If you’re craving comfort food with a delightful twist, look no further than this delightful Crock Pot White Lasagna Soup Recipe. Imagine all the rich, cheesy goodness and classic Italian flavors of lasagna, but in a cozy, hearty soup form that’s perfect for any day of the week. This recipe marries tender shredded chicken, creamy cheeses, and perfectly cooked noodles in a savory broth, creating a dish that warms you from the inside out. It’s easy to prepare, full of flavor, and so satisfying you’ll want to make it a regular in your dinner rotation.
Ingredients You’ll Need
The magic of this Crock Pot White Lasagna Soup Recipe lies in its simple yet essential ingredients. Each component plays a crucial role, from the tender chicken that adds protein to the blend of cheeses that bring luscious creaminess. The combination of herbs infuses the soup with Italian charm, while the broken lasagna noodles give you those lovely pasta bites throughout. Here’s what you’ll need:
- 1 lb boneless, skinless chicken breasts: The main protein, cooking tenderly to soak up flavors.
- 1 medium onion, chopped: Adds a subtle sweetness and savory depth.
- 3 cloves garlic, minced: Gives the soup that irresistible aromatic boost.
- 4 cups chicken broth: The flavorful base that ties everything together.
- 1 can (15 oz) white beans, drained and rinsed: For creamy texture and heartiness.
- 1 can (14.5 oz) diced tomatoes (optional): Adds a bit of brightness, if you like a slight tang.
- 1 tsp dried basil: Classic herb flavor that enhances the Italian profile.
- 1 tsp dried oregano: Another essential herb for a warm, fragrant touch.
- 1/2 tsp red pepper flakes (optional): Adds a gentle kick if you enjoy a little heat.
- Salt and pepper, to taste: Essential seasonings to balance all the flavors.
- 8 oz uncooked lasagna noodles, broken into pieces: Provides those delightfully tender pasta bites throughout the soup.
- 1/2 cup heavy cream: Creates the silky richness that makes this soup so comforting.
- 1 cup ricotta cheese: A creamy addition for smooth texture and mild sweetness.
- 1 1/2 cups shredded mozzarella cheese: Melts beautifully, adding stretchy, gooey cheese goodness.
- 1/4 cup grated Parmesan cheese: Finishes with a sharp, nutty flavor that elevates the dish.
- Fresh basil or parsley for garnish (optional): Brightens the presentation and adds fresh, herbal notes.
How to Make Crock Pot White Lasagna Soup Recipe
Step 1: Layering the Base
Start your Crock Pot by adding the chicken breasts, chopped onion, minced garlic, chicken broth, white beans, and tomatoes if you’re using them. Sprinkle in the dried basil, oregano, red pepper flakes, and season with salt and pepper. Give everything a gentle stir to combine all those vibrant flavors right from the get-go.
Step 2: Slow Cooking Magic
Cover the crock pot and let the soup cook low and slow for 6 to 7 hours, or for a quicker option, cook on high for 3 to 4 hours. This slow cooking tenderizes the chicken perfectly while letting all the herbs and garlic infuse beautifully into the broth, creating a deeply satisfying base.
Step 3: Shred and Return
Once the chicken is cooked through and tender, remove it from the pot and shred it with two forks. This is such a therapeutic step and really brings the comforting texture of the dish. Pop the shredded chicken back into the crock pot so it can mingle with the broth and beans.
Step 4: Pasta Time
Now it’s time to add the broken lasagna noodles and the heavy cream. Stir to combine, then cover the pot again and cook on low for another 30 to 45 minutes. This keeps the noodles tender but not mushy, soaking up that luscious broth and cream.
Step 5: Cheese, Please
When the noodles are cooked to perfection, stir in the ricotta, mozzarella, and Parmesan cheeses. Keep stirring until the cheeses melt completely, creating a creamy, cheesy, and irresistibly smooth consistency that will convince you this soup is pure bliss.
Step 6: Final Seasoning and Serve
Give your soup a taste and adjust the salt and pepper if needed — it’s those little tweaks that bring out the best flavors. Garnish with fresh basil or parsley for an added pop of color and freshness, then scoop it into bowls and enjoy the cozy feast you’ve created.
How to Serve Crock Pot White Lasagna Soup Recipe
Garnishes
Fresh herbs like basil or parsley add a beautiful burst of green and freshness that contrasts wonderfully with the creamy, cheesy soup. A sprinkle of extra Parmesan on top can also provide a sharp, salty finish that fans of Italian flavors will adore.
