If you’re looking for a cozy meal that warms the heart, this Crock Pot White Lasagna Soup Recipe is just the ticket! I remember one chilly evening when my son, Jake, declared that soup was his favorite food. Little did he know, this creamy, dreamy soup would become a family favorite, too.
Table of Contents
Why You’ll Love It
- It’s a comforting twist on traditional lasagna.
- Perfect for busy weeknights with minimal prep.
- Rich flavors that everyone will love.
Pure Comfort
This soup is pure comfort in a bowl. With layers of flavor and creamy texture, it’s like a warm hug on a cold day. Plus, it’s a great way to sneak in some veggies!
What You Need
- 1 1 lb boneless, skinless chicken breasts – Substitute with rotisserie chicken for quicker prep.
- 1 1 large yellow onion, diced – Adds sweetness; can use shallots if preferred.
- 3 3 cloves garlic, minced – For a fragrant base.
- 32 oz 4 cups low-sodium chicken broth – Use vegetable broth for a vegetarian option.
- 1 8 oz cream cheese, softened – Makes the soup creamy; can substitute with Greek yogurt.
- 8 oz 1 cup heavy cream – For richness; can use half-and-half for a lighter version.
- 2 2 cups fresh spinach – Adds color and nutrition; kale works too.
- 12 12 oz lasagna noodles, broken into pieces – No-boil noodles can be used for convenience.
- 4 oz 1 cup mozzarella cheese, shredded – For topping; use provolone for a different flavor.
- 2 oz 1/2 cup grated Parmesan cheese – For a savory finish.
- 1 1 tsp Italian seasoning – Enhances flavor; fresh herbs can be used.
- to taste Salt and pepper to taste – Adjust according to preference.
Time to Cook
Prep: 15 minutes | Cook: 4 hours | Total: 4 hours 15 minutes | Difficulty: Easy | Make-Ahead: Yes, you can prep ingredients a day in advance.
Steps to Make It
- Start by placing the chicken breasts in the slow cooker. Pour in the chicken broth and add the diced onion and minced garlic. Cook on low for about 4 hours, or until the chicken is tender and easily shredded.
- Once the chicken is cooked, remove it from the slow cooker and shred it with two forks. The chicken should be juicy and tender. Return the shredded chicken back to the pot.
- Next, add the softened cream cheese and heavy cream to the slow cooker. Stir well until the cream cheese is fully melted and the mixture is creamy. The aroma will be heavenly!
- Now, toss in the fresh spinach and broken lasagna noodles. Stir everything together, ensuring the noodles are submerged in the liquid. Cook on low for an additional 30 minutes, or until the noodles are tender.
- After the noodles are cooked, stir in the mozzarella and Parmesan cheese. Let it melt into the soup, creating a cheesy goodness. It should look rich and inviting!
- Finally, season with Italian seasoning, salt, and pepper to taste. Serve hot, and watch everyone dig in with smiles on their faces. This soup is sure to be a hit!
Make It Perfect
- For a thicker soup, add more cream cheese or reduce the broth.
- Feel free to add other veggies like mushrooms or zucchini for extra nutrition.
- Garnish with fresh basil or parsley for a pop of color.
Mix It Up
- Make it vegetarian by omitting the chicken and using vegetable broth.
- Add some red pepper flakes for a spicy kick.
- Use different types of cheese like ricotta or gouda for a unique flavor.
Perfect Partners
- Serve with crusty garlic bread for a complete meal.
- Pair with a light salad for a refreshing contrast.
💡 For more recipes, follow me on Facebook and Pinterest.
FAQs
Can I make this soup ahead of time?
Yes, you can prep the ingredients a day in advance and store them in the fridge.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I freeze this soup?
Yes, freeze in portions for up to 2 months. Just reheat on the stove.
What can I substitute for chicken?
You can use turkey or even a plant-based protein.
Is this soup spicy?
No, it’s mild, but you can add red pepper flakes for heat.
Conclusion
This Crock Pot White Lasagna Soup Recipe is a delightful twist on a classic favorite. With its creamy texture and comforting flavors, it’s bound to become a staple in your home. So gather your loved ones, serve up a bowl, and enjoy the warmth it brings!
Crock Pot White Lasagna Soup Recipe
This Crock Pot White Lasagna Soup is a comforting twist on traditional lasagna, rich in flavor and perfect for busy weeknights. Enjoy a creamy soup that warms the heart and is sure to become a family favorite.
Equipment
- slow cooker
Ingredients
Crock Pot White Lasagna Soup
- 1 lb boneless, skinless chicken breasts Substitute with rotisserie chicken for quicker prep.
- 1 large yellow onion, diced Adds sweetness; can use shallots if preferred.
- 3 cloves garlic, minced For a fragrant base.
- 32 oz low-sodium chicken broth Use vegetable broth for a vegetarian option.
- 1 8 oz cream cheese, softened Makes the soup creamy; can substitute with Greek yogurt.
- 1 cup heavy cream For richness; can use half-and-half for a lighter version.
- 2 cups fresh spinach Adds color and nutrition; kale works too.
- 12 oz lasagna noodles, broken into pieces No-boil noodles can be used for convenience.
- 1 cup mozzarella cheese, shredded For topping; use provolone for a different flavor.
- 2 oz grated Parmesan cheese For a savory finish.
- 1 tsp Italian seasoning Enhances flavor; fresh herbs can be used.
- to taste Salt and pepper Adjust according to preference.
Instructions
- Start by placing the chicken breasts in the slow cooker. Pour in the chicken broth and add the diced onion and minced garlic. Cook on low for about 4 hours, or until the chicken is tender and easily shredded.
- Once the chicken is cooked, remove it from the slow cooker and shred it with two forks. The chicken should be juicy and tender. Return the shredded chicken back to the pot.
- Next, add the softened cream cheese and heavy cream to the slow cooker. Stir well until the cream cheese is fully melted and the mixture is creamy. The aroma will be heavenly!
- Now, toss in the fresh spinach and broken lasagna noodles. Stir everything together, ensuring the noodles are submerged in the liquid. Cook on low for an additional 30 minutes, or until the noodles are tender.
- After the noodles are cooked, stir in the mozzarella and Parmesan cheese. Let it melt into the soup, creating a cheesy goodness. It should look rich and inviting!
- Finally, season with Italian seasoning, salt, and pepper to taste. Serve hot, and watch everyone dig in with smiles on their faces. This soup is sure to be a hit!