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–+ servings

Crockpot White Lasagna Soup

All the creamy, cheesy comfort of white lasagna — without the layering! Tender shredded chicken, spinach, and sun-dried tomatoes simmer in a rich, garlicky broth before being finished with heavy cream, Parmesan, and a scoop of ricotta on top. The broken lasagna noodles soak up the flavor, making each spoonful hearty and satisfying. It’s an easy, one-pot dinner that tastes like comfort in a bowl — perfect for chilly nights or lazy Sundays.
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 1 pound boneless skinless chicken breasts
  • 6 cup chicken broth
  • 3 clove garlic minced
  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon crushed red pepper flakes
  • 1 teaspoon onion powder
  • 0.5 cup sun-dried tomatoes chopped
  • 1 cup heavy cream
  • 1 tablespoon cornstarch
  • 2 cup baby spinach
  • 8 lasagna noodles broken and cooked al dente
  • 0.5 cup grated Parmesan cheese plus extra for serving
  • 0.5 cup ricotta cheese for garnish
  • Fresh parsley for garnish

Instructions
 

Preparation Steps

  • Add the garlic, Italian seasoning, salt, pepper, onion powder, and red pepper flakes to the bottom of your slow cooker. Pour in the chicken broth and stir to combine.
  • Place the chicken breasts on top, then scatter the sun-dried tomatoes over them.
  • Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is cooked through and tender.
  • Remove the chicken and shred it with two forks, then return it to the slow cooker.
  • In a small bowl, whisk together the heavy cream and cornstarch until smooth. Stir the mixture into the soup, then cover and cook on HIGH for another 20–30 minutes, just until slightly thickened.
  • Stir in the spinach and let it wilt into the broth.
  • Add the cooked lasagna noodles and Parmesan, then mix gently to coat everything in that creamy, cheesy sauce.
  • Ladle into bowls and top each serving with a sprinkle of parsley, extra Parmesan, and a scoop of ricotta cheese.

Notes

For a lighter version, you can substitute half-and-half for the heavy cream, though the broth will be slightly less rich.