This Slow Cooker Lasagna Soup with Chicken recipe is an easy dump-and-go crockpot meal that the whole family will love. It includes an herby tomato broth, tender chicken, earthy vegetables, and chewy pasta – plus plenty of Parmesan and melty, gooey mozzarella!

Two spoons stick out of a bowl of slow cooker lasagna soup with chicken.


 

Easy Slow Cooker Lasagna Soup Recipe

This Slow Cooker Lasagna Soup with Chicken is an easy, delicious rendition of my original (and literally, famous!) lasagna soup recipe. Just dump all the ingredients in the crockpot and let it cook while you go on about your day with all the other things. Then come back to enjoy a homemade soup that’s loaded with the familiar flavors of classic lasagna. You’ll love the rich tomato broth, chewy pasta, and tender chicken – plus a fun cheese duo of Parmesan and gooey, fresh mozzarella pearls. This family-pleasing meal is out-of-this-world good!

Why You’ll Love This Lasagna Soup with Chicken

This soup recipe gets a delicious dinner on the table with little effort. Here’s why you’ll love this hearty soup:

  • Dump-and-go. With this easy crockpot soup, there’s no waiting at the stovetop for ingredients to cook. Just dump it altogether and walk away. Let the slow cooker take care of the rest!
  • Basically: it’s deconstructed lasagna. If you’re already a fan of classic lasagna, I’m 1000% certain you’ll love lasagna soup! This slow cooker soup takes the familiar flavors of lasagna, including Italian seasoning, tomatoes, garlic, pasta, and plenty of mozzarella cheese, and transforms them into craveworthy bowls of soup.
  • Never boring. I love the slight kick of heat from the red pepper flakes and the hint of smokiness from the paprika. And the balsamic vinegar adds delicious acidity and flavor that goes so well with the tomato-y soup broth. This soup is BIG on rich flavor!
The ingredients for slow cooker lasagna soup are shown: chicken, canned tomatoes, spices, red pepper flakes, fresh mozzarella, parmesan, pasta, chicken broth, olive oil, garlic, mushrooms, salt and pepper.

Recipe Ingredients

Here’s what you’ll need to make this cozy soup. Scroll down to the printable recipe card at the end of this post for the exact ingredient amounts.

  • Chicken broth – I like to use a low-sodium variety, because I can always add more salt if it’s needed.
  • Marinara sauce – This is a great way to stuff lots of flavor into the soup, so make sure to use a good quality one. I like Rao’s brand.
  • Canned tomatoes – Use fire-roasted tomatoes to add a hint of smoky flavor to the soup.
  • Balsamic vinegar – This is a little bit of a “secret ingredient” that I like to include in many of my tomato-based recipes. It adds great acidity and helps enhance the sweetness of the tomatoes.
  • Italian seasoning – A dried Italian herb blend helps create that classic lasagna flavor.
  • Fresh thyme – Fresh herbs add incomparable flavor, but I kept it simple here by using just one! :) You could substitute thyme for another herb, such as parsley, oregano, or rosemary.
  • Salt & pepper
  • Red pepper flakes – This really adds another dimension of flavor, but feel free to adjust the amount to your taste.
  • Smoked paprika – This adds a touch of smokiness, so beautiful with tomatoes.
  • Chicken – I prefer breast meat with this recipe, but thighs would work as well.
  • Onion & garlic – These veggies add lots of flavor, plus nutrition!
  • Mushrooms – This ingredient lends earthy flavor and additional texture. I cut them in half (so if you have mushroom haters, they can easily remove them!).
  • Pasta – I like to use mafalda or campanelle pasta, for their small, lasagna-like shape. You could also break up lasagna noodles or use another favorite pasta shape.
  • Olive oil
  • Fresh mozzarella – Use fresh mozzarella “pearls” for ease. This adds gooey, delicious fun to the soup! Shredded or diced mozzarella would work too.
  • Parmesan cheese – This adds a nutty, salty flavor. Swap for Romano cheese if needed.
  • Fresh basil – To garnish. You could also use fresh parsley.

How to Make Lasagna Soup in the Slow Cooker

Here’s how to make this soup. Like I’ve already said, just “dump and go!” Find the detailed instructions in the recipe card lower down.

Vegetables, broth, and tomatoes added to a slow cooker.
Combine soup broth ingredients.
Mushrooms are seen atop the rest of the ingredients for slow cooker lasagna soup.
Add chicken, veggies, and mushrooms.
  • Combine. In a slow cooker, stir together the chicken broth, marinara sauce, fire-roasted tomatoes, balsamic vinegar, Italian seasoning, thyme, salt, pepper, paprika, and red pepper flakes. Then add the chicken, onion, garlic, and mushrooms.
  • Cook. Cook on high for 2 hours (or low for 4 hours).
Drained pasta in a colander.
Drain pasta.
Mushrooms cook in a b broth and tomato mixture in the slow cooker.
Serve the finished soup.
  • Make pasta. Cook the pasta to al dente, then drain.
  • Serve. Add ½ cup of cooked pasta to each serving bowl, ladle the finished soup over the pasta, and garnish with mozzarella pearls, grated parmesan, and fresh basil leaves.
Fresh basil leaves garnish a bowl of slow cooker lasagna soup with chicken.

