Description
Indulge in this creamy and hearty Slow Cooker White Lasagna Soup, featuring tender shredded chicken, sun-dried tomatoes, fresh spinach, and noodles in a rich, flavorful broth. Perfect for a comforting dinner with minimal effort, this soup captures the essence of classic lasagna with a twist, all cooked effortlessly in a slow cooker.
Ingredients
Units
Scale
Broth and Seasonings
- 1 white onion diced
- 4 cloves garlic minced
- 2 tsp. Italian seasoning
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. crushed red pepper flakes (optional, for heat)
Liquids and Proteins
- 6 cups chicken stock
- 2–3 boneless skinless chicken breasts (about 1 pound)
Vegetables and Add-ins
- 1/2 cup sun-dried tomatoes chopped
- 4 cups fresh spinach
Carbohydrates and Thickeners
- 8 oz. cooked lasagna noodles (broken)
- 2 Tbsp. cornstarch
Dairy and Garnishes
- 1 cup heavy cream
- Shredded Parmesan cheese (for serving)
- Fresh parsley (for garnish)
Instructions
- Prepare the slow cooker: Combine the diced onion, minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes (if using) in the slow cooker.
- Add liquids and chicken: Pour in the chicken stock and stir everything together to combine, then add the chicken breasts on top and sprinkle the chopped sun-dried tomatoes over the contents.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and tender.
- Shred the chicken: Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the slow cooker.
- Make the thickener: In a separate bowl, whisk together the heavy cream and cornstarch until smooth. Pour this mixture into the slow cooker and stir well to incorporate.
- Finish cooking: Cover and cook on high for an additional 30 minutes.
- Cook noodles: Meanwhile, cook the lasagna noodles according to package instructions. Drain and set aside.
- Add spinach and noodles: Stir the fresh spinach into the soup until wilted, then add the cooked lasagna noodles and gently stir to combine.
- Serve: Ladle the soup into bowls, topped with shredded Parmesan cheese and fresh parsley. Serve hot and enjoy!
Notes
- Adjust heat with red pepper flakes according to preference.
- Ensure the chicken is cooked thoroughly before shredding.
- You can substitute fresh spinach with kale or basil for variation.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 950 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 85 mg
