This comforting Slow Cooker White Lasagna Soup is a creamy delight packed with tender noodles, chicken, and rich flavors. It’s like a warm hug in a bowl!
I love how easy it is to make! Just throw everything in the slow cooker and let it do the work. Perfect for chilly days when you want something cozy without much fuss.
Key Ingredients & Substitutions
Olive Oil: A staple for sautéing. You can use butter for a richer flavor, or any neutral oil like canola or vegetable oil if you prefer.
Onion: A small onion adds depth. You could swap it for shallots or even leeks for a milder flavor.
Mushrooms: I love using cremini for added flavor, but white button mushrooms work too. If you want a meatier texture, chopped zucchini or eggplant can be a nice alternative.
Chicken: Rotisserie chicken makes this recipe super easy. You can also use leftover turkey or even tofu for a vegetarian twist.
Cheeses: Ricotta adds creaminess, but cottage cheese is a lighter option. Any melting cheese like Gouda or provolone can replace mozzarella for a different flavor profile.
Heavy Cream: If you’re watching your calories, half-and-half or whole milk works just fine. For a dairy-free version, try coconut milk.
How Do You Make Creamy Soup Without Clumping Cheese?
To avoid clumps when adding cheese, make sure to follow this simple technique:
- Once the noodles are tender, lower the heat to prevent boiling.
- Stir in ricotta first as it blends well, then add the heavy cream for a smooth mix.
- Gradually add the shredded mozzarella and Parmesan while stirring continuously for an even melt.
- Keep the slow cooker on low, so everything heats gently.
This method ensures a creamy, smooth soup that’s delicious from the first sip to the last spoonful!
Slow Cooker White Lasagna Soup
Ingredients You’ll Need:
Base Ingredients:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced (cremini or white button)
Herbs and Seasonings:
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
Broth and Proteins:
- 6 cups chicken broth
- 1 1/2 cups cooked shredded chicken (rotisserie chicken works well)
Cheeses:
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup ricotta cheese (or cottage cheese for a lighter option)
Other Ingredients:
- 3/4 cup heavy cream or half-and-half
- 8 oz lasagna noodles (broken into smaller pieces)
- 2 cups fresh spinach, roughly chopped
- Salt and freshly ground black pepper, to taste
- Crushed red pepper flakes (optional for garnish)
- Fresh basil or parsley, chopped for garnish
How Much Time Will You Need?
This amazing soup will take about 15 minutes to prepare. After that, let your slow cooker do its magic for 4-5 hours on LOW or 2-3 hours on HIGH. A delicious, hearty meal with minimal effort!
Step-by-Step Instructions:
1. Prepare the Flavor Base:
In a skillet, heat the olive oil over medium heat. Once hot, add the finely chopped onion. Sauté until it’s translucent, which should take about 3-4 minutes. Next, add the minced garlic and sliced mushrooms. Cook this mixture for about 5 minutes, until the mushrooms soften. Then, stir in the oregano, basil, and thyme.
2. Combine the Ingredients in the Slow Cooker:
Transfer the mixture from the skillet into the slow cooker. Add the chicken broth, the shredded chicken, and the broken lasagna noodles. Give it a good stir to combine everything evenly.
3. Start Cooking:
Cover your slow cooker and let it cook! Set it on LOW for 4-5 hours or HIGH for 2-3 hours until the noodles are tender and everything is heated through.
4. Add the Creamy Ingredients:
Once your noodles have cooked, it’s time to make it creamy! Stir in the ricotta cheese, heavy cream, chopped spinach, shredded mozzarella, and grated Parmesan cheese. Mix everything well so the cheeses melt into the soup and create a deliciously creamy texture.
5. Final Seasoning:
Season the soup with salt and freshly ground black pepper to your taste. Allow it to cook on LOW for an additional 10-15 minutes to heat through and wilt the spinach.
6. Serve and Enjoy:
Once your soup is ready, serve it hot! Garnish each bowl with fresh chopped basil or parsley and a sprinkle of crushed red pepper flakes if you like a bit of heat. Enjoy it with a side of crusty bread for dipping. You’re in for a treat!
This Slow Cooker White Lasagna Soup is a delightful blend of comforting flavors that everyone will love. Enjoy every spoonful!
Can I Use Gluten-Free Noodles in This Recipe?
Absolutely! You can substitute the regular lasagna noodles with gluten-free lasagna noodles. Just make sure to check the cooking instructions on the package, as gluten-free noodles may require different cooking times.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, adding a splash of broth or water if needed to maintain the creamy texture.
Is It Possible to Make This Recipe Vegetarian?
Yes, you can easily make this dish vegetarian by omitting the chicken. Instead, add extra veggies like zucchini, bell peppers, or broccoli for substance. Replace the chicken broth with vegetable broth, and you’re good to go!
Can I Freeze This Soup?
Yes, this soup can be frozen! To freeze, let it cool completely, then transfer it to a freezer-safe container. It can be stored in the freezer for up to 3 months. When ready to enjoy, thaw it in the fridge overnight and reheat gently on the stove.
