This Crockpot Lasagna Soup recipe is full of flavor and can be made in the crockpot or Instant Pot! With a tomato base, it's made with Italian sausage, lasagna noodles, and lots of Italian herbs and cheeses.
2cupsshort pastaor 8 broken lasagna noodles of about 160 grams
1½cupsfresh spinach*or sub 1/3 cup frozen, thawed and squeezed dry
ricottashredded mozzarella, parmesan cheese, and fresh parsley for serving
Instructions
In a medium skillet, cook Italian sausage and onion over medium-high heat until sausage is browned, stirring often.
Stir in garlic, Italian seasoning, salt, and pepper. Pour into a 4-6 quart crockpot.
Add broth, tomatoes, and pasta sauce. Cover and cook on low for 3-6 hours or high for 2-3 hours (everything is cooked -- this is just so it heats through and the flavors come together).
Turn the slow cooker to high, open the lid, stir in the pasta, and cook for 30 minutes or until tender. (OPTIONAL: you can also cook the pasta separately if you prefer your noodles to stay at al dente).
Just before serving, stir in spinach. Serve with cheese and fresh parsley as desired.
Video
Notes
Spinach: Fresh spinach wilts quickly, so we add it at the end. If you're using frozen spinach, thaw it and squeeze some liquid out of it, then you can add it with the tomato sauce or at the end, shortly before serving.
Storage:
Store: Store leftover lasagna soup in an airtight container in the refrigerator for up to 4 days.
Freeze: Freeze this soup in a freezer-safe container or in freezer bags in the freezer for up to 3 months. Fully thaw before reheating, and ensure it is cooked through and piping hot before serving. Frozen and thawed pasta is often softer than when it is freshly cooked. If you like your pasta with a bite, then this may not be the best option for you. If you prefer, you can cook the pasta separately and add them in when you want to serve the soup. You can easily freeze any leftovers and add the pasta later if you do this.