SLOW-COOKER WHITE CHICKEN LASAGNA SOUP

Slow-Cooker White Chicken Lasagna Soup image

This hearty soup is an easy and comforting twist on lasagna. It's filling enough to warm you on a winter day but it's a soup you'll crave even in the summertime, thanks to fresh veggies.

Provided by By Corey Valley

Categories Entree

Time 4h30m

Yield 8

Number Of Ingredients 18

Ingredients

1 lb boneless skinless chicken breasts
4 tablespoons butter
1/2 cup diced yellow onion
1 1/2 cups sliced carrots
1 medium red bell pepper, chopped
2 cups sliced mushrooms
3 cloves garlic, finely chopped
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
8 cups Progresso™ chicken broth (two 32-oz cartons)
2 cups half-and-half
3 tablespoons cornstarch
10 uncooked lasagna noodles, broken
1 can (16 oz) navy beans, drained, rinsed
4 cups baby spinach
1 cup shredded Parmesan cheese (4 oz)
1 cup shredded mozzarella cheese (4 oz)

Steps:

In 6-quart slow cooker, place chicken, butter, onion, carrots, bell pepper, mushrooms, garlic, Italian seasoning, salt and pepper.
Pour in chicken broth. Gently stir; cover and cook on High 4 to 5 hours.
Remove chicken from slow cooker; cut into bite-size pieces. Return chicken to slow cooker.
In medium bowl, beat half-and-half, cornstarch and 1 cup broth from slow cooker. Add half-and-half mixture, lasagna noodles, beans and spinach to slow cooker. Stir, making sure all noodles are covered in liquid.
Cover and cook on High 15 to 20 minutes or until pasta is tender and soup is slightly thickened. Just before serving, add cheeses; stir until melted.

Nutrition Facts : Calories 500, Carbohydrate 45 g, Cholesterol 90 mg, Fat 3, Fiber 7 g, Protein 33 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1700 mg, Sugar 7 g, TransFat 1/2 g