Crock Pot White Lasagna Soup is the incredibly easy, satisfying, and flavorful dinner you’ve been searching for, transforming a beloved classic into a comforting, hands-off slow cooker meal that’s perfect for busy weeknights. This recipe streamlines the indulgent experience of white lasagna into a warm, hearty soup that’s both simple to prepare and wonderfully delicious.
Key Ingredients for Crock Pot White Lasagna Soup
- 1 pound Italian sausage (mild or spicy, casing removed)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (15 ounce) can great northern beans, rinsed and drained
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 (8 ounce) package cream cheese, softened and cut into cubes
- 1 1/2 cups shredded cooked chicken (rotisserie chicken is great for this!)
- 1/2 cup heavy cream
- 1 cup lasagna noodles, broken into bite-sized pieces (uncooked)
- 2 cups shredded mozzarella cheese, for topping
- 1/2 cup grated Parmesan cheese, for topping
- Fresh parsley, chopped, for garnish
- Red pepper flakes, for garnish (optional)
How to Make Crock Pot White Lasagna Soup
This Crock Pot White Lasagna Soup offers a delightful culinary journey with minimal effort, delivering a creamy, rich, and satisfying experience. Its simplicity lies in its slow cooker preparation, allowing flavors to meld beautifully and creating a tender, complex soup. With a preparation time of just 15 minutes before slow cooking, it’s an ideal weeknight solution that promises a comforting and utterly delicious meal, featuring a velvety sauce and satisfying textures.
Step-by-Step Instructions
- Brown the Sausage: In a large skillet over medium-high heat, cook the Italian sausage, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
- Sauté Aromatics: Add the chopped onion to the skillet with the sausage and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Combine Base Ingredients: Transfer the browned sausage, onion mixture, chicken broth, rinsed cannellini beans, rinsed great northern beans, squeezed dry spinach, dried oregano, dried basil, salt, and pepper to your slow cooker. Stir everything to combine.
- Cook the Base: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the flavors have melded and the beans are tender.
- Add Creaminess and Chicken: About 30 minutes before serving, add the cubed cream cheese and shredded cooked chicken to the slow cooker. Stir until the cream cheese has melted and is well incorporated, creating a creamy base.
- Incorporate Lasagna Noodles: Stir in the broken lasagna noodles and the heavy cream. Continue to cook, covered, for another 20-30 minutes, or until the lasagna noodles are tender and cooked through.
- Serve: Ladle the hot Crock Pot White Lasagna Soup into bowls. Top generously with shredded mozzarella cheese, grated Parmesan cheese, fresh chopped parsley, and a sprinkle of red pepper flakes if desired.
Why You’ll Love This Crock Pot White Lasagna Soup
You’ll fall head over heels for this Crock Pot White Lasagna Soup because it’s the ultimate comfort in a bowl, delivering all the beloved creamy, cheesy, and savory flavors of traditional white lasagna without any of the fuss. Imagine tender noodles, succulent chicken, and hearty beans swimming in a luscious, cheese-infused broth – it’s pure bliss. Making this at home is incredibly budget-friendly, saving you money compared to ordering takeout while offering a gourmet experience. The vibrant toppings like fresh parsley and sharp Parmesan add that extra layer of deliciousness, making each spoonful a delight, and it’s a wonderful alternative to a heavier, layered lasagna.
This soup is a weeknight warrior, transforming simple ingredients into a restaurant-worthy meal with your slow cooker doing most of the heavy lifting. It’s a fantastic way to enjoy the taste of Italy in a cozy, inviting format. Give this Crock Pot White Lasagna Soup a try; your taste buds (and your wallet!) will thank you.
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Storing and Reheating Tips
This Crock Pot White Lasagna Soup stores beautifully, making it perfect for meal prepping or enjoying leftovers.
- Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days.
- Reheating: To reheat, scoop out the desired portion into a saucepan and gently warm over medium-low heat, stirring occasionally, until heated through. You can also reheat it in the microwave, covered, in 30-second intervals, stirring between each, until hot. Be aware that the noodles may continue to absorb liquid, so you might need to add a splash of chicken broth or water to return it to your desired consistency.
- Freezing: While not ideal for the noodles, you can freeze the base of the soup before adding the noodles. Allow the soup to cool completely, then transfer it to freezer-safe containers or bags, leaving some headspace. It can be frozen for up to 2-3 months. When ready to use, thaw overnight in the refrigerator, then reheat the base as described above and cook fresh lasagna noodles separately to add to the reheated soup.
Final Thoughts
This Crock Pot White Lasagna Soup is a true testament to how slow cooking can create incredibly comforting and flavorful meals with minimal effort. It’s the perfect dish to warm you from the inside out and is sure to become a new family favorite. Give this delightful soup a try and savor every delicious spoonful!
Crock Pot White Lasagna Soup
Ingredients
Equipment
Method
- In a large skillet over medium-high heat, cook the Italian sausage, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.1 pound Italian sausage (mild or spicy, casing removed)
- Add the chopped onion to the skillet with the sausage and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.1 large onion, chopped, 3 cloves garlic, minced
- Transfer the browned sausage, onion mixture, chicken broth, rinsed cannellini beans, rinsed great northern beans, squeezed dry spinach, dried oregano, dried basil, salt, and pepper to your slow cooker. Stir everything to combine.1 pound Italian sausage (mild or spicy, casing removed), 1 large onion, chopped, 3 cloves garlic, minced, 4 cups chicken broth, 1 (15 ounce) can cannellini beans, rinsed and drained, 1 (15 ounce) can great northern beans, rinsed and drained, 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, or to taste, 1/4 teaspoon black pepper, or to taste
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the flavors have melded and the beans are tender.
- About 30 minutes before serving, add the cubed cream cheese and shredded cooked chicken to the slow cooker. Stir until the cream cheese has melted and is well incorporated, creating a creamy base.1 (8 ounce) package cream cheese, softened and cut into cubes, 1 1/2 cups shredded cooked chicken (rotisserie chicken is great for this!)
- Stir in the broken lasagna noodles and the heavy cream. Continue to cook, covered, for another 20-30 minutes, or until the lasagna noodles are tender and cooked through.1/2 cup heavy cream, 1 cup lasagna noodles, broken into bite-sized pieces (uncooked)
- Ladle the hot Crock Pot White Lasagna Soup into bowls. Top generously with shredded mozzarella cheese, grated Parmesan cheese, fresh chopped parsley, and a sprinkle of red pepper flakes if desired.2 cups shredded mozzarella cheese, for topping, 1/2 cup grated Parmesan cheese, for topping, Fresh parsley, chopped, for garnish, Red pepper flakes, for garnish (optional)