Crock Pot White Lasagna Soup
This Crock Pot White Lasagna Soup recipe is made with pasta, chicken, cheese, all in a comforting cheesy, creamy Italian inspired soup base!
A Creamy, Comforting Slow Cooker Meal
When I tell you I’ve found a new family favorite in a Crock Pot recipe, you know I mean business! It’s not a secret how much I love using my Crock Pot and I know it applies to many of you as well since some of my most popular recipes on this site for the last 15 years have all been slow cooker recipes! I fell in LOVE! I tested this Crock Pot White Lasagna Soup recipe quite a few times because it turned out soooo good and my whole family LOVED it!!
This was AMAZING!!! I will most definitely be making this again!!!
By the way, I absolutely LOVE your recipes!!!
– Joyce
You Have Questions, I Got Answers!
This soup comes out as a deliciously thick soup (almost like a stew). If you want to thin it out some, just add a little more half and half or some chicken broth. You could even add some milk to help thin it out if needed. This one is easily tailored to your preference.
I enjoy this some crusty bread, like my No Knead Dutch Oven Bread, but any crusty bread will work. I also think this would be delish with a nice chunk of Garlic Bread or Garlic Breadsticks or garlic Texas toast. And, this soup pairs perfectly with your favorite big, green salad. You know, it’s always nice to have some greens with a thick, hearty, warm soup!
If you can’t find the mini lasagna noodles, just grab regular lasagna noodles and break them into smaller pieces. It’ll still work out just fine in the soup and I have tested it with both. It’s why I give amounts below in the recipe card if you’re using lasagna noodles instead of Mafalda pasta.
I think boneless, skinless chicken breasts are the easiest for shredding and consistency. But, you could use boneless chicken thighs. I would definitely trim any excess fat off the thighs though because I find thigh meat can sometimes add a little extra grease that I personally am not a fan of but to each their own (I have weird texture issues when it comes to that stuff.)
Leftover soup can be store for 3-4 days in the fridge in an airtight container. I wouldn’t recommend trying to freeze this soup because of the creamy base and the pasta. They don’t tend to thaw and reheat well once frozen.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- chicken breasts– if you have smaller chicken breasts, you may want to increase to using three of them.
- chicken broth– grab a container of your favorite, or a jar of your Homemade Chicken Broth. Don’t forget, you can use the low sodium or no sodium broth if sensitive to salt.
- garlic– You can use the jarred stuff or mince some fresh garlic for even for delicious flavor. I made it with both and it tasted great with both. The fresh garlic just gives you a stronger kick of garlic flavor.
- Italian seasoning
- garlic powder
- onion powder
- salt and pepper – you can always salt to taste if needed
- half and half– I like using half and half because it makes it rich and creamy, but you can take the creamy factor up a notch by using heavy cream if desired. And if you have neither of those, you can use milk if in a pinch.
- cream cheese – Need help softening the cream quickly? I have Tips to Soften Cream Cheese Faster.
- mafalda pasta– this is the pasta that looks like small lasagna noodles. If you can’t find it, just grab some regular lasagna noodles and break them into smaller pieces.
- chopped spinach– this is an optional ingredient that adds a pop of color too.
- parmesan cheese– you can use either grated parmesan cheese or shredded parmesan cheese, whichever you have on hand.
- cornstarch– this is combined with the water listed below to make a cornstarch slurry, used to thicken the soup up a bit.
How To Make Crock Pot White Lasagna Soup
Cook the chicken
Place chicken breasts into the bottom of a 4-6 quart slow cooker. Pour chicken broth over the top. Cover and cook on low for about 6 hours or until chicken is done.
Shred the chicken and add the cream cheese
Pull chicken out (do not discard broth) and shred with two forks or dice up into smaller chunks with a knife. Put chicken back into crock pot with the chicken broth. Add softened cream cheese and whisk for a minute or two until you start to see the cream cheese melt into the broth a bit.
Add seasoning and pasta
Add garlic, Italian seasoning, garlic powder, onion powder, salt, and pepper. Then pour in half and half and add the broken lasagna noodles and chopped spinach. Finally, in a small bowl, whisk together the cornstarch and water and then whisk this slurry into the soup.
Allow the soup to thicken
Turn the slow cooker to the high setting. Cover and cook for an additional 30 minutes or until the lasagna noodles are al dente. Just before serving, add in parmesan cheese and stir. Enjoy!
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Crock Pot White Lasagna Soup
Ingredients
- 2 chicken breasts (use 3 if they are small)
- 32 ounce container chicken broth
- 4 ounces (1/2 block) cream cheese, cubed and softened to room temperature
- 3 teaspoons minced garlic
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt (or to taste)
- ½ teaspoon pepper
- 4 cups half and half (or heavy cream for extra creaminess)
- 2 ¼ cups mafalda pasta (or 8 lasagna noodles broken into smaller pieces)
- 1 cup chopped spinach (optional)
- ½ cup shredded or grated parmesan cheese
To thicken:
- 2 Tablespoons cornstarch
- 2 Tablespoons water
Instructions
- Place 2 chicken breasts into the bottom of a 4-6 quart slow cooker.
- Pour 32 ounce container chicken broth over the top. Cover and cook on low for about 6 hours or until chicken is done.
- Pull chicken out (do not discard broth) and shred with two forks or dice up into smaller chunks with a knife.
- Put chicken back into crock pot with the chicken broth.
- Add 4 ounces (1/2 block) cream cheese, cubed and softened to room temperature and whisk for a minute or two until you start to see the cream cheese melt into the broth a bit.
- Add 3 teaspoons minced garlic, 2 teaspoons Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt and 1/2 teaspoon pepper and stir.
- Then pour in 4 cups half and half and 2 ¼ cups mafalda pasta (or broken lasagna noodles) and 1 cup chopped spinach (if using) and stir.
- Finally, in a small bowl, whisk together 2 Tablespoons cornstarch and 2 Tablespoons water and then whisk this slurry into the soup.
- Turn the slow cooker to the high setting. Cover and cook for an additional 30 minutes or until the lasagna noodles are soft and fully cooked.
- Just before serving and add 1/2 cup shredded or grated parmesan cheese and stir. Note: If you find it has gotten too thick to your liking, just add in a bit of milk or more chicken broth to thin it out. Enjoy!
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
This was AMAZING!!! I will most definitely be making this again!!! By the way, I absolutely LOVE your recipes!!!
Yay! Thanks so very much Joyce – that really means so much to hear – thank you for commenting!
This is a great recipe! It was enjoyed by all. Definitely planning to prepare again. Thank you