Description
Slow Cooker White Lasagna Soup combines all the comforting flavors of classic lasagna in a creamy, hearty soup that’s easy to prepare. Featuring Italian sausage, tomatoes, herbs, and tender broken lasagna noodles, this recipe is perfect for cozy dinners with minimal effort using a slow cooker.
Ingredients
Scale
Meat and Vegetables
- 1 pound Italian sausage or ground turkey
- 1 small onion, finely chopped
- 3 cloves garlic, minced
Liquids and Canned Goods
- 4 cups low sodium chicken broth
- 1 can (14 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
Spices and Herbs
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pasta and Cheese
- 8 ounces lasagna noodles, broken into pieces
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the meat and onion: In a skillet over medium heat, cook the Italian sausage or ground turkey together with the chopped onion until the meat is browned and fully cooked. Drain off any excess fat to keep the soup from being too greasy.
- Add garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn the garlic.
- Transfer to slow cooker: Move the cooked meat, onion, and garlic mixture into the slow cooker.
- Add liquids and seasonings: Pour in the low sodium chicken broth, diced tomatoes, and tomato sauce. Then add the dried basil, oregano, salt, and black pepper. Stir everything well to combine all flavors.
- Slow cook the soup: Cover the slow cooker and cook on low for 4 to 5 hours or on high for 2 to 3 hours, allowing the flavors to meld.
- Add noodles: About 30 minutes before serving, stir in the broken lasagna noodles. Cover and continue cooking until the noodles are tender.
- Finish with cheeses: Just before serving, stir in the ricotta cheese along with half of the shredded mozzarella and half of the grated Parmesan to make the soup creamy and cheesy.
- Serve and garnish: Ladle the soup into bowls. Top each serving with the remaining mozzarella and Parmesan cheeses, then sprinkle with freshly chopped parsley for a fresh finish.
Notes
- To lighten the dish, substitute ground turkey and use low-fat cheeses.
- Enhance nutrition by adding vegetables like spinach or zucchini to the slow cooker.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