Side Dishes
This soup pairs wonderfully with a crunchy side like garlic bread or a crisp Caesar salad. The contrast between the creamy soup and the crunchy sides makes the meal balanced and satisfying on multiple levels.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls or with a side of cheesy garlic knots. You can also turn it into a layered dip for parties by spreading the soup thickly and topping with extra cheese and herbs for scooping with tortilla chips.
Make Ahead and Storage
Storing Leftovers
Let leftovers cool completely before transferring to airtight containers. Stored in the refrigerator, your Crock Pot White Lasagna Soup Recipe will stay fresh for up to 3 days, making for a quick and easy meal during a busy week.
Freezing
This soup freezes well! Portion it out into freezer-safe containers and freeze for up to 2 months. Keep in mind that the pasta may soften a bit more after freezing, but the flavors remain wonderfully intact.
Reheating
Reheat leftover soup gently on the stove over medium heat, stirring occasionally until warmed through. You might want to add a splash of broth or water to loosen it up if it’s thickened too much during storage.
FAQs
Can I make this soup vegetarian?
Absolutely! Skip the chicken and use vegetable broth, then add extra beans or even sautéed mushrooms to keep the soup hearty and flavorful.
Can I use pre-cooked chicken?
Yes! If you have leftover cooked chicken, add it during the last 30 minutes of cooking just to heat through and keep it from drying out.
What if I don’t have heavy cream?
You can substitute with half-and-half or full-fat coconut milk for a dairy-free option; just expect a slightly different richness.
Is it okay to add the noodles at the beginning?
It’s best to add the lasagna noodles later so they don’t overcook and become mushy. Adding them in the last 30 to 45 minutes gives you the perfect tender bite.
Can I use fresh herbs instead of dried?
Yes, but use about three times the amount of fresh herbs as dried since fresh herbs are less concentrated. Add them earlier in the cooking process to build flavor.
Final Thoughts
This Crock Pot White Lasagna Soup Recipe is truly a comforting hug in a bowl, blending familiar flavors with an easy, slow cooker approach that anyone can master. I can’t recommend enough giving this one a try — it’s a crowd-pleaser that’s perfect for chilly nights or anytime you need a little warmth. Whip it up, gather around the table, and enjoy every creamy, cheesy spoonful!
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Crock Pot White Lasagna Soup Recipe
- Total Time: 7 hours (approximate if cooked on low including final noodle cook time)
- Yield: 6 to 6.5 servings 1x
- Diet: Halal
Description
This comforting Crock Pot White Lasagna Soup combines tender shredded chicken, creamy cheeses, and broken lasagna noodles in a flavorful broth enriched with white beans, garlic, and Italian herbs. Slow-cooked to perfection, this hearty and creamy soup offers all the beloved flavors of traditional lasagna in a warm, spoonable form that’s easy to prepare and perfect for cozy meals.
Ingredients
Soup Base
- 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
Pasta and Dairy
- 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
Garnish
- Fresh basil or parsley for garnish (optional)
Instructions
- Combine Ingredients in Crock Pot: 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 all the ingredients evenly.
- Slow Cook the Base: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken breasts are fully cooked and tender enough to shred easily.
- Shred Chicken: Remove the chicken breasts from the Crock Pot and shred them using two forks. Then return the shredded chicken back into the pot to keep the flavors combined.
- Add Pasta and Cream: Stir in the broken lasagna noodles along with the heavy cream. Cover and cook on low for another 30-45 minutes, or until the noodles are tender and cooked through.
- Incorporate Cheeses: Once the noodles are cooked, stir in the ricotta, mozzarella, and Parmesan cheeses. Mix thoroughly until the cheeses have melted and the soup becomes creamy and rich.
- Season and Garnish: Taste the soup and adjust seasoning with additional salt and pepper if needed. Garnish with fresh basil or parsley, then serve the soup hot for best flavor and comfort.
Notes
- For a bit of heat, include the red pepper flakes; omit if you prefer milder soup.
- Diced tomatoes are optional; they add a slight acidity and extra flavor dimension.
- Use gluten-free lasagna noodles to make this recipe gluten-free if needed.
- This soup can be made in advance and reheated gently on the stovetop or slow cooker.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the soup will be less creamy.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high plus 30-45 minutes additional cooking
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
