Let's Talk About Crockpot White Lasagna Soup

This soup? Oh man. It’s my cold-weather secret weapon and, honestly, the meal I bust out when I want everyone at the table to just... shut up and eat for a while (in the best way, really). The first time I made Crockpot White Lasagna Soup, I was looking for comfort food that wouldn’t require me to essentially move into my kitchen for half the day. My first attempt, well, I'll admit I forgot the noodles until the last minute, but hey—it still got rave reviews from some very unforgiving taste-testers (read: my kids). If you ever worry that crockpot meals are boring, this one’s a little like if lasagna and creamy chicken noodle soup had a really tasty baby—yeah, you get the picture.

Why You'll Love This One (and maybe your people will too)

I make this when I’m craving the coziness of lasagna but have zero willingness to deal with all that layering and oven-timers. My family goes crazy for it because it kind of tastes like someone melted down their favorite cheesy pasta, but made it, you know, soupy and somehow even better? Plus, and this is key—there’s hardly any chopping if you play your cards right. I used to be annoyed at soups taking forever, but this one is like a hands-off miracle (unless you use those no-boil noodles that tend to just dissolve, which, please, don’t—learn from my mistakes, friend).

Here’s What You’ll Need (And Yes, There Are Options)

Chicken: 2 large boneless skinless breasts (or thighs if you’re, like, a thigh person—totally fine.) Sometimes I just grab rotisserie but then shortcut the cooking time.
Onion: 1 medium, chopped (But once, I used leeks because I had a rogue leek in the crisper. Turned out ace!)
Carrots: 2, sliced. My grandma swore by those little pre-chopped bag ones, to be honest.
Garlic: 3 cloves, minced. Don’t be shy here.
Dried Basil & Oregano: A good shake of each.
Chicken broth: 6 cups. Homemade if you’re up for it, but boxed is just fine (I won’t tell anyone).
Lasagna noodles: 8 or so, broken into pieces. I sometimes use those fancy wavy ones, sometimes just the cheap store brand.
Spinach: Two generous handfuls of baby spinach. Frozen works, honestly.
Cream cheese: About half a block (so, 4oz). I actually prefer full-fat, but hey, use light if that’s your thing.
Mozzarella: A good couple handfuls, shredded. Or provolone if you’re feeling wild.
Parmesan: To top it. Fresh is better but the green can will do in a pinch.
Salt & pepper: It’s soup. You know the drill.

Okay, Here's the Game Plan (aka Directions)

Load Up the Crockpot: Dump in chicken, onion, carrots, garlic, dried herbs, and chicken broth. Give it a quick stir. Worry if you want, but it really can look like a mess right now and still come together. Set it on low for about 6-7 hours or high for 3-4. Go live your life.
Shred Your Chicken: After it’s done, fish out the chicken (careful, it’s hot—I’ve dropped a breast back in more than once) and shred it. Two forks or just bear-paw it with your hands if you’re feeling rustic. Pop it back in.
Noodles Go In: Break the lasagna noodles into chunky pieces and throw them in. I aim for palm-sized bits but don’t stress if some look wonky. Let them cook on "high" for 25-35 minutes. Stir occasionally (and this is totally where I sneak a taste for quality control, FYI).
Cheese Time: When noodles are just about cooked, stir in the cream cheese till it’s all melty and lush. Then pile in spinach (it’ll wilt almost immediately) and load on the mozzarella. It should look rich and almost luxurious. Don’t worry if there are some cream cheese blobs at first—they always disappear after a bit.
Season and Finish: Taste! Salt and pepper as you like. Serve in big bowls, a little parmesan on top, and maybe some crusty bread lurking somewhere nearby.

Notes I’ve Picked Up (Mostly the Hard Way)

I once went too heavy on the noodles and it turned into more of a loose casserole. Which—some people loved, but soup it was not.
Sneak in extra veg. Zucchini works weirdly well here, but it does disappear, so don’t expect anyone to notice.
If you forget to soften your cream cheese, just microwave it a few seconds. Or don’t, it’ll still melt eventually.

Variations (And a Flop or Two)

I’ve tried it with Italian sausage instead of chicken. Super savory, but makes it a bit oilier and, in my opinion, not quite as comforting.
My friend once added a splash of white wine—pretty classy, honestly.
Don’t try to use gluten-free lasagna noodles unless you want starch soup; I did it once and nobody said a word while eating, which means “We don’t like this” in my house.

On Equipment: You Really Just Need a Crockpot

Obviously a crockpot is handy (I’ve used everything from the fanciest ones down to a literal hand-me-down from my auntie). No slow cooker? You actually can do this on the stove—just keep it low and slow, and check the chicken more often. And if you don’t have a reasonably big knife for the veggies, honestly scissors work in a pinch (try it, you’ll laugh but it works).

Storing Your Leftovers (If Any!)

This keeps pretty well in the fridge for up to three days... though honestly, in my place, it never lasts more than a day. The noodles do soak up a ton of broth overnight, so sometimes I add a splash of milk or broth when reheating. Freezing? I’ve tried. I think it’s best fresh—or maybe that's because I never have enough left to freeze.

How I Serve It (The "Family Style")

Big old bowls, lots of parmesan. Occasionally some garlic bread if I’m feeling generous or the supermarket had buy-one-get-one. My uncle always puts hot sauce in his, but I think it’s perfect as-is. Oh, and occasionally I’ll add a side of roasted broccoli if I'm trying to be healthy. (Doesn’t really work, but it's the thought that counts.)

A Few Pro Tips (Mostly Learned by Messing Up)

Don’t rush the noodle step or they’ll be weirdly chewy on the outside & mush on the inside. Trust me, patience pays off.
I once tried adding all the cheese right at the start because I was in a hurry—only got a gloppy mess. Now I know better.

FAQ—Stuff People Have Texted Me

Can I use pre-cooked chicken? Yep, just toss it in toward the end; otherwise, it'll dry out. Or don’t, but be ready for that sadness.
Does this freeze well? Honestly, not really. The soup base is fine, but the noodles get weird. If you really want to freeze soup, you might want to leave out the noodles and add them fresh later.
What type of crockpot do you use? Right now, I’m using a classic Crock-Pot, but like I said, I’ve used everything down to the old plug-in kind. Main thing is that it fits enough—mine’s about 6 quarts.
Can I make this vegetarian? Oh, totally! Just sub veggie stock, skip the chicken, and maybe throw in some white beans or mushrooms. Actually, I really like mushrooms in it.
Do leftovers really taste better? Honestly, I think so. Letting it sit in the fridge overnight gives it that next-day magic, if you can resist it that long.

On a sidenote, if you’re into slow-cooker recipes in general, I’ve found a ton of inspiration over at Skinnytaste. Don’t get lost in the rabbit hole, though—your soup’s waiting!

Crockpot White Lasagna Soup: Cozy Soup Everyone Loves

Let's Talk About Crockpot White Lasagna Soup

Why You'll Love This One (and maybe your people will too)

Here’s What You’ll Need (And Yes, There Are Options)

Okay, Here's the Game Plan (aka Directions)

Notes I’ve Picked Up (Mostly the Hard Way)

Variations (And a Flop or Two)

On Equipment: You Really Just Need a Crockpot

Storing Your Leftovers (If Any!)

How I Serve It (The "Family Style")

A Few Pro Tips (Mostly Learned by Messing Up)

FAQ—Stuff People Have Texted Me

Crockpot White Lasagna Soup

Ingredients

Instructions

Approximate Information for One Serving

Nutrition Disclaimers

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