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Slow Cooker White Lasagna Soup

Slow Cooker White Lasagna Soup with creamy broth, shredded chicken, spinach, and broken lasagna noodles cooked until tender. Finish with a ricotta-mozzarella-parmesan cheese dollop and parmesan melting on top for a lasagna-style bowl without layering.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and aromatics
  • 1.5 lb chicken breast or thighs Use boneless, skinless for easiest shredding.
  • 1 onion Dice to help it soften evenly.
  • 4 garlic Minced.
Soup base
  • 4 cup chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 4 oz cream cheese Cubed so it melts smoothly.
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 0.25 tsp dried basil
  • 1 cup heavy cream Added at the end to keep it silky.
Lasagna add-ins
  • 2 cup fresh spinach Added at the end so it wilts but stays bright.
  • 8 lasagna noodles Broken and cooked for 25-30 minutes on High.
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
Seasoning
  • 1 salt and pepper Add to taste.

Equipment

  • 1 slow cooker

Method
 

Build the base in the slow cooker
  1. Place the chicken in the slow cooker, then add the onion, garlic, chicken broth, cream of chicken soup, Italian seasoning, and garlic powder.
  2. Cook on Low for 5-6 hours or on High for 3 hours, until the chicken is tender and pulls apart easily.
Shred and melt in the cream cheese
  1. Remove the chicken, shred it, and return the shredded chicken to the slow cooker.
  2. Stir until the cream cheese is fully melted into the broth.
  3. Add the broken lasagna noodles, then switch to High.
  4. Cook on High for 25-30 minutes, until the noodles are tender and the soup thickens slightly.
Finish with spinach and cream
  1. Stir in the heavy cream and the fresh spinach, then cook for 5 minutes until the spinach wilts.
  2. Season with salt and pepper to taste.
Serve with cheese dollop
  1. Top each bowl with a generous dollop made from ricotta, shredded mozzarella, and parmesan so the cheese melts and clings to the hot soup.

Notes

Pro tip: cube the cream cheese before adding so it melts faster and stays smooth. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stovetop or microwave, adding a splash of chicken broth if it thickens. Freezing is not ideal because the noodles and dairy can change texture. For a lighter option, use low-fat cream cheese and light heavy cream; the soup will be slightly less rich but still creamy.