Simple Crockpot White Lasagna Soup

I didn’t grow up eating white lasagna, so the first time someone suggested turning it into a soup, I thought they were messing with me. But then I tried it, and it made total sense. All those creamy, garlicky flavors you love in lasagna, but in a bowl you can actually eat on a Tuesday night without spending three hours in the kitchen.

The best part? You throw everything in the crockpot and let it do its thing. No layering noodles, no waiting for a casserole dish to bake, no scrubbing cheese off the edges of a pan. Just chicken, cream, spinach, and broken lasagna noodles simmering away while you go about your day. It’s the kind of soup that tastes like you put in way more effort than you actually did.

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What Kind of Chicken Should I Use?

For this crockpot soup, boneless, skinless chicken breasts are the easiest option since they shred beautifully after slow cooking. That said, chicken thighs work just as well and actually stay a bit more moist during the longer cooking time, so feel free to swap them in if that’s what you have on hand. You can use fresh or frozen chicken breasts – if using frozen, just add an extra 30 minutes to an hour to your cooking time. The beauty of this recipe is that the chicken will become tender and easy to shred right in the crockpot, so don’t worry too much about getting the most expensive cut.

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Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Chicken breasts: You can easily swap in chicken thighs for more flavor and moisture, or use rotisserie chicken if you’re short on time. Just shred it and add it toward the end of cooking.
• Lasagna noodles: Any pasta shape works here – try broken spaghetti, penne, or even egg noodles. Just adjust the cooking time based on the package directions for your chosen pasta.
• Spinach: Kale or Swiss chard make great substitutes. If using kale, add it a bit earlier since it takes longer to soften. You can also use frozen spinach – just thaw and squeeze out the excess water first.
• Cream: Half-and-half works fine if you want something lighter, or use whole milk mixed with 2 tablespoons of cream cheese for a similar richness.
• Sundried tomatoes: If you don’t have these, you can use chopped fresh tomatoes or even skip them entirely. The soup will still taste great without them.
• Cornstarch: For thickening, you can use flour instead – just mix 3 tablespoons with cold water or milk to make a slurry.

Watch Out for These Mistakes While Cooking

The biggest mistake with this crockpot soup is adding the lasagna noodles directly to the slow cooker, which will turn them into a mushy, starchy mess – always cook them separately and add them right before serving to keep their texture intact.

Another common error is skipping the cornstarch slurry step, which can leave you with a thin, watery soup instead of the creamy consistency you’re after, so make sure to mix the cornstarch completely with the cream before stirring it in.

Don’t add the spinach too early or it will turn brown and lose its fresh flavor – wait until the very end and let it wilt in the hot soup for just a minute or two.

Finally, if you’re making this ahead, store the cooked noodles separately from the soup and combine them when reheating, otherwise they’ll absorb all the liquid and you’ll end up with lasagna casserole instead of soup.

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What to Serve With White Lasagna Soup?

This soup is pretty hearty on its own, but I love serving it with warm garlic bread or a crusty baguette for dipping into all that creamy broth. A simple Caesar salad on the side makes it feel like a complete meal, and the crisp romaine is a nice contrast to the rich, creamy soup. If you want to keep things easy, just toss together a quick arugula salad with lemon juice and olive oil, which cuts through the creaminess nicely. You could also serve it with breadsticks or focaccia if you’re feeding a crowd and want something everyone can grab and enjoy.

Storage Instructions

Store: Keep leftover lasagna soup in an airtight container in the fridge for up to 4 days. The noodles will soak up some of the broth as it sits, so you might want to add a splash of chicken stock when reheating to loosen it up.

Freeze: This soup freezes pretty well for up to 3 months, though I recommend freezing it before adding the noodles if you can. The pasta can get a bit mushy after freezing, so it’s better to cook fresh noodles when you’re ready to eat it.

Reheat: Warm the soup on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions, but add a little extra chicken stock or cream if it looks too thick.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1950
• Protein: 115-130 g
• Fat: 60-75 g
• Carbohydrates: 170-190 g

Ingredients

For the soup base:

• 1 white onion (finely diced into 1/4-inch pieces)
• 5 garlic cloves
• 2.5 tsp italian seasoning
• 0.75 tsp salt
• 1.25 tsp black pepper
• 0.25 tsp red pepper flakes
• 6 cups chicken stock (I always use Swanson for the best base flavor)
• 1.25 lb chicken breasts
• 0.6 cup sundried tomatoes (chopped into 1/2-inch strips)

For the cream slurry:

• 1.25 cup cream
• 2 tbsp cornstarch

For the finish:

• 8 oz lasagna noodles (broken into 1-inch to 2-inch bite-sized pieces)
• 4 cups spinach
• 0.25 cup shredded parmesan cheese (I prefer Kraft for that classic salty finish)
• 1.5 tsp parsley

Step 1: Prepare Mise en Place and Start the Slow Cooker Base

• 1 white onion, finely diced
• 5 garlic cloves, minced
• 2.5 tsp Italian seasoning
• 0.75 tsp salt
• 1.25 tsp black pepper
• 0.25 tsp red pepper flakes
• 6 cups chicken stock
• 1.25 lb chicken breasts
• 0.6 cup sundried tomatoes, chopped

Finely dice the white onion into 1/4-inch pieces and mince the garlic cloves.

