This cozy Slow Cooker White Lasagna Soup is creamy, cheesy, and oh-so-comforting! With layers of lasagna flavors packed into a warm soup, it’s like a hug in a bowl.
Let’s be real, who doesn’t love cheese melting right into the broth? I usually top it with extra cheese because, well, you can never have too much cheese! 😄
The best part? Just toss everything in the slow cooker and let it do its magic. It’s an easy way to enjoy a delicious meal without a lot of fuss!
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken breasts for a lean option, but thighs work well too if you want extra flavor and moisture. You can also use cooked rotisserie chicken to save time—just add it in at the end!
Cheese: Ricotta is a must for that classic lasagna essence. If you’re dairy-free, try cashew cheese or dairy-free cream cheese. Mozzarella offers a stretchy texture, but you can use any melty cheese like provolone if needed. Parmesan adds a salty kick, too.
Pasta: Lasagna noodles are the star here, but feel free to swap in gluten-free noodles or even other types like fettuccine. Just break them up as needed. Egg noodles work too, reducing cooking time slightly.
Heavy Cream: For a lighter version, go with half-and-half or whole milk. Coconut milk is a wonderful non-dairy alternative that adds a unique flavor!
How Do I Get the Best Flavors from My Onions and Garlic?
Cooking onions and garlic properly sets the flavor stage for your soup. Start with medium heat to soften the onions without browning them. Here’s how:
- Heat olive oil or butter in the skillet.
- Add diced onions and cook for 3-4 minutes until they’re translucent.
- Add garlic and cook for an additional 30 seconds. Watch closely; garlic can burn easily.
Transferring them to the slow cooker gives your soup a solid flavor base. Enjoy that wonderful aroma while cooking!
Slow Cooker White Lasagna Soup
Ingredients You’ll Need:
For the Soup Base:
- 1 pound boneless, skinless chicken breasts (or thighs)
- 1 medium onion, diced
- 4 cloves garlic, minced
- 4 cups chicken broth
- 8 ounces lasagna noodles, broken into bite-sized pieces
For the Creaminess:
- 1 cup heavy cream
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese, plus extra for serving
For Flavoring:
- 1 teaspoon dried Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 2 tablespoons olive oil or butter
For Garnish:
- Fresh basil or oregano leaves
How Much Time Will You Need?
This delicious soup takes about 15-20 minutes to prep and approximately 6 hours to cook on low (or 4 hours on high) in the slow cooker. It’s the perfect make-ahead meal, allowing you to come home to a warm, comforting dish ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil or butter in a skillet over medium heat. Once it’s hot, add the diced onion and cook until it softens, about 3-4 minutes. Then, stir in the minced garlic and cook for another 30 seconds until it smells delicious. Transfer this mixture to the slow cooker to build your base flavor.
2. Add the Chicken and Broth:
Now, place the chicken breasts on top of the onions and garlic in the slow cooker. Pour in the chicken broth, and sprinkle over the Italian seasoning, salt, pepper, and red pepper flakes if you’d like a little kick of heat. Give it a gentle stir to combine.
3. Cook the Chicken:
Cover the slow cooker with the lid. If you’re cooking on low, let it simmer for about 5-6 hours; if on high, it will take about 3-4 hours. The chicken should be fully cooked and tender when it’s done.
4. Shred the Chicken:
Once the chicken is cooked, carefully remove it from the slow cooker using tongs. Place it on a cutting board, and shred it with two forks. Shred as much as you like, then return the shredded chicken back to the slow cooker.
5. Add the Noodles:
Take the broken lasagna noodles and sprinkle them into the slow cooker. Give everything a good stir to ensure the noodles are mixed in with the broth and chicken.
6. Stir in the Cream and Cheeses:
Pour the heavy cream into the slow cooker, and then add the ricotta, mozzarella, and Parmesan cheese. Stir gently until everything is well combined and the cheese starts to melt, making the soup creamy.
7. Final Cooking:
Cover the slow cooker again and cook for another 20-30 minutes on high until the noodles are tender but not mushy. Keep an eye on it so that the noodles cook just right.
8. Season to Taste:
Before serving, taste your soup and adjust the seasoning if necessary with extra salt and pepper according to your preference.
9. Serve and Enjoy:
Ladle the soup into bowls. Garnish each serving with freshly grated Parmesan cheese and a few leaves of fresh basil or oregano. Serve with warm crusty bread for dipping, if you like. Enjoy this comforting and cheesy bowl of goodness!
There you have it—a delightful bowl of Slow Cooker White Lasagna Soup, giving you all the flavors of lasagna in a warm and hearty soup form!
Can I Use Frozen Chicken with This Recipe?
Absolutely! If using frozen chicken, just add it straight into the slow cooker without thawing. However, be sure to increase the cooking time by about 1-2 hours to ensure the chicken is cooked thoroughly.
How Do I Make This Dish Vegetarian?
For a vegetarian version, skip the chicken and replace it with a mix of your favorite vegetables like zucchini, spinach, or mushrooms. Use vegetable broth instead of chicken broth for added flavor!
Can I Prep This Soup Ahead of Time?
Yes! You can chop the vegetables and assemble everything in the slow cooker insert the night before. Just cover it and store in the fridge. In the morning, add the broth and start cooking!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, adding a splash of broth if the soup gets too thick.