Lasagna is a timeless comfort food, but sometimes, you crave its rich flavors without the effort of layering and baking. Enter this hearty, flavorful Slow-Cooker Lasagna Soup—a bowl of Italian-inspired goodness that brings all the comfort of lasagna in a fraction of the time. Perfect for busy days, this recipe is easy to prepare and even easier to enjoy. Let’s dive in!
Ingredients:
For the Soup:
- 1 pound ground Italian sausage (mild or hot, based on preference)
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (14 ounces) diced tomatoes
- 4 cups chicken or vegetable broth
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon sugar (to balance acidity)
- Salt and pepper to taste
- 8 lasagna noodles, broken into 2-inch pieces
- 2 cups fresh spinach, roughly chopped
- 1 cup shredded mozzarella cheese
For the Topping:
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Optional Garnishes:
- Fresh basil leaves
- Grated Parmesan cheese
- Crusty bread for dipping
Instructions:
- Prepare the Base: Browning the Italian sausage in a skillet over medium heat. Break the sausage into small crumbles as it cooks. Once browned and fully cooked, transfer it to your slow cooker. Use the same skillet to sauté the onion until translucent, about 3-4 minutes, then add the garlic and cook for another 30 seconds until fragrant. Transfer the onion and garlic to the slow cooker as well.
- Build the Flavor: Add the crushed tomatoes, diced tomatoes, broth, Italian seasoning, basil, crushed red pepper flakes (if using), sugar, and a pinch of salt and pepper to the slow cooker. Stir everything together to combine.
- Cook Low and Slow: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours. This allows the flavors to meld beautifully, creating a rich and savory broth.
- Add the Noodles: About 30 minutes before serving, stir in the broken lasagna noodles. Make sure they are fully submerged in the broth to ensure even cooking. Replace the lid and let them cook until tender, about 20-30 minutes.
- Incorporate the Spinach: Stir in the fresh spinach once the noodles are cooked. The residual heat from the soup will wilt the spinach quickly, adding a fresh pop of color and nutrition.
- Prepare the Topping: While the spinach is wilting, prepare the ricotta topping. In a small bowl, combine the ricotta cheese, grated Parmesan, parsley, and a pinch of salt and pepper. Mix until smooth and creamy.
- Assemble and Serve: Ladle the soup into bowls and top each serving with a dollop of the ricotta mixture. Sprinkle with shredded mozzarella cheese, allowing it to melt into the warm soup. Garnish with fresh basil leaves and additional Parmesan if desired.
- Pair and Enjoy: Serve with crusty bread for dipping or a side salad for a complete meal. This soup is best enjoyed hot, with each bite delivering the essence of traditional lasagna in a delightful, slurpable form.
Tips for Success:
- Customize the Protein: To suit your dietary needs, swap Italian sausage for ground beef, turkey, or a plant-based alternative.
- Make it Creamy: For a richer soup, stir in a splash of heavy cream or half-and-half before serving.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They can be reheated gently on the stove or in the microwave, adding a splash of broth if needed to adjust the consistency.
- Freezing: This soup freezes well, but to maintain its texture, it’s best to cook the noodles fresh when reheating.
This Slow Cooker Lasagna Soup offers all the flavors of lasagna without the fuss. It’s perfect for a cozy family dinner or an easy meal prep option. Once you try it, it’s sure to become a household favorite!
Slow Cooker Lasagna Soup Recipe
Lasagna is a timeless comfort food, but sometimes you crave its rich flavors without the effort of layering and baking.
Ingredients
- For the Soup:
- 1 pound ground Italian sausage mild or hot, based on preference
- 1 small onion finely chopped
- 4 cloves garlic minced
- 1 can 28 ounces crushed tomatoes
- 1 can 14 ounces diced tomatoes
- 4 cups chicken or vegetable broth
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes optional
- 1 teaspoon sugar to balance acidity
- Salt and pepper to taste
- 8 lasagna noodles broken into 2-inch pieces
- 2 cups fresh spinach roughly chopped
- 1 cup shredded mozzarella cheese
- For the Topping:
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley chopped
- Salt and pepper to taste
- Optional Garnishes:
- Fresh basil leaves
- Grated Parmesan cheese
- Crusty bread for dipping
Instructions
- Prepare the Base: Browning the Italian sausage in a skillet over medium heat. Break the sausage into small crumbles as it cooks. Once browned and fully cooked, transfer it to your slow cooker. Use the same skillet to sauté the onion until translucent, about 3-4 minutes, then add the garlic and cook for another 30 seconds until fragrant. Transfer the onion and garlic to the slow cooker as well.
- Build the Flavor:
- Add the crushed tomatoes, diced tomatoes, broth, Italian seasoning, basil, crushed red pepper flakes (if using), sugar, and a pinch of salt and pepper to the slow cooker. Stir everything together to combine.
- Cook Low and Slow:
- Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours. This allows the flavors to meld beautifully, creating a rich and savory broth.
- Add the Noodles:
- About 30 minutes before serving, stir in the broken lasagna noodles. Make sure they are fully submerged in the broth to ensure even cooking. Replace the lid and let them cook until tender, about 20-30 minutes.
- Incorporate the Spinach:
- Once the noodles are cooked, stir in the fresh spinach. The residual heat from the soup will wilt the spinach quickly, adding a fresh pop of color and nutrition.
- Prepare the Topping:
- While the spinach is wilting, prepare the ricotta topping. In a small bowl, combine the ricotta cheese, grated Parmesan, parsley, and a pinch of salt and pepper. Mix until smooth and creamy.
- Assemble and Serve:
- Ladle the soup into bowls and top each serving with a dollop of the ricotta mixture. Sprinkle with shredded mozzarella cheese, allowing it to melt into the warm soup. Garnish with fresh basil leaves and additional Parmesan if desired.
- Pair and Enjoy:
- Serve with crusty bread for dipping or a side salad for a complete meal. This soup is best enjoyed hot, with each bite delivering the essence of traditional lasagna in a delightful, slurpable form.