Slow Cooker Lasagna Soup with Chicken and Mushrooms

This Slow Cooker Lasagna Soup with Chicken and Mushrooms is a fun rendition of the very popular Lasagna Soup I originally shared with you a few years ago!

Slow Cooker Lasagna Soup with Chicken and Mushrooms - afarmgirlsdabbles.comFinally.

After fielding many requests for a slow cooker version of the original Lasagna Soup recipe I shared with you a few years ago, I have one ready for you. I started working on this late last winter, and then lost my soul to the warm weather months and didn’t pick it up again until this winter.

This Slow Cooker Lasagna Soup with Chicken and Mushrooms incorporates a number of changes and/or substitutions that you’ve been asking about… Can I use something besides Italian sausage? Would chicken work? Do you really use three cups of chopped onions, or is that a typo? What if I don’t like ricotta cheese? But mostly… Can I make this in a slow cooker?


Yes, you can. And here’s how…

Slow Cooker Lasagna Soup with Chicken and Mushrooms -

Even though I completely adore the Italian sausage used in the original recipe, I knew that the next version needed to incorporate a substitute. And that meant needing to add in quite a bit more flavor, because the sausage gives the soup an extra punch that makes it irresistible to me. You’ll find an increase in dried herbs and spices, plus sun-dried tomatoes and a good dose of fresh sliced mushrooms. I could eat sun-dried tomatoes and mushrooms for almost every meal of every day, and find their presence always lovely in both flavor and texture. Looking for lasagna soup that’s completely vegetarian? Check out my friend Heidi’s version.

And, if you were wondering…three cups of chopped onions is correct. I know it seems like alot, but the recipe makes a large batch. The soup is not strong in onion flavor. It’s just good and flavorful, and I’m sure the onions play a big part there.

Slow Cooker Lasagna Soup with Chicken and Mushrooms - afarmgirlsdabbles.comThe main thing to remember about the noodles, whether you’re making the original stovetop version of this soup, or this new slow cooker version, is to not add the noodles to the soup until you are ready to serve it. Cook the noodles separately and then add them to individual bowls, with hot soup ladled over the top. This will keep the noodles in al dente form, especially if you have any leftovers. If the noodles are incorporated into the soup and then stored as leftovers, the noodles will break down and get mushy. It’s really not desirable at all.

The other major change I incorporated was switching out the original version’s awesome “cheesy yum”, a mixture of ricotta and Parmesan. A dollop is added to each individual bowl of soup, yielding a super flavorful cheesy concoction that layers on more wonderful lasagna flavor. I love it. But our youngest daughter, plus a number of other readers, voiced how they don’t like ricotta…and they wondered if there was a substitute, something equally fun and cheesy. So this slow cooker version suggests adding cubes of fresh mozzarella instead, a favorite ingredient of the Chicken Tortilla Soup my family loves. Once the mozzarella gets cozied up in the warm bowl of soup, it gets all gooey and chewy. For all you ricotta naysayers, this mozzarella plus a bit of freshly shaved Parmesan surely does the trick!

Slow Cooker Lasagna Soup with Chicken and Mushrooms

Yield: 10 to 12 servings


for the lasagna soup:

  • 3 lbs. boneless skinless chicken breasts and/or thighs, with breasts cut into 2" to 3" pieces
  • 3 c. chopped onions
  • 16 oz. sliced mushrooms
  • 1 c. chopped sun-dried tomatoes
  • 4 large garlic cloves, minced
  • 2 tsp. dried oregano
  • 1 tsp. dried parsley
  • 1 tsp. dried thyme
  • 1/2 tsp. paprika
  • 1/4 tsp. crushed red pepper flakes
  • 1/4 tsp. cayenne
  • 2 bay leaves
  • 6 c. chicken stock
  • 1 28-oz. can diced tomatoes
  • 1 28-oz. can tomato sauce
  • 2 to 3 T. tomato paste, to taste
  • 1 to 3 T. brown sugar, to taste
  • kosher salt and black pepper, to taste

to finish the soup:

  • 8 oz. mafalda or fusilli pasta
  • 1/2 c. finely chopped fresh basil leaves
  • fresh mozzarella, cut into 1/2" cubes (or substitute "Cheesy Yum" from original Lasagna Soup recipe)
  • additional salt and freshly ground black pepper, to taste
  • freshly shaved Parmesan, optional


* Please note that this recipe makes a large batch of soup. You will need a large slow cooker. My Cuisinart Multicooker has a 7-quart capacity and gets pretty full, with this soup recipe totaling about 5 quarts.

Add chicken pieces to slow cooker. Then add lasagna soup ingredients, onions through salt and pepper. Stir gently to incorporate, cover, and cook on low for 4 to 5 hours, until chicken is cooked and tender. Remove chicken pieces to a cutting board and chop into bite sized pieces, or use two forks to shred. Return chicken back to slow cooker. Taste and then season with additional kosher salt and black pepper if needed.

About 20 minutes prior to serving, cook the pasta in a pot on the stovetop. Add pasta to a pot of boiling water with 1 tablespoon of salt added. Cook just until al dente. Do not overcook. Drain, return pasta to pot, and cover to keep warm.

