Slow Cooker White Lasagna Soup is the ultimate time-saving comfort food that’s creamy, hearty, and bursting with flavor. It’s the perfect hands-off recipe for busy weeknights or when you need a meal to serve a crowd. Minimal prep, maximum payoff—your slow cooker takes care of the heavy lifting while you focus on everything else. Trust me, once you make this, you’ll wonder how you ever lived without it.

Traditional lasagna soup can feel like a production, but with this easy white lasagna soup, you simply set it, forget it, and let the slow cooker do its thing. The result? Tender shredded chicken, a rich and creamy broth, and that signature lasagna flavor without all the layers to fuss over. Bonus: It’s a hit with both kids and adults!

Why This Slow Cooker White Lasagna Soup Is a Game-Changer

It’s 90% hands-off cooking, so you can prep it in the morning and come home to dinner ready to go.
Unlike traditional lasagna recipes that take over an hour, this one only takes 25 minutes of active prep time.
The slow cooker gives the chicken a melt-in-your-mouth tenderness you simply can’t get any other way.
It’s easy to adapt for picky eaters or dietary needs with simple ingredient swaps.
No need to babysit the stove—just set it and forget it!

Equipment You’ll Need for This Slow Cooker White Lasagna Soup

The beauty of this recipe lies in its simplicity. All you need is:

Slow Cooker: A standard 6-quart slow cooker works perfectly for this recipe. If you have a larger family, consider an 8-quart model.
Basic Kitchen Tools: A cutting board, sharp knife, and a whisk will make prep a breeze.
Two Forks: You’ll use these for shredding the chicken once it’s cooked.

Pro Tip: If you’re shopping for a slow cooker, look for one with a “warm” setting to keep your soup at the perfect serving temperature.

Simple Ingredients for Slow Cooker White Lasagna Soup

What makes this creamy lasagna soup recipe a weeknight winner is its fuss-free ingredient list. You likely have most of these staples on hand:

Chicken Breasts: Boneless, skinless chicken breasts cook up tender and shred easily.
Sundried Tomatoes: These pack a punch of umami flavor. Opt for the jarred ones packed in oil for best results.
Spinach: Fresh spinach is easy to stir in at the end—you’ll love the pop of green it provides.
Heavy Cream: This is what gives the soup its luxurious texture. You can substitute half-and-half for a lighter option.

Quick Tip: Want to save time? Use pre-diced onions or garlic from the store—they work just as well!

Slow Cooker White Lasagna Soup Recipe Details

Servings: 6
Prep Time: 25 minutes
Cook Time: 6 hours
Total Time: 6 hours 25 minutes

Slow Cooker White Lasagna Soup Ingredients

1 white onion, diced
4 cloves garlic, minced
2 tsp. Italian seasoning
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. crushed red pepper flakes (optional, for heat)
6 cups chicken stock
1 lb. boneless skinless chicken breasts
1/2 cup sundried tomatoes, chopped
1 cup heavy cream
2 Tbsp. cornstarch
4 cups fresh spinach
8 oz. broken lasagna noodles, cooked separately and drained
Shredded Parmesan cheese and fresh parsley for serving

How to Make Slow Cooker White Lasagna Soup

In a slow cooker, combine the diced onion, minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes (if using). Pour in the chicken stock and stir everything together.
Add the chicken breasts to the slow cooker. Sprinkle the chopped sundried tomatoes over the top.
Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and tender.
Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
In a small bowl, whisk together the heavy cream and cornstarch until smooth. Pour this mixture into the slow cooker and stir well to combine.
Cover and continue cooking on high for an additional 30 minutes.
Meanwhile, cook the lasagna noodles according to package instructions. Drain and set aside.
Stir in the fresh spinach until wilted.
Just before serving, add the cooked lasagna noodles to the slow cooker and stir gently to incorporate.
Serve in bowls topped with shredded Parmesan cheese and fresh parsley for garnish. Enjoy!

Jake’s Tips for the Best Slow Cooker White Lasagna Soup

Pre-cook the noodles: Always cook the lasagna noodles separately to avoid mushy pasta—trust me on this.
Don’t skip the cornstarch: It’s the magic ingredient for thickening the soup to creamy perfection.
Make it ahead: This soup tastes even better the next day. Store leftovers in an airtight container for up to 3 days.
Reheat like a pro: Add a splash of chicken stock while reheating to restore the creamy consistency.
Batch it: Double the recipe and freeze portions for busy nights.

Easy Slow Cooker White Lasagna Soup Variations

Vegetarian Version: Swap the chicken for a mix of sliced mushrooms and canned white beans.
Cheesy Twist: Add 1/2 cup shredded mozzarella to the soup during the final 30 minutes.
Low-Carb Option: Replace the lasagna noodles with zucchini noodles or spaghetti squash.
Spicy Kick: Use spicy Italian sausage instead of chicken for bolder flavor.

Slow Cooker White Lasagna Soup FAQs

Can I use a different type of pasta?

Absolutely! Any sturdy pasta like rotini or penne works well, but aim for something that holds its shape.

How can I make this a healthy slow cooker soup?

Swap heavy cream for unsweetened almond milk and use whole-grain lasagna noodles for added fiber.

Can you freeze this soup?

Yes, but freeze it without the noodles. Add cooked noodles once reheated for the best texture.

Can I cook this white chicken lasagna soup on the stovetop?

Sure! Simmer everything except the cream, spinach, and noodles for about an hour. Add those in the last 10 minutes.

What’s the best way to thicken it?

If you like it extra thick, add another tablespoon of cornstarch to the cream mixture.

Ready to try this Slow Cooker White Lasagna Soup? It’s comfort food at its easiest! What’s your favorite kitchen shortcut—let me know in the comments!