Description
This comforting Crockpot White Lasagna Soup combines tender shredded chicken, creamy broth, and cheesy flavors inspired by classic lasagna, all slow-cooked to perfection for a hearty, satisfying meal.
Ingredients
Soup Base
- 6 cups chicken broth
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon onion powder
- ½ cup chopped sun-dried tomatoes
Protein
- 1 pound boneless skinless chicken breasts
Dairy and Thickeners
- 1 cup heavy cream
- 1 tablespoon cornstarch
- ½ cup grated Parmesan cheese, plus extra for serving
- ½ cup ricotta cheese for garnish
Vegetables and Pasta
- 2 cups baby spinach
- 8 lasagna noodles, broken and cooked al dente
Garnish
- Fresh parsley for garnish
Instructions
- Prepare the soup base: Add the minced garlic, Italian seasoning, salt, black pepper, onion powder, and crushed red pepper flakes to the bottom of your slow cooker. Pour in the chicken broth and stir to combine all the seasonings evenly.
- Add chicken and sun-dried tomatoes: Place the boneless skinless chicken breasts on top of the broth mixture, then scatter the chopped sun-dried tomatoes over the chicken, distributing them evenly.
- Slow cook the soup: Cover the slow cooker and set to LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken is fully cooked and tender enough to shred easily.
- Shred the chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back into the slow cooker to mingle with the broth.
- Thicken the soup: In a small bowl, whisk together the heavy cream and cornstarch until completely smooth. Stir this mixture into the soup, then cover and continue cooking on HIGH for another 20 to 30 minutes, allowing the soup to thicken slightly.
- Add spinach: Stir in the baby spinach and allow it to wilt gently into the warm broth, enhancing the soup with fresh greens.
- Combine noodles and cheese: Add the cooked, broken lasagna noodles and grated Parmesan cheese to the slow cooker. Gently mix to coat the noodles and spinach in the creamy, cheesy broth evenly.
- Serve and garnish: Ladle the soup into bowls and garnish each serving with fresh parsley, a sprinkle of extra Parmesan cheese, and a scoop of ricotta cheese for added richness and texture.
Notes
- Cook lasagna noodles separately according to package instructions until al dente before adding to the soup.
- If you prefer a spicier soup, increase the crushed red pepper flakes to taste.
- For a lighter version, substitute heavy cream with half-and-half, but the soup may be less rich and thick.
- Leftover soup can be refrigerated for up to 3 days; reheat gently on stovetop to avoid breaking down the cream.
- Gluten-free noodles can be used to make this recipe gluten-free.
- Prep Time: 15 minutes
- Cook Time: 6 hours 10 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American