Slow Cooker White Chicken Lasagna Soup

This soup is a great way to satisfy a lasagna craving without spending time building layers. The best part? Your slow cooker does most of the work!

Serves: 8Prep: 20 minutesCook: 3 hours 20 minutesTotal: 3 hours 40 minutesDifficulty: Easy

Serves: 8


  • 1 pound boneless skinless chicken breast
  • 1 tablespoon Italian seasoning
  • 1 teaspoon Kosher salt
  • 1⁄2 teaspoon ground black pepper
  • 1 medium onion, diced
  • 2 large carrots, diced
  • 2 medium zucchini, diced
  • 4 cups chicken broth
  • 1 jar (16 oz.) Traditional Alfredo Sauce
  • 4 ounces mini farfalle, mafalda or lasagna noodles broken into bite-size pieces
  • 5 ounces baby spinach
  • Shredded Italian cheese blend


  • Season chicken with Italian seasoning, salt and pepper.
  • In bottom of 5-quart or large slower cooker, arrange chicken, onion, carrot, zucchini, broth and alfredo sauce. Cover; cook on high 3 to 4 hours, until chicken reaches an internal temperature of 165°F.
  • Remove chicken; shred and return to slow cooker. Stir in pasta.
  • Continue cooking an additional 12 to 15 minutes, until the pasta is tender. Just before serving, stir in baby spinach.
  • Serve soup topped with shredded Italian cheese blend.