If you’ve ever wished for all the comforting layers of lasagna in a cozy, slurpable bowl, then you’re absolutely going to adore this Crock Pot White Lasagna Soup Recipe. It takes everything wonderful about traditional lasagna—creamy cheeses, tender noodles, fragrant herbs—and transforms it into a warm, inviting soup that’s simple to make and perfect for any day you want a hug in a bowl. With minimal prep and hands-off cooking, this recipe brings out a gentle, creamy richness with the perfect balance of savory elements, making it a trusted favorite for anyone craving something hearty yet effortless.
Ingredients You’ll Need
Every ingredient here plays a starring role, creating a harmonious blend of flavors and textures that sing together beautifully. From the tender chicken breasts adding protein and heartiness, to the cheeses bringing that signature creamy indulgence, each element is thoughtfully chosen to make this soup truly special.
- 1 lb boneless, skinless chicken breasts: The lean protein base that cooks tender and shredded for perfect bites.
- 1 medium onion, chopped: Adds natural sweetness and depth when slow-cooked.
- 3 cloves garlic, minced: Infuses the soup with aromatic warmth and subtle zest.
- 4 cups chicken broth: The flavorful liquid foundation that brings everything together.
- 1 can (15 oz) white beans, drained and rinsed: Creamy texture and gentle nuttiness enhance the soup’s body.
- 1 can (14.5 oz) diced tomatoes (optional): Adds a slight tang and visual appeal; totally optional if you prefer a purely white soup.
- 1 tsp dried basil: Earthy herbaceous notes complement the richness perfectly.
- 1 tsp dried oregano: Brings classic Italian flavor that rounds out the herb blend.
- 1/2 tsp red pepper flakes (optional): A subtle kick for those who love a little heat.
- Salt and pepper, to taste: Essential for balancing and enhancing all other flavors.
- 8 oz uncooked lasagna noodles, broken into pieces: The hearty pasta that soaks up flavor and adds satisfying chew.
- 1/2 cup heavy cream: Creates the luscious, velvety texture that makes this soup irresistible.
- 1 cup ricotta cheese: Adds a creamy tang and luxurious mouthfeel.
- 1 1/2 cups shredded mozzarella cheese: Melts down for gooey, stretchy richness.
- 1/4 cup grated Parmesan cheese: Sharp and nutty, elevates the cheesy depth.
- Fresh basil or parsley for garnish (optional): Brightens the entire dish with fresh herbal notes.
How to Make Crock Pot White Lasagna Soup Recipe
Step 1: Prepare the Base
Begin by layering the essential ingredients into your Crock Pot: chicken breasts, onion, garlic, chicken broth, white beans, and if you’re opting for it, the diced tomatoes. Sprinkle in the dried basil, oregano, and red pepper flakes along with salt and pepper. Give everything a gentle stir to combine, setting your stage for hours of slow cooking magic that melds these flavors deep and rich.
Step 2: Slow Cook the Chicken
Set your Crock Pot to low and let it work its magic for 6-7 hours or on high for 3-4 hours. The chicken will become incredibly tender, soaking up all the infused herbs and broth. This slow simmer is key for developing that comforting depth you crave in a lasagna soup.
Step 3: Shred the Chicken
Once the chicken is cooked through and tender, remove it from the pot. With two forks, shred the chicken into bite-sized pieces, then return it to the Crock Pot, ensuring that each shred gets cozy in the flavorful broth.
Step 4: Add the Lasagna Noodles and Cream
Next, stir in the broken lasagna noodles and the heavy cream. Cover your Crock Pot and cook on low for an additional 30-45 minutes. This allows the noodles to soften perfectly without getting mushy while the creaminess builds up in the broth.
Step 5: Incorporate the Cheeses
Once the noodles are tender, fold in the ricotta, mozzarella, and Parmesan cheeses. Stir until all the cheeses melt into the soup, turning it luxuriously creamy and rich. Taste test here and adjust salt and pepper to your liking – this is your chance to make it just right.
Step 6: Final Touches
Garnish with freshly chopped basil or parsley if desired, adding a fresh, vibrant pop of color and flavor to your warm, cheesy masterpiece. Your Crock Pot White Lasagna Soup Recipe is now ready to serve and delight!
How to Serve Crock Pot White Lasagna Soup Recipe
Garnishes
A sprinkle of fresh basil or vibrant parsley brings brightness and a hint of herbal freshness to every spoonful. For a little extra indulgence, a dash of grated Parmesan right before serving amps up the cheesy goodness and presentation.
