Description
This creamy and comforting Slow Cooker White Lasagna Soup combines tender shredded chicken, al dente lasagna noodles, fresh spinach, and a rich, cheesy broth all made effortlessly in the slow cooker. Perfect for cozy dinners, it’s full of flavor and easy to prepare ahead of time.
Ingredients
Units
Scale
Dry Ingredients
- 4 cloves garlic minced
- 2 tsp. Italian seasoning
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. crushed red pepper flakes (optional)
Liquids and Proteins
- 6 cups chicken stock
- 2–3 boneless skinless chicken breasts (about 1 pound)
Add-ins
- 1/2 cup sundried tomatoes chopped
- 1 cup heavy cream
- 2 Tbsp. cornstarch
Vegetables and Pasta
- 1 white onion diced
- 4 cloves garlic minced
- 4 cups fresh spinach
- 8 oz. broken lasagna noodles (cooked separately and drained)
For Serving
- Shredded Parmesan cheese
- Fresh parsley for garnish
Instructions
- Prepare the slow cooker: In the slow cooker, combine the diced onion, minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes (if using). Stir to mix all the spices evenly.
- Add liquids and chicken: Pour in the chicken stock and stir everything together. Place the chicken breasts into the slow cooker. Sprinkle the chopped sundried tomatoes over the top. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and tender.
- Shred the chicken: Remove the cooked chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
- Make the creamy broth: In a small bowl, whisk together the heavy cream and cornstarch until smooth. Pour this mixture into the slow cooker and stir well to combine. Cover and cook on high for an additional 30 minutes to thicken the soup.
- Cook the noodles and add spinach: Meanwhile, cook the lasagna noodles according to package instructions, drain, and set aside. Stir the fresh spinach into the slow cooker until wilted.
- Combine everything: Add the cooked lasagna noodles into the slow cooker and gently stir to distribute evenly.
- Serve: Ladle the hot soup into bowls and top with shredded Parmesan cheese and fresh parsley for garnish. Enjoy!
Notes
- You can substitute fresh spinach with kale or Swiss chard for a different leafy green flavor.
- If you prefer a thicker soup, increase the amount of cornstarch slightly or cook longer on high.
- This dish can be prepared a day ahead and reheated; just add the cooked noodles and greens before serving to prevent sogginess.
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg
