Skip to Content
Menu

Slow-Cooker White Chicken Lasagna Soup

  • Save Recipe
  • Prep 15 min
  • Total 4 hr 30 min
  • Servings 8
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
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.
By Corey Valley
Created May 11, 2017
  • Save
  • Shop
  • Share
  • Keep Screen On

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)
Make With
Progresso Broth

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Don’t have lasagna noodles on hand? Feel free to substitute in your favorite noodles.
  • tip 2
    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

500 Calories, 22g Total Fat, 33g Protein, 45g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
500
Calories from Fat
190
Total Fat
22g
33%
Saturated Fat
13g
63%
Trans Fat
1/2g
Cholesterol
90mg
30%
Sodium
1700mg
71%
Potassium
670mg
19%
Total Carbohydrate
45g
15%
Dietary Fiber
7g
28%
Sugars
7g
Protein
33g
% Daily Value*:
Vitamin A
130%
130%
Vitamin C
20%
20%
Calcium
40%
40%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
© 2023 ®/TM General Mills All Rights Reserved