Description
A comforting and hearty Crockpot Lasagna Soup that combines Italian sausage, tomatoes, pasta, and fresh spinach slow-cooked to perfection. This easy one-pot recipe delivers all the classic lasagna flavors in a warm, cozy soup, topped with ricotta, shredded mozzarella, parmesan cheese, and fresh parsley for a delightful meal.
Ingredients
Scale
Meat and Vegetables
- 1 lb mild Italian sausage, casings removed
- 1 medium onion, finely chopped
- 2 teaspoons minced garlic
- 1½ cups fresh spinach or ⅓ cup frozen, thawed and squeezed dry
Seasonings
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Liquids and Sauces
- 3 cups low-sodium chicken broth
- 398 ml canned diced tomatoes Italian style (14 oz)
- 1½ cups jarred tomato pasta sauce
Pasta
- 2 cups short pasta or 8 broken lasagna noodles (about 160 grams)
For Serving
- Ricotta cheese
- Shredded mozzarella cheese
- Parmesan cheese
- Fresh parsley
Instructions
- Cook the Sausage and Onion: In a medium skillet over medium-high heat, cook the Italian sausage and finely chopped onion, stirring frequently, until the sausage is browned and fully cooked.
- Add Seasonings and Transfer to Crockpot: Stir in the minced garlic, Italian seasoning, salt, and black pepper into the sausage mixture. Pour everything into a 4-6 quart crockpot.
- Add Broth, Tomatoes, and Pasta Sauce: Pour the low-sodium chicken broth, canned diced tomatoes, and jarred tomato pasta sauce into the crockpot. Cover with lid and cook on low for 3 to 6 hours or on high for 2 to 3 hours to allow flavors to meld.
- Cook the 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 pasta is tender. Optionally, you can cook pasta separately if you prefer firmer noodles.
- Stir in Spinach and Serve: Just before serving, stir in fresh or thawed and drained frozen spinach. Serve each bowl topped with ricotta, shredded mozzarella, parmesan cheese, and fresh parsley to taste.
Notes
- Cooking time can be adjusted depending on your crockpot; low for 3-6 hours or high for 2-3 hours works best.
- If you prefer noodles that are al dente, cook the pasta separately and add it just before serving.
- Use fresh spinach for best flavor, but frozen spinach works well if thawed and fully drained.
- Feel free to customize cheese toppings according to your preference.
- Store leftovers in the refrigerator for up to 3 days; reheat gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 380
- Sugar: 8g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg
