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Slow Cooker White Lasagna Soup

Slow cooker white lasagna soup with a creamy, velvety broth, tender shredded chicken, and broken lasagna noodles cooked until just soft. Finished with wilted spinach and a ricotta–mozzarella–parmesan cheese dollop that melts into the surface for a comforting Italian-American flavor.
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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: 570
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1.5 lb chicken breast or thighs
  • 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
  • 1 cup heavy cream (added at end)
  • 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.
  • 0.01 salt and pepper to taste Season the soup before serving.

Equipment

  • 1 slow cooker

Method
 

Build the soup base
  1. Place the chicken in the slow cooker and add the onion, garlic, chicken broth, cream of chicken soup, Italian seasoning, and garlic powder.
  2. Cover and cook on Low 5-6 hours (or High 3 hours) until the chicken is tender, with occasional checks for steady simmering.
Shred and thicken
  1. Remove the chicken, shred it, and return the shredded chicken to the slow cooker.
  2. Stir in the cubed cream cheese until melted into the broth.
  3. Add the broken lasagna noodles, then increase the slow cooker to High.
  4. Cook 25-30 minutes on High until the noodles are tender, keeping the mixture at a steady bubbling heat.
Finish with cream and spinach
  1. Stir in the heavy cream and add the spinach, then cook 5 minutes until the spinach wilts.
  2. Season with salt and pepper to taste, then serve with a generous cheese dollop made from ricotta, shredded mozzarella, and parmesan.

Notes

For the best texture, keep the noodles broken fairly evenly so they soften at the same rate during the final 25-30 minutes. Store leftovers in the refrigerator up to 3-4 days; reheat gently, adding a splash of chicken broth if it thickens. Freezing is not recommended because the noodles and dairy can change texture after thawing. If you want a lighter option, use reduced-fat cream cheese and evaporated milk instead of heavy cream for a similar creamy feel.