Cozy Crockpot Lasagna Soup
A comforting and easy weeknight dinner that captures the flavors of lasagna in a warm, hearty soup, perfect for busy evenings.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6
Ingredients
Scale
Main ingredients
- 1 lb mild sausage, casings removed (Feel free to use spicy if you like a little kick.)
- 1 medium onion, finely chopped
- 2 teaspoons minced garlic
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 cups low-sodium chicken broth
- 14 oz canned diced tomatoes, Italian style
- 1.5 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. Broken lasagna noodles are a fun, rustic touch.)
- 1.5 cups fresh spinach (or ⅓ cup frozen, thawed and squeezed dry)
For Serving
- Ricotta cheese
- shredded mozzarella
- Parmesan cheese
- fresh parsley
Instructions
- Brown the sausage in a large skillet over medium-high heat until nicely browned. Drain off excess grease.
- Add the chopped onion to the skillet with the sausage and cook until softened, about 5-7 minutes. Stir in the minced garlic, Italian seasoning, salt, and pepper, and cook for 1 minute more until fragrant.
- Transfer the sausage and onion mixture to your slow cooker.
- Pour in the chicken broth, diced tomatoes, and tomato pasta sauce. Stir to combine.
- Add the short pasta or broken lasagna noodles, ensuring they are mostly submerged.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the pasta is tender.
- In the last 15 minutes of cooking, stir in the fresh spinach until wilted. If using frozen spinach, ensure it’s thawed and squeezed dry before adding.
- Ladle the soup into bowls and top with ricotta cheese, shredded mozzarella, Parmesan cheese, and fresh parsley.
Notes
For a thicker soup, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) in the last 30 minutes of cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated gently on the stovetop or in the microwave. It’s best enjoyed fresh as pasta can get soft when frozen.