This creamy and cheesy white lasagna soup is pure comfort! Packed with noodles, chicken, and spinach, it’s like a warm hug in a bowl.
I love how easy it is to make—just toss everything in the slow cooker and relax! Perfect for busy days or cozy nights with family. 🍲
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are a classic choice, but thighs work well too since they stay juicy. You can also use rotisserie chicken for a quick option—just shred it and toss it in at the end!
Chicken Broth: Opt for low-sodium chicken broth to control the saltiness. Vegetable broth can be a great substitute if you’re looking for a vegetarian version.
Alfredo Sauce: A jarred Alfredo sauce saves time, but if you prefer homemade, go for it! Just make sure it’s creamy enough to blend well in the soup. A béchamel sauce can also work if you’re feeling adventurous.
Lasagna Noodles: Classic lasagna noodles are perfect, but you can use other pasta types like broken fettuccine or even gluten-free pasta if needed. Just adjust the cooking time slightly.
Cheeses: Ricotta, mozzarella, and Parmesan create a nice blend of textures and flavors. If you want a twist, try adding cream cheese for extra creaminess or use cottage cheese as a ricotta substitute!
How Do You Ensure the Noodles Are Perfectly Cooked in This Soup?
Cooking the lasagna noodles in the slow cooker can be tricky, but here are some tips to get it right:
- Add the noodles during the last 20-30 minutes of cooking. This prevents them from becoming too soft.
- If your noodles are not fully cooked after this time, you can set the slow cooker to high for a little longer, checking frequently.
- Stirring the noodles into the creamy broth helps them absorb flavor without getting mushy.
Slow Cooker White Lasagna Soup
Ingredients You’ll Need:
For The Soup:
- 1 pound boneless, skinless chicken breasts (or thighs)
- 4 cups chicken broth (preferably low sodium)
- 1 (16 oz) jar Alfredo sauce (or homemade Alfredo sauce)
- 8 oz lasagna noodles, broken into bite-size pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- Fresh parsley, chopped for garnish
- Optional: Crumbled feta or extra Parmesan for topping
How Much Time Will You Need?
This delicious soup will require about 4-5 hours of cooking on low or 2-3 hours on high in the slow cooker, plus about 15 minutes for prep. Perfect for setting it and forgetting it while you go about your day!
Step-by-Step Instructions:
1. Prepare the Chicken and Base:
Start by placing the boneless chicken breasts at the bottom of your slow cooker. Sprinkle the minced garlic, chopped onion, Italian seasoning, salt, and pepper over the chicken. This will create a flavorful base for your soup.
2. Add the Liquids:
Next, pour in the chicken broth and the jar of Alfredo sauce. Stir everything gently to combine and coat the chicken and aromatics in that creamy goodness.
3. Slow Cook the Chicken:
Cover the slow cooker with a lid and set it to cook on low for 4-5 hours or high for 2-3 hours. You want the chicken to be fully cooked and easy to shred, so don’t rush this step!
4. Shred the Chicken:
When the chicken is done, carefully remove it from the slow cooker. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken back to the soup.
5. Add Noodles and Spinach:
Now it’s time to add the broken lasagna noodles and chopped spinach into the pot. Stir everything well so the noodles get submerged in the broth.
6. Cook the Noodles:
Cover the slow cooker again and cook on high for an additional 20-30 minutes, or until the noodles are tender and cooked through. Keep an eye on them to avoid overcooking!
7. Make it Creamy:
Once the noodles are ready, stir in the ricotta, mozzarella, and Parmesan cheeses until everything is melted and the soup is creamy. Yum!
8. Taste and Adjust:
Give the soup a taste and adjust any seasonings as needed. If you like it saltier or spicier, feel free to tweak it!
9. Serve and Enjoy:
Ladle the soup into bowls and garnish with fresh parsley, an extra sprinkle of Parmesan, or crumbled feta if you like. Serve it warm with crusty bread or garlic knots for a complete meal. Enjoy your cozy bowl of goodness!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but it’s best to thaw it first for even cooking. If you’re short on time, you can add frozen chicken directly to the slow cooker but increase the cooking time by about an hour.
Can I Make This Soup Vegetarian?
Absolutely! Substitute the chicken with 1 can of drained and rinsed white beans (like cannellini) or use sautéed mushrooms for a hearty texture. Replace the chicken broth with vegetable broth, and you’ve got a delicious vegetarian version!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave, adding a bit of broth or cream to maintain creaminess if it thickens too much.
Can I Add More Vegetables?
Yes! Feel free to add more veggies like diced zucchini, bell peppers, or mushrooms. Just chop them into small pieces and add them at the same time as the spinach for a colorful and nutritious boost!