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Slow Cooker White Lasagna Soup

Slow cooker white lasagna soup combines tender shredded chicken, broken lasagna noodles, spinach, and a creamy Parmesan broth. Each bowl is finished with a chilled ricotta and parsley topping.
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Prep Time 15 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the ricotta topping
  • 1 cup ricotta whole-milk
  • 0.75 cup Parmesan finely grated, divided
  • 2 tbsp parsley chopped fresh
For the soup
  • 8 cups chicken broth low-sodium
  • 1 yellow onion medium, chopped
  • 3 cloves garlic minced
  • 1 tsp Italian seasoning
  • 0.5 tsp thyme dried
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 1.5 lb chicken breasts boneless, skinless
  • 1 bay leaf
  • 8 oz lasagna noodles broken into 2-inch pieces
  • 4 oz cream cheese softened and cubed
  • 0.5 cup heavy cream
  • 3 cups spinach baby

Equipment

  • 1 6-quart slow cooker

Method
 

Make the ricotta topping
  1. Stir the ricotta, 1/4 cup of the Parmesan, and parsley together in a small bowl. Cover and refrigerate until serving, reserving the remaining 1/2 cup Parmesan for the soup.
Cook the soup
  1. Add the broth, onion, garlic, Italian seasoning, thyme, salt, and pepper to a 6-quart slow cooker, then nestle in the chicken and bay leaf.
  2. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours, until the thickest part of each chicken breast reaches 165°F.
  3. Transfer the chicken to a cutting board and remove the bay leaf.
  4. Shred the chicken and return it to the slow cooker.
  5. Bring a large pot of water to a boil.
  6. Cook the noodles according to package directions until al dente, usually 8-10 minutes, and drain.
  7. Stir the cream cheese, heavy cream, reserved 1/2 cup Parmesan, and spinach into the slow cooker.
  8. Cover and cook on HIGH for 10-15 minutes, stirring once, until the cream cheese has melted and the spinach has wilted.
  9. Stir the drained noodles into the soup and serve topped with spoonfuls of the ricotta mixture.

Notes

For the best texture, cook the noodles separately and add them just before serving. Refrigerate leftovers for up to 3 days; freeze the soup without the noodles and ricotta topping. Gluten-free lasagna noodles are a suitable swap.