Name: Crock Pot White Lasagna Soup
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Ingredients: 1 pound Italian sausage (mild or spicy, removed from casings if links); 1 medium onion, chopped; 3 cloves garlic, minced; 4 cups chicken broth (use low-sodium if you’ll salt later); 2 cups heavy cream (for richness; see substitutions); 12 pieces lasagna noodles, broken (or use no-boil lasagna sheets broken); 2 cups fresh spinach, packed; 2 cups ricotta cheese; 2 cups mozzarella cheese, shredded; 1/2 cup Parmesan cheese, grated; Salt and pepper, to taste; Italian seasoning, to taste

I remember the first time I made this Crock Pot White Lasagna Soup — it tasted like lasagna in a bowl with half the fuss. Velvety cream, melty cheeses, and hearty Italian sausage simmer together while you do something else. It’s the kind of comfort-food recipe that’s perfect for busy weeknights, casual family dinners, or anytime you want lasagna without assembling layers.

Why cook this at home

This soup gives you all the familiar lasagna flavors — ricotta, mozzarella, Parmesan, and Italian sausage — but in a spoonable, lower-effort form. It’s budget-friendly (one pot, inexpensive pantry staples), kid-friendly (cheesy and mild), and forgiving: the slow cooker does most of the work so overcooking is less of a concern.

Quick weeknight solution: set it and forget it while you run errands or help with homework.
Crowd-pleaser: feeds a family easily and scales up well for potlucks.
Minimal hands-on time: brown the sausage, toss everything in the crock pot, and come back a few hours later.

“I turned this on before work and we had lasagna for dinner without the mess — the whole family asked for seconds.” — a happy dinner reviewer

I often pair this recipe conceptually with similar comfort soups, like this creamy crockpot chicken gnocchi soup when I want another hands-off, creamy weeknight option.

Step-by-step overview

This is what you’ll do at a glance:

Brown Italian sausage with onion and garlic to develop flavor.
Transfer to the slow cooker and add chicken broth, heavy cream, and broken lasagna noodles.
Let the soup cook low and slow until noodles are tender.
Stir in spinach and the cheeses near the end so they melt smoothly without separating.
Adjust seasonings and serve hot.

This short roadmap helps you scan the process quickly before diving into the ingredient list and full directions.

What you’ll need

1 pound Italian sausage (mild or spicy, removed from casings if links)
1 medium onion, chopped
3 cloves garlic, minced
4 cups chicken broth (use low-sodium if you’ll salt later)
2 cups heavy cream (for richness; see substitutions)
12 lasagna noodles, broken into pieces (or use no-boil lasagna sheets broken)
2 cups fresh spinach (packed)
2 cups ricotta cheese
2 cups mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
Salt and pepper, to taste
Italian seasoning, to taste

Notes and substitutions:

For a lighter version, substitute half-and-half or whole milk for heavy cream, but expect a thinner, less decadent broth.
Swap turkey Italian sausage for a leaner protein, or use a plant-based sausage for vegetarian-friendly adaptation.
If you prefer, replace fresh spinach with frozen (squeeze out excess water) or kale — add a little earlier so tougher greens soften.
If you like a richer tomato-free "white" soup but want more acidity, finish with a squeeze of lemon to brighten flavors.

Step-by-step instructions

Heat a skillet over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon. When it’s about halfway browned, add the chopped onion and minced garlic. Cook until the sausage is fully browned and the onion is soft, 5–7 minutes. Drain excess fat.
Transfer the browned sausage mixture into the crock pot.
Pour in the chicken broth and heavy cream. Add the broken lasagna noodles and stir to combine.
Cook on low for 4–6 hours or on high for 2–3 hours, until the noodles are tender and the flavors are melded.
About 30 minutes before serving, stir in the fresh spinach, ricotta, shredded mozzarella, and grated Parmesan. Mix gently until the cheeses melt into the soup.
Taste and season with salt, pepper, and Italian seasoning to your preference.
Ladle into bowls and serve hot.

