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Looking down on a crock insert full of White Lasagna Soup.
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Crock Pot White Lasagna Soup

This Crock Pot White Lasagna Soup recipe features pasta, chicken, cheeses, all in a comforting cheesy, creamy Italian inspired soup base!
Course Appetizer, Dinner, Lunch, Main Course, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 40 minutes
Servings 6
Calories 512kcal
Author Brandie Skibinski

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.
    Chicken breast in a Crock Pot.
  • Pour 32 ounce container chicken broth over the top. Cover and cook on low for about 6 hours or until chicken is done.
    Chicken and broth in a Crock Pot.
  • Pull chicken out (do not discard broth) and shred with two forks or dice up into smaller chunks with a knife.
    Shredded chicken in broth in a Slow Cooker.
  • 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.
    Creamy soup in a Crockpot.
  • 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.
    Spices and herbs being added to a Crockpot Soup.
  • 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.
    Pasta being added to a Slow Cooker with soup.
  • 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!
    A few large bowls of White Lasagna Soup.

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

Calories: 512kcal | Carbohydrates: 31g | Protein: 30g | Fat: 30g | Sodium: 1334mg | Fiber: 1g | Sugar: 9g
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