Description
This Slow Cooker White Lasagna Soup is a creamy, comforting twist on classic lasagna, prepared effortlessly in a slow cooker. Packed with tender shredded chicken, sundried tomatoes, fresh spinach, and broken lasagna noodles, it’s a rich, flavorful soup that combines the best elements of lasagna into a hearty broth. Perfect for a cozy meal with minimal prep and a long, slow cook to meld all the savory flavors.
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
Protein and Flavor Additions
- 1 lb boneless skinless chicken breasts
- 1/2 cup sundried tomatoes, chopped
Cream Mixture
- 1 cup heavy cream
- 2 Tbsp cornstarch
Vegetables and Pasta
- 4 cups fresh spinach
- 8 oz broken lasagna noodles, cooked separately and drained
For Serving
- Shredded Parmesan cheese
- Fresh parsley for garnish
Instructions
- Prepare Slow Cooker Base: Place the diced onion, minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes into the slow cooker. Pour in the chicken stock and stir to combine all the ingredients evenly.
- Add Chicken and Tomatoes: Add the whole boneless, skinless chicken breasts to the slow cooker. Sprinkle the chopped sundried tomatoes evenly over the top layer.
- Slow Cook the Soup: Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is fully cooked and tender enough to shred.
- Shred Chicken: Remove the cooked chicken breasts from the slow cooker. Using two forks, shred the chicken finely, then return it to the slow cooker and mix it through the broth.
- Add Cream Mixture: In a small bowl, whisk together the heavy cream and cornstarch until smooth. Pour this mixture into the slow cooker and stir well to incorporate it into the soup base.
- Continue Cooking: Cover the slow cooker again and cook on high for an additional 30 minutes to allow the soup to thicken and flavors to blend.
- Cook Lasagna Noodles: While the soup thickens, prepare the broken lasagna noodles according to the package instructions, then drain and set aside.
- Add Spinach: Stir fresh spinach into the hot soup until it wilts completely, infusing the soup with vibrant color and nutrients.
- Combine Noodles and Serve: Just before serving, stir the cooked lasagna noodles gently into the slow cooker to combine. Dish the soup into bowls and top with shredded Parmesan cheese and fresh parsley as a garnish. Enjoy your comforting bowl of white lasagna soup!
Notes
- The lasagna noodles tend to soak up the broth as the soup sits. To adjust the consistency, add extra chicken stock or water when reheating to thin the soup as desired.
- For a spicier kick, increase the amount of crushed red pepper flakes or add a dash of hot sauce.
- Use gluten-free noodles if you want to make this recipe gluten-free.
- You can substitute the chicken breasts with thighs for a richer flavor and juicier meat.
- To make the soup ahead, store noodles separately and add them right before serving to prevent sogginess.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
