Simple Crockpot White Lasagna Soup
Delicious Simple Crockpot White Lasagna Soup recipe with easy step-by-step instructions.
Equipment
- slow cooker
- large pot
- colander
- small bowl
Ingredients
Soup Base
- 1 white onion finely diced into ¼-inch pieces
- 5 cloves garlic minced
- 2.5 teaspoon Italian seasoning
- 0.75 teaspoon salt
- 1.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 6 cups chicken stock recommend using Swanson
- 1.25 lb chicken breasts
- 0.6 cup sundried tomatoes chopped into ½-inch strips
Cream Slurry
- 1.25 cups cream
- 2 tablespoon cornstarch
Finish
- 8 oz lasagna noodles broken into 1-inch to 2-inch pieces
- 4 cups spinach
- 0.25 cup shredded parmesan cheese recommend using Kraft
- 1.5 teaspoon parsley
Instructions
Preparation
- Finely dice the white onion and mince the garlic. In your slow cooker, combine onion, garlic, Italian seasoning, salt, black pepper, and red pepper flakes. Add chicken stock and stir well. Place chicken breasts into stock and scatter sundried tomatoes around them. Cover and set to low heat for 6-8 hours or high for 3-4 hours.
- Once chicken is tender, remove and shred using forks. Return shredded chicken to pot. In a small bowl, whisk cream and cornstarch until smooth, then pour into slow cooker and stir. Cook on high for 30 minutes uncovered, stirring occasionally.
- In a large pot, bring salted water to boil. Add lasagna noodles and cook until al dente (about 8-10 minutes). Drain and set aside.
- Stir fresh spinach into slow cooker, wilting in residual heat for 2-3 minutes. Add cooked pasta and fold together until evenly distributed.
- Ladle soup into bowls and top with shredded Parmesan and parsley. Serve immediately while hot.
Notes
For best flavor, use recommended brands for chicken stock and Parmesan cheese.
Nutrition
Serving: 1bowlCalories: 1825kcal
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