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Slow Cooker White Lasagna Soup

Slow cooker white lasagna soup with tender shredded chicken, a creamy broth, and broken lasagna noodles cooked until just tender. Finished with a ricotta-mozzarella-parmesan cheese dollop and a quick ricotta swirl on top.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1.5 lb chicken breast or thighs Use boneless, skinless chicken for easiest shredding.
  • 1 onion Dice finely so it softens evenly.
  • 4 clove garlic Minced.
  • 4 cup chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 0.25 tsp dried basil
Add-ins at the end
  • 2 cup fresh spinach Add near the end so it wilts but stays bright.
  • 8 lasagna noodles Broken; add during the High phase and cook until tender.
  • 1 cup heavy cream Added at the very end for a silky finish.
  • 4 oz cream cheese Cubed so it melts smoothly.
Cheese dollop
  • 1 cup ricotta Mix with the other cheeses for the dollop.
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
Seasoning
  • 0.25 salt and pepper to taste Season to your preference.

Equipment

  • 1 slow cooker

Method
 

Build the soup
  1. Place the chicken in the slow cooker, then add the diced onion and minced garlic, followed by the chicken broth, cream of chicken soup, Italian seasoning, and garlic powder.
  2. Cover and cook on Low for 5-6 hours or High for 3 hours, until the chicken is tender and easily shreds.
Shred and melt in the creaminess
  1. Remove the chicken, shred it, and return the shredded chicken to the slow cooker.
  2. Stir in the cubed cream cheese until fully melted and smooth.
  3. Add the broken lasagna noodles, then increase the heat to High.
  4. Cook on High for 25-30 minutes, stirring occasionally, until the noodles are tender and the broth has thickened 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 the soup with salt and pepper to taste, then serve topped with a generous cheese dollop of ricotta, shredded mozzarella, and parmesan.

Notes

For the smoothest texture, cube the cream cheese so it melts quickly when stirred in, and don’t add the lasagna noodles until you switch to High. Store leftovers in the refrigerator up to 4 days; reheat gently to avoid over-thickening. Freezing is not recommended because the creamy base can separate when thawed. Dietary swap: use gluten-free lasagna noodles if needed for a gluten-free version (timings may vary).