Description
This Slow Cooker White Lasagna Soup is a comforting and hearty meal that combines the rich flavors of Italian seasoning, tender chicken, fresh spinach, sun-dried tomatoes, and a creamy broth thickened with heavy cream and cornstarch. Featuring cooked lasagna noodles, this soup brings all the delicious elements of classic white lasagna into a warm, cozy bowl perfect for family dinners or meal prep.
Ingredients
Scale
Main 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 sun-dried tomatoes, chopped
- 4 cups fresh spinach
- 8 oz cooked lasagna noodles (broken)
- 2 Tbsp cornstarch
- 1 cup heavy cream
For Serving
- Shredded Parmesan cheese
- Fresh parsley (for garnish)
Instructions
- Prepare the slow cooker: Combine the diced onion, minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes (if using) directly in the slow cooker bowl.
- Add liquids and chicken: Pour in the chicken stock and stir all the ingredients to combine. Place the chicken breasts on top and sprinkle the chopped sun-dried tomatoes evenly over the mixture.
- Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is fully cooked and tender.
- Shred the chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back into the slow cooker and stir to combine.
- Make the thickener: In a separate small bowl, whisk together the heavy cream and cornstarch until smooth. Pour this mixture into the slow cooker and stir well to incorporate it into the soup base.
- Finish cooking: Cover and cook on high for an additional 30 minutes to allow the soup to thicken.
- Cook noodles: While the soup is finishing, cook the lasagna noodles according to the package instructions. Drain and set aside.
- Add spinach and noodles: Stir the fresh spinach into the soup until it wilts, then gently fold in the cooked lasagna noodles to combine evenly.
- Serve: Ladle the soup into bowls and top with shredded Parmesan cheese and fresh parsley. Serve hot and enjoy this creamy, flavorful white lasagna soup.
Notes
- Use cooked or leftover lasagna noodles to speed up preparation time.
- For a vegetarian version, substitute chicken stock with vegetable broth and omit the chicken.
- Adjust the amount of crushed red pepper flakes to control the level of heat.
- Adding the cream and cornstarch mixture at the end helps achieve a creamy, velvety soup texture without curdling.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
