This Crock Pot White Lasagna Soup is a creamy, comforting dish that’s perfect for chilly nights. Packed with tender chicken, savory spices, creamy cheese, and pasta, it’s a simple, no-fuss meal that’s sure to please the whole family. Trust me, this soup is the kind of dish you’ll want to make again and again.
Place chicken breasts in the bottom of a 4-6 quart slow cooker.
Pour chicken broth over the chicken. Cover and cook on low for about 6 hours or until the chicken is fully cooked.
Remove chicken from the slow cooker (do not discard broth). Shred the chicken with two forks or dice into smaller chunks.
Return the shredded chicken to the crock pot with the broth.
Add the softened cream cheese and whisk until the cheese melts slightly into the broth.
Stir in the garlic, Italian seasoning, garlic powder, onion powder, salt, and pepper.
Pour in the half and half, add the broken lasagna noodles, and stir in the chopped spinach.
In a small bowl, whisk together the cornstarch and water to create a slurry. Whisk it into the soup.
Turn the slow cooker to high and cook for an additional 30 minutes, or until the lasagna noodles are al dente.
Stir in the parmesan cheese just before serving. Enjoy!