Slow Cooker White Lasagna Soup

Introduction

This soup captures all the comforting flavors of a creamy white lasagna with minimal effort. You get tender chicken, rich broth, and lasagna noodles in every spoonful, all made effortlessly in your slow cooker. It’s the ultimate hands-off meal for a cozy night in.

Prep & Cook Time

• Prep Time: 25 minutes
• Cook Time: 6 hours (360 minutes)
• Total Time: 6 hours 25 minutes
• Servings: 6

Ingredients

• 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 sundried tomatoes (chopped)
• 1 cup heavy cream
• 2 Tbsp. cornstarch
• 4 cups fresh spinach
• 8 oz. broken lasagna noodles (cooked separately and drained)
• shredded parmesan cheese and fresh parsley for serving

Instructions

1. To the bowl of your slow cooker, add the diced white onion, minced garlic, Italian seasoning, salt, black pepper, red pepper flakes (if using), and chicken stock. Stir to combine.
2. Add the chicken breasts and chopped sundried tomatoes to the slow cooker, ensuring the chicken is submerged.
3. Cover and cook on LOW for 6 hours.
4. About 30 minutes before serving, carefully remove the chicken breasts to a cutting board and shred them using two forks. Return the shredded chicken to the slow cooker.
5. In a small bowl, whisk together the heavy cream and cornstarch until smooth. Stir this mixture into the slow cooker.
6. Add the fresh spinach and stir until it begins to wilt. Cover and cook on HIGH for an additional 20-30 minutes until slightly thickened.
7. While the soup finishes, cook the broken lasagna noodles according to package directions in a separate pot of salted water. Drain.
8. To serve, place a portion of cooked noodles into each bowl. Ladle the hot soup over the noodles. Top generously with shredded parmesan cheese and fresh parsley.

Variations

• For a thicker soup, use an immersion blender to lightly blend a small portion of the soup before adding the cream and cornstarch.
• Turn this into a baked pasta casserole by mixing the finished soup with the cooked noodles, transferring to a baking dish, topping with mozzarella, and broiling until golden.
• Serve the soup over a slice of toasted, crusty bread placed in the bottom of the bowl for a “lasagna soup bread bowl” effect.
• For a more hands-off approach, add uncooked broken lasagna noodles to the slow cooker in the last 30-45 minutes of cooking (note: noodles may become very soft and absorb more broth).

Tips for Success

• Shredding the chicken is easiest when it’s fresh out of the hot soup, but let it cool slightly before handling.
• For a smoother texture, ensure the cornstarch is fully dissolved in the cold cream before adding it to the hot soup to prevent lumps.
• Taste and adjust seasoning (like salt and pepper) after adding the cream, as it can mellow the flavors.

Storage & Reheating

Store the soup (without the added noodles) in an airtight container in the refrigerator for up to 3 days. Store cooked noodles separately. To reheat, warm the soup on the stovetop or in the microwave, then add to bowls with the noodles. The noodles will soften quickly in the hot soup.

FAQ

Can I cook this on HIGH instead of LOW?

Yes, you can cook on HIGH for 3-4 hours until the chicken is cooked through and shreddable. Follow the remaining steps as written.

Can I use a different type of pasta?

Absolutely. Any short pasta like rotini, cavatappi, or campanelle will work well. Just cook it separately according to package directions.

How can I make this soup less rich?

You can substitute half-and-half or whole milk for the heavy cream, though the soup will be slightly less creamy and thick.

My soup is too thin after adding the cream. What can I do?

Create another small slurry with 1 tablespoon of cornstarch and 2 tablespoons of water or cream. Stir it into the simmering soup and cook for a few more minutes until thickened.

Can I use frozen spinach?

Yes. Thaw and thoroughly squeeze all the excess water from about 10 ounces of frozen chopped spinach before adding it in step 6.

Do I have to use the sundried tomatoes?

While they add a wonderful sweet and tangy depth, you can omit them if preferred. The soup will still be delicious.