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Slow Cooker White Lasagna Soup

Slow cooker white lasagna soup with shredded chicken, creamy pale broth, and broken lasagna noodles that cook tender in the last half hour. Stir in spinach at the end for a quick wilt and finish 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: 640
Ingredients Equipment Method Notes

Ingredients
  

chicken breast or thighs
  • 1.5 lb chicken breast or thighs
onion
  • 1 onion
garlic
  • 4 garlic
chicken broth
  • 4 cup chicken broth
cream of chicken soup
  • 1 can (10.5 oz) cream of chicken soup
cream cheese
  • 4 oz cream cheese
italian seasoning
  • 1 tsp Italian seasoning
garlic powder
  • 0.5 tsp garlic powder
dried basil
  • 0.25 tsp dried basil
fresh spinach
  • 2 cup fresh spinach
lasagna noodles
  • 8 lasagna noodles
heavy cream
  • 1 cup heavy cream
cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
salt and pepper
  • 0.25 tsp salt and pepper to taste

Equipment

  • 1 slow cooker

Method
 

Build the soup base
  1. Place the chicken breast or thighs into the slow cooker, then add the onion, garlic, chicken broth, cream of chicken soup, Italian seasoning, and garlic powder. Make sure everything is evenly distributed so it cooks uniformly.
  2. Cook on Low for 5-6 hours (or High for 3 hours) until the chicken is tender and easily pulls apart. The broth should look creamy and lightly thickened.
Shred and add noodles
  1. Remove the chicken, shred it, and return the shredded chicken to the slow cooker. Stir to blend the chicken into the creamy broth.
  2. Stir in the cream cheese until fully melted. Look for the soup to become smooth and glossy with no cream cheese lumps.
  3. Add the broken lasagna noodles, then increase the slow cooker to High. The noodles should submerge so they cook evenly.
  4. Cook for 25-30 minutes on High until the noodles are tender. The soup will thicken slightly as the noodles soften.
Finish and serve
  1. Stir in the heavy cream and fresh spinach, then cook for 5 minutes until the spinach wilts. You should see the spinach turn bright green and settle throughout the soup.
  2. Season with salt and pepper to taste, then serve with a generous cheese dollop. Top each bowl with ricotta, shredded mozzarella, and parmesan.

Notes

For the creamiest texture, stir until the cream cheese melts completely before adding noodles. Store leftovers in the refrigerator up to 3 days; reheat gently, adding a splash of chicken broth if it thickens too much. Freezing is not recommended because lasagna noodles and dairy can change texture after thawing. Dietary swap: use a low-fat cream cheese and reduced-fat mozzarella to cut calories while keeping the creamy base.