Description
This Slow Cooker White Lasagna Soup is a comforting and hearty dish that combines the rich flavors of traditional lasagna in a warm, creamy soup form. Featuring tender chicken, sundried tomatoes, fresh spinach, and broken lasagna noodles, all slow-cooked to perfection and finished with Parmesan cheese, this recipe is perfect for an easy yet satisfying meal.
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
- 1 lb boneless skinless chicken breasts
Additional Flavorings
- 1/2 cup sundried tomatoes, chopped
Cream Mixture
- 1 cup heavy cream
- 2 Tbsp cornstarch
Vegetables and Pasta
- 4 cups fresh spinach
- 8 oz broken lasagna noodles, cooked separately and drained
Garnish
- Shredded Parmesan cheese
- Fresh parsley
Instructions
- Prepare the Slow Cooker Base: In a slow cooker, combine the diced onion, minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes if using. Pour in the chicken stock and stir all the ingredients together thoroughly.
- Add Chicken and Sundried Tomatoes: Place the boneless skinless chicken breasts into the slow cooker, then sprinkle the chopped sundried tomatoes evenly over the top to infuse flavor during cooking.
- Slow Cook the Soup: Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender, allowing the flavors to meld.
- Shred the Chicken: Remove the cooked chicken breasts from the slow cooker and shred finely using two forks. Return the shredded chicken to the soup inside the slow cooker, mixing it evenly.
- Thicken the Soup: In a separate bowl, whisk the heavy cream and cornstarch together until smooth. Pour this mixture into the slow cooker and stir well, then cover and cook on high for an additional 30 minutes to thicken the soup.
- Prepare the Lasagna Noodles: Meanwhile, cook the lasagna noodles according to package instructions. Once cooked, drain and set aside to prevent them from soaking too much broth immediately.
- Wilt the Spinach: Stir fresh spinach into the hot soup in the slow cooker, allowing it to wilt naturally from the residual heat and blending color and texture into the dish.
- Combine Noodles and Serve: Just before serving, add the cooked lasagna noodles to the slow cooker and gently stir to incorporate them without breaking them further. Serve the soup hot, garnished with shredded Parmesan cheese and fresh parsley for a flavorful finish.
Notes
- The lasagna noodles tend to soak up the broth as the soup sits; if the soup becomes too thick, add additional chicken stock or water to thin it to your desired consistency.
- For a spicier version, increase the amount of crushed red pepper flakes or add a pinch of cayenne pepper.
- Use fresh Parmesan rather than pre-grated for a richer flavor and better melt.
- You can prepare the soup base the night before and refrigerate, then add noodles and spinach just before serving for convenience.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 85 mg
