Description
This Crock Pot White Lasagna Soup is a creamy, comforting twist on traditional lasagna. Packed with rich flavors from chicken, garlic, and Italian spices, this easy slow-cooker recipe brings all the goodness of lasagna into a cozy soup form. Perfect for busy nights!
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes (optional)
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional, for a little heat)
- Salt and pepper, to taste
- 8 oz uncooked lasagna noodles, broken into pieces
- 1/2 cup heavy cream
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
Instructions
- Prepare the chicken and soup base: In your Crock Pot, add the chicken breasts, chopped onion, minced garlic, chicken broth, white beans, diced tomatoes (if using), basil, oregano, red pepper flakes, salt, and pepper. Stir to combine.
- Cook the soup: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
- Shred the chicken: Remove the chicken from the Crock Pot and shred it using two forks. Return the shredded chicken to the pot.
- Add the noodles and cream: Stir in the broken lasagna noodles and heavy cream. Cover and cook on low for another 30-45 minutes, or until the noodles are tender.
- Add cheeses: Once the noodles are cooked, stir in the ricotta, mozzarella, and Parmesan cheese. Stir until the cheeses are melted and the soup is creamy.
- Serve: Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh basil or parsley, and serve hot!
Notes
- For a heartier soup, you can add extra vegetables like spinach or mushrooms.
- If you prefer a thicker soup, add a little extra ricotta or mozzarella.
- This recipe can be made ahead, and it stores well in the fridge for 3-4 days. You can also freeze leftovers for up to 3 months.
- If you want to make it a bit lighter, you can substitute half-and-half for the heavy cream.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Category: Soup
- Method: Crock Pot, Slow Cooker
- Cuisine: Italian, American
Nutrition
- Serving Size: 1 serving (out of 6)
- Calories: 380
- Sugar: 3g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 70mg