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Slow Cooker White Lasagna Soup

Slow cooker white lasagna soup combines tender shredded chicken, broken lasagna noodles, and a creamy broth finished with a ricotta-Parmesan topping. The slow cooker keeps the soup hands-off while the noodles are cooked separately until al dente.
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Prep Time 15 minutes
Cook Time 5 hours 20 minutes
Total Time 5 hours 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 6 cups low-sodium chicken broth
  • 1 yellow onion medium, finely chopped
  • 4 cloves garlic minced
  • 2 tsp Italian seasoning
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1.5 lb boneless skinless chicken breasts thawed
  • 8 oz lasagna noodles broken into 2-inch pieces
  • 1 block (8 oz) cream cheese softened and cut into cubes
  • 0.75 cup heavy cream
  • 5 oz baby spinach
For the ricotta topping
  • 1 cup whole-milk ricotta
  • 0.25 cup grated Parmesan cheese
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 6-quart slow cooker

Method
 

Cook the soup
  1. Add the chicken broth, onion, garlic, Italian seasoning, salt, pepper, and chicken to a 6-quart slow cooker.
  2. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches 165°F in the thickest part.
  3. During the last 15 minutes of cooking, cook the lasagna noodles in a large pot of boiling water according to package directions until al dente.
  4. Drain the noodles.
  5. Transfer the chicken to a plate and shred it with two forks.
  6. Add the cream cheese, heavy cream, and spinach to the slow cooker.
  7. Cover and cook on HIGH for 15 to 20 minutes, whisking once or twice, until the cream cheese is smooth and the spinach is wilted.
  8. Stir the shredded chicken and drained noodles into the soup.
  9. Ladle the soup into bowls.
Make the ricotta topping
  1. Stir the ricotta, Parmesan, and parsley together in a small bowl.
  2. Spoon a dollop over each bowl of soup.

Notes

For tender chicken, check that it reaches 165°F in the thickest part. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the cream-based soup may separate. For a gluten-free option, use gluten-free lasagna noodles.