This Crockpot White Lasagna Soup takes everything you love about creamy white lasagna and turns it into a cozy, bowl-ready meal. With tender lasagna noodles, rich Italian sausage, melty cheese, and spinach simmered low and slow, it’s the kind of comforting dinner that feels special but is incredibly easy to make. Perfect for chilly nights or whenever you’re craving cheesy comfort.
Ingredients
- 1 pound ground Italian sausage
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (15 oz) ricotta cheese
- 2 cups fresh spinach, chopped
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 8 lasagna noodles, broken into bite-size pieces
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Optional garnish: extra mozzarella or Parmesan, fresh basil or parsley
Instructions
- In a large skillet over medium heat, cook the ground Italian sausage, breaking it up with a spoon, until browned and cooked through. Drain off any excess fat.
- Transfer the cooked sausage to the crockpot. Add the chopped onion and minced garlic directly into the crockpot.
- Pour in the chicken broth, then add the ricotta cheese, chopped spinach, diced tomatoes with their juices, Italian seasoning, and red pepper flakes (if using). Stir well to combine and distribute the ricotta throughout the broth.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the flavors are well developed and the onions are tender.
- About 30 minutes before serving, stir in the broken lasagna noodles, making sure they are submerged in the liquid. Cover and cook on HIGH for 20–30 minutes, or until the noodles are tender but not mushy.
- Once the noodles are cooked, stir in the shredded mozzarella and grated Parmesan until melted, smooth, and creamy. Taste and season with salt and black pepper as needed.
- Ladle the soup into bowls and garnish with additional cheese and fresh basil or parsley, if desired. Serve hot.
Variation
- Swap the sausage: Use ground turkey, chicken sausage, or a mild/sweet Italian sausage to lighten things up or adjust the flavor.
- Make it vegetarian: Omit the sausage and use vegetable broth. Add a can of white beans or extra veggies like mushrooms and zucchini for heartiness.
- Extra cheesy and creamy: Stir in a splash of heavy cream and an extra 1/2 cup mozzarella at the end for an ultra-rich, indulgent soup.
Cooking Notes
- Break the lasagna noodles into similar-sized pieces so they cook evenly and give the soup that classic lasagna feel in every bite.
- Add the noodles toward the end of cooking to prevent them from getting mushy and soaking up too much broth.
- Slow cookers vary; if your soup seems to be reducing too much, you can top it off with additional broth during the last hour of cooking.
Serving Suggestions
- Serve with warm garlic bread, breadsticks, or a crusty baguette to soak up all the creamy broth.
- Pair with a simple green salad dressed with a light vinaigrette to balance the richness of the soup.
- Top each bowl with a dollop of ricotta, extra Parmesan, or a sprinkle of fresh herbs for a restaurant-style finish.
Tips
- Brown the sausage well; this adds a lot of flavor and depth to the finished soup.
- For easier cleanup, you can line the crockpot with a slow cooker liner before adding the ingredients.
- If making ahead, cook the base without noodles, cool and refrigerate. Reheat and add the noodles and cheese just before serving for the best texture.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (low) or 3–4 hours (high)
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 22 g
- Sodium: 900 mg
Frequently Asked Questions
- Can I cook the noodles separately and add them later?
Yes. Boil the lasagna noodles on the stovetop until al dente, then stir them into the hot soup just before serving. This is helpful if you expect leftovers and don’t want the noodles to get too soft. - How do I store leftovers?
Cool the soup completely, then store in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if it has thickened. - Can I freeze this soup?
Because of the dairy and pasta, it doesn’t freeze perfectly. If you plan to freeze, make the soup without noodles and cheese, freeze the base, and add cooked noodles and cheese after reheating. - How can I make this a bit lighter?
Use part-skim ricotta, reduced-fat mozzarella, and lean Italian turkey sausage. You can also add more broth and extra spinach to stretch the soup without adding many calories.
Conclusion
This Crockpot White Lasagna Soup wraps all the flavors of classic white lasagna into one creamy, cozy bowl without the layering or fuss. Let your slow cooker do the work while Italian sausage, spinach, tomatoes, and cheese gently mingle into a rich, comforting meal. It’s effortless enough for weeknights, yet indulgent and satisfying enough to share with guests.
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Crockpot White Lasagna Soup
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
This Crockpot White Lasagna Soup takes everything you love about creamy white lasagna and turns it into a cozy, bowl-ready meal. With tender lasagna noodles, rich Italian sausage, melty cheese, and spinach simmered low and slow, it’s the kind of comforting dinner that feels special but is incredibly easy to make. Perfect for chilly nights or whenever you’re craving cheesy comfort.
Ingredients
Scale
- 1 pound ground Italian sausage
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (15 oz) ricotta cheese
- 2 cups fresh spinach, chopped
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 8 lasagna noodles, broken into bite-size pieces
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Optional garnish: extra mozzarella or Parmesan, fresh basil or parsley
Instructions
- In a large skillet over medium heat, cook the ground Italian sausage, breaking it up with a spoon, until browned and cooked through. Drain off any excess fat.
- Transfer the cooked sausage to the crockpot. Add the chopped onion and minced garlic directly into the crockpot.
- Pour in the chicken broth, then add the ricotta cheese, chopped spinach, diced tomatoes with their juices, Italian seasoning, and red pepper flakes (if using). Stir well to combine and distribute the ricotta throughout the broth.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the flavors are well developed and the onions are tender.
- About 30 minutes before serving, stir in the broken lasagna noodles, making sure they are submerged in the liquid. Cover and cook on HIGH for 20–30 minutes, or until the noodles are tender but not mushy.
- Once the noodles are cooked, stir in the shredded mozzarella and grated Parmesan until melted, smooth, and creamy. Taste and season with salt and black pepper as needed.
- Ladle the soup into bowls and garnish with additional cheese and fresh basil or parsley, if desired. Serve hot.
Notes
- If your soup becomes too thick after adding the noodles and cheese, stir in a bit more chicken broth or water until it reaches your desired consistency.
- For a smoother, more blended texture, you can whisk the ricotta with a cup of warm broth before adding it to the crockpot.
- Adjust the spice level by increasing or omitting the red pepper flakes based on your preference.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (low) or 3–4 hours (high)
- Category: Soup, Main Course
- Method: Slow cooker / Crockpot
- Cuisine: American-Italian
Nutrition
- Serving Size: 1 portion (about 1/6 of the recipe)
- Calories: 350 kcal (approximate per serving)
- Sugar: 5 g (approximate)
- Sodium: 900 mg (approximate, will vary by broth and sausage)
- Fat: 20 g (approximate)
- Saturated Fat: 9 g (approximate)
- Unsaturated Fat: 10 g (approximate)
- Trans Fat: 0 g (approximate)
- Carbohydrates: 22 g (approximate)
- Fiber: 2 g (approximate)
- Protein: 22 g (approximate)
- Cholesterol: 70 mg (approximate)
Keywords: crockpot white lasagna soup, creamy lasagna soup, slow cooker lasagna soup, white lasagna recipe, comfort food soup