White Lasagna Soup (Slow Cooker Recipe)
White lasagna soup in the slow cooker makes an easy, comforting dinner that bursts with rich, cozy flavor. This creamy soup is a family friendly meal that practically cooks itself and will have everyone enjoying every last spoonful!
There is nothing better than a slow cooker meal.
I just love throwing a few things into its bowl and coming home to the cozy smells and a ready to eat dinner.
It’s even better when it’s a slow cooker full of warm, creamy white lasagna soup waiting for you.
This recipe takes all the indulgent flavors of white chicken lasagna and turns them into a creamy luscious soup you can toss together in just a few minutes.
Not only is it the kind of set it and forget it meal that makes busy weeknights feel easier, it also makes them way more delicious.
And it feels doubly delicious since your slow cooker does all the heavy lifting while you go about your day.
That’s the definition of weeknight goodness right there.
Ingredients
To make this you’ll need:
- Chicken breasts– 2 large boneless, skinless chicken breasts, trimmed of excess fat.
- Chicken broth– Use low sodium if you are concerned about the soup being too salty. You can also substitute chicken stock.
- Garlic– Minced
- Seasonings– Italian seasoning, garlic powder, onion powder, salt, and pepper
- Heavy cream– Don’t substitute for lower fat dairy
- Cream cheese– Let it soften and cut it into cubes
- Lasagna noodles– Broken
- Baby spinach– Fresh chopped baby spinach. This is optional
- Parmesan cheese– Shredded
- Cornstarch and water– To make a slurry to thicken the soup
How to Make
White lasagna soup is so easy to make!
Just add the prepared chicken breasts to the bowl of your slow cooker and pour the broth overtop.
Put the lid on the slow cooker and cook the chicken on LOW for 5-6 hours.
After 5 to 6 hours, transfer the hot chicken to a cutting board and carefully shred it.
Set the shredded chicken aside.
Then whisk the cream cheese into the liquid in the bowl of the slow cooker until the cream cheese is completely melted and evenly incorporated.
Put the shredded chicken back into the slow cooker.
Stir in the seasonings and the cream.
In a small bowl stir the cornstarch and water together until it is smoothly combined.
Stir the slurry into the soup and add the pasta pieces to the mixture.
Give the soup a good stir and the put the lid back on and
cook on HIGH for 30-45 minutes, until the noodles are cooked to ‘al dente’ and the soup’s thickened slightly.
Stir in the cheese and spinach, serve, and enjoy!
Storing Leftovers
Store leftovers in an airtight container or in the bowl of your slow cooker with the lid on in your fridge for up to 4 days.
Keep in mind the soup will thicken more the longer it sits in the fridge so you may need to stir in more broth when you reheat it.
Reheat the soup in the slow cooker or in the microwave until warmed through.
Tips and Tricks
- If the soup’s still on the thin side, don’t worry. It will continue to thicken as it cools.
- Adjust the seasonings to suit your tastes. Use more or less depending on what you like.
- Want to add more veggies? Diced bell peppers would work very well in this soup.
Other Easy Slow Cooker Soups
White lasagna soup is an easy slow cooker soup recipe with delicious results.
Make it and enjoy!
Looking for other easy slow cooker soups?
Try these:
- Creamy Mashed Potato Soup
- Beef And Barley Soup
- Chicken And Pierogi Stew
- Creamy Steak And Potato Soup
- Crack Chicken Soup With Tortellini
If you’ve tried this WHITE LASAGNA SOUP or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
White Lasagna Soup (Slow Cooker Recipe)
Ingredients
- 2 large boneless, skinless chicken breasts trimmed of fat
- 1 32 oz box chicken broth
- 4 tsp minced garlic
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
- 4 cups heavy cream
- 1 8 oz block cream cheese softened and cubed
- 2 1/4 cups broken lasagna noodles
- 1 cup chopped fresh baby spinach optional
- 1/2 cup shredded Parmesan cheese
- 3 tbsp cornstarch + 3 tbsp water
Instructions
- Add the prepared chicken breasts to the bowl of a slow cooker. Pour the broth overtop. Cover and cook on LOW for 5-6 hours.2 large boneless, skinless chicken breasts, 1 32 oz box chicken broth
- Using tongs transfer the hot chicken to a cutting board and shred. Set aside.
- Add the cream cheese to the juices and whisk in until it's completely melted and evenly incorporated. Carefully return it to the slow cooker.1 8 oz block cream cheese
- Add the seasonings to the pot and stir until evenly combined.4 tsp minced garlic, 2 tsp Italian seasoning, 1 tsp garlic powder, 1 tsp onion powder, salt and pepper
- Add the cream and cornstarch slurry (water and cornstarch evenly mixed), then stir until evenly combined. Add the pasta pieces to the mixture then stir.4 cups heavy cream, 3 tbsp cornstarch, 2 1/4 cups broken lasagna noodles
- Cover and cook on HIGH for 30-45 minutes, until the noodles are cooked to 'al dente' and the soup's thickened slightly.
- Stir in the cheese and spinach, serve, and enjoy!1 cup chopped fresh baby spinach, 1/2 cup shredded Parmesan cheese
Notes
- If the soup's still on the thin side, don't worry. It will continue to thicken as it cools.
- Adjust the seasonings to suit your tastes. Use more or less depending on what you like.
- Want to add more veggies? Diced bell peppers would work very well in this soup.
Nutrition
