Slow Cooker White Lasagna Soup
13 CommentsUpdated Jan 23, 2026
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This Slow Cooker White Lasagna Soup brings together tender chicken, a creamy garlic broth, spinach, and noodles. A bowl of this creamy soup is perfect for busy days or cozy nights in.
Featured Comment
This was delicious!! My family really enjoyed it! Thank you!
– brandy
My recipe for white lasagna soup in the crockpot is a keeper. If you love white lasagna (which is so good and rare to find), then you will love this recipe. Not only is it great tasting, but making the base of the soup in the crockpot is easy peasy.
Another perk to cooking this soup is that it’s perfect for feeding a large family or crowd. Plus, you can tweak the flavors to suit your taste preferences. I like to make this creamy white lasagna soup for my family on the weekends.
Key Ingredients
Chicken breasts: You’ll only need a couple of boneless, skinless chicken breasts.
Chicken stock: This is the flavorful base (chicken broth works too).
Lasagna noodles: Cook these separately and keep them al dente—then stir them in right at the end.
Onion, garlic + seasonings: Diced onion, minced garlic, Italian seasoning, salt, pepper, red pepper flakes (if you want heat), and chopped sun-dried tomatoes give this soup tons of flavor.
Thickener: Whisk heavy cream and cornstarch together to make a quick slurry that thickens everything up.
Spinach + Parmesan: Stir in the fresh spinach at the end until wilted, then finish with parmesan for that creamy “white lasagna” feel.
How to Make White Lasagna Soup in the Crockpot
- Let the chicken simmer low and slow with onion, garlic, seasonings, and those sun-dried tomatoes until it’s easy to shred.
- Stir in the creamy thickener and spinach, then fold in the cooked noodles right before serving.
Tips & Variations
Tomato Swap: Don’t like sundried tomatoes? Simply add one diced roma tomato instead, right before serving (diced small).
Noodle Swap: The lasagna noodles can be hard to put on your spoon, some of my readers enjoy using a smaller pasta like bow-tie.
Lighter Option: If you prefer a lighter option, you can substitute it with half-and-half or whole milk
Different Cut of Chicken: You can use boneless chicken thighs instead of chicken breasts.
How to Serve White Lasagna Soup
Toppings: Top the White Lasagna Soup with shredded Parmesan. Other great toppings are a dollop of ricotta or a sprinkle of Mozzarella Cheese.
Sides: Having a crusty bread or buttered rolls on the side are great for dipping. Add a Caeser salad to make it a complete meal.
Can Rotisserie Chicken Be Used?
If you want to use rotisserie chicken, add it at the beginning of the cooking time. Add a half cup more of broth and cut the cooking time down to 5 hours on low or 3 hours on high.
More Slow Cooker Lasagna Recipes
If you’re in a lasagna mood, don’t stop here—try my Slow Cooker Lasagna for a classic, cozy dinner, Slow Cooker Lasagna Soup when you want all those same flavors in a bowl, or Slow Cooker Ravioli Lasagna for the easiest “layered” shortcut that still tastes like the real deal.
Slow Cooker White Lasagna Soup Recipe
Ingredients
- 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
- 1 cup heavy cream
- 2 Tbsp. cornstarch
- 4 cups fresh spinach
- 8 oz. broken lasagna noodles, cooked separately and drained
- shredded parmesan cheese and fresh parsley for serving
Instructions
- In a slow cooker, combine the diced onion, minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes (if using).
- Pour in the chicken stock and stir everything together.
- Add the chicken breasts to the slow cooker.
- Sprinkle the chopped sundried tomatoes over the top.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and tender.
- Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
- In a separate bowl, whisk together the heavy cream and cornstarch until smooth. Pour this mixture into the slow cooker and stir well to combine.
- Cover and continue cooking on high for an additional 30 minutes.
- Meanwhile, cook the lasagna noodles according to package instructions. Drain and set aside.
- Stir in the fresh spinach until wilted.
- Just before serving, add the cooked lasagna noodles to the slow cooker and stir gently to incorporate.
- Serve in bowls topped with shredded Parmesan cheese and fresh parsley for garnish. Enjoy!
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
How to Store Leftovers:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving.
Here are my Other Favorite Soup Recipes
Kielbasa Potato Soup, Slow Cooker Zuppa Toscana, and Crack Potato Soup are the cozy, hearty picks when you want something rich and filling.
Slow Cooker Chicken Noodle Soup is the classic comfort bowl, and Weight Loss Soup is the lighter veggie-packed option for an easy reset.
15 Bean Soup with Ham is perfect when you want a big pot of stick-to-your-ribs soup with smoky flavor.
I used bowtie noodles so you don’t have the broken up lasagna jagged mess
Soup was delicious. I followed the recipe exactly. Rinsed the oil off the tomato’s. I found after tasting at the end I wanted it more seasoned so I added garlic powder, more salt, more Italian plus basil and oregano.
Love love this soup
Not a dump and go recipe
Yummy! I did add one thing…. packet of McCormick garlic Alfredo sauce mix to the heavy cream and cornstarch, game changer to the taste… this is a keeper ~ Thanks Sarah, what a great recipe….
This was delicious!! My family really enjoyed it! Thank you!
It was alright. Probably won’t make it again though.
What would be the cooking time using rotisserie chicken?
You would still need to cook quite a bit to get the onions tender. I would do 5 hours on low or 3 hours on high.
Looks delicious! For all of us who are looking for true dump crock pot meals, is there any way around cooking the lasagna noodles separately? Add the uncooked noodles in last 30 min? Use no boil noodles? Something that’ll avoid turning on the stove. Stoves and ovens get ruled out for many of us in really hot climates from about May-September. Thanks!
Can I use fresh tomatoes instead of sun dried.they are usually oily and i love fresh from the garden tomatoes.???..
I was wondering the same thing since I don’t like the texture of the sun dried tomatoes
yes, that will work fine!