Short, active steps keep the process clear and kitchen-friendly. Use a ladle to test noodle doneness through the crock pot lid’s crack if needed.

Serving suggestions

Best ways to enjoy it: Serve with crusty garlic bread, cheesy garlic knots, or simple toasted baguette slices to soak up the creamy broth.
Garnishes: A sprinkle of extra Parmesan, red pepper flakes for heat, or chopped fresh basil for brightness.
Pairings: A crisp green salad with vinaigrette cuts through the richness nicely. For wine, try a light-bodied Pinot Grigio or a soft Merlot.
For a fun presentation, scoop some extra ricotta on top and drizzle with olive oil.

How to store & freeze

Refrigerator: Cool soup to room temperature within two hours and store in an airtight container for up to 3–4 days.
Freezer: Freeze portions in freezer-safe containers for up to 2 months. Note: dairy can separate slightly after freezing; reheat gently and whisk to recombine.
Reheating: Thaw overnight in the fridge if frozen. Reheat on the stove over low-medium heat, stirring occasionally. Add a splash of broth or cream if it seems thick. Avoid high heat to prevent curdling.
Food safety: Always reheat to at least 165°F (74°C) and never leave perishable foods at room temperature more than two hours.

Pro chef tips

Browning matters: Properly searing the Italian sausage and sautéing the onion/garlic builds depth in the final soup.
Cheese timing: Add ricotta and mozzarella near the end to keep the texture creamy and prevent oil separation.
Noodle control: If you like firmer noodles, break them larger and check earlier; for softer noodles, break smaller or cook a bit longer.
Make-ahead: Prepare the browned sausage mixture and store in the fridge for 24 hours. When ready, combine everything in the crock pot.
Flavor booster: Stir in 1/2 teaspoon of red pepper flakes or a tablespoon of sun-dried tomato pesto for a twist.
For a thicker soup: Mix 1–2 tablespoons cornstarch with cold water, then stir into the pot 10–15 minutes before serving and cook until thickened.

If you enjoy one-pot creamy comfort like this, you might also like this creamy white chicken chili approach to easy slow-cooker dinners.

Flavor swaps

Less dairy: Replace ricotta with cottage cheese blended smooth; use reduced-fat cheese options.
Vegetarian: Omit sausage and add mushrooms, lentils, or roasted eggplant for umami.
Spicy: Use hot Italian sausage or add a tablespoon of harissa or crushed red pepper.
Herb-forward: Add fresh thyme, rosemary, or a handful of chopped parsley at the end for a brighter profile.
Gluten-free: Swap lasagna noodles for gluten-free pasta broken into pieces or use cooked rice for a different texture.

Your questions answered

Q: How long does this take from start to finish?
A: Active prep is about 15–20 minutes (browning and chopping). Then 2–6 hours in the slow cooker depending on heat setting.

Q: Can I use pre-cooked or leftover lasagna noodles?
A: Yes—add pre-cooked noodles later in the cook to avoid them turning mushy. Stir in during the last 30–45 minutes.

Q: Will the cheese separate when reheated?
A: It can if reheated too aggressively. Reheat slowly on low heat and stir; adding a little broth or cream helps reincorporate the dairy.

Q: Is this freezer-friendly?
A: Yes, but texture may change slightly. Freeze without extra fresh spinach (add fresh when reheating) and reheat gently.

Q: Can I make this in a stovetop pot instead?
A: Absolutely. Simmer gently on low for 20–30 minutes until noodles are tender, stirring frequently to prevent sticking.

Conclusion

If you want more slow-cooker ideas in the same flavor family, check out this detailed recipe for Slow Cooker White Lasagna Soup, which offers a slightly different method and tips. For a classic crock-pot variation with extra notes on cheese timing and textures, this Crock Pot White Lasagna Soup write-up is a useful companion.

Enjoy the ease of lasagna flavors without the layering — and don’t forget that crusty bread.