Tips & Variations

Make this soup as the recipe is written, or incorporate some variations. I’m sharing a few recipe tips plus variation suggestions below:

  • Yes, the amount of onions is correct! Three cups of onions may seem like a lot, but I assure you, this gives wonderful flavor to the soup. Once cooked, they blend seamlessly into the soup, giving a wonderful savory depth of flavor.
  • Add the noodles last. As with many soups that include pasta, it’s best to add the noodles right before serving – so they don’t soak up the broth too much and become mushy. Cook the noodles separately and then add them to individual bowls and ladle the hot soup over the top. This will help the noodles stay al dente, at their best, chewiest texture!
  • Store the noodles separately. If you have leftovers you’ll also want to store the noodles separately from the broth. If the noodles are incorporated into the soup and it’s all stored together, the noodles will break down and get mushy.
  • More vegetables. For additional flavor and nutrients, and a pop of green color, feel free to throw some baby spinach into the soup 5-10 minutes before serving.
  • Make it vegetarian. If you’d like a lighter or vegetarian version of this slow cooker lasagna soup, omit the chicken and use vegetable broth rather than chicken broth.
  • Serve with “cheesy yum”! If you already love my original Lasagna Soup recipe, then you might want to make some of that “cheesy yum” and skip the mozzarella pearls in this recipe!
Fresh basil leaves garnish a bowl of slow cooker lasagna soup with chicken.

Serving Suggestions

Pair this slow cooker lasagna soup with easy sides like bread or a salad. Here are a few of my favorite things to serve with lasagna soup in the slow cooker:

How to Store & Reheat Leftovers

As mentioned, make sure to store the noodles separately from the rest of the soup if you don’t want the pasta to get mushy. Here’s how to store and reheat leftover slow cooker lasagna soup:

  • Fridge – Place the cooled soup in an airtight container and the noodles in another airtight container (alternatively, you could make a fresh batch of noodles when you next serve the soup). Store them in the fridge for up to 4 days.
  • To Reheat – Heat the lasagna soup in a pot on the stovetop over medium heat, stirring regularly, until it’s heated through. Or, place a portion of soup in a microwave-safe bowl, cover it to prevent any splatter, and heat in the microwave in 1-minute intervals, giving it a stir between each, until hot.

More Easy Soup Recipes

Fresh basil leaves garnish a bowl of slow cooker lasagna soup with chicken.

Slow Cooker Lasagna Soup with Chicken

Yield: 6 servings
prep time: 15 minutes
cook time: 4 hours
total time: 4 hours 15 minutes
This Slow Cooker Lasagna Soup with Chicken recipe is an easy dump-and-go crockpot meal that the whole family will love. It includes an herby tomato broth, tender chicken, earthy vegetables, and chewy pasta – plus plenty of Parmesan and melty, gooey mozzarella!
5 Stars (2 Reviews)
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Ingredients

  • 4 cups low-sodium chicken broth
  • 2 cups good quality marinara sauce
  • 1 can (15 ounces) fire-roasted tomatoes
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon Morton kosher salt
  • ½ teaspoon cracked black pepper
  • ½ teaspoon red pepper flakes, more or less to taste
  • ½ teaspoon smoked paprika
  • 1 pound chicken breasts, cut into 3/4” pieces
  • 1 large sweet yellow onion, diced
  • 2 large cloves garlic, minced
  • 8 ounces fresh mushrooms, halved
  • 8 ounces small dried pasta, such as campanelle or mafalda
  • 1 tablespoon olive oil
  • 8 ounces mozzarella pearls, drained
  • ¼ cup freshly grated parmesan cheese
  • Fresh basil, for garnish

Instructions

  • Add the chicken stock, marinara sauce, fire-roasted tomatoes, balsamic vinegar, Italian seasoning, thyme, salt, pepper, paprika, and red pepper flakes to a 4-quart (or larger) slow cooker and stir to combine.
  • Add the chicken, onion, garlic, and mushrooms, and stir to combine again.
  • Cook on high for 2 hours (or low for 4 hours), or until the chicken has reached an internal temperature of 165°F and is fork tender.
  • While the soup is cooking, bring a large pot of salted water to a boil. Cook the pasta to al dente according to the package directions.
  • Drain the pasta and drizzle it with the olive oil, then fold gently a few times to distribute the olive oil.
  • To serve the soup, add ½ cup of cooked pasta to each individual serving bowl and ladle the soup over the noodles. Garnish with mozzarella pearls, grated parmesan, and fresh basil leaves. (Or serve with the "cheesy yum" from my original Lasagna Soup recipe!) Enjoy immediately.

Nutrition Information:

Serving: 1 Calories: 479kcal Carbohydrates: 44g Protein: 37g Fat: 17g Saturated Fat: 7g Polyunsaturated Fat: 2g Monounsaturated Fat: 6g Trans Fat: 0.01g Cholesterol: 86mg Sodium: 1405mg Potassium: 982mg Fiber: 4g Sugar: 9g Vitamin A: 829IU Vitamin C: 10mg Calcium: 290mg Iron: 3mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
© Brenda | A Farmgirl’s Dabbles
Cuisine: American
Course: Soup