If you’re on the hunt for a comforting yet easy-to-make dinner that feels like a warm hug in a bowl, you’re in for a treat. This Slow Cooker White Lasagna Soup Recipe is one of those gems that I absolutely love because it blends all the rich, cheesy goodness of lasagna with the cozy simplicity of a soup. Seriously, it’s like getting the best of both worlds, and once you try it, I promise your family will go crazy for it too!
Why You’ll Love This Recipe
- Hands-Off Cooking: Let your slow cooker do all the work while you focus on other things.
- Comfort Food with a Twist: It’s like classic lasagna reimagined as a creamy, hearty soup that warms you from the inside out.
- Family-Friendly: Easy to customize and packed with flavors everyone will enjoy, including picky eaters.
- Perfect for Busy Days: Prep in the morning, come home to a scrumptious meal ready to serve.
Ingredients You’ll Need
Each ingredient in this Slow Cooker White Lasagna Soup Recipe plays a key role in building layers of flavor that meld beautifully. I always pick fresh garlic and good-quality chicken stock to lift the soup’s depth, plus sundried tomatoes for a subtle tang that surprises and delights.
- White onion: Adds a buttery sweetness as it slowly softens in the cooker.
- Garlic cloves: Minced fresh for the best aromatic punch you can get.
- Italian seasoning: Brings a classic medley of herbs that reminds me of Sunday dinners.
- Salt and black pepper: Essential for balancing and enhancing all other flavors.
- Crushed red pepper flakes: Optional, but even just a pinch wakes up the palate with a gentle heat.
- Chicken stock: The base liquid that carries all those wonderful flavors — homemade or high-quality store-bought works great.
- Boneless skinless chicken breasts: They cook perfectly tender and shred easily after slow cooking.
- Sundried tomatoes: Give a subtle, sweet-tart zing that brightens the whole soup.
- Heavy cream: Makes the soup luxuriously creamy and comforting.
- Cornstarch: Helps thicken the soup without any clumps — trust me, it’s a game changer!
- Fresh spinach: Added near the end so it’s vibrant and tender but still holds its color.
- Lasagna noodles: Broken and cooked separately — tossing them in last keeps their texture perfect without getting mushy.
- Parmesan cheese and fresh parsley: The ideal finishing touches that add that extra punch of flavor and a pretty pop of color.
Variations
I love making this soup my own depending on the season or what I have on hand. Feel free to get creative—it’s a forgiving recipe that welcomes tweaks!
- Vegetarian Version: Swap chicken for mushrooms or cannellini beans for a hearty, meat-free option that still satisfies.
- Extra Veggies: Throw in zucchini or carrots to sneak in some greens—my kids hardly even notice!
- Spice It Up: Add a little more crushed red pepper or a dash of smoked paprika if you like a bolder kick.
- Cheese Swap: Try adding mozzarella or fontina in place of parmesan for a different cheesy vibe I’ve enjoyed experimenting with.
How to Make Slow Cooker White Lasagna Soup Recipe
Step 1: Build the Flavor Foundation
Start by tossing your diced onion, minced garlic, Italian seasoning, salt, black pepper, and a pinch of crushed red pepper flakes into the slow cooker. I like to stir these just a bit to wake up the aroma before adding the chicken stock. Pouring in the stock last makes it easier to mix everything evenly — and trust me, those spices infusing the broth will make your kitchen smell like heaven.
Step 2: Add Chicken and Sundried Tomatoes
Place the chicken breasts gently on top of the broth mixture, then sprinkle the chopped sundried tomatoes over everything. This step is crucial because the chicken slowly cooks absorbing all those delicious flavors. Cover it up, set it on low for 6 to 8 hours, or high for 3 to 4 hours if you’re in a hurry, until the chicken is tender and shreddable.
Step 3: Shred Chicken and Thicken Soup
Take the chicken breasts out carefully and shred them with two forks—I like using the slow cooker’s warm side plate to rest the chicken because it stays moist. While you shred, whisk the heavy cream and cornstarch together to avoid any lumps. Pour this mixture back into the soup, stir well, and cook on high for another 30 minutes. You’ll see the soup thicken slightly and turn delightfully creamy.
Step 4: Finish with Spinach and Noodles
Just before serving, stir in fresh spinach leaves until they’re bright and wilted—this adds freshness and a lovely green contrast. Toss in your cooked and drained broken lasagna noodles last to keep them from getting too soft. Give everything a gentle stir, and you’re set!
Serve this soul-soothing soup topped with shredded Parmesan and a sprinkle of fresh parsley. It’s the kind of meal that makes you sigh with contentment after the first spoonful.
Pro Tips for Making Slow Cooker White Lasagna Soup Recipe
- Use Fresh Garlic and Onion: They release amazing flavor during slow cooking, so don’t skip the fresh versions.
- Cook Noodles Separately: I tried adding noodles directly into the slow cooker once, and they turned mushy fast—cooking and adding them last keeps them perfectly tender.
- Thicken with Cornstarch Slurry: This method prevents clumps and gives you a silky, rich broth every time.
- Add Spinach at the End: Adding greens too early makes them turn dull and soggy; toss them in just before serving for a fresh finish.
