why make this recipe
Crockpot Lasagna Soup is a fantastic dish for busy days. It’s quick to prepare, and you can let it cook while you do other things. The flavor is rich and comforting, and it’s a great way to enjoy the classic lasagna taste in a simpler form. Plus, it’s perfect for feeding a crowd or having leftovers for lunch the next day!
how to make Crockpot Lasagna Soup
Ingredients:
- 1 lb mild Italian sausage (casings removed)
- 1 medium onion (finely chopped)
- 2 teaspoons minced garlic
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups low-sodium chicken broth
- 398 ml canned diced tomatoes (Italian style, 14 oz)
- 1 ½ cups jarred tomato pasta sauce
- 2 cups short pasta (or 8 broken lasagna noodles, about 160 grams)
- 1½ cups fresh spinach (or sub 1/3 cup frozen, thawed and squeezed dry)
- Ricotta, shredded mozzarella, parmesan cheese, and fresh parsley for serving
Directions:
- In a medium skillet, cook the Italian sausage and onion over medium-high heat until the sausage is browned. Stir often.
- Stir in the garlic, Italian seasoning, salt, and pepper.
- Pour the mixture into a 4-6 quart crockpot.
- Add the broth, diced tomatoes, and pasta sauce. Cover and cook on low for 3-6 hours or on high for 2-3 hours.
- Turn the slow cooker to high, open the lid, stir in the pasta, and cook for 30 minutes or until tender. (You can also cook the pasta separately if you prefer).
- Just before serving, stir in the spinach. Serve with cheese and fresh parsley as desired.
how to serve Crockpot Lasagna Soup
To serve this delicious soup, ladle it into bowls and add fresh cheese like ricotta and shredded mozzarella on top. You can also sprinkle some Parmesan cheese and fresh parsley for added flavor. Accompany the soup with crusty bread for a complete meal.
how to store Crockpot Lasagna Soup
You can store any leftovers in an airtight container in the fridge for up to 3-4 days. If you want to freeze it, place the soup in a freezer-safe container and it will last for up to 2-3 months. When ready to eat, thaw it in the fridge overnight and reheat on the stove or in the microwave.
tips to make Crockpot Lasagna Soup
- Make sure to sauté the sausage and onion first to enhance the flavors.
- If you want a thicker soup, reduce the amount of broth.
- Feel free to add other vegetables like bell peppers or mushrooms for extra nutrition.
variation
You can switch up the meat by using ground beef or turkey instead of Italian sausage. For a vegetarian option, you can skip the meat altogether and add more vegetables or beans for protein.
FAQs
Can I use different types of pasta?
Yes, you can use any short pasta you like, such as penne or rotini. Just be mindful of the cooking time.
Is this recipe suitable for meal prep?
Absolutely! It’s great for meal prep since it keeps well in the fridge and reheats nicely.
Can I make this recipe gluten-free?
Yes, use gluten-free pasta and ensure that all other ingredients are gluten-free as well.
Crockpot Lasagna Soup
Ingredients
Method
- In a medium skillet, cook the Italian sausage and onion over medium-high heat until the sausage is browned. Stir often.
- Stir in the garlic, Italian seasoning, salt, and pepper.
- Pour the mixture into a 4-6 quart crockpot.
- Add the broth, diced tomatoes, and pasta sauce. Cover and cook on low for 3-6 hours or on high for 2-3 hours.
- Turn the slow cooker to high, open the lid, stir in the pasta, and cook for 30 minutes or until tender. (You can also cook the pasta separately if you prefer).
- Just before serving, stir in the spinach.
- Ladle the soup into bowls and add fresh cheese like ricotta and shredded mozzarella on top.
- Sprinkle Parmesan cheese and fresh parsley for added flavor. Accompany the soup with crusty bread for a complete meal.
