Cozy Crock Pot White Lasagna Soup

 

Cozy Crock Pot White Lasagna Soup

Ingredients

1 white onion, diced

4 garlic cloves, minced

2 teaspoons Italian seasoning

1 teaspoon salt

½ teaspoon black pepper

¼ teaspoon crushed red pepper flakes (optional, for added heat)

6 cups chicken stock

2–3 boneless, skinless chicken breasts (about 1 pound total)

½ cup chopped sundried tomatoes

1 cup heavy cream

2 tablespoons cornstarch

4 cups fresh spinach

8 ounces lasagna noodles, broken into pieces, cooked separately, and drained

Shredded Parmesan cheese (for serving)

Fresh parsley, chopped (for garnish)

Instructions

Build the Flavor Base:
Add the diced onion, minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes (if using) to the slow cooker.

Add Broth & Chicken:
Pour in the chicken stock and stir to combine.
Place the chicken breasts into the slow cooker and scatter the chopped sundried tomatoes over the top.

Slow Cook:
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken is fully cooked and tender.

Shred the Chicken:
Remove the chicken breasts and shred them with two forks.
Return the shredded chicken to the slow cooker and stir.

Thicken the Soup:
In a small bowl, whisk the heavy cream and cornstarch until completely smooth.
Pour the mixture into the slow cooker and stir well.
Cover and cook on HIGH for 30 more minutes to thicken the broth.

Cook the Pasta Separately:
While the soup finishes cooking, prepare the lasagna noodles according to the package directions.
Drain and set aside.

Add Spinach:
Stir the fresh spinach into the soup and let it wilt for a few minutes.

Finish the Soup:
Just before serving, gently fold the cooked lasagna noodles into the soup.

Serve:
Ladle the soup into bowls and garnish with shredded Parmesan cheese and fresh parsley.
Enjoy your cozy, creamy White Lasagna Soup!