This warm and creamy white lasagna soup is a cozy hug in a bowl! Made with layers of noodles, cheese, and rich flavors, it’s a twist on traditional lasagna you’ll love.
I enjoy letting my slow cooker do all the work while I kick back with some snacks. The smell wafting through the house is just divine—perfect for a relaxed evening in!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect here, but if you’re short on time, shredded rotisserie chicken works just as well! It adds great flavor and saves you some cooking time.
Broth: Low sodium chicken broth keeps it flavorful without too much salt. You could use vegetable broth for a vegetarian version or homemade broth if you have it on hand!
Dairy: Whole milk or half-and-half makes for a richer soup, but if you’re looking for a lighter option, substitute with low-fat milk or unsweetened almond milk. For a dairy-free version, try cashew cream.
Cheeses: Ricotta and mozzarella are classic choices. If you prefer something different, cream cheese can replace ricotta, and sharp cheddar adds a fun twist instead of mozzarella.
Noodles: Traditional lasagna noodles can be used, but you can swap them out for regular pasta or even gluten-free varieties. Just cook them separately before adding to the soup.
How Do I Get the Chicken Perfectly Shredded?
Getting that perfectly shredded chicken is all about timing and technique. After cooking your chicken, here’s what to do:
- Once the chicken is cooked through, lift it out of the slow cooker carefully using tongs.
- Let it cool for a few minutes, then use two forks to shred it apart. This method gives you nice, even pieces.
- Return the shredded chicken to the soup, mixing it in gently so it combines well with the flavors.
This technique ensures your chicken is tender and mixes seamlessly into your soup for the best taste experience!
Slow Cooker White Lasagna Soup
Ingredients You’ll Need:
For the Soup:
- 1 pound boneless skinless chicken breasts (about 2 large breasts)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low sodium chicken broth
- 2 cups whole milk or half-and-half
- 1 (15-ounce) container ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese, plus extra for garnish
- 8 ounces cooked lasagna noodles, cut into bite-sized pieces (about 6 noodles)
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
- Optional: Cooked crispy bacon pieces for topping
- Olive oil (for sautéing)
How Much Time Will You Need?
This hearty soup requires about 15 minutes of prep time and then 5-6 hours on low (or 3-4 hours on high) in the slow cooker. After that, it takes just a few minutes to finish up and serve. Perfect for busy days when you want to come home to a warm, delicious meal!
Step-by-Step Instructions:
1. Sautéing Onion and Garlic:
Start by heating a little olive oil in a skillet over medium heat. Once it’s hot, add the chopped onion and sauté until it becomes soft, about 5 minutes. Then, add the minced garlic and cook for another minute until it smells lovely. Transfer this tasty mixture to your slow cooker.
2. Add Chicken and Broth:
Place the whole chicken breasts right on top of the onion and garlic in the slow cooker. Now, pour in the chicken broth, and sprinkle in the Italian seasoning, dried basil, salt, and pepper. Give it a gentle stir to mix it up around the chicken.
3. Slow Cook the Chicken:
Cover your slow cooker and let it work its magic! Cook on low for 5-6 hours or high for 3-4 hours, until the chicken is perfectly cooked and tender.
4. Shred the Chicken:
Once cooked, carefully take the chicken out of the slow cooker and shred it using two forks. It should fall apart easily!
5. Mixing in the Cheeses:
Stir the shredded chicken back into the slow cooker. Next, add in the milk or half-and-half, ricotta cheese, mozzarella, and Parmesan cheese. Mix everything well until the cheeses have melted beautifully, creating a creamy texture.
6. Add Noodles and Finish:
Now, toss in the cooked lasagna noodles and gently stir to combine them with the soupy goodness. Allow it to warm on low for another 10-15 minutes to let the flavors meld together.
7. Taste and Serve:
Taste your soup and adjust the seasoning with more salt and pepper if needed. Now you’re ready to serve! Ladle it into bowls hot, garnished with extra Parmesan cheese, fresh chopped parsley or basil, and crispy bacon pieces if you like.
8. Enjoy!
There you have it—creamy, cheesy, and oh-so-comforting slow cooker white lasagna soup! Perfect with a slice of crusty bread for dipping. Enjoy your cozy meal!
Can I Use Frozen Chicken in This Recipe?
Absolutely! If you’re using frozen chicken, just make sure to adjust the cooking time slightly; it usually takes an extra hour or so. The chicken will be fully cooked once it reaches an internal temperature of 165°F.
Can I Make This Soup Ahead of Time?
Yes, you can prepare it ahead! You can cook the soup, let it cool, and then store it in an airtight container in the fridge for up to 3 days. Just reheat on the stovetop or in the microwave, adding a splash of milk if it thickens too much.
Can I Substitute for the Dairy Products?
Definitely! For a lighter option, use low-fat milk instead of whole milk or half-and-half. You can also use non-dairy options like almond or oat milk, and for the ricotta, try cashew cream or your favorite dairy-free ricotta.
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 2 months. Just make sure to leave out the noodles if you plan to freeze; add those fresh when you reheat the soup!
