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Slow Cooker White Lasagna Soup

Slow Cooker white lasagna soup with creamy broth, tender shredded chicken, and broken lasagna noodles finished in the pot for a soft, lasagna-like bite. Stir in spinach at the end so it wilts bright green, then top with a ricotta-mozzarella-parmesan cheese dollop.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken and soup base
  • 1.5 lb chicken breast or thighs
  • 1 onion, diced
  • 4 garlic, minced
  • 4 cup chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 0.25 tsp dried basil
Creamy add-ins (after noodle cook)
  • 4 oz cream cheese, cubed
  • 1 cup heavy cream
  • 2 cup fresh spinach (added at end)
  • 8 lasagna noodles, broken (added last 30 min)
For cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
Seasoning
  • Salt and pepper to taste

Equipment

  • 1 slow cooker

Method
 

Build the soup base
  1. Place the chicken in the slow cooker, then add the diced onion and minced garlic along with the chicken broth, cream of chicken soup, Italian seasoning, and garlic powder.
  2. Cook on Low for 5-6 hours (or High for 3 hours) until the chicken is tender.
Shred and thicken
  1. Remove the chicken, shred it, and return it to the slow cooker.
  2. Stir in the cubed cream cheese until melted.
  3. Add the broken lasagna noodles, then increase the slow cooker to High.
  4. Cook on High for 25-30 minutes, stirring as needed, until the noodles are tender.
Finish and season
  1. Stir in the heavy cream and fresh spinach, then cook for 5 minutes until the spinach wilts.
  2. Season with salt and pepper to taste and serve with a generous cheese dollop.

Notes

Pro tip: shred the chicken while it’s warm so it stays fluffy and mixes evenly into the creamy broth. Store leftovers in the refrigerator up to 4 days; reheat gently on the stovetop or in the microwave to avoid breaking the noodles. Freezing is not recommended because the noodles and dairy can change texture after thawing. For a lighter option, use low-fat cream cheese and half-and-half instead of heavy cream to reduce calories while keeping the creamy feel.