. Slow Cooker White Lasagna Soup: Set It and Forget It – esrecipes

Slow Cooker White Lasagna Soup: Set It and Forget It

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Okay, let’s be honest. Who doesn’t crave creamy, cheesy lasagna? But who actually wants to spend three hours wrestling with noodles and ricotta? Yeah, I thought so. That’s where this magic happens: Slow Cooker White Lasagna Soup. It’s basically all the comforting goodness of lasagna, but in a ridiculously easy, set-it-and-forget-it soup format. Seriously, you’ll be thanking me later. We’re talking a deliciously decadent dinner with minimal effort – perfect for those busy weeknights or when you just want to treat yourself to something amazing without the fuss. Let’s dive into the creamy, cheesy world of slow cooker lasagna soup!

1. Classic Creamy White Lasagna Soup – The OG

This is your dependable, tried-and-true version. The one you’ll reach for when you need serious comfort food. It’s rich, it’s cheesy, and it’s guaranteed to disappear fast. FYI, a sprinkle of extra parmesan on top? Chef’s kiss.

Ingredients:

  • 1 lb Ground Italian Sausage (sweet or hot, your call!)
  • 1 Large Onion, chopped
  • 2 cloves Garlic, minced
  • 1 (28 oz) can Crushed Tomatoes
  • 4 cups Chicken Broth
  • 1 cup Heavy Cream
  • 1 cup Ricotta Cheese
  • 1 cup Shredded Mozzarella Cheese
  • 1/2 cup Grated Parmesan Cheese
  • 1 tsp Italian Seasoning
  • Salt and Pepper to taste
  • 8 oz Lasagna Noodles, broken into smaller pieces

Step-by-Step Instructions:

  1. Brown the sausage in a skillet over medium heat, breaking it up with a spoon. Drain off any excess grease. (Nobody wants greasy soup, right?)
  2. Add the browned sausage, chopped onion, and minced garlic to the slow cooker.
  3. Pour in the crushed tomatoes and chicken broth. Season with Italian seasoning, salt, and pepper.
  4. Stir in the broken lasagna noodles.
  5. Cook on low for 6-8 hours or on high for 3-4 hours, or until the noodles are tender. (Check for doneness around the 6-hour mark – pasta cook times can vary!)
  6. Gently stir in the ricotta and heavy cream during the last 30 minutes of cooking.
  7. Top with mozzarella and Parmesan cheese and allow to melt for 10 minutes.

Why You’ll Love It: This soup is pure comfort in a bowl. The creamy sauce clings to the perfectly cooked noodles and sausage, creating a truly satisfying meal. I once tried using a lower-fat cream, and it just wasn’t the same. Full-fat is the way to go to achieve that luscious texture. 🙂

2. Spicy Southwest White Lasagna Soup – A Kick of Heat!

Feeling adventurous? This version adds a southwest twist to the classic, bringing in poblano peppers and a touch of chili powder for a fiery kick. Don’t be scared – it’s still creamy and cheesy, just with a little extra zing.

Ingredients:

  • 1 lb Ground Turkey (or Chicken)
  • 1 Poblano Pepper, seeded and chopped
  • 1/2 Jalapeño, seeded and minced (optional, for extra heat!)
  • 1 Large Onion, chopped
  • 2 cloves Garlic, minced
  • 1 (15 oz) can Black Beans, rinsed and drained
  • 1 (15 oz) can Corn, drained
  • 4 cups Chicken Broth
  • 1 cup Heavy Cream
  • 1 cup Ricotta Cheese
  • 1 cup Shredded Monterey Jack Cheese
  • 1 tbsp Chili Powder
  • 1 tsp Cumin
  • Salt and Pepper to taste
  • 8 oz Lasagna Noodles, broken into smaller pieces

Step-by-Step Instructions:

  1. Brown the ground turkey (or chicken) in a skillet over medium heat, breaking it up with a spoon. Drain off any excess grease.
  2. Add the turkey, poblano pepper, jalapeño (if using), chopped onion, and minced garlic to the slow cooker.
  3. Stir in the black beans and corn.
  4. Pour in the chicken broth and season with chili powder, cumin, salt, and pepper.
  5. Add the broken lasagna noodles.
  6. Cook on low for 6-8 hours or on high for 3-4 hours, or until the noodles are tender.
  7. Gently stir in the ricotta and heavy cream during the last 30 minutes of cooking.
  8. Top with Monterey Jack cheese and allow to melt for 10 minutes.

