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Slow Cooker White Lasagna Soup

Creamy Slow Cooker White Lasagna Soup for Cozy Nights

Slow Cooker White Lasagna Soup is a creamy, comforting dish that transforms traditional lasagna flavors into a delicious, hearty soup for busy weeknights.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 cups
Course: Soup
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 medium Onion Diced
  • 3 cloves Garlic Minced
  • 2 teaspoons Italian Seasoning
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1 teaspoon Crushed Red Pepper Flakes Optional
  • 6 cups Chicken Stock Can use vegetable stock for vegetarian version
For the Protein
  • 2 pieces Boneless Chicken Breasts
  • 1/2 cup Sundried Tomatoes Chopped
For Creaminess
  • 1 cup Heavy Cream Can use coconut cream for dairy-free
  • 2 tablespoons Cornstarch
For the Heartiness
  • 8 oz Lasagna Noodles Broken into pieces
  • 3 cups Fresh Spinach Can use other greens

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. In your slow cooker, combine the diced onion and minced garlic. Add Italian seasoning, salt, black pepper, and crushed red pepper flakes.
  2. Pour in chicken stock, stirring gently. Nestle in the chicken breasts and sprinkle sundried tomatoes on top. Cook on low for 6-8 hours or high for 3-4 hours.
  3. Remove the chicken, shred it, and return it to the soup.
  4. Whisk together heavy cream and cornstarch until smooth. Pour into the slow cooker and stir.
  5. Cover and cook on high for an additional 30 minutes to thicken.
  6. Cook the lasagna noodles separately until al dente, drain and set aside.
  7. Stir in fresh spinach until wilted into the soup.
  8. Fold in the cooked lasagna noodles before serving. Garnish with Parmesan cheese and parsley.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days. For longer storage, freeze for up to 3 months. Reheat on the stove, adding stock if necessary.

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