Description
A comforting and hearty Crockpot Lasagna Soup that combines the classic flavors of Italian sausage, tomatoes, and tender lasagna noodles, all slow-cooked to perfection. This easy-to-make soup is perfect for cozy dinners and offers the delicious taste of lasagna in a warm and comforting bowl.
Ingredients
Scale
Sausage and Aromatics
- 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
Liquids and Tomatoes
- 3 cups low-sodium chicken broth
- 1 (14 oz / 398 ml) can diced tomatoes, Italian style
- 1½ cups jarred tomato pasta sauce
Pasta and Greens
- 2 cups short pasta or 8 broken lasagna noodles (about 160 grams)
- 1½ cups fresh spinach or ⅓ cup frozen spinach, thawed and squeezed dry
For Serving
- Ricotta cheese
- Shredded mozzarella cheese
- Parmesan cheese
- Fresh parsley
Instructions
- Cook sausage and onion: In a medium skillet over medium-high heat, cook the mild Italian sausage with the finely chopped onion, stirring often until the sausage is browned and fully cooked.
- Add seasonings and transfer to crockpot: Stir in minced garlic, Italian seasoning, salt, and black pepper. Transfer this mixture into a 4-6 quart crockpot.
- Add broth and tomatoes: Pour in the low-sodium chicken broth, canned diced tomatoes, and jarred tomato pasta sauce. Stir to combine.
- Slow cook soup: Cover the crockpot and cook on low for 3 to 6 hours or on high for 2 to 3 hours. This step ensures the flavors meld together and everything is heated through, as the sausage is already cooked.
- Cook pasta in the crockpot: Turn the slow cooker to high, open the lid, and stir in the short pasta or broken lasagna noodles. Cook for 30 minutes or until the pasta is tender. (Alternatively, cook the pasta separately if you prefer it al dente.)
- Add spinach and serve: Just before serving, stir in the fresh or thawed spinach to wilt it. Serve the soup hot, topped with ricotta, shredded mozzarella, parmesan cheese, and fresh parsley as desired.
Notes
- You can substitute frozen spinach for fresh spinach; if using frozen, thaw and squeeze out excess water before adding.
- Cooking pasta separately and adding just before serving can prevent overcooked, mushy noodles.
- Adjust seasoning at the end if needed, especially salt, depending on the saltiness of your broth and cheeses.
- This soup can be stored in the refrigerator for up to 3 days; reheat gently and add fresh spinach on reheating.
- For a vegetarian version, substitute Italian sausage with plant-based sausage and use vegetable broth.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 350
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 55 mg
