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Amazing Crockpot White Lasagna Soup: 1 Cozy Secret

Crockpot White Lasagna Soup

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Enjoy the cozy comfort of Crockpot White Lasagna Soup. This recipe delivers all the creamy, cheesy flavor of lasagna in an easy, warm soup format perfect for a comforting meal.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 (10.5 ounce) can cream of chicken soup
  • 4 cups chicken broth
  • 1 teaspoon dried Italian seasoning
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • Salt and black pepper to taste
  • 8 ounces lasagna noodles, broken into bite-sized pieces
  • 1 cup heavy cream
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • Fresh parsley, chopped, for garnish

Instructions

  1. Place chicken breasts, cannellini beans, diced tomatoes with chilies, cream of chicken soup, chicken broth, Italian seasoning, garlic powder, and onion powder into the slow cooker.
  2. Stir all ingredients gently to combine.
  3. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is cooked through.
  4. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  5. Add the broken lasagna noodles to the soup. Stir well.
  6. Cover and cook on high for 20 to 30 minutes, or until the noodles are tender. Stir occasionally to prevent sticking.
  7. Stir in the heavy cream and heat through for about 5 minutes. Do not boil after adding cream.
  8. Stir in the mozzarella and Parmesan cheese until melted and smooth.
  9. Taste and adjust salt and pepper as needed.
  10. Ladle into bowls and sprinkle with fresh parsley before serving.

Notes

  • For a thicker soup, reduce the amount of chicken broth slightly.
  • You can substitute turkey for the chicken if you prefer.
  • This soup tastes even better the next day.

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