How to Serve Slow Cooker White Lasagna Soup Recipe
Garnishes
I always top each bowl with freshly shredded Parmesan cheese because it melts beautifully right into the soup’s warmth. A sprinkle of freshly chopped parsley adds that little burst of color and a subtle herbaceous note that brightens the whole dish. Sometimes, I like adding a drizzle of good-quality olive oil for an extra silky touch.
Side Dishes
This soup is hearty enough on its own, but I love pairing it with a crisp Caesar salad or a warm garlic breadstick to mop up all the creamy broth. If I’m feeling extra indulgent, a simple side of roasted vegetables rounds out the meal just right.
Creative Ways to Present
For special occasions, I like serving this soup in mini ramekins or even hollowed-out bread bowls—talk about a cozy presentation! Garnishing with a small sprig of fresh basil and a shaving of aged Parmesan can elevate this comforting meal to something really special and memorable.
Make Ahead and Storage
Storing Leftovers
My family always has leftovers because it tastes even better the next day! I store it in an airtight container in the fridge and add a splash of chicken stock or water before reheating to loosen the noodles that soak up broth as it sits.
Freezing
I’ve frozen this soup successfully by leaving the noodles out when freezing and adding freshly cooked ones when reheating. This keeps the noodles from getting mushy and maintains the soup’s creamy texture.
Reheating
Reheat gently on the stove over low heat, stirring occasionally. Add a bit of broth or water if needed. If you want to add noodles, cook fresh ones and toss in during the last minute of reheating.
FAQs
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Can I make the Slow Cooker White Lasagna Soup Recipe without chicken?
Absolutely! You can substitute mushrooms, white beans, or even extra vegetables for a vegetarian version. Just increase the seasoning a bit to boost flavor, and it will still be deliciously satisfying.
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Why do I cook the noodles separately?
Cooking noodles separately helps you avoid them getting mushy or absorbing too much broth during slow cooking. Adding them just before serving keeps their texture just right and prevents the soup from becoming too thick or gummy.
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Can I prep this soup the night before?
You sure can! Just prep all the ingredients and add them to the slow cooker insert the next day. You can even chop the spinach and sundried tomatoes ahead. Just hold off on cooking the noodles until the end.
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How do I thicken the soup if it’s too thin?
If the soup looks watery, try stirring in a cornstarch and heavy cream slurry as described in the recipe and cooking for an extra 30 minutes on high. You can also simmer uncovered on the stove for a few minutes, but be sure to stir regularly.
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Is it okay to use frozen chicken breasts?
Yes! Just add some extra cooking time, about an hour on low, to ensure the chicken is fully cooked and tender before shredding.
Final Thoughts
When I first discovered this Slow Cooker White Lasagna Soup Recipe, it quickly became one of my absolute favorites for busy weeknights. It combines the best comfort food flavors with easy prep and the magic of slow cooking — plus, it’s such a crowd-pleaser. If you want a meal that feels homemade without slaving away in the kitchen, this one’s your new go-to. Give it a try and watch it become a family staple in your home like it did in mine!
Print
Slow Cooker White Lasagna Soup Recipe
- Prep Time: 25 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 25 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Description
This Slow Cooker White Lasagna Soup is a comforting and creamy dish that combines tender shredded chicken, fresh spinach, sun-dried tomatoes, and broken lasagna noodles in a flavorful Italian-seasoned broth. Perfect for an easy, hands-off dinner, it cooks all day in the slow cooker to develop rich flavors with minimal effort, then finishes with a creamy cornstarch-thickened base and topped with Parmesan cheese and parsley.
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
Protein and Vegetables
- 1 lb boneless skinless chicken breasts
- 1/2 cup sun-dried tomatoes, chopped
- 4 cups fresh spinach
Thickener and Pasta
- 1 cup heavy cream
- 2 Tbsp cornstarch
- 8 oz broken lasagna noodles, cooked separately and drained
Garnish
- Shredded Parmesan cheese
- Fresh parsley
Instructions
- Combine Base Ingredients: In a slow cooker, add the diced onion, minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes if using. Pour in the chicken stock and stir well to mix the flavors.
- Add Chicken and Tomatoes: Place the boneless skinless chicken breasts into the slow cooker and sprinkle the chopped sun-dried tomatoes over the top for added depth and sweetness.
- Slow Cook Chicken: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked through and tender enough to shred easily.
- Shred Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the pot to continue cooking with the broth.
- Make Cream Mixture: In a bowl, whisk together the heavy cream and cornstarch until smooth and lump-free. Pour this creamy mixture into the slow cooker and stir thoroughly to combine, which will help thicken the soup.
- Finish Cooking: Cover again and cook on high for another 30 minutes to allow the soup to thicken and flavors to meld.
- Cook Noodles: While the soup finishes, cook the broken lasagna noodles according to package instructions separately. Drain and set aside.
- Add Spinach: Stir fresh spinach into the soup and let it wilt in the hot broth, adding brightness and nutrition.
- Combine Noodles and Serve: Just before serving, gently fold the cooked lasagna noodles into the soup. Serve hot in bowls garnished with shredded Parmesan cheese and fresh parsley for a fresh, cheesy finish.
Notes
- The broken lasagna noodles tend to absorb broth and thicken the soup if left sitting. To adjust, add extra chicken broth or water to reach your desired consistency before serving.
- You can optionalize crushed red pepper flakes depending on your preference for heat.
- For a vegetarian version, substitute chicken stock with vegetable broth and omit chicken breasts, adding beans or mushrooms for protein.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg
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