Chicken Lasagna Soup
September 30, 2025
super easy
Lasagna is one of our favorite family meals, but let’s be honest I don’t always have the time to layer the pasta, sauce and cheese into a pan. That’s why I love this Chicken Lasagna Soup. It has all of the creamy, comforting flavors of White Chicken Lasagna, but comes together in a slow cooker so that I can still feed my family a delicious and nutritious meal after a busy day. The best part is all of the extra veggies I can add in without the complaints. Mushrooms- I just dice them really fine and the kids don’t know they are in there! This one is always on our list for busy weeknights.
Quick Ingredient Snapshot
Full Recipe Below
- organic butter
- organic chicken breast
- organic onion
- organic mushroom
- organic carrots
- organic zucchini
- organic garlic cloves
- M Salt
- organic garlic powder
- organic onion powder
- organic Italian seasoning
- celery flakes
- all-purpose einkorn flour
- organic whole milk
- organic chicken broth
- Gigli pasta
- organic spinach
- parmesan cheese
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Chicken Lasagna Soup
Equipment
- 1 all in one slow cooker
Ingredients
- ¼ cup organic butter
- 1 lb sliced chicken
- 1 organic onion diced
- 4 oz organic mushrooms washed and diced
- 2 organic carrots peeled and chopped
- 1 organic medium zucchini washed and diced
- 5 organic garlic cloves chopped
- 3 tsp M Salt or any blend of garlic, pepper, salt
- 1 tsp organic garlic powder
- 1 tsp organic onion powder
- 2 tsp organic Italian seasoning
- 1 tsp celery flakes
- ¼ cup all-purpose einkorn flour regular all-purpose if that is what you have on hand
- 2 cup organic whole milk
- 32 oz organic chicken broth
- 8 oz Gigli pasta or lasagna noodles broken up
- 2 cup organic spinach
- grated parmesan for serving
Instructions
- In an all-in-one slow cooker turn the function to sear at 350℉ if it gives you a heat option.
- Add in the ¼ cup organic butter and melt.
- Add in 1 lb sliced chicken, 1 organic onion diced, 4 oz organic mushrooms chopped, 2 organic carrots, 1 organic medium zucchini chopped, 5 organic garlic cloves chopped, 3 tsp M Salt, 1 tsp organic garlic powder, 1 tsp organic onion powder, 2 tsp organic Italian seasoning 1 tsp celery flakes.
- Cook until vegetables are softened- about 10 minutes stirring frequently.
- Add in ¼ cup all-purpose einkorn flour. Stir until everything is coated. Cook about 3 minutes.
- Add in 2 cup organic whole milk and stir frequently for the next 5-10 minutes until it thickens a bit.
- Add in 32 oz organic chicken broth.
- Turn the slow cooker to slow cook and high. Place the lid on and let cook 3 ½ hours.
- Remove lid, stir and add in the 8 oz Gigli pasta and 2 cup organic spinach. Stir and place the lid back on.
- After 10 minutes stir. Place the lid back on and cook another 10-15 minutes until the pasta is cooked through.
- Serve immediately. Top with desired amount of grated parmesan.
Storage and Freezer Tips
Refrigerator: Store in a glass container in the refrigerator up to 3 days.
Freezer: If you know you will want to freeze, do not do the pasta and spinach step. Instead before this part bring the soup to room temperature, store in souper cubes or freezer safe containers. To reheat, place in a sauce pan on the stove top over low heat. Once heated through turn to medium and when it is slow boiling, add in the pasta and spinach. Cook until the pasta is cooked through.
Substitutes and Variations
Protein: Swap the chicken for ground chicken or ground turkey. You can also omit completely to make it vegetarian.
Pasta: use broken lasagna noodles or any other small pasta you have on hand. You can also use gluten-free pasta
Veggies: Add in bell peppers or even kale
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