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Crock Pot White Lasagna Soup

Crock Pot White Lasagna Soup
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This crock pot white lasagna soup is creamy, cheesy, and packed with comforting flavors. An easy slow cooker meal for busy nights that brings all the deliciousness of lasagna into a comforting bowl of soup.

Ingredients

Scale
  • 2 chicken breasts (300 grams), boneless skinless
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 1 cup fresh spinach
  • ¼ cup sun-dried tomatoes, chopped
  • 3 cups low-sodium chicken broth
  • 2 cups short dry pasta or broken lasagna noodles
  • ¼ teaspoon black pepper
  • 2 tablespoons cornstarch
  • 2 teaspoons Italian seasoning
  • ⅛ teaspoon red pepper flakes
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1 cup half-and-half or heavy cream
  • 1 cup ricotta cheese

Instructions

  1. Place chicken breasts in the slow cooker. Add minced garlic, diced onion, sun-dried tomatoes, chicken broth, Italian seasoning, salt, black pepper, and red pepper flakes. Stir to combine.
  2. Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is tender and fully cooked to 165°F.
  3. Remove chicken breasts from slow cooker and shred using two forks. Return shredded chicken to the slow cooker.
  4. Add the pasta or broken lasagna noodles to the slow cooker. Stir to combine. Cover and cook on high for 20-30 minutes until pasta is tender. Check at 20 minutes as cooking time varies by pasta shape.
  5. In a small bowl, whisk together cornstarch with 2 tablespoons of water to create a slurry. Stir the cornstarch slurry into the soup. It will thicken within 2-3 minutes.
  6. Add the butter, half-and-half or heavy cream, and fresh spinach. Stir until butter is melted and spinach is wilted, about 1-2 minutes.
  7. Stir in ricotta cheese until well combined and creamy. Taste and adjust seasoning as needed.
  8. Ladle soup into bowls and serve hot.

Notes

  • You’ll need a 6-quart slow cooker for this recipe.
  • Can use leftover cooked chicken to save time. Add it in step 4 with the pasta.
  • If using rotisserie chicken, skip step 2 and add shredded chicken with the pasta.
  • For high heat method: cook 3-4 hours instead of 6-7 hours on low.
  • Add ricotta cheese at the end to prevent curdling.
  • Cornstarch slurry thickens the soup to perfect consistency.
  • Fresh spinach wilts quickly in hot soup, about 1-2 minutes.
  • Can substitute heavy cream for half-and-half for extra richness.
  • Sun-dried tomatoes add depth of flavor. Oil-packed variety works best.
  • Different pasta shapes cook at different rates. Check at 20 minutes to avoid overcooking.

Nutrition

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