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WHITE LASAGNA SOUP IN A WHITE BOWL WITH A BREADSTICK RESTING ON THE SIDE
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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!
Prep Time10 minutes
Cook Time6 hours 30 minutes
Total Time6 hours 40 minutes
Course: Dinner, Lunch, Soup
Cuisine: American
Servings: 8
Calories: 832kcal
Author: Meaghan - The Quicker Kitchen

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
US Customary - Metric

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

Calories: 832kcal | Carbohydrates: 60g | Protein: 23g | Fat: 56g | Saturated Fat: 34g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.004g | Cholesterol: 188mg | Sodium: 683mg | Potassium: 470mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2550IU | Vitamin C: 3mg | Calcium: 216mg | Iron: 2mg