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Slow Cooker White Lasagna Soup

Slow Cooker white lasagna soup with a creamy broth, tender shredded chicken, and lasagna noodles softened at the end. Finished with a ricotta-mozzarella-parmesan cheese dollop and a spinach wilt for a hearty Italian-American 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 clove garlic, minced
  • 4 cup chicken broth
  • 1 can (10.5 oz) cream of chicken soup
seasonings and dairy base
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 0.25 tsp dried basil
  • 4 oz cream cheese, cubed
  • 1 cup heavy cream (added at end)
  • 2 cup fresh spinach
lasagna noodles
  • 8 lasagna noodles, broken
cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
finishing
  • 0.01 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. Add the chicken broth, cream of chicken soup, Italian seasoning, and garlic powder.
  2. Cook on Low for 5-6 hours or on High for 3 hours until the chicken is tender. Look for chicken that easily pulls apart with a fork.
  3. Remove the chicken, shred it, and return the shredded chicken to the slow cooker. Stir until evenly distributed.
Add noodles and melt the cream cheese
  1. Stir in the cream cheese until melted. Keep the surface creamy and smooth with no visible cream cheese lumps.
  2. Add the broken lasagna noodles and switch to High. Increase bubbling at the edges so the noodles cook evenly.
  3. Cook on High for 25-30 minutes until the noodles are tender. Watch for noodles that break down slightly and soften through.
Finish with cream, spinach, and seasoning
  1. Stir in the heavy cream and add the fresh spinach. The spinach should wilt quickly and turn a deeper green.
  2. Cook for 5 minutes until the spinach wilts. Keep the soup hot and steamy throughout.
  3. Season with salt and pepper to taste, then serve. Top each bowl with a generous cheese dollop.

Notes

Pro tip: break the lasagna noodles and add them during the final 25-30 minutes so they stay tender without turning mushy. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop or in the microwave. Freezing is not recommended because the dairy can separate after thawing. Dietary swap: use low-fat or Neufchâtel-style cream cheese and reduced-fat mozzarella to lighten the soup while keeping the creamy texture.