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Slow Cooker White Lasagna Soup

Slow Cooker White Lasagna Soup is a creamy, comforting Italian-American soup made with tender shredded chicken, broken lasagna noodles, and a ricotta-mozzarella-parmesan cheese dollop. Cook low for hours for deep flavor, then finish with spinach and noodles for a hearty, slightly thick broth texture.
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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
Ingredients Equipment Method Notes

Ingredients
  

Chicken base
  • 1.5 lb chicken breast or thighs Use boneless for quicker shredding.
  • 1 onion Dice for even distribution.
  • 4 cloves 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
Finishing add-ins
  • 2 cup fresh spinach Added at the end to wilt.
  • 8 count lasagna noodles, broken Add during the high-heat stage for tender noodles.
  • 1 cup heavy cream Added at the end for creaminess.
  • 4 oz cream cheese Cubed; stir until melted.
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
Seasoning
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Build the soup in the slow cooker
  1. Place the chicken in the slow cooker, then add diced onion and minced garlic along with chicken broth, cream of chicken soup, Italian seasoning, garlic powder, and dried basil. Stir just enough to combine and coat the chicken.
  2. Cook on Low for 5-6 hours (or on High for 3 hours) until the chicken is tender and flakes easily. Visual cue: the broth looks creamy and aromatic around the edges.
Shred and add noodles
  1. Remove the chicken, shred it, and return the shredded chicken to the slow cooker. Stir to evenly distribute the meat.
  2. Stir in the cubed cream cheese and cook until fully melted. Visual cue: the soup thickens into a smooth, pale base.
  3. Add the broken lasagna noodles, then increase to High. Cook for 25-30 minutes until the noodles are tender, stirring once during cooking.
Finish with cream, spinach, and seasoning
  1. Stir in the heavy cream and add the fresh spinach, then cook for 5 minutes until the spinach wilts. Visual cue: spinach turns bright green and disperses through the soup.
  2. Season with salt and pepper to taste, then serve immediately. Top each bowl with a generous cheese dollop.

Notes

Pro tip: For faster shredding, let the cooked chicken rest 5 minutes, then pull it apart into bite-size pieces before returning it to the pot. Refrigerate leftovers in a covered container for up to 4 days; reheat gently on the stovetop or microwave, adding a splash of broth if it thickens. Freezing isn’t recommended because the noodles and cream can change texture when thawed; if you want a lower-dairy option, use cream cheese and heavy cream labeled “light” or substitute lactose-free dairy for a similar feel.