Crock Pot White Lasagna Soup

This Crock Pot White Lasagna Soup is a creamy and comforting recipe, which uses shredded chicken and sundried tomatoes. It’s the perfect weeknight dinner, ready in about 8 hours and 40 minutes.

Crock Pot White Lasagna Soup 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

How To Make Crock Pot White Lasagna Soup

1. Combine base ingredients: In a slow cooker, mix diced onion, garlic, Italian seasoning, salt, pepper, and red pepper flakes (if using).
2. Add broth and chicken: Pour in chicken stock and stir. Place chicken breasts into the slow cooker. Sprinkle chopped sundried tomatoes over the top.
3. Cook the soup: Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is tender.
4. Shred the chicken: Remove the chicken, shred it using two forks, and return it to the slow cooker.
5. Add cream mixture: In a bowl, whisk together heavy cream and cornstarch until smooth. Stir into the soup. Cover and cook on high for another 30 minutes.
6. Cook the noodles: Meanwhile, cook lasagna noodles according to package instructions. Drain and set aside.
7. Add spinach and noodles: Stir in fresh spinach until wilted. Just before serving, add cooked lasagna noodles and stir gently.
8. Garnish and serve: Top with shredded Parmesan and parsley. Enjoy!

Recipe Tips

• Can I use rotisserie chicken instead? Yes, pre-cooked shredded chicken works well—just reduce the initial cook time.
• How to make it spicier: Add more red pepper flakes or stir in a spoonful of hot sauce.
• Can I make this dairy-free? Substitute heavy cream with a plant-based cream and skip the Parmesan garnish.
• How to avoid soggy noodles: Always cook and add the noodles just before serving.
• Can I use a different pasta? Yes, bowtie or penne pasta can work if lasagna noodles aren’t available.

What To Serve With White Lasagna Soup

This rich, cheesy soup is filling but pairs well with lighter sides:

• Caesar salad or mixed greens
• Garlic bread or baguette slices
• Roasted vegetables
• Antipasto skewers
• A glass of chilled white wine

How To Store White Lasagna Soup

Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Reheat on the stove or in the microwave.

Freeze: Freeze the soup without the noodles for up to 2 months. Thaw in the fridge and add freshly cooked pasta before serving.

White Lasagna Soup Nutrition Facts

• Calories: 498kcal
• Carbohydrates: 49g
• Protein: 30g
• Fat: 20g
• Saturated Fat: 10g
• Trans Fat: 0.01g
• Cholesterol: 100mg
• Sodium: 858mg
• Potassium: 1124mg
• Fiber: 3g
• Sugar: 10g
• Calcium: 94mg
• Iron: 3mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I cook the noodles in the soup instead?
It’s not recommended—they can get mushy. Cook separately and add before serving.

Can I use frozen spinach?
Yes, thaw and drain it well before adding.

Why is my soup too thick?
Add more chicken stock or a splash of milk to thin it out.

Can I prep this ahead of time?
Yes, combine all ingredients (except spinach, noodles, and cream mixture) in the crock and refrigerate overnight.

Can I make this vegetarian?
Swap chicken for white beans or mushrooms and use vegetable broth.

Try More Recipes:

• Crock Pot Weight Watchers Potato Soup
• Crock Pot Vegetarian Split Pea Soup
• Crock Pot Vegetable Soup With Frozen Vegetables