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Slow Cooker White Lasagna Soup

Slow cooker white lasagna soup with a creamy, velvety broth and tender shredded chicken. Broken lasagna noodles cook right in the pot, then fresh spinach wilts and a ricotta-mozzarella-parmesan cheese dollop finishes every bowl.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast or thighs
Aromatics and liquids
  • 1 onion diced
  • 4 garlic minced
  • 4 cup chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 0.25 tsp dried basil
Finishing add-ins
  • 2 cup fresh spinach added at end
  • 8 lasagna noodles broken; added last 30 min
  • 1 cup heavy cream added at end
Cheese base and dollop
  • 4 oz cream cheese cubed
  • 1 cup ricotta for cheese dollop
  • 1 cup shredded mozzarella for cheese dollop
  • 0.25 cup parmesan for cheese dollop
Seasoning
  • salt and pepper to taste

Equipment

  • 1 slow cooker

Method
 

Build the soup base
  1. Place the chicken in the slow cooker, then add the diced onion and minced garlic.
  2. Pour in the chicken broth and add the cream of chicken soup, Italian seasoning, garlic powder, and dried basil.
  3. Cook on Low for 5-6 hours (or High for 3 hours) until the chicken is tender, with the broth actively simmering around the edges.
Shred and add noodles
  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 and smooth.
  3. Add the broken lasagna noodles, then increase the slow cooker to High.
  4. Cook on High for 25-30 minutes until the noodles are tender, with occasional bubbling visible.
Finish with cream and spinach
  1. Stir in the heavy cream and add the fresh spinach, cooking for 5 minutes until the spinach wilts.
  2. Season with salt and pepper to taste, then serve topped with a generous cheese dollop of ricotta, shredded mozzarella, and parmesan.

Notes

Pro tip: shredding chicken while it’s still warm helps it break into smaller strands that blend into the broth. Store leftovers in the refrigerator up to 3 days; reheat gently, adding a splash of broth if it thickens. Freezing is not recommended due to the noodles and dairy. For a lighter option, use half-and-half instead of heavy cream and reduce the mozzarella slightly in the cheese dollop.