Go Back

Slow Cooker White Lasagna Soup

Slow cooker white lasagna soup with tender shredded chicken, creamy broth, and broken lasagna noodles cooked until just soft. Finished with a ricotta-mozzarella-parmesan cheese dollop for a lasagna-style swirl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and soup base
  • 1.5 lb chicken breast or thighs
  • 1 onion
  • 4 garlic
  • 4 cup chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 4 oz cream cheese
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 0.25 tsp dried basil
  • 2 cup fresh spinach
  • 8 lasagna noodles, broken
  • 1 cup heavy cream
  • 0.25 tsp salt and pepper to taste
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan

Equipment

  • 1 slow cooker

Method
 

Slow-cook the chicken and base
  1. Place the chicken in the slow cooker, then add the diced onion, minced garlic, chicken broth, cream of chicken soup, Italian seasoning, and garlic powder. Stir gently to combine so the chicken is well coated.
  2. Cook on Low for 5-6 hours (or on High for 3 hours) until the chicken is tender. Keep the lid on to maintain steady heat.
Shred, thicken, and cook the noodles
  1. Remove the chicken, shred it, and return it to the slow cooker. Stir to distribute the chicken evenly through the creamy broth.
  2. Stir in the cubed cream cheese until melted. The soup should look smooth and creamy.
  3. Add the broken lasagna noodles and increase the slow cooker to High. Bring the noodles into the broth with a stir so they don’t clump.
  4. Cook on High for 25-30 minutes until the noodles are tender. You should be able to bite through the noodle pieces easily.
Finish with cream and spinach
  1. Stir in the heavy cream and add the fresh spinach. Cook for 5 minutes until the spinach wilts and turns bright green.
  2. Season with salt and pepper to taste. Serve hot with a generous cheese dollop.
Make the cheese dollop
  1. Mix the ricotta, shredded mozzarella, and parmesan to form a thick dollop. Spoon it on top of each bowl to get a melted, lasagna-style finish.

Notes

Pro tip: cube the cream cheese and add it after shredding so it melts smoothly without lumps. Store leftovers in the refrigerator up to 3 days; reheat gently on the stovetop or microwave, adding a splash of chicken broth if it thickens. Freezing is not recommended because the noodles and cream can change texture after thawing. For a lighter option, use half-and-half instead of heavy cream and light cream cheese.