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
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 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
