Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

White Lasagna Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 6 reviews

  • Author: Chef
  • Total Time: 6 hours 25 minutes
  • Yield: 6 servings

Description

This White Lasagna Soup recipe is a comforting and creamy slow cooker dish that brings the flavors of classic lasagna into a warm, hearty soup. It features tender shredded chicken, tender lasagna noodles, fresh spinach, sundried tomatoes, and a rich creamy broth seasoned with Italian herbs. Perfect for a cozy meal, this soup is easy to prepare and packed with delicious Italian-inspired flavors.

Ingredients

Soup Base

  • 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

Cream Mixture

  • 1 cup heavy cream
  • 2 Tbsp cornstarch

Other Ingredients

  • 4 cups fresh spinach
  • 8 oz broken lasagna noodles (cooked separately and drained)
  • Shredded parmesan cheese (for serving)
  • Fresh parsley (for garnish)

Instructions

  1. Prepare Aromatics and Seasoning: In a slow cooker, add the diced white onion, minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes for a bit of heat if desired. These ingredients form the flavorful base of the soup.
  2. Add Liquids and Chicken: Pour in the chicken stock over the aromatics and seasonings, then add the boneless skinless chicken breasts. This will create the broth and cook the chicken simultaneously.
  3. Add Sundried Tomatoes: Sprinkle the chopped sundried tomatoes on top inside the slow cooker to infuse additional flavor and sweetness to the soup.
  4. Slow Cook: Cover the slow cooker and cook the soup on low for 6-8 hours or on high for 3-4 hours until the chicken is fully cooked and tender enough to shred.
  5. Shred Chicken: Carefully remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker to mix with the broth.
  6. Make Cream Mixture: In a separate bowl, whisk together the heavy cream and cornstarch until smooth to thicken the soup and add creamy texture.
  7. Add Cream Mixture to Soup: Pour the cream and cornstarch mixture into the slow cooker and stir well to combine with the broth and chicken.
  8. Cook with Cream: Cover again and continue cooking on high for another 30 minutes allowing the soup to thicken and flavors to meld.
  9. Cook Lasagna Noodles: While the soup finishes, cook the broken lasagna noodles separately according to package instructions. Drain and set aside to add later.
  10. Add Spinach: Stir fresh spinach into the hot soup until wilted, adding a fresh, vibrant element and extra nutrients.
  11. Combine Noodles with Soup: Just before serving, add the cooked lasagna noodles into the slow cooker and gently stir to incorporate them evenly without breaking them up too much.
  12. Serve: Ladle the soup into bowls and garnish with shredded parmesan cheese and fresh parsley for an added burst of flavor and visual appeal. Enjoy your warm and hearty white lasagna soup!

Notes

  • For a vegetarian version, substitute chicken broth with vegetable broth and omit chicken breast.
  • You can add a pinch more crushed red pepper flakes if you prefer a spicier soup.
  • Use gluten-free lasagna noodles to make this recipe gluten-free.
  • The soup thickens nicely after sitting for a while; reheat gently on low to avoid splitting the cream.
  • Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
  • Prep Time: 15 minutes
  • Cook Time: 6 hours 10 minutes
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: Italian

Find it online: https://saracooking.com/white-lasagna-soup-recipe/