Go Back
Crock Pot White Lasagna Soup

Crock Pot White Lasagna Soup

This 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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 minutes
Servings: 4 servings
Course: Soup
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 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)

Equipment

  • Large skillet
  • Slow Cooker
  • Saucepan

Method
 

  1. 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)
  2. 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
  3. 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
  4. 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.
  5. 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!)
  6. 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)
  7. 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)

Notes

Allow the soup to cool completely before refrigerating. Reheat gently on the stovetop or in the microwave. Freezing is not ideal for the noodles; freeze the base separately if desired.