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The Boat Shed Kitchen

Slow Cooker White Lasagna Soup

This Slow Cooker White Lasagna Soup is a creamy twist on a classic, made with shredded chicken, spinach, sun-dried tomatoes, and broken lasagna noodles simmered in a rich, herby broth. It’s easy, hands-off, and packed with bold, comforting flavors.
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Prep Time 15 minutes
Cook Time 3 hours
Finish Time 30 minutes
Total Time 3 hours 45 minutes
Servings: 6
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 white onion diced
  • 4 cloves garlic minced
  • 1½ tsp Italian seasoning
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ tsp crushed red pepper flakes optional
  • 6 cups chicken stock
  • 2 –3 boneless skinless chicken breasts (about 1 lb)
  • ½ cup sundried tomatoes chopped
  • 1 cup heavy cream
  • 1½ Tbsp cornstarch
  • 4 cups fresh spinach
  • 7½ oz broken lasagna noodles cooked and drained
  • Shredded parmesan cheese for garnish
  • Fresh parsley for garnish

Method
 

  1. In a slow cooker, combine onion, garlic, seasoning, salt, pepper, and red pepper flakes.
  2. Pour in chicken stock and stir. Add chicken breasts and sundried tomatoes.
  3. Cover and cook on low for 6–8 hours or high for 3–4 hours, until chicken is tender.
  4. Remove chicken, shred it, and return to the slow cooker.
  5. Whisk heavy cream and cornstarch until smooth.
  6. Add to the slow cooker and stir.
  7. See full steps with tips & photos → https://theboatshedcafe.com/slow-cooker-white-lasagna-soup/

Notes

  • Use sun-dried tomatoes packed in oil for extra richness.
  • Cook noodles just to al dente so they don’t break apart when stirred in.
  • Shred the chicken directly in the slow cooker if you’re short on time.