Description
This Slow Cooker White Lasagna Soup is a comforting and hearty meal that combines all the flavors of classic lasagna into a warm, creamy soup. With tender shredded chicken, fresh spinach, sun-dried tomatoes, and cooked lasagna noodles, this soup is easy to prepare and perfect for weeknight dinners. Slow-cooked to perfection, it offers a delicious twist on traditional lasagna with minimal hands-on time.
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)
Thickener & 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 into the slow cooker. This blend will form the aromatic base of your soup.
- Add liquids and chicken: Pour 6 cups of chicken stock over the seasoned vegetables. Stir gently to combine. Next, place the boneless skinless chicken breasts on top and evenly sprinkle the chopped sun-dried tomatoes over the contents.
- Cook: Cover the slow cooker and set to cook on low for 6-8 hours or on high for 3-4 hours, allowing the chicken to cook through and become tender.
- Shred the chicken: Carefully remove the chicken breasts from the slow cooker. Using two forks, shred the chicken into bite-sized pieces, then return the shredded chicken to the slow cooker and stir to combine.
- Make the thickener: In a separate small bowl, whisk together the heavy cream and cornstarch until smooth. Pour this creamy mixture into the slow cooker and stir thoroughly to incorporate it into the soup base.
- Finish cooking: Cover the slow cooker again and cook on high for an additional 30 minutes to allow the soup to thicken and flavors to meld.
- Cook noodles: While the soup finishes cooking, prepare the lasagna noodles according to package instructions. Drain well and break into smaller pieces once cooled slightly.
- Add spinach and noodles: Stir fresh spinach into the soup until wilted. Then gently add the cooked, broken lasagna noodles and stir just until combined, being careful not to overmix.
- Serve: Ladle the hot soup into bowls and top each serving with shredded Parmesan cheese and fresh parsley for a vibrant finish. Serve immediately and enjoy!
Notes
- For a vegetarian version, substitute chicken stock with vegetable broth and omit chicken, or use plant-based chicken alternatives.
- Sun-dried tomatoes add a robust tangy flavor; if unavailable, roasted red peppers can be used as a substitute.
- To save time, cook the lasagna noodles in advance or use pre-cooked noodles.
- If you prefer thicker soup, increase cornstarch to 3 tablespoons.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to prevent curdling of cream.
- Adding crushed red pepper flakes is optional for a mild kick of heat.
