This Slow Cooker White Lasagna Soup is warm and comforting with layers of flavor. Packed with creamy cheese, tender noodles, and delicious chicken, it feels like a cozy hug in a bowl!
You know it’s good when your whole house smells amazing while it cooks! I love how simple it is to throw everything in the slow cooker and let it do its thing. Perfect for busy nights!
This soup is great served with crusty bread or a simple salad. Trust me, you’ll want to keep this recipe close—it’s a hit every time!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this soup. If you’re short on time, rotisserie chicken is a fantastic shortcut! Just shred it and add it in when the soup is nearly done cooking.
Pasta: I used uncooked egg noodles, but you can also use rotini or even gluten-free pasta. Just keep an eye on cooking times, as some pastas may need less time.
Ricotta Cheese: Ricotta adds creaminess. If you can’t find it or want to lighten things up, cottage cheese can work as a substitute. Blend it for a smoother texture if needed!
Spinach: Fresh spinach is tasty, but you can swap it for kale or even frozen spinach. If using frozen, make sure to thaw and drain well before adding.
How Can I Make Sure My Noodles are Just Right?
Cooking noodles in the slow cooker can be tricky. The key is to add them during the last cooking phase. Here’s how to do it:
- After shredding the chicken, add your uncooked egg noodles to the pot. This allows them to absorb the broth while cooking.
- Cook on high for another 30-40 minutes, checking for tenderness. If they start to stick to the bottom, give the soup a gentle stir.
Remember, you want the noodles tender but not mushy, so keep an eye on them!
What’s the Best Way to Layer Those Flavors?
The secret to great flavor lies in the sautéing step. Start by lightly cooking the onions and garlic in olive oil or butter as it layers the base flavors beautifully. It’s a simple step that elevates the entire dish!
Don’t skip the seasonings! Adjust salt, pepper, and herbs to your taste. Fresh herbs like basil or parsley make a big difference in the final presentation and flavor.
How to Make Slow Cooker White Lasagna Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb (450g) boneless, skinless chicken breasts
- 4 cups chicken broth
- 3 cups uncooked egg noodles or medium-width pasta (like rotini or broken lasagna pieces)
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tsp Italian seasoning
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional for some heat)
- Salt and black pepper, to taste
For the Cheesy Goodness:
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
For the Fresh Touch:
- 2 cups fresh spinach, chopped
- 2 tbsp olive oil or butter
- Fresh basil or parsley, chopped, for garnish
How Much Time Will You Need?
This delicious soup will take about 15-20 minutes to prepare and then cook. On low, it will take around 4-6 hours, or if you choose high, it’ll take about 2-3 hours. It’s perfect for setting up in the morning and coming home to a warm, hearty meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a skillet over medium heat, add olive oil or butter. Toss in the chopped onion and minced garlic. Sauté for about 3-4 minutes or until the onion becomes soft and fragrant. This step adds a wonderful depth of flavor to your soup!
2. Build the Base:
In your slow cooker, place the chicken breasts at the bottom. Then, pour in the chicken broth. Add the sautéed onion and garlic mixture, along with the Italian seasoning, oregano, red pepper flakes (if you like a bit of heat), and a sprinkle of salt and pepper. Give it a gentle stir to combine everything.
3. Let it Cook:
Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours. The chicken should be fully cooked and tender when done.
4. Shred the Chicken:
Once the chicken is ready, carefully remove it from the slow cooker. Use two forks to shred the chicken into bite-sized pieces.
5. Add the Noodles and Cream:
Return the shredded chicken to the slow cooker, then add the uncooked egg noodles and heavy cream. Stir well to combine.
6. Cook the Noodles:
Cover again and cook on high for an additional 30-40 minutes, or until the noodles are tender. Keep an eye on it—pasta can stick to the bottom!
7. Stir in the Cheesy Ingredients:
Once the noodles are cooked, stir in the ricotta cheese, shredded mozzarella, grated Parmesan, and chopped spinach. Mix until the cheese melts and the spinach wilts, adding a sprinkle of salt and pepper to taste.
8. Serve and Enjoy:
Pour your creamy, cheesy soup into bowls and garnish with fresh basil or parsley. Enjoy it hot with crusty bread or a fresh side salad. It’s perfect comfort food that the whole family will love!
Feel free to get creative with toppings—fresh herbs or even a dash of hot sauce can give it an extra kick! Enjoy every spoonful of this hearty soup!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just add it directly to the slow cooker with the broth and other ingredients. However, you’ll need to cook it on high for about 4-5 hours instead of 2-3 hours on high or 4-6 hours on low, ensuring it reaches a safe internal temperature of 165°F (75°C).
Can I Substitute the Heavy Cream?
Absolutely! If you want a lighter version, you can substitute heavy cream with half-and-half or whole milk. The texture may be slightly less creamy, but it will still be delicious! Just be careful not to let it boil after adding the milk to avoid curdling.
How Do I Store Leftovers?
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove or in the microwave, adding a bit of broth or water if it gets too thick.
