Description
This comforting White Lasagna Soup combines the rich flavors of classic lasagna in a warm, hearty soup form. Slow-cooked chicken, tender lasagna noodles, fresh spinach, and creamy broth create a delightful, easy-to-make meal perfect for any day.
Ingredients
Main Ingredients
- 1 white onion (diced)
- 4 cloves garlic (minced)
- 2 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional, for heat)
- 6 cups chicken stock
- 1 lb boneless skinless chicken breasts
- 1/2 cup sundried tomatoes (chopped)
- 1 cup heavy cream
- 2 Tbsp cornstarch
- 4 cups fresh spinach
- 8 oz broken lasagna noodles (cooked separately and drained)
- Shredded Parmesan cheese and fresh parsley for serving
Instructions
- Prepare base ingredients: In a slow cooker, combine the diced onion, minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes if using. Stir these aromatics together to distribute the seasonings evenly.
- Add stock and chicken: Pour in the chicken stock and stir to combine. Add the boneless skinless chicken breasts and sprinkle the chopped sundried tomatoes on top for added flavor and texture.
- Cook chicken low and slow: Cover and cook the mixture on low for 6-8 hours or on high for 3-4 hours until the chicken is thoroughly cooked and tender enough to shred.
- Shred chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back into the slow cooker to mingle with the broth and vegetables.
- Create creamy mixture: In a separate bowl, whisk together the heavy cream and cornstarch until smooth, then pour this mixture into the slow cooker. Stir well to combine and cover again.
- Thicken soup: Continue cooking on high for an additional 30 minutes to allow the soup to thicken and become creamy.
- Cook noodles: While the soup thickens, cook the broken lasagna noodles according to package instructions. Once cooked, drain and set aside.
- Add spinach and noodles: Stir fresh spinach into the soup until wilted. Then add the cooked lasagna noodles just before serving, stirring gently to incorporate the noodles without breaking them up further.
- Serve and garnish: Ladle the soup into bowls and top with shredded Parmesan cheese and fresh parsley for a delicious finishing touch. Serve hot and enjoy!
Notes
- For a spicy kick, do not skip the crushed red pepper flakes.
- If you prefer, substitute chicken stock with vegetable broth for a lighter flavor.
- Use gluten-free noodles to adapt this recipe for gluten-sensitive diets.
- Leftovers can be stored in the refrigerator for up to 3 days; noodles may absorb broth so consider adding extra stock when reheating.
- For thicker soup, increase the cornstarch to 3 tablespoons.
- Prep Time: 15 minutes
- Cook Time: 6 hours 10 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American