White Lasagna Soup in the Crockpot
A creamy and comforting white lasagna soup made effortlessly in a slow cooker, perfect for cozy nights when takeout is tempting.
Ingredients
Meat
- 2 pieces Boneless skinless chicken breasts or thighs Thighs stay juicier; breasts shred nicely.
Noodles
- 8 ounces Lasagna noodles Broken into bite size pieces.
Liquid
- 6 cups Chicken broth Keeps it light but savory.
Aromatics
- 1 medium Onion, chopped Don't skip this for flavor.
- 4 cloves Garlic, minced Don't skip this for flavor.
Seasoning
- 2 teaspoons Italian seasoning Adjust according to taste.
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 pinch Red pepper flakes Optional for a bit of warmth.
Creamy Base
- 8 ounces Cream cheese Cut into chunks for easier melting.
- 0.5 cups Heavy cream or half and half Makes the soup extra cozy.
Cheese
- 1 cup Mozzarella cheese, shredded For melting into the soup.
- 0.5 cup Parmesan cheese, grated For added flavor.
- 0.5 cup Ricotta cheese Dollop at the end for a classic touch.
Greens
- 4 cups Baby spinach Melts in quickly.
Finishing Touches
- 1 squeeze Lemon juice Optional for a brighter finish.
Instructions
Preparation
- Add the chicken to the crockpot and sprinkle it with salt, pepper, and Italian seasoning.
- Add chopped onion, minced garlic, and chicken broth, then stir to combine.
Cooking
- Cook on low for 6-7 hours or on high for 3-4 hours.
- Once the chicken is tender, shred it right in the pot.
- Stir in the cream cheese and a splash of cream or half and half.
- Add the broken lasagna noodles, cover, and cook on high for 20-35 minutes or until tender.
- Stir in the spinach until wilted, then add mozzarella and parmesan cheese, allowing them to melt into the soup.
- Taste and adjust seasoning as needed.
Notes
For best results, add noodles towards the end to prevent mushiness. If leftovers thicken, add broth when reheating.