Slow Cooker White Chicken Lasagna Soup
Slow Cooker White Chicken Lasagna Soup – 🙌🏻🎉 This rich and creamy white lasagna soup is made with tender shredded chicken, spinach, sun dried tomatoes, Parmesan cheese, and more! Your Crock-Pot does all the work in this EASY and comforting soup recipe that’s HEARTY enough to be a full meal! ➡️ Bonus instructions provided for how to use leftover chicken, leftover turkey, or rotisserie chicken, and how to make the soup on the stove, are included.
Easy Slow Cooker White Chicken Lasagna Soup Recipe
If you’re looking for the coziest soup, look no further than this comforting slow cooker white lasagna soup recipe. It’s going to warm you up from the inside out!
Tip: If you’re interested in a red (no cream) version of lasagna soup, my 30-Minute Lasagna Soup with pork sausage is a winner as well as my Lasagna Soup with Ground Beef.
This creamy white chicken soup is made with juicy shredded chicken, tender lasagna noodles, and I use diced sun dried tomatoes and wilted spinach for bits of interesting texture and flavor among the creamy broth. The broth uses heavy cream for maximum comfort food vibes just like my White Chicken Lasagna Rollups!
You’re going to love this Crockpot white lasagna soup, too!
- Slow cooker recipes that you can just set-it-and-forget-it are great for busy days.
- This is family-friendly comfort food that keeps you full for hours. This is definitely a meal unto itself!
- It takes advantage of common fridge and pantry ingredients that are readily available at your local supermarket.
- If you want to make it on the stovetop, consult the FAQs where I walk you through how to make it as a stovetop white chicken lasagna soup in just 30 minutes.
- If you have leftover Thanksgiving (or Christmas) turkey or leftover Easter ham, you can use that in the soup instead of using chicken. Check the FAQ section for more into.
- Want to use leftover chicken that you have in your fridge or use store bought rotisserie chicken, I’ve got you covered there too. See the FAQs below.
more easy slow cooker soup recipes
Ingredients in Slow Cooker White Lasagna Soup
- Onion – Yellow onion or white onion are both fine
- Seasonings – Garlic, Italian seasoning, salt, black pepper, optional red pepper flakes
- Chicken – I like boneless skinless chicken breasts here but you can use boneless chicken thighs instead
- Sun dried tomatoes – I use jarred sun dried tomatoes that I separate from the oil and then dice them
- Reduced sodium chicken broth or chicken stock
- Thickening agents – Heavy cream + corn starch. You could perhaps sub with half-and-half rather than heavy cream if you’re trying to reduce fat and calories, but it won’t be quite as rich and, well, creamy without heavy cream
- Lasagna noodles – Cook them separately. While it’s tempting to plop them into the slow cooker, they’ll absorb too much of the liquid/broth that’s in the slow cooker so better cook them apart. I’ve never tried using another type of pasta for this recipe but something like bowtie pasta may be a good sub. I don’t know about gluten-free noodles since I haven’t tried them.
- Fresh baby spinach – Fresh spinach is absolutely the way to go and I don’t recommend using previously frozen spinach that you thaw because the texture and size just isn’t right
- Parmesan cheese – It really adds the final touch for flavor so make sure to use freshly shaved or freshly grated Parmesan cheese and nothing from a can
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
Instructions to Make Creamy White Chicken Lasagna Soup in a Crock-Pot
This is an overview of the recipe and make sure to see the recipe card for the full recipe. See the FAQs for stovetop cooking as well as how to use leftover chicken, turkey, ham, or store bought rotisserie chicken.
- To a 6-quart slow cooker or 7-quart slow cooker, add the onions, garlic, sprinkle the Italian seasoning, salt, pepper, chicken breasts, sun dried tomatoes, and pour the broth over the top.
- Cover and cook on low for about 6-8 hours OR on high for about 3-4 hours, or until chicken is cooked through as measured to 165F using a digital thermometer – cooking time will vary based on your model of slow cooker, room temp, thickness of chicken and so forth. Remove the chicken, shred it, and add the shredded chicken back in.
