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
Scale
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.
