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Crock Pot White Lasagna Soup

This creamy and hearty soup captures all the comforting flavors of lasagna without the fuss of layering. Perfect for busy weeknights and family dinners.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main 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

Method
 

Preparation
  1. 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.
  2. Transfer the browned sausage mixture into the crock pot.
  3. Pour in the chicken broth and heavy cream. Add the broken lasagna noodles and stir to combine.
Cooking
  1. Cook on low for 4–6 hours or on high for 2–3 hours, until the noodles are tender and the flavors are melded.
  2. 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.
  3. Taste and season with salt, pepper, and Italian seasoning to your preference.
  4. Ladle into bowls and serve hot.

Notes

For a lighter version, substitute half-and-half or whole milk for heavy cream. Swap turkey Italian sausage for a leaner protein or use a plant-based sausage for a vegetarian-friendly adaptation. Add fresh herbs for extra flavor.