Crockpot White Lasagna Soup
This white lasagna chicken soup is one of those crockpot dinners that ticks all the boxes: it’s creamy, it’s cozy, it’s hearty, it’s wholesome, and it’s the kind of dish that I’m always sure will be a hit with even the fussiest of eaters around my table! (And I have a toddler who’s in a picky phase right now, so trust me, that’s a pretty big deal here).
This recipe starts with a base of savory chicken broth, garlic, and Italian herbs. Chicken breasts and sun-dried tomatoes slow cook until tender, soaking up all that flavor. Then, you’ll stir in a splash of cream and Parmesan to turn the broth silky and rich, add spinach for color and freshness, and fold in tender lasagna noodles for that cozy pasta bite.
Finish each bowl with a dollop of ricotta on top, and it’s like eating a warm, deconstructed white lasagna straight from the pot!
You might have noticed that I’m firmly in my crockpot soup era right now! Be sure to check out more reader favorites, including crockpot cowboy soup, crockpot Mexican street corn soup, crockpot turkey and rice soup, crockpot stuffed pepper soup, and crockpot chicken meatball and veggie soup!
Ingredients
As always, I’ve included a printable recipe card for you towards the bottom of this post! Read on for more details about the ingredients I’ve selected, photos from the process, ideas for substitutes and variations, and more.
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Chicken breasts – Boneless and skinless so they shred easily after slow cooking.
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Chicken broth – The base of the soup; use low-sodium if you prefer more control over seasoning.
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Garlic – Freshly minced for that classic lasagna flavor.
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Italian seasoning, salt, pepper, crushed red pepper flakes, and onion powder – A cozy, savory mix that gives the soup that familiar lasagna taste with a gentle kick.
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Sun-dried tomatoes – Add a rich, tangy depth that balances the creaminess perfectly.
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Heavy cream and cornstarch – Whisked together to make the broth velvety and slightly thick.
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Baby spinach – Stirred in at the end for freshness and color.
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Lasagna noodles – Broken into pieces and cooked al dente before adding; they soak up the flavor without turning mushy.
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Parmesan cheese – Melts into the broth for extra richness.
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Ricotta cheese – A scoop on top of each bowl mimics that classic lasagna layer.
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Fresh parsley – For a bright, fresh finish.
How To Make Crockpot White Lasagna Soup
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Add the garlic, Italian seasoning, salt, pepper, onion powder, and red pepper flakes to the bottom of your slow cooker. Pour in the chicken broth and stir to combine.
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Place the chicken breasts on top, then scatter the sun-dried tomatoes over them.
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Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is cooked through and tender.
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Remove the chicken and shred it with two forks, then return it to the slow cooker.
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In a small bowl, whisk together the heavy cream and cornstarch until smooth. Stir the mixture into the soup, then cover and cook on HIGH for another 20–30 minutes, just until slightly thickened.
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Stir in the spinach and let it wilt into the broth.
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Add the cooked lasagna noodles and Parmesan, then mix gently to coat everything in that creamy, cheesy sauce.
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Ladle into bowls and top each serving with a sprinkle of parsley, extra Parmesan, and a scoop of ricotta cheese.
Recipe Notes
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Cook the noodles separately: Adding them straight to the crockpot can make the soup too thick and the noodles overly soft. Cooking them ahead keeps that perfect tender bite.
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Use rotisserie chicken: A total time-saver! Skip the slow-cook step and stir in shredded rotisserie chicken during the last 30 minutes to warm through.
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Want it creamier? Increase the cornstarch to 1½ tablespoons for a thicker, extra-luxurious broth.
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Taste before serving: Parmesan and broth both add salt, so give it a quick taste test and adjust seasoning to your liking before ladling into bowls.
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Don’t skip the spinach: It adds the perfect pop of color and freshness, balancing all the rich, creamy flavors.
Substitutions
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Chicken breasts → Swap for chicken thighs if you want extra flavor and tenderness, or use pre-cooked shredded chicken to save time.
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Chicken broth → Use vegetable broth instead for a lighter, slightly milder base.
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Heavy cream → Half-and-half or whole milk works too — your soup will just be a little lighter but still deliciously creamy.
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Parmesan → Try Asiago, Romano, or even mozzarella if you want a gooier, cheesier finish.
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Sun-dried tomatoes → Roasted red peppers make a great substitute and bring a hint of sweetness.
Variations
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Sausage White Lasagna Soup: Swap the chicken for cooked Italian sausage for a richer, heartier flavor that pairs perfectly with the creamy broth.
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Veggie Version: Skip the chicken altogether and double up on spinach, mushrooms, or zucchini for a cozy meatless meal.
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Extra Cheesy: Stir in a scoop of ricotta or a handful of mozzarella right before serving for that gooey, melted lasagna vibe.
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Spicy Kick: Use hot Italian sausage or add an extra pinch of red pepper flakes if you like a little heat in every bite.
Serving Ideas
This crockpot white lasagna soup is hearty enough to stand on its own, but a little something on the side makes it extra special. Try serving it with:
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Crusty bread or garlic knots — perfect for soaking up that creamy, cheesy broth.
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A simple side salad — something crisp with a light vinaigrette to balance all the richness.
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Toasted baguette slices — top with melted mozzarella or brush with garlic butter for a quick homemade crostini.
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Parmesan twists or breadsticks — if you want to keep the Italian comfort food theme going strong.
Crockpot White Lasagna Soup
Ingredients
- 1 pound boneless skinless chicken breasts
- 6 cups chicken broth
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon onion powder
- ½ cup chopped sun-dried tomatoes
- 1 cup heavy cream
- 1 tablespoon cornstarch
- 2 cups baby spinach
- 8 lasagna noodles broken and cooked al dente
- ½ cup grated Parmesan cheese plus extra for serving
- ½ cup ricotta cheese for garnish
- Fresh parsley for garnish
Instructions
- Add the garlic, Italian seasoning, salt, pepper, onion powder, and red pepper flakes to the bottom of your slow cooker. Pour in the chicken broth and stir to combine.
- Place the chicken breasts on top, then scatter the sun-dried tomatoes over them.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is cooked through and tender.
- Remove the chicken and shred it with two forks, then return it to the slow cooker.
- In a small bowl, whisk together the heavy cream and cornstarch until smooth. Stir the mixture into the soup, then cover and cook on HIGH for another 20–30 minutes, just until slightly thickened.
- Stir in the spinach and let it wilt into the broth.
- Add the cooked lasagna noodles and Parmesan, then mix gently to coat everything in that creamy, cheesy sauce.
- Ladle into bowls and top each serving with a sprinkle of parsley, extra Parmesan, and a scoop of ricotta cheese.
I hope you love this cozy, comforting soup! Whether you try it just as it is, or you shake things up a little with the variations and substitutions I’ve suggested, I’d love to hear all about it. Tag me in your posts on Instagram @slimmingviolet, and please do leave a comment and a star rating below. It really means the world to me!
