Crock Pot White Lasagna Soup Recipe
If you love cozy comfort food that practically cooks itself, then Crock Pot White Lasagna Soup is about to become your new weeknight favorite. Imagine all the creamy, cheesy goodness of a classic white lasagna, but in a luscious soup that simmers away while you go about your day. This recipe is loaded with tender Italian sausage, pillowy noodles, a velvety broth, and melty cheese, all swirled together for a bowl that’s as satisfying as it is simple. Whether you’re feeding a hungry crew or just want a fuss-free dinner with big flavor, this soup is a warm hug in a bowl you’ll crave again and again.
Ingredients You’ll Need
The beauty of Crock Pot White Lasagna Soup is how everyday ingredients come together to create something extraordinary. Each addition brings its own magic, from savory sausage to creamy cheeses, making every spoonful rich and flavorful.
- Ground Italian sausage: Adds hearty, savory depth; choose mild or spicy to suit your taste.
- Onion: Diced onion melts into the soup, creating a subtle sweetness and base flavor.
- Garlic: Fresh garlic boosts aroma and brings out the Italian flair.
- Chicken broth: Forms the comforting backbone of the soup with a savory, slurpable base.
- Diced tomatoes: Lends a gentle tang and a pop of color that brightens every bite.
- Condensed cream of chicken soup: Makes the broth luxuriously creamy without extra fuss.
- Heavy cream: Adds a silky finish that elevates the soup to pure comfort food.
- Italian seasoning: Infuses classic herb flavors that make it taste like your favorite lasagna.
- Dried basil: Brings a hint of sweetness and fragrant herbal notes.
- Crushed red pepper flakes (optional): Sprinkle in a little heat if you like things spicy.
- Lasagna noodles: Broken up for that signature lasagna texture in every spoonful.
- Baby spinach: Wilts into the soup, adding a fresh, vibrant color and a nutrient boost.
- Shredded mozzarella cheese: Melts for gooey, cheesy ribbons throughout the soup.
- Grated Parmesan cheese: Provides sharp, nutty richness and ties everything together.
- Salt and pepper: Essential for seasoning and bringing all the flavors into harmony.
- Fresh parsley (optional): A sprinkle on top for color and a burst of freshness at the end.
How to Make Crock Pot White Lasagna Soup
Step 1: Brown the Sausage and Onion
Start by heating a skillet over medium heat. Add the ground Italian sausage and diced onion, breaking up the sausage as it cooks. Sauté until the sausage is browned and the onion is tender, about 5 to 7 minutes. Stir in the minced garlic and cook for just a minute more to unlock its aroma. Drain off any excess fat before moving on to the next step.
Step 2: Build the Flavor Base in the Slow Cooker
Transfer the sausage, onion, and garlic mixture into your slow cooker. Pour in the chicken broth, then add the diced tomatoes, condensed cream of chicken soup, Italian seasoning, dried basil, and red pepper flakes if you’re using them. Give it all a good stir until everything is well mixed. This blend creates the soup’s flavorful, creamy backbone.
Step 3: Let the Crock Pot Work Its Magic
Cover your slow cooker and set it to low for 6 to 7 hours or high for 3 to 4 hours. As it simmers, the flavors meld and the aroma will fill your kitchen, making it almost impossible to wait until dinner time.
Step 4: Add the Noodles
About 30 minutes before you’re ready to serve, open the slow cooker and stir in the broken lasagna noodles. Switch the heat to high if it’s not already, and let the noodles cook directly in the soup until they’re tender but not mushy—usually 20 to 30 minutes is perfect.
Step 5: Finish with Cream, Spinach, and Cheese
Once the noodles are cooked, stir in the heavy cream, baby spinach, shredded mozzarella, and grated Parmesan cheese. Let everything cook together for another 5 to 10 minutes, just until the cheese melts and the spinach wilts beautifully into the soup. Season to taste with salt and pepper, and get ready to serve up some serious comfort!
How to Serve Crock Pot White Lasagna Soup
Garnishes
Top each bowl of Crock Pot White Lasagna Soup with a shower of fresh parsley or a little extra Parmesan for a restaurant-worthy finish. If you like a little extra richness, a dollop of ricotta cheese stirred in at the last minute is pure bliss.
Side Dishes
This soup is hearty enough to stand alone, but it pairs beautifully with slices of warm, crusty bread or a simple green salad. Garlic breadsticks or a Caprese salad make for classic Italian-inspired accompaniments.
Creative Ways to Present
For a fun twist, serve the soup in bread bowls or top each serving with a toasted cheese crostini. Mini mozzarella balls or a swirl of pesto on top add visual flair and extra flavor that guests will love.