Why You’ll Love It: The smoky heat of the poblano and chili powder perfectly complements the creamy cheese and savory ground turkey. It’s a surprisingly delicious combination that’ll wake up your taste buds. Some people add a squeeze of lime juice at the end for extra zest – genius!

3. Veggie-Packed White Lasagna Soup – A Healthier Twist

Need to sneak in some extra veggies? This version is loaded with them! It’s still super comforting but feels a little better for you. Don’t worry, it doesn’t sacrifice flavor at all.

Ingredients:

  • 1 tbsp Olive Oil
  • 1 Large Onion, chopped
  • 2 cloves Garlic, minced
  • 1 cup Cremini Mushrooms, sliced
  • 1 cup Zucchini, chopped
  • 1 cup Spinach, chopped
  • 4 cups Vegetable Broth
  • 1 cup Heavy Cream (or Half-and-Half for a lighter version)
  • 1 cup Ricotta Cheese
  • 1 cup Shredded Provolone Cheese (it melts beautifully!)
  • 1/2 cup Grated Parmesan Cheese
  • 1 tsp Italian Seasoning
  • Salt and Pepper to taste
  • 8 oz Lasagna Noodles, broken into smaller pieces

Step-by-Step Instructions:

  1. Heat the olive oil in a skillet over medium heat.
  2. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
  3. Add the sliced mushrooms and chopped zucchini to the skillet and cook until slightly tender, about 5 minutes.
  4. Transfer the vegetables to the slow cooker. Stir in the spinach.
  5. Pour in the vegetable broth and season with Italian seasoning, salt, and pepper.
  6. Add the broken lasagna noodles.
  7. Cook on low for 6-8 hours or on high for 3-4 hours, or until the noodles are tender.
  8. Gently stir in the ricotta and heavy cream during the last 30 minutes of cooking.
  9. Top with provolone and Parmesan cheese and allow to melt for 10 minutes.

Why You’ll Love It: This soup is a great way to get your veggies in without feeling like you’re sacrificing flavor. The provolone provides a wonderfully sharp, melty cheese that complements the earthy vegetables perfectly. Honestly, even my picky eaters love this one – and that’s a win!

4. Lemon Herb White Lasagna Soup – Brighten Up Your Day

Looking for something a little lighter and brighter? This version infuses the soup with fresh lemon juice and herbs, giving it a wonderfully refreshing flavor. It’s still creamy and comforting, but with a sunny twist.

Ingredients:

  • 1 lb Chicken Breast, cooked and shredded (rotisserie chicken works great!)
  • 1 Large Onion, chopped
  • 2 cloves Garlic, minced
  • 4 cups Chicken Broth
  • 1 cup Heavy Cream
  • 1 cup Ricotta Cheese
  • 1 cup Shredded Fontina Cheese
  • ½ cup Grated Parmesan Cheese
  • 2 tbsp Fresh Lemon Juice
  • 1 tbsp Fresh Parsley, chopped
  • 1 tbsp Fresh Basil, chopped
  • Salt and Pepper to taste
  • 8 oz Lasagna Noodles, broken into smaller pieces

Step-by-Step Instructions:

  1. Add the chopped onion and minced garlic to the slow cooker.
  2. Add the shredded chicken, chicken broth, heavy cream, and ricotta cheese to the slow cooker.
  3. Season with salt and pepper.
  4. Add the broken lasagna noodles.
  5. Cook on low for 6-8 hours or on high for 3-4 hours, or until the noodles are tender.
  6. Gently stir in the fontina cheese and parmesan during the last 30 minutes of cooking.
  7. Stir in lemon juice, parsley, and basil just before serving.

Why You’ll Love It: The bright lemon flavor and fresh herbs elevate this lasagna soup to a whole new level. The Fontina cheese adds a buttery richness that’s utterly divine. I learned the hard way that adding the lemon juice at the end is key – otherwise, it can make the soup taste a little too acidic.

Your New Favorite Dinner is Ready!

So there you have it – four delicious, easy slow cooker white lasagna soup recipes that will revolutionize your weeknight dinners (and your sanity!). The best part? They all require minimal effort and deliver maximum flavor. Whether you’re craving classic comfort, a spicy kick, veggie power, or a bright, lemony zest, there’s a recipe here for everyone. Get cooking, and let me know which one you loved the most! Happy slurping! 😀

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