in the chicken stock and stir well to combine all ingredients. Place the chicken breasts on top and sprinkle the chopped sun-dried tomatoes over the mixture.
- Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the chicken breasts are fully cooked and tender.
- Shred the chicken: Remove the cooked chicken breasts from the slow cooker, shred them using two forks, and then return the shredded chicken back into the slow cooker.
- Make the thickener: In a separate bowl, whisk together the heavy cream and cornstarch until smooth. Pour this mixture into the slow cooker and stir thoroughly to incorporate it evenly.
- Finish cooking: Cover and cook on high for an additional 30 minutes to allow the soup to thicken.
- Cook noodles: While the soup finishes cooking, prepare the lasagna noodles according to package instructions. Drain and set aside.
- Add spinach and noodles: Stir fresh spinach into the soup until it wilts, then gently fold in the cooked, broken lasagna noodles.
- Serve: Ladle the soup into bowls and top with shredded Parmesan cheese and fresh parsley. Serve hot and enjoy this creamy, flavorful slow cooker white lasagna soup!
Notes
- You can adjust the amount of crushed red pepper flakes to control the heat level on the soup.
- To save time, use pre-cooked rotisserie chicken instead of raw chicken breasts.
- For a thicker soup, increase the cornstarch quantity slightly or cook an additional 10-15 minutes after adding the cream mixture.
- Ensure lasagna noodles are fully cooked before adding to prevent toughness in the soup.
- Fresh spinach can be substituted with kale or Swiss chard if preferred.