To serve, ladle hot soup into bowls. Stir in some of the pasta and fresh basil. Top with fresh mozzarella cubes. Finish with freshly ground black pepper and fresh Parmesan, if desired. Serve with warm fresh bread.

from a farmgirl's dabbles


31 Responses to “Slow Cooker Lasagna Soup with Chicken and Mushrooms”

  1. #
    Kim | Just For Clicks — March 10, 2014 at 6:28 am

    Since we seem to be in the winter that will never end… I need new soup recipes. And I LOVE using my slow cooker. Pinning this to try soon!

  2. #
    Sandy @ Reluctant Entertainer — March 10, 2014 at 7:05 am

    Brenda, this sounds so good. Today feels like a slow cooker day here in Oregon – rainy and chilly. Good comfort food!

  3. #
    Tieghan Gerard — March 10, 2014 at 8:15 am

    This looks so good! I love a slow cooker version of any meal, but Lasagna soup? That sounds like a real winner, especially at my house!

  4. #
    Laurie {Simply Scratch} — March 10, 2014 at 9:16 am

    Oh Brenda this looks AMAZING! I cannot wait to make this!

  5. #
    Rebecca {foodie with family} — March 10, 2014 at 9:19 am

    Slow-cooker soup is my fave and this one looks so good!

  6. #
    Paula - bell'alimento — March 10, 2014 at 9:51 am

    Comfort in a bowl!

  7. #
    katie — March 10, 2014 at 10:07 am

    Ummm this sounds amazing and in the slow cooker… even better.

  8. #
    Wendy — March 10, 2014 at 3:06 pm

    Love that you took this recipe in another direction by using chicken and mushrooms to such a well loved recipe of lasagna. Anytime you can make a delicious recipe in a slow cooker, I’m in. Thanks for the great recipe!!

  9. #
    Jessica I A Kitchen Addiction — March 10, 2014 at 3:39 pm

    Perfect comfort food and made in a slow cooker?! Love it!

  10. #
    Gaby — March 10, 2014 at 8:33 pm

    Wonderful comfort food! I love it!

  11. #
    cheri — March 10, 2014 at 10:03 pm

    So very clever, my whole family would love this one. great tip about the noodles.

  12. #
    Lisa @ Garnish with Lemon — March 11, 2014 at 10:03 am

    You have perfection in a bowl, but using the slow cooker? Genius! Love this soup! Pinned :)

  13. #
    Carol at Wild Goose Tea — March 11, 2014 at 2:17 pm

    The slow cooker is my friend. I work. Soup is my friend. I gain weight. I love lasagna. Lasagna is not my friend. I gain weight.
    You are getting the drift here. I can have my lasagna and eat it
    too—-to play off Marie’s famous line.

  14. #
    Shaina — March 12, 2014 at 1:00 pm

    You have to love a soup that is slow cooker friendly. Lovely.

  15. #
    Shelley — October 5, 2014 at 12:15 pm

    Is this crockpot version have so many added ingredients due to sausage substitute alone, or because it is in the crockpot as well. I want to substitute hamburger meat, but why a 28 oz can of tomato sauce?

  16. #
    Becky — April 4, 2015 at 3:46 am

    Hi all, loving the look of this recipe – do you know if it can be frozen once cooked? I’m guessing I’d need to leave out the pasta/noodles, but what about the rest? :) Thanks!

    • Brenda replied on April 12th, 2015 at 1:44 pm

      Just leave out the noodles!

  17. #
    Tere — November 12, 2015 at 3:25 am

    Lasagna soup?It in not an italian recipe

  18. #
    Barbara — December 20, 2015 at 9:46 am

    Becky… Make some zucchini ribbons with a vegetable peeler and add instead of pasta. Might need to gently sauté them or microwave for a very short time, trial and error here. If I thought the soup would be eaten In a meal maybe two and not being frozen I would throw them in the crockpot at the end and just test them until they are tender not mushy.

  19. #
    Mary — December 24, 2015 at 12:48 pm

    I made this soup yesterday and it was very good! Thanks for sharing.

    • Brenda replied on January 5th, 2016 at 7:28 pm

      Hello Mary – I’m so glad you liked this soup! Thanks for coming back to let me know. Happy New Year!

  20. #
    Eileen — December 29, 2015 at 7:29 am

    Sounds good. My question is what about calories for us weight çonscience. I like crockpot cooking but for a smaller àamount.

    • Brenda replied on January 5th, 2016 at 7:25 pm

      Hello Eileen. I do not include calorie counts on my recipes. Sorry!

  21. #
    Kerri — January 2, 2016 at 6:02 pm

    This sounds delicious! Question about the noodles.. Did you attempt using uncooked noodles in the slow cooker version? Great tip to keep them separate though!

    • Brenda replied on January 5th, 2016 at 7:22 pm

      Hi Kerri – no, I didn’t. I knew we would have leftovers and didn’t want the noodles to turn to mush.

  22. #
    Jamie — February 7, 2016 at 4:04 pm

    If I am using the original recipe with the sausage, do i have to cook the sausage first or can i put it in the crockpot raw with all the ingredients and let it cook that way?


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