Slow Cooker Lasagna Soup with Chicken and Mushrooms

Slow Cooker Lasagna Soup with Chicken and Mushrooms



  • 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


  • 8 oz. mafalda or fusilli pasta
  • 1/2 c. finely chopped fresh basil leaves
  • fresh mozzarella, cut into 1/2″ cubes
  • additional salt and freshly ground black pepper, to taste
  • freshly shaved Parmesan, optional


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.

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