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Slow-Cooker White Chicken Lasagna Soup

  • Prep 15 min
  • Total 4 hr 30 min
  • Servings 8

This hearty soup is an easy and comforting twist on lasagna. It’s filling enough to warm you on a winter day but it’s a soup you’ll crave even in the summertime, thanks to fresh veggies. MORE + LESS -

Corey Valley Corey Valley
May 11, 2017

Ingredients

1
lb boneless skinless chicken breasts
4
tablespoons butter
1/2
cup diced yellow onion
1 1/2
cups sliced carrots
1
medium red bell pepper, chopped
2
cups sliced mushrooms
3
cloves garlic, finely chopped
1
tablespoon Italian seasoning
1
teaspoon salt
1/2
teaspoon pepper
8
cups Progresso™ chicken broth (two 32-oz cartons)
2
cups half-and-half
3
tablespoons cornstarch
10
uncooked lasagna noodles, broken
1
can (16 oz) navy beans, drained, rinsed
4
cups baby spinach
1
cup shredded Parmesan cheese (4 oz)
1
cup shredded mozzarella cheese (4 oz)

Steps

Hide Images
  • 1
    In 6-quart slow cooker, place chicken, butter, onion, carrots, bell pepper, mushrooms, garlic, Italian seasoning, salt and pepper.
  • 2
    Pour in chicken broth. Gently stir; cover and cook on High 4 to 5 hours.
  • 3
    Remove chicken from slow cooker; cut into bite-size pieces. Return chicken to slow cooker.
  • 4
    In medium bowl, beat half-and-half, cornstarch and 1 cup broth from slow cooker. Add half-and-half mixture, lasagna noodles, beans and spinach to slow cooker. Stir, making sure all noodles are covered in liquid.
  • 5
    Cover and cook on High 15 to 20 minutes or until pasta is tender and soup is slightly thickened. Just before serving, add cheeses; stir until melted.

Expert Tips

  • Don’t have lasagna noodles on hand? Feel free to substitute in your favorite noodles.
  • To make a low-fat/low-carb version of this soup, use fat-free half-and-half, reduce butter to 1 tablespoon, and leave out the noodles.

Nutrition Information

No nutrition information available for this recipe

© 2017 ®/TM General Mills All Rights Reserved

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