Side Dishes
This soup shines wonderfully on its own but pairing it with warm garlic bread or a simple mixed green salad makes for a complete and comforting meal. Crunchy veggies or a crisp Caesar salad balance the creamy texture of the soup beautifully.
Creative Ways to Present
Serve this soup in rustic bread bowls for a fun, edible vessel that adds drama to your meal. Alternatively, layering a bowl with fresh basil leaves on the bottom before ladling the hot soup on top creates an exciting burst of aroma right as you dig in.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Crock Pot White Lasagna Soup Recipe in an airtight container in the refrigerator for up to 3 days. The flavors only deepen with time, making leftovers a wonderful second meal to look forward to.
Freezing
This soup freezes very well! Store portions in freezer-safe containers or heavy-duty freezer bags. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best texture and reheating results.
Reheating
Warm your soup gently on the stove over medium-low heat, stirring occasionally to recombine the flavors and melt the cheese back into that perfect creamy texture. Add a splash of broth or water if it’s thickened too much while cooling.
FAQs
Can I use different types of cheese in this soup?
Absolutely! While ricotta, mozzarella, and Parmesan create the classic white lasagna flavor, feel free to experiment with fontina, provolone, or even a bit of cream cheese for extra creaminess and flavor twists.
Is it necessary to use chicken breasts, or can I substitute chicken thighs?
You can definitely swap chicken breasts for thighs. Thighs offer a richer flavor and stay tender longer, which works beautifully in slow cooker recipes like this soup.
Can I prepare this recipe without a Crock Pot?
Yes, you can make this soup on the stove in a large pot. Simmer the broth and ingredients until chicken is cooked and tender, then add noodles and finish with the cheeses, but the slow cooker gives it a lovely depth and ease.
What can I do if I don’t have white beans?
Great northern beans or cannellini beans are perfect substitutes. If you prefer not to use beans, you can simply omit them for a lighter version, but they add wonderful texture and heartiness.
Can I make this recipe vegetarian?
To make a vegetarian version, skip the chicken and use vegetable broth instead of chicken broth. Add extra beans or tofu for protein, and keep the rest of the ingredients the same for a delicious twist.
Final Thoughts
This Crock Pot White Lasagna Soup Recipe wraps you up in all the comfort food vibes without the fuss of layering and baking a traditional lasagna. It’s a total game-changer when you want something creamy, cheesy, and satisfyingly warm with minimal effort. Give it a try and watch how this cozy bowl quickly earns a spot in your regular meal rotation—it’s pure love in every spoonful!
Print
Crock Pot White Lasagna Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 6 to 7 hours on low or 3 to 4 hours on high plus 30 to 45 minutes additional cooking
- Total Time: 7 hours 15 minutes to 7 hours 45 minutes (using low setting)
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Description
This Crock Pot White Lasagna Soup offers a comforting and creamy twist on traditional lasagna, combining tender chicken, tender broken lasagna noodles, white beans, and a blend of cheeses simmered slowly for rich flavor. Perfect for an easy, hands-off meal that delivers all the cozy tastes of lasagna in a warming soup.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes (optional)
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional, for a little heat)
- Salt and pepper, to taste
- 8 oz uncooked lasagna noodles, broken into pieces
- 1/2 cup heavy cream
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
Instructions
- Add Ingredients to Crock Pot: In your Crock Pot, add the chicken breasts, chopped onion, minced garlic, chicken broth, white beans, diced tomatoes (if using), dried basil, dried oregano, red pepper flakes, salt, and pepper. Stir everything together to combine evenly.
- Cook Chicken and Broth: Cover the Crock Pot and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is fully cooked and tender, allowing the flavors to meld beautifully.
- Shred Chicken: Remove the chicken breasts from the Crock Pot and shred them with two forks, then return the shredded chicken to the soup in the Crock Pot.
- Add Noodles and Cream: Stir in the broken lasagna noodles and heavy cream, cover again, and cook on low for an additional 30-45 minutes until the noodles are tender and the soup is creamy.
- Incorporate Cheeses: Once the noodles are cooked, add ricotta, mozzarella, and Parmesan cheeses to the pot. Stir gently until the cheeses melt into the soup, creating a rich and creamy texture.
- Season and Serve: Taste the soup and adjust the salt and pepper to your preference. Garnish with fresh basil or parsley if desired and serve hot for a comforting meal.
Notes
- Use diced tomatoes as optional to keep the soup traditional white lasagna flavor.
- Red pepper flakes add a bit of heat but can be omitted for a milder soup.
- Broken lasagna noodles cook directly in the soup, eliminating the need to pre-cook.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the soup will be less rich.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, reheat gently to avoid curdling the cheese.
