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

Scale

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)

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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