This creamy and comforting Slow Cooker White Lasagna Soup is the perfect twist on a traditional lasagna, combining rich white sauce flavors with tender pasta in an easy-to-make soup. Packed with chicken, creamy cheeses, and herbs, it’s a cozy meal that will warm you up on chilly days. Simply toss the ingredients in the slow cooker and let it do the work!
Ingredients
- 1 lb ground chicken or turkey
- 1 medium onion, diced
- 4 garlic cloves, minced
- 4 cups chicken broth
- 1 can (14 oz) diced tomatoes (optional)
- 2 cups spinach or kale, chopped
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup heavy cream
- 8 oz lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh parsley, for garnish
Instructions
- Cook the Meat: In a skillet over medium heat, sauté the ground chicken or turkey until browned. Drain excess fat.
- Combine in Slow Cooker: Add the cooked meat, diced onions, garlic, chicken broth, diced tomatoes (if using), spinach, Italian seasoning, basil, salt, and pepper to the slow cooker. Stir to combine.
- Slow Cook: Cover and cook on low for 5-6 hours, or on high for 3-4 hours, until the flavors meld and the vegetables are tender.
- Add the Noodles: About 30 minutes before serving, add the broken lasagna noodles to the slow cooker. Stir them into the soup, cover, and cook until the noodles are al dente.
- Creamy Finish: Stir in the heavy cream, ricotta, mozzarella, and Parmesan cheeses. Let the cheeses melt and combine, making the soup rich and creamy.
- Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread for dipping and enjoy!
This recipe offers all the cozy flavors of lasagna in a convenient and delicious soup form.