This white lasagna soup is one of my all-time favorite cozy crockpot recipes. It’s creamy, cheesy, loaded with flavor, and just plain satisfying.
Think: everything you love about white lasagna—like tender noodles, juicy chicken, and cheesy goodness—but in a rich, hearty soup that cooks low and slow all day.
It’s a total comfort food win, especially on cold nights when you want something warm with barely any effort.
Why I Love This Recipe
I started making this soup on a whim one winter night when I didn’t feel like layering an actual lasagna. Now it’s a go-to for when I want something creamy and cozy without fuss.
- All the creamy comfort of lasagna, without the work
- Easy to prep, then let the crockpot handle the rest
- Packed with flavor, cheese, and cozy vibes
- Feeds a crowd or makes amazing leftovers
- No fancy ingredients—just pantry staples
Servings and Time
- Serves: 6–8
- Prep Time: 15 minutes
- Cook Time: 6–7 hours on low or 3–4 on high
- Total Time: Up to 7 hrs 15 mins
What You’ll Need
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 small onion
- 4 cloves garlic
- 1 tsp salt
- ½ tsp ground black pepper
- 1 tsp Italian seasoning
- ½ tsp crushed red pepper flakes (optional)
- 6 cups chicken broth
- 8 lasagna noodles, broken into pieces
- 1 cup heavy cream
- 1 ½ cups shredded mozzarella cheese
- ¾ cup ricotta cheese
- ¼ cup grated parmesan cheese
- 2 cups baby spinach (packed)
- Fresh chopped parsley for garnish (optional)
Pro Tips
- Break the lasagna noodles into small bite-sized pieces before adding so they cook evenly.
- Wait to add the dairy until the end—this keeps the soup creamy and smooth.
- Shred the chicken right in the crockpot to save time and keep all the juices.
- If the soup gets too thick, add a little extra broth when reheating.
- Add a scoop of ricotta on top of each bowl instead of mixing it all in—it makes a creamy, cheesy bite every time.
Tools You’ll Need
- 6-quart black oval crockpot
- Cutting board
- Sharp knife
- Mixing spoon
- Ladle
- Medium bowl (for mixing cheeses)
- Serving bowls
Substitutions and Variations
- Use rotisserie chicken instead of raw—just add in the last hour
- Sub pasta shells or bowties for the lasagna noodles
- Use kale instead of spinach for more texture
- Make it lighter with half-and-half instead of heavy cream
- Go spicy with extra crushed red pepper or a spoon of hot sauce
Make Ahead Tips
- Chop your onion and garlic ahead of time
- Mix the cheeses in a bowl and keep in the fridge until needed
- You can also cook the chicken ahead and shred it, then add later
Cooking Instructions
Step 1: Add chicken, onion, and garlic to crockpot
Step 1: Add chicken, onion, and garlic
Place 1.5 lbs boneless, skinless chicken breasts into the crockpot. Add 1 small onion (whole or halved) and 4 cloves garlic (peeled) around the chicken.
Step 2: Add seasoning and olive oil
Drizzle 1 tablespoon olive oil over the chicken.
Sprinkle in:
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
Step 3: Pour in chicken broth
Pour 6 cups chicken broth into the crockpot, covering the chicken and aromatics.
Step 4: Cover and cook
Cover and cook:
- LOW: 6–7 hours
- HIGH: 3–4 hours
Step 5: Remove and shred chicken
Remove the chicken and shred it using two forks, then return it to the crockpot.
Step 6: Add broken lasagna noodles
Add 8 lasagna noodles (broken into bite-sized pieces) into the soup.
Step 7: Cook until noodles are tender (about 20–25 min on high)
Cook on HIGH for 20–25 minutes, until noodles are tender.
Step 8: Stir in cream and cheeses
Stir in:
- 1 cup heavy cream
- 1½ cups shredded mozzarella cheese
- ¾ cup ricotta cheese
- ¼ cup grated parmesan cheese
Mix until smooth and creamy.
Step 9: Add baby spinach
Stir in 2 cups baby spinach and cook for 2–3 minutes, until wilted.
Step 10: Serve hot, garnish optional
Ladle into bowls and top with:
- extra ricotta or mozzarella (optional)
- chopped parsley (optional)
Serve hot.
Macros (per serving, estimate for 6 servings)
- Calories: 480
- Protein: 35g
- Carbs: 28g
- Fat: 25g
- Fiber: 2g
- Sugar: 3g
Why This Recipe Works (Quick Science)
This recipe works because the slow cooker gently builds flavor over time. Cooking the chicken low and slow in broth keeps it juicy, while the starch from the noodles helps thicken the soup. Adding the dairy at the end prevents it from curdling, and layering cheese gives it that lasagna flavor without needing to bake anything.
Common Mistakes
- Adding dairy too early: It’ll curdle—wait until the end.
- Overcooking the noodles: Check them after 20 minutes so they don’t get mushy.
- Using pre-cooked chicken too soon: Add it late to avoid dryness.
- Skipping seasoning: This soup needs the herbs and salt for real lasagna flavor.
What to Serve With
- Garlic bread or cheesy toast
- A crisp Caesar salad
- Roasted broccoli or green beans
- Crusty sourdough for dipping
- Chilled white wine or sparkling water
FAQ
Can I use rotisserie chicken?
Yes! Just skip the raw chicken step and add shredded rotisserie chicken during the last hour.
Can I freeze this soup?
You can, but dairy-based soups may separate. Reheat slowly and stir well.
What if I don’t have ricotta?
Use cottage cheese or skip it. It’ll still be creamy with mozzarella and cream.
Can I make this on the stove?
Yes—simmer the chicken in broth on the stove, shred it, then follow the same steps from there.
Final Thoughts
This crockpot white lasagna soup is like a warm hug in a bowl—creamy, cheesy, and packed with flavor. It’s easy enough for a weeknight but cozy enough for weekends and guests. Give it a try and let me know how it turned out for you! I’d love to hear your thoughts or answer any questions you’ve got.