Description
A comforting, creamy soup that transforms classic white lasagna into a hearty one-pot meal. This soup combines tender shredded chicken, broken lasagna noodles, and fresh spinach in a rich, flavorful broth that’s perfect for chilly days.
Ingredients
Scale
- 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
- 2–3 boneless, skinless chicken breasts (about 1 pound)
- 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
- Prepare the Base – Add the diced onion, minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes (if using) to your slow cooker. This aromatic foundation will infuse the broth with classic Italian flavors as it cooks.
- Add the Liquids and Protein – Pour in the chicken stock and stir to combine all seasonings. Place the whole chicken breasts into the liquid and distribute the chopped sundried tomatoes over the top. The sundried tomatoes will add a sweet-tangy depth to the broth.
- Slow Cook – Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is completely cooked through and tender enough to shred easily. This slow cooking process allows the flavors to develop and the chicken to become perfectly tender.
- Shred the Chicken – Remove the chicken breasts from the slow cooker and shred them using two forks on a cutting board. Return the shredded chicken to the slow cooker, distributing it evenly throughout the soup.
- Add Creaminess – In a separate small bowl, whisk together the heavy cream and cornstarch until smooth to create a slurry. Pour this mixture into the slow cooker and stir well to combine. This will thicken the soup and give it that signature creamy white lasagna texture.
- Thicken – Cover and continue cooking on high for an additional 30 minutes to allow the soup to thicken. The cornstarch will activate in the hot liquid, creating a silky consistency.
- Cook Pasta Separately – While the soup finishes cooking, prepare the lasagna noodles according to package instructions, making sure to cook them just until al dente. Drain and set aside. Cooking the pasta separately prevents it from absorbing too much broth and becoming mushy.
- Add the Greens – Stir the fresh spinach into the hot soup until wilted. The residual heat will quickly cook the spinach while maintaining its bright color and nutrients.
- Combine with Pasta – Just before serving, add the cooked broken lasagna noodles to the slow cooker and gently stir to incorporate them into the soup. Adding the pasta at the end keeps it from overcooking.
- Serve – Ladle the hot soup into bowls and top with a generous sprinkle of shredded Parmesan cheese and fresh chopped parsley. These final garnishes add both flavor and visual appeal to your finished dish.
Notes
- For best results, cook the pasta separately and add just before serving to prevent it from becoming too soft.
- This soup can be stored in the refrigerator for up to 3 days. When reheating, you may need to add a splash of chicken broth or milk as the pasta will continue to absorb liquid.
- To make this soup even richer, you can add 1/2 cup of ricotta cheese or cream cheese.
- For a vegetarian version, substitute vegetable broth for chicken stock and add extra vegetables like mushrooms, zucchini, or bell peppers instead of chicken.
- The soup freezes well without the pasta. If planning to freeze, store the cooked pasta separately and combine when reheating.
- Prep Time: 15 minutes
- Cook Time: 4-8 hours (depending on slow cooker setting)
- Category: Main-course
- Method: Slow Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 415
- Sugar: 4g
- Sodium: 760mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 95mg