Name: Crock Pot White Lasagna Soup
Prep time: 15 min
Cook time: PT-483769H8M11S
Total time: PT-483769H8M11S
Cuisine: Italian-American
Ingredients: 2 tbsp unsalted butter; 1 medium onion, finely chopped; 3 cloves garlic, minced; 2 tsp Italian seasoning; 1 tsp salt (reduce if not using low-sodium broth); ¼ tsp black pepper; ⅛ tsp crushed red pepper flakes (optional for spice); 3 cups low-sodium chicken broth (use 4 cups for a thinner soup); 2 boneless, skinless chicken breasts (300g); ¼ cup sun-dried tomatoes, chopped (optional); 2 cups short dry pasta or broken lasagna noodles (120g); 1 cup half & half or heavy cream; 2 tbsp cornstarch; 1 cup fresh spinach, chopped; Ricotta, Parmesan, or shredded mozzarella for garnish

Description

This Crock Pot White Lasagna Soup is a creamy, cheesy, and comforting slow cooker meal loaded with tender chicken, lasagna noodles, and a rich, garlicky broth. It’s an easy one-pot dish perfect for weeknights, meal prepping, or cozy winter dinners.

Ingredients

Scale

2 tbsp unsalted butter
1 medium onion, finely chopped
3 cloves garlic, minced
2 tsp Italian seasoning
1 tsp salt (reduce if not using low-sodium broth)
¼ tsp black pepper
⅛ tsp crushed red pepper flakes (optional for spice)
3 cups low-sodium chicken broth (use 4 cups for a thinner soup)
2 boneless, skinless chicken breasts (300g)
¼ cup sun-dried tomatoes, chopped (optional)
2 cups short dry pasta or broken lasagna noodles (120g)
1 cup half & half or heavy cream
2 tbsp cornstarch
1 cup fresh spinach, chopped
Ricotta, Parmesan, or shredded mozzarella for garnish

Instructions

Sauté the Aromatics: Melt butter in a large pot or slow cooker with a sauté function. Add onions and cook until soft. Stir in garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook for 1 minute.
Build the Broth: Add chicken broth, chicken breasts, and sun-dried tomatoes. Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours.
Cook the Pasta: Boil pasta separately until al dente, drain, and set aside.
Shred the Chicken: Remove cooked chicken, shred with two forks, and return it to the soup.
Thicken the Soup: Whisk half & half and cornstarch together. Stir into the soup and let cook for 10-15 minutes until slightly thickened.
Add Spinach & Pasta: Stir in fresh spinach and cooked pasta. Let it warm through.
Serve: Ladle into bowls and top with ricotta, Parmesan, or mozzarella.

Notes

Store leftovers in the fridge for 3-4 days.
Keep pasta separate for meal prepping.
Freeze the soup without the dairy, then add cream when reheating.
Reheat gently on the stove, adding extra broth if needed.

Prep Time: 15 minutes
Cook Time: 4-6 hours (low) or 2-3 hours (high)
Category: Main Dish
Method: Slow Cooker / One-Pot
Cuisine: Italian-American

Nutrition

Serving Size: 2 cups
Calories: 350-450
Sugar: 4g
Sodium: 600mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 30g
Cholesterol: 75mg