Easy Crockpot Lasagna Soup Recipe | Quick Weeknight Dinner

Introduction

Remember those chilly evenings when only a big, comforting bowl of something warm and cheesy would do? For me, that meant lasagna. But let’s be honest, making a traditional lasagna can feel like a marathon, right? Well, what if I told you there’s a way to capture all that delicious, cheesy goodness in a fraction of the time and with minimal fuss? Get ready to meet your new best friend for those busy nights: Crockpot Lasagna Soup! This recipe is so incredibly easy, you’ll wonder why you haven’t made it sooner. It’s like a warm hug in a bowl, perfect for chasing away the blues or celebrating a small victory.

Why You’ll Love This Recipe

• Fast: While it simmers in the slow cooker, you can put your feet up! Minimal prep means more relaxation.
• Easy: Seriously, dump-and-go is almost a reality here. Most of the magic happens on its own.
• Giftable: Imagine delivering a warm pot of this soup to a new parent or a friend under the weather. Pure thoughtfulness!
• Crowd-pleasing: Who doesn’t love lasagna? This soup version is a guaranteed hit with everyone, from picky eaters to seasoned foodies.

Ingredients

Gathering your ingredients is the first step to a delicious meal. Here’s what you’ll need:

• 1 lb mild sausage, casings removed: This is our flavor foundation! Feel free to use spicy if you like a little kick.
• 1 medium onion, finely chopped: It brings sweetness and depth.
• 2 teaspoons minced garlic: Because is anything really complete without garlic? I think not!
• 1 teaspoon Italian seasoning: This little blend is a shortcut to authentic Italian flavors.
• ½ teaspoon salt: To enhance all those wonderful tastes.
• ¼ teaspoon black pepper: Just a touch of warmth.
• 3 cups low-sodium chicken broth: The liquid base that brings everything together.
• 14 oz canned diced tomatoes, Italian style: These add a lovely tang and texture.
• 1 ½ cups jarred tomato pasta sauce: Your favorite store-bought sauce works perfectly here for convenience!
• 2 cups short pasta or 8 broken lasagna noodles (approx. 160 grams): This is what makes it lasagna soup! Broken lasagna noodles are a fun, rustic touch.
• 1 ½ cups fresh spinach (or ⅓ cup frozen, thawed and squeezed dry): A little burst of green and nutrients.
• For Serving: Ricotta cheese, shredded mozzarella, Parmesan cheese, and fresh parsley. Oh, the cheesy goodness!

How to Make It

Ready to make some soup magic? It’s as easy as 1, 2, 3… well, 8!

1. Brown the Sausage: Grab a large skillet and get it nice and hot over medium-high heat. Add your sausage and cook until it’s nicely browned all over. Once it’s done, drain off any excess grease. We want flavor, not a grease slick!
2. Sauté the Aromatics: Now, toss in your chopped onion with the browned sausage. Cook them together until the onion is nice and soft, which usually takes about 5-7 minutes. Then, stir in the minced garlic, Italian seasoning, salt, and pepper. Let that cook for just 1 minute more until it smells absolutely amazing – that’s your cue!
3. Transfer to the Slow Cooker: Carefully spoon your sausage and onion mixture into your trusty slow cooker.
4. Add the Liquids: Pour in the chicken broth, diced tomatoes, and your favorite jarred tomato pasta sauce. Give it all a good stir to combine.
5. Bring on the Pasta: Now for the fun part – add your short pasta or those broken lasagna noodles. Make sure they’re mostly submerged in the liquid.
6. Simmer to Perfection: Put the lid on your slow cooker. Set it to low for 6-8 hours, or if you’re in a bit of a hurry, you can cook it on high for 3-4 hours. The pasta should be perfectly tender, and all those flavors will have melded into a delicious symphony.
7. Wilt the Spinach: In the last 15 minutes of cooking, stir in your fresh spinach. It will wilt down beautifully. If you’re using frozen spinach, make sure it’s thawed and squeezed dry before adding.
8. Serve and Enjoy: Ladle that glorious soup into bowls. Now, the best part – top it generously with dollops of creamy ricotta cheese, a sprinkle of melty shredded mozzarella, a dusting of sharp Parmesan, and some fresh, bright parsley. Pure bliss!

Substitutions & Additions

This recipe is wonderful as is, but it’s also a fantastic canvas for your own creativity!

• Meat: Not a fan of pork sausage? Ground turkey or even ground beef would work wonderfully. For a vegetarian option, skip the meat and sauté some mushrooms and extra veggies like bell peppers instead.
• Pasta: Any small pasta shape will do – penne, rotini, ditalini. Just adjust cooking time if needed. If you can’t find lasagna noodles, just use more short pasta.
• Veggies: Feel free to add more veggies like chopped zucchini, bell peppers, or even some carrots when you sauté the onions.
• Spice: Want it spicier? Add a pinch of red pepper flakes when you add the garlic and seasonings.
• Creaminess: For an extra creamy soup, stir in a tablespoon or two of heavy cream or a splash of milk in the last 15 minutes.

Tips for Success

A few little tricks to make your Crockpot Lasagna Soup absolutely perfect every time!

• Don’t Overcook the Pasta: While the slow cooker is forgiving, if you’re cooking on high, keep an eye on the pasta. You want it tender, not mushy.
• Prep Ahead: Chop your onions and mince your garlic the night before to save even more time on busy mornings.
• Taste and Adjust: Before serving, give your soup a taste. Does it need a little more salt? A crack of pepper? Adjust to your liking!
• For Thicker Soup: If you prefer a thicker soup, you can stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) in the last 30 minutes of cooking.

How to Store It

Leftovers are a beautiful thing, especially with this soup!

Let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3-4 days. When you’re ready to reheat, simply warm it gently on the stovetop or in the microwave. You might need to add a splash more broth if it has thickened up too much.

FAQs

Here are a few common questions folks ask about this delightful soup:

• Can I make this soup ahead of time? Yes! The flavors actually meld even more beautifully overnight. Just reheat gently before serving.
• Can I freeze Crockpot Lasagna Soup? It’s best enjoyed fresh, as the pasta can get a bit soft when frozen and reheated. If you must freeze it, do so without the spinach and cheese toppings.
• What kind of pasta is best? Short pasta shapes or broken lasagna noodles are ideal. They absorb the flavors well and give you that satisfying bite.

Print