Description
This Slow Cooker White Lasagna Soup is a comforting and hearty dish that combines tender shredded chicken, fresh spinach, sun-dried tomatoes, and broken lasagna noodles in a creamy Italian-seasoned broth. Perfect for a cozy meal, this soup requires minimal hands-on time and is packed with flavor, topped off with Parmesan cheese and fresh parsley for a delicious finish.
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
- 2-3 boneless skinless chicken breasts (about 1 pound)
- 1/2 cup sun-dried tomatoes, chopped
- 4 cups fresh spinach
Pasta and Thickener
- 8 oz cooked lasagna noodles, broken
- 2 Tbsp cornstarch
- 1 cup heavy cream
Garnishes
- Shredded Parmesan cheese (for serving)
- Fresh parsley (for garnish)
Instructions
- Prepare the aromatics and seasoning: Combine the diced onion, minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes (if using) in the slow cooker. This forms the flavorful base of the soup.
- Add chicken and liquids: Pour in the chicken stock and stir everything together. Then place the chicken breasts on top and sprinkle the chopped sun-dried tomatoes over the mixture.
- Slow cook the soup: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is fully cooked and tender, allowing flavors to meld beautifully.
- Shred the chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back to the slow cooker.
- Thicken the soup: In a bowl, whisk together the heavy cream and cornstarch until smooth. Pour this mixture into the slow cooker and stir well to combine.
- Cook to thicken: Cover and cook on high for an additional 30 minutes to allow the soup to thicken and become creamy.
- Prepare the noodles: While the soup thickens, cook the lasagna noodles according to package instructions. Drain and set aside.
- Add spinach and noodles: Stir the fresh spinach into the soup until wilted, then gently fold in the cooked lasagna noodles to combine everything evenly.
- Serve: Ladle the soup into bowls and top with shredded Parmesan cheese and fresh parsley. Serve hot and enjoy this comforting white lasagna soup.
Notes
- You can substitute heavy cream with half-and-half for a lighter option, though the soup may be less rich.
- Use gluten-free lasagna noodles to make this recipe gluten-free.
- If you prefer a spicier soup, increase the crushed red pepper flakes.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- For a vegetarian version, omit the chicken and use vegetable broth, and add white beans for protein.