- Whisk together the heavy cream and cornstarch in a small bowl, then add the mixture to the slow cooker, and stir. Cook covered for 30 minutes or until soup has thickened a bit
- Add the cooked lasagna noodles and spinach to the Crockpot, stir to combine and wilt the spinach.
- Ladle into bowls, garnish with Parm, and serve!
what to serve with creamy white lasagna soup
Storage
In the Refrigerator: This recipe will keep in an airtight container in the fridge for up to 5 days.
In the Freezer: I don’t recommend freezing this soup IF you add the heavy cream to it since dairy doesn’t love being frozen and thawed. If you want to make the soup with the intention of freezing it, rather than adding heavy cream and cornstarch, add 3/4 cup chicken broth + 2 tbsp cornstarch for thickening. The non-creamy version will keep airtight in the freezer for up to 3 months.
To Reheat: I use my microwave for quickness and ease and reheat my leftovers for about 30 seconds on high, or as needed.
Recipe FAQs
I am a fan of 30-minute soup recipes and if you do it on the stove, that’s what it is. 1. Add 1 tbsp of olive oil to a Dutch oven or large pot and sauté the onions for 5 minutes over medium-high heat, add garlic in the final minute, along with the Italian seasoning, salt, pepper, and red pepper flakes.
2. Add the chicken, broth, bring to a boil and simmer covered over medium-low or medium for about 20 minutes or until chicken is done (depends on the size of your chicken breasts). Remove them, shred with a fork, add the shredded chicken back in and the sun dried tomatoes.
3. Whisk together the heavy cream and cornstarch in a small bowl, add it slowly to the Dutch oven while stirring with the heat kept over medium. Stir frequently for 5-10 minutes, or until soup has thickened to desired level.
4. Add previously broken and cooked lasagna noodles (boiled separately) to the Dutch oven along with the spinach and stir to wilt.
5. Taste, garnish with Parm, and serve.
Yes you sure can. If you have holiday turkey or ham on hand, chicken from a whole chicken or you want to use rotisserie chicken to save time, you can.
1. Slow cook the onions, garlic, seasonings, sundried tomatoes, and broth for about 1 hour on high.
2. Add the leftover protein of your choice after 1 hour (since they’re already cooked and you’re just warming them).
3. Now follow the recipe in the recipe card below (combine the heavy cream + cornstarch and add that mixture to thicken the soup and cook for 30 mins on high. Then add the cooked noodles and spinach and stir to wilt it. Taste, garnish with Parm, and serve with crusty bread for the win!)
If you want to add dried (or fresh) thyme, oregano, basil – whatever you may have on hand and enjoy, go for it. Soups are always very flexible. If you’d like to garnish with fresh parsley, that’s also a nice touch.
I haven’t tested it but adding sliced mushrooms or small diced bell peppers or carrots or celery would probably work fine. Add them in the very beginning – and if you use carrots or celery make sure they’re diced quite small so they soften up.
Enjoy Healthyeatspro.com🆕
- 1 medium yellow onion, diced small (white onion may be substituted)
- 3 to 3 cloves garlic, finely minced
- 1 ½ teaspoons Italian seasoning, or to taste
- 1 teaspoon salt, plus more to taste as desired
- 1 teaspoon freshly ground black pepper, or to taste
- ½ teaspoon crushed red pepper flakes, optional and to taste (omit if you don’t want any heat at all)
- 3 cups reduced sodium chicken broth
- 1 pound boneless skinless chicken breasts, (if they’re very thick, pound them to about 1/2-inch thick; thighs may be substituted)
- ½ cup sun-dried tomatoes, oil drained and diced small
- 1 cup heavy cream, (half-and-half may be substituted for a lighter version; if you plan to freeze this soup read the FAQs about not using cream here and using 3/4 cup broth instead)
- 2 tablespoons cornstarch, (tablespoons, not teaspoons)
- 8 ounces broken lasagna noodles, cooked separately and drained (break them into 1 to 2-inch chunky pieces; do NOT cook them in the slow cooker)
- 2 cups fresh baby spinach, (two heaping handfuls, do not use frozen spinach)
- Shaved or freshly grated parmesan cheese, for serving as desired
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- Spray the ceramic insert of a 6-quart or 7-quart slow cooker with cooking spray and then scatter the onions and garlic, evenly sprinkle the Italian seasoning, salt, pepper, optional but recommended red pepper flakes (they don’t make it spicy IMO, rather they add a bit of flavor), place the chicken breasts on top, and evenly pour the chicken broth over the top.