Make Ahead and Storage
Storing Leftovers
Leftover Crock Pot White Lasagna Soup keeps well in the fridge for up to 3 days. As it sits, the noodles soak up more broth and the soup thickens, making it even more comforting the next day. Just store it in an airtight container and reheat as needed.
Freezing
If you plan to freeze, it’s best to freeze the soup before you add the noodles, cheese, and spinach. This prevents texture changes when you thaw and reheat. Cool the base completely, freeze in airtight containers, and add the fresh ingredients when you’re ready to serve.
Reheating
Gently reheat Crock Pot White Lasagna Soup on the stovetop over low heat, adding a splash of extra chicken broth if it’s too thick. Stir frequently and heat just until warmed through to keep the cheese creamy and the noodles from turning mushy.
FAQs
Can I use a different type Soup, Main Course
Absolutely! While Italian sausage is classic, feel free to use turkey sausage, chicken sausage, or even a plant-based sausage to fit your preferences or dietary needs.
What kind of lasagna noodles work best?
Traditional lasagna noodles are perfect for this recipe, but you can also use no-boil noodles or even swap in other pasta shapes in a pinch. Just break them into smaller pieces before adding to the soup.
How can I make this soup vegetarian?
For a vegetarian Crock Pot White Lasagna Soup, simply use meatless sausage and swap the cream of chicken soup for cream of mushroom soup. The flavors will still be rich and satisfying!
Can I prepare this soup ahead of time?
Yes, you can prep the sausage mixture and soup base a day ahead and store it in the fridge. When ready to cook, simply transfer it to the slow cooker, and follow the rest of the steps as usual. Add the noodles and cheeses just before serving.
How do I keep the noodles from getting soggy?
To keep your noodles perfectly al dente, add them only during the last 30 minutes of cooking. If reheating leftovers, consider adding a splash of broth to loosen things up and freshen the texture.
Final Thoughts
If you’re searching for a comforting, crowd-pleasing meal that’s easy to pull off, Crock Pot White Lasagna Soup is a must-try. It brings together everything you love about lasagna in a cozy, creamy bowl—no layering or fuss required. Give it a spot on your dinner table soon, and get ready for rave reviews from everyone who tries it!
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Crock Pot White Lasagna Soup Recipe
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A hearty and creamy Crock Pot White Lasagna Soup that combines Italian sausage, tender lasagna noodles, spinach, and a blend of cheeses in a flavorful broth. Perfect for a comforting slow cooker meal that’s easy to prepare and packed with rich Italian-American flavors.
Ingredients
Meat and Aromatics
- 1 pound ground Italian sausage (mild or spicy)
- 1 small onion, diced
- 3 cloves garlic, minced
Liquids and Broth
- 4 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 1 (10-ounce) can condensed cream of chicken soup
- 1/2 cup heavy cream
Seasonings
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
Pasta and Vegetables
- 8 lasagna noodles, broken into pieces
- 2 cups baby spinach
Cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Garnish
- Fresh parsley (optional)
Instructions
- Cook the Sausage and Aromatics: In a skillet over medium heat, cook the ground Italian sausage and diced onion until the sausage is browned and the onion is soft, about 5–7 minutes. Add the minced garlic and cook for an additional 1 minute to release its aroma. Drain any excess fat if necessary.
- Combine Ingredients in Slow Cooker: Transfer the cooked sausage mixture to the slow cooker. Add chicken broth, diced tomatoes, condensed cream of chicken soup, Italian seasoning, dried basil, and crushed red pepper flakes if using. Stir everything well to combine all the flavors.
- Slow Cook the Soup: Cover the slow cooker and cook on low for 6–7 hours or alternatively on high for 3–4 hours, allowing the flavors to meld together and the soup to develop a rich base.
- Add Noodles Partway Through Cooking: About 30 minutes before serving, stir in the broken lasagna noodles. Turn the cooker to high heat and continue cooking until the noodles become tender, approximately 30 minutes.
- Finish with Cream, Spinach, and Cheese: Stir in the heavy cream, baby spinach, shredded mozzarella, and grated Parmesan cheese. Cook for an additional 5–10 minutes until the cheese has melted and the spinach has wilted perfectly into the soup.
- Season and Serve: Taste the soup and season with salt and pepper as needed. Serve hot, garnished with fresh parsley if desired, delivering a comforting and cheesy Italian-inspired soup experience.
Notes
- For a vegetarian version, replace the Italian sausage with a meatless sausage alternative and use condensed cream of mushroom soup instead of cream of chicken soup.
- Enhance richness by stirring in a spoonful of ricotta cheese just before serving for an extra creamy texture.
- Leftovers will thicken as they sit; thin the soup with extra chicken broth when reheating to reach your desired consistency.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup, Main Course
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 5g
- Sodium: 780mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 85mg
