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Lasagna soup in a white bowl garnished with ricotta and parmesan on a wooden board with a spoon in the bowl, ready to be eaten.

Slow Cooker Lasagna Soup

Everything you love about lasagna, without the hassle of layering in a baking dish. This Slow Cooker Lasagna Soup takes just 20 minutes to prep and then the rest of the cooking is hands-free. It's a meal our whole family loves and I'm sure yours will too.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course Main Course
Cuisine Italian
Servings 6 people
Calories 648 kcal

Equipment

  • large skillet
  • crockpot (6 quart)

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground turkey 93% lean, 7% fat
  • 1 pound Italian sausage mild or spicy, casings removed
  • 1 large onion minced
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 jar tomato passata
  • 6 cups chicken broth
  • 2 teaspoons Italian seasoning or a mix of dried oregano, basil, and thyme
  • 1 teaspoon salt plus more to taste
  • ½ teaspoon black pepper
  • 10 ounces lasagna noodles broken into pieces
  • 2 cups fresh spinach
  • 1 cup ricotta cheese for serving
  • Freshly grated Parmesan cheese for serving

Instructions
 

  • Heat olive oil in a large skillet over medium heat. Add the ground turkey and Italian sausage, breaking them apart with a spoon. Season lightly with salt and pepper, and cook until browned and the sausage releases some fat, about 6–8 minutes.
  • Push the meat to the edges of the pan and add the onion and garlic to the center. Cook until softened, 2–3 minutes, then stir everything together. Add the tomato paste and cook 1 minute to deepen the flavor.
  • Transfer the meat mixture to a 6-quart crockpot. Stir in the tomato passata, chicken broth, Italian seasoning, salt, and pepper.
  • Cover and cook on low for 6–7 hours for the best flavor.
  • About 20 minutes before serving, stir in the broken lasagna noodles. Cover and cook until noodles are tender, stirring once or twice so they don’t clump together.
  • Stir in the spinach just before serving so it wilts into the soup.
  • Ladle into bowls and top with a dollop of ricotta and a generous sprinkle of freshly grated Parmesan cheese.

Notes

  • Use ground turkey with Italian sausage for the best flavor (ground chicken or beef also works).
  • Add the lasagna noodles about 20 minutes before serving; once they’re tender, turn the slow cooker off—on “warm”, they’ll keep cooking and get mushy.
  • If the soup is too thick, add a splash of broth; if it’s too thin, simmer uncovered 10–15 minutes to reduce (stir once or twice to prevent clumping).
  • Store leftovers in the fridge up to 3 days and reheat gently on the stovetop with a little broth.
  • For freezing, freeze the soup base before adding noodles or spinach (up to 2–3 months), and add them when reheating for the best texture.

Nutrition

Serving: 1gCalories: 648kcalCarbohydrates: 42gProtein: 