- Place the lid on the slow cooker and cook on LOW for about 6-8 hours OR on HIGH for about 3-4 hours, or until chicken is done. Cooking Tips – I prefer to cook this on high; waiting 6-8 hours is simply too long for me but if that works better for your needs, it’s perfectly fine. Chicken is done when it reaches 165F. Don’t guess, take the temperature using an instant read thermometer. Resist the urge to lift the lid and check on the progress of the soup because every time you do so, precious heat and steam escape and it prolongs the cooking process necessarily. Slow cookers vary in their heat output and will affect cooking time, as does room temperature, thickness of chicken, so cook until it’s done. Note – If you’re using previously cooked and leftover chicken/turkey, or rotisserie chicken, read what I wrote in the FAQs but essentially slow cook the onions, tomatoes, broth, etc. for about 1 hour or until softened.
- When the chicken is done, remove it from the slow cooker and shred it on a cutting board using two forks. Add the shredded chicken into the slow cooker. (I see people shred chicken in stand mixer; however it seems to dirty more dishes than it’s worth and it’s quick work just doing it with two forks.)
- In a small bowl, add the heavy cream, cornstarch, and stir to fully dissolve the cornstarch, and then pour this into the slow cooker. Stir to combine.
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Place the lid on the slow cooker and cook on HIGH for about 30 minutes, or until the soup has thickened. Tips – Soup will always seem thinner/more runny when it’s hot and in the slow cooker, but as it cools and as time passes it will thicken more; and in this case, the lasagna noodles will also absorb some of the liquid volume. If the soup is too thick and you want it thinner, add more broth/heavy cream, as desired.
- Separately, while the soup in the slow cooker is thickening, boil the broken lasagna noodles on your stove as directed on the package for al dente, drain and set aside. Tip – Do not cook the noodles in the slow cooker. They will absorb precious liquid/broth in order to soften, and you’ll need to add more liquid, more seasonings, etc. so do it as directed, on the stove.
- After the soup has thickened, add the cooked noodles, spinach, and stir to combine the noodles and wilt the spinach, about 2 minutes.
- Taste the soup and make any necessary seasoning adjustments. Flavoring Tips – If you used reduced sodium broth, it’s almost a guarantee that the original 1 tsp of salt is not enough and you’ll want to add more now (maybe 1-2 tsp more, but it’s to taste). Additional black pepper, red pepper flakes, Italian seasoning, etc. should also be added to taste. If you want to add fresh/dried spices such as oregano, thyme, rosemary, feel free.
- Garnish the soup with Parmesan cheese, as desired, and optionally add fresh herbs such as fresh parsley, to taste.
Storage: Soup will keep airtight in the fridge for up to 5 days. Reheat in the microwave for about 30 seconds, or as desired. I don’t recommend freezing soup with dairy in it since it often doesn’t survive the freezing/thawing process. If you want to make this soup with the intention of freezing it, consult the Storage section in the blog post for what I recommend (no cream).
Serving: 1serving, Calories: 342kcal, Carbohydrates: 24g, Protein: 24g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 93mg, Sodium: 543mg, Potassium: 831mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1686IU, Vitamin C: 8mg, Calcium: 72mg, Iron: 2mg