In your slow cooker, combine the diced onion, minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes.

Add the chicken stock and stir well to distribute the seasonings evenly.

Place the chicken breasts directly into the seasoned stock, then scatter the chopped sundried tomatoes around them.

Cover and set the slow cooker to low heat for 6-8 hours (or high for 3-4 hours if you’re short on time).

Step 2: Shred Chicken and Thicken the Broth

• shredded chicken from Step 1
• 1.25 cup cream
• 2 tbsp cornstarch

Once the slow cooker has finished cooking and the chicken is very tender, carefully remove the chicken breasts and shred them using two forks or your hands (it should pull apart easily).

Return the shredded chicken to the pot.

In a small bowl, whisk together the cream and cornstarch until smooth and completely combined—this prevents lumps in your soup.

Pour the cream mixture into the slow cooker and stir thoroughly to incorporate it evenly throughout the broth.

Turn the heat to high and cook uncovered for 30 minutes, stirring occasionally, to thicken the soup and meld the flavors.

Step 3: Cook the Pasta Separately

• 8 oz lasagna noodles, broken into bite-sized pieces

While the soup is thickening in the slow cooker, bring a large pot of salted water to a boil.

Add the lasagna noodles broken into 1-inch to 2-inch bite-sized pieces and cook according to package directions until al dente (usually 8-10 minutes).

I prefer to cook the pasta separately rather than directly in the slow cooker because it prevents the noodles from becoming mushy and gives you better control over the final texture.

Drain the pasta in a colander and set aside.

Step 4: Wilt Spinach and Add Noodles

• 4 cups spinach
• cooked pasta from Step 3

After the 30-minute thickening period, stir the fresh spinach into the slow cooker.

The residual heat will quickly wilt it into the creamy broth within 2-3 minutes of stirring—you’ll see it soften and darken as it incorporates.

Once the spinach has wilted, add the cooked pasta from Step 3 and gently fold everything together until evenly distributed throughout the soup.

Step 5: Finish and Serve

• 0.25 cup shredded Parmesan cheese
• 1.5 tsp parsley

Ladle the soup into bowls and top each serving with shredded Parmesan cheese and fresh parsley.

I like using Kraft Parmesan for that classic salty finish it brings to the dish—it complements the creamy soup beautifully.

Serve immediately while hot and enjoy the comforting lasagna flavors in soup form.

Simple Crockpot White Lasagna Soup

Delicious Simple Crockpot White Lasagna Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 25 minutes mins

Cook Time 2 hours hrs 45 minutes mins

Total Time 4 hours hrs 12 minutes mins

Servings 6 servings

Calories 1825 kcal

Ingredients

  

For the soup base::

• 1 white onion (finely diced into 1/4-inch pieces)
• 5 garlic cloves
• 2.5 tsp italian seasoning
• 0.75 tsp salt
• 1.25 tsp black pepper
• 0.25 tsp red pepper flakes
• 6 cups chicken stock (I always use Swanson for the best base flavor)
• 1.25 lb chicken breasts
• 0.6 cup sundried tomatoes (chopped into 1/2-inch strips)

For the cream slurry::

• 1.25 cup cream
• 2 tbsp cornstarch

For the finish::

• 8 oz lasagna noodles (broken into 1-inch to 2-inch bite-sized pieces)
• 4 cups spinach
• 0.25 cup shredded parmesan cheese (I prefer Kraft for that classic salty finish)
• 1.5 tsp parsley

Instructions

 

• Finely dice the white onion into 1/4-inch pieces and mince the garlic cloves. In your slow cooker, combine the diced onion, minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes. Add the chicken stock and stir well to distribute the seasonings evenly. Place the chicken breasts directly into the seasoned stock, then scatter the chopped sundried tomatoes around them. Cover and set the slow cooker to low heat for 6-8 hours (or high for 3-4 hours if you're short on time).
• Once the slow cooker has finished cooking and the chicken is very tender, carefully remove the chicken breasts and shred them using two forks or your hands (it should pull apart easily). Return the shredded chicken to the pot. In a small bowl, whisk together the cream and cornstarch until smooth and completely combined—this prevents lumps in your soup. Pour the cream mixture into the slow cooker and stir thoroughly to incorporate it evenly throughout the broth. Turn the heat to high and cook uncovered for 30 minutes, stirring occasionally, to thicken the soup and meld the flavors.
• While the soup is thickening in the slow cooker, bring a large pot of salted water to a boil. Add the lasagna noodles broken into 1-inch to 2-inch bite-sized pieces and cook according to package directions until al dente (usually 8-10 minutes). I prefer to cook the pasta separately rather than directly in the slow cooker because it prevents the noodles from becoming mushy and gives you better control over the final texture. Drain the pasta in a colander and set aside.
• After the 30-minute thickening period, stir the fresh spinach into the slow cooker. The residual heat will quickly wilt it into the creamy broth within 2-3 minutes of stirring—you'll see it soften and darken as it incorporates. Once the spinach has wilted, add the cooked pasta from Step 3 and gently fold everything together until evenly distributed throughout the soup.
• Ladle the soup into bowls and top each serving with shredded Parmesan cheese and fresh parsley. I like using Kraft Parmesan for that classic salty finish it brings to the dish—it complements the creamy soup beautifully. Serve immediately while hot and enjoy the comforting lasagna flavors in soup form.