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Slow Cooker White Lasagna Soup

Slow cooker white lasagna soup with creamy, velvety broth, shredded chicken, and tender broken lasagna noodles. Stir in spinach at the end for quick wilting and finish with a ricotta-mozzarella-parmesan cheese dollop.
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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Chicken base
  • 1.5 lb chicken breast or thighs Use boneless if possible for easier shredding.
  • 1 onion Dice for even flavor throughout the soup.
  • 4 clove garlic Minced cloves.
  • 4 cup chicken broth
  • 1 can (10.5 oz) cream of chicken soup Stir smooth before cooking if there are lumps.
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 0.25 tsp dried basil
Lasagna soup finish
  • 2 cup fresh spinach Added at the end so it wilts but stays bright.
  • 8 lasagna noodles Broken; cook just until tender during the High phase.
  • 1 cup heavy cream Added at the end for a creamy texture.
  • 4 oz cream cheese Cubed so it melts quickly.
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
Seasoning
  • salt and pepper to taste Season to taste after noodles and greens are cooked.

Equipment

  • 1 slow cooker

Method
 

Build the soup
  1. Place the chicken in the slow cooker, then add diced onion, minced garlic, chicken broth, cream of chicken soup, Italian seasoning, and garlic powder.
  2. Cook on Low for 5-6 hours (or High for about 3 hours) until the chicken is tender and easily shreddable.
Shred and melt the base
  1. Remove the chicken, shred it, and return the shredded chicken to the slow cooker.
  2. Stir in the cubed cream cheese until fully melted and the broth turns creamy.
Cook noodles
  1. Add the broken lasagna noodles and switch the slow cooker to High.
  2. Cook on High for 25-30 minutes, stirring once or twice, until the noodles are tender and visible pieces have softened.
Finish with dairy and spinach
  1. Stir in the heavy cream and then add the fresh spinach.
  2. Cook for 5 minutes on High, until the spinach wilts and the soup looks thick and creamy.
Season and serve
  1. Season with salt and pepper to taste.
  2. Serve hot with a generous cheese dollop of ricotta, shredded mozzarella, and parmesan.

Notes

Pro tip: cube the cream cheese so it melts smoothly without lumps. Store leftovers in the refrigerator up to 3 days; reheat gently on the stovetop or microwave, adding a splash of broth or cream if it thickens. Freezing is not ideal because cream-based soups can separate after thawing. For a lower-fat swap, use reduced-fat cream cheese and half-and-half in place of heavy cream.