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Crockpot Lasagna Soup

A rich and comforting dish that simplifies classic lasagna into an easy-to-make soup, perfect for busy days and feeding a crowd.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main 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)
  • 1 ½ cups fresh spinach (or sub 1/3 cup frozen, thawed and squeezed dry)
For Serving
  • to taste Ricotta cheese
  • to taste shredded mozzarella cheese
  • to taste Parmesan cheese
  • to taste fresh parsley

Method
 

Preparation
  1. In a medium skillet, cook the Italian sausage and onion over medium-high heat until the sausage is browned. Stir often.
  2. Stir in the garlic, Italian seasoning, salt, and pepper.
  3. Pour the mixture into a 4-6 quart crockpot.
  4. Add the broth, diced tomatoes, and pasta sauce. Cover and cook on low for 3-6 hours or on high for 2-3 hours.
Cooking
  1. 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).
  2. Just before serving, stir in the spinach.
Serving
  1. Ladle the soup into bowls and add fresh cheese like ricotta and shredded mozzarella on top.
  2. Sprinkle Parmesan cheese and fresh parsley for added flavor. Accompany the soup with crusty bread for a complete meal.

Notes

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.