Crock Pot Chicken Lasagna Soup
A comforting and hearty crock pot soup that combines the flavors of classic lasagna with tender chicken, tomatoes, and Italian herbs. Perfect for an easy weeknight meal with minimal prep.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6
Ingredients
1 pound boneless skinless chicken breasts
4 cups low-sodium chicken broth
1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can diced tomatoes with Italian herbs
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
8 ounces no-boil lasagna noodles, broken into 2-inch pieces
1 cup part-skim ricotta cheese
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Instructions
Place the chicken breasts in the bottom of the crock pot.
Add the chicken broth, crushed tomatoes, diced tomatoes with Italian herbs, chopped onion, minced garlic, and tomato paste to the crock pot. Stir gently to combine.
Sprinkle the dried basil, dried oregano, dried thyme, crushed red pepper flakes, salt, and black pepper over the mixture.
Cover and cook on low for 5 hours.
After 5 hours, remove the chicken breasts from the crock pot and shred them using two forks.
Return the shredded chicken to the crock pot.
Add the broken lasagna noodles to the crock pot and stir to combine.
Cover and cook on low for an additional 1 hour, or until the noodles are tender.
Turn off the crock pot and stir in the ricotta cheese until well combined.
Ladle the soup into bowls and top each serving with shredded mozzarella cheese, grated Parmesan cheese, and chopped fresh parsley.
Serve immediately.