Description
This comforting Crock Pot White Lasagna Soup combines tender chicken, white beans, lasagna noodles, and a trio of cheeses in a creamy, herb-infused broth. Slow-cooked to perfection, this hearty soup delivers all the flavors of traditional lasagna in a warm, easy-to-make bowl, perfect for cozy family dinners or meal prep.
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
Additional Ingredients
- 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
- Fresh basil or parsley for garnish (optional)
Instructions
- Prepare the chicken and soup base: In your Crock Pot, add the chicken breasts, chopped onion, minced garlic, chicken broth, white beans, diced tomatoes (if using), dried basil, dried oregano, red pepper flakes (if desired), salt, and pepper. Stir gently to combine all ingredients evenly.
- Cook the soup: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked through and tender, allowing all the flavors to meld together.
- Shred the chicken: Remove the cooked chicken breasts from the Crock Pot and shred them thoroughly using two forks. Return the shredded chicken back to the slow cooker.
- Add the noodles and cream: Stir in the broken lasagna noodles along with the heavy cream. Cover again and cook on low for an additional 30-45 minutes, or until the noodles are tender and fully cooked.
- Add cheeses: Once the noodles are soft, stir in the ricotta cheese, shredded mozzarella, and grated Parmesan. Mix gently until the cheeses melt and the soup becomes creamy and rich.
- Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Ladle into bowls, garnish with fresh basil or parsley if desired, and serve hot for a hearty, satisfying meal.
Notes
- If you prefer a vegetarian version, skip the chicken and use vegetable broth instead of chicken broth.
- The diced tomatoes are optional; leaving them out will result in a creamier soup without the tomato flavor.
- You can use gluten-free lasagna noodles to make this recipe gluten-free.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave.
- Adjust red pepper flakes to control the heat level or omit for a milder flavor.
