Creamy Crock Pot White Lasagna Soup | Cozy Weeknight Dinner
The secret to crock pot white lasagna soup is letting the chicken simmer low and slow in a garlicky cream broth until it shreds with a fork, then stirring in cheese right before serving so it stays smooth instead of clumping.
Shredded chicken, three cheeses, and broken lasagna noodles make this a filling dinner for weeknights, cold evenings, or anyone craving lasagna without the layering and baking.
| Prep | Cook | Total | Servings | Difficulty |
|---|---|---|---|---|
| 15 min | 6 h 25 min | 6 h 40 min | 6 servings | Advanced |
What Makes It So Good
- Hands-off cooking: the crockpot does the work while you go about your afternoon, no stovetop babysitting required.
- One pot, less cleanup: everything from chicken to noodles cooks in the same insert, so you're not juggling a pasta pot and a saucepan.
- Kid-approved flavors: cheesy, mild, and familiar, this soup wins over picky eaters who normally push vegetables around their plate.
Ingredients for Crock Pot White Lasagna Soup
- Boneless chicken breasts turn tender and shred easily after hours in the slow cooker; boneless thighs work too and stay juicier.
- Chicken broth builds the base; low-sodium lets you control the salt once the cheese goes in.
- Heavy cream gives the broth its ivory color and thick texture; half-and-half works if you want it lighter.
- Garlic and onion build the savory foundation that keeps the soup from tasting flat.
- Italian seasoning brings the lasagna flavor without needing tomato sauce.
- Broken lasagna noodles cook right in the broth during the last stretch, soaking up flavor as they soften.
- Mozzarella and parmesan melt into the broth for that classic lasagna pull; part-skim mozzarella keeps it from turning greasy.
- Ricotta gets dolloped on top of each bowl the way it sits between lasagna layers, instead of melted into the base.
Find exact measurements in the recipe card below.
Crock Pot White Lasagna Soup Step by Step
- Layer the base. Place chicken breasts, broth, cream, garlic, onion, and Italian seasoning in the crockpot and stir to combine before covering.
- Cook low and slow. Set the slow cooker on low for 6 hours or high for 3 hours, until the chicken reaches 165°F and pulls apart easily with two forks.
- Shred the chicken. Remove the chicken, shred it on a cutting board, then return it to the pot so every bite of broth carries some.
- Cook the noodles. Break lasagna noodles into bite-size pieces, drop them into the hot broth, and cook on high for 20-25 minutes, stirring once, until tender but not mushy.
- Finish with cheese. Stir in mozzarella and parmesan until the broth turns glossy and thick, then ladle into bowls and top with a spoonful of ricotta.
If You Want to Change It
- Swap the protein: ground beef, browned first, gives you a heartier, more lasagna-like bite similar to our Stuffed Pepper Soup with Ground Beef and Rice.
- Add vegetables: stir in baby spinach or chopped kale during the last 10 minutes for color and extra nutrients.
- Turn up the heat: a pinch of red pepper flakes or a few dashes of hot sauce gives the broth some kick.
- Lighten it up: use half-and-half instead of heavy cream and part-skim mozzarella to cut the richness without losing the cheesy flavor.
Mistakes to Avoid
- Adding noodles too early: they turn mushy if they sit in the crockpot for hours, so add them only in the last 20-25 minutes.
- Skipping the shred step: whole chicken breasts left in the pot make for awkward bites; always shred before serving.
- Boiling the cream: stir cheese in on low heat or right after turning off the cooker so the broth stays smooth instead of separating.
- Not checking the chicken: it's done when it pulls apart with a fork and reads 165°F on a thermometer, not just when it looks pale.
Make Ahead and Leftovers
Store leftover crock pot white lasagna soup in the fridge for up to 3 days; the noodles will soften further but still taste good. Freeze the broth and chicken without the noodles for up to 2 months, then thaw overnight in the fridge and cook fresh noodles when reheating. Warm gently on the stovetop over medium-low heat or in the microwave in 1-minute bursts, stirring between each, until heated through.
Before You Make Crock Pot White Lasagna Soup
Can I use no-boil lasagna noodles instead of regular ones?
Regular lasagna noodles broken into pieces work best since they hold their shape; no-boil noodles can turn gummy in the broth.
Why did my cheese turn grainy?
This usually happens when cheese is stirred into broth that's still boiling; turn the heat down to low or off before adding mozzarella and parmesan.
Is ricotta necessary for this soup?
It's not required, but the dollop on top mimics the ricotta layer in traditional lasagna and adds a creamy bite; blend cottage cheese until smooth if you want a substitute.
Can I make this on the stovetop instead?
Yes, simmer the chicken in broth and cream for about 25 minutes until cooked through, shred, then add noodles and cheese the same way.
Crock Pot White Lasagna Soup
A creamy slow cooker soup with shredded chicken, broken lasagna noodles, and three melted cheeses, topped with a dollop of ricotta.
Ingredients
Method
- Combine the base ingredients: Place chicken breasts, chicken broth, heavy cream, garlic, onion, Italian seasoning, salt, and pepper in the crockpot. Stir gently to combine before covering with the lid.
- Cook on low or high: Set the slow cooker to low for 6 hours or high for 3 hours. The chicken is ready when it reaches 165°F and shreds easily with a fork.
- Remove and shred the chicken: Lift the chicken breasts onto a cutting board and shred them into bite-size pieces using two forks. Return the shredded chicken to the crockpot and stir into the broth.
- Add the lasagna noodles: Break the lasagna noodles into 1-2 inch pieces and drop them into the hot broth. Switch the crockpot to high if it isn't already.
- Simmer until noodles soften: Cook the noodles in the broth for 20-25 minutes, stirring once halfway through, until tender but not falling apart.
- Lower the heat before adding cheese: Turn the crockpot to low or off completely so the broth isn't boiling. This keeps the cheese from turning grainy when it's stirred in.
- Stir in mozzarella and parmesan: Add the mozzarella and parmesan to the broth in handfuls, stirring after each addition until fully melted and the broth turns glossy.
- Taste and adjust seasoning: Taste the broth and add more salt, pepper, or Italian seasoning if needed. The cheese adds saltiness, so adjust gradually.
- Ladle into bowls: Spoon the hot soup into bowls, making sure each serving gets plenty of chicken and noodles.
- Top with ricotta and garnish: Add a spoonful of ricotta cheese to the center of each bowl and sprinkle with chopped parsley if desired before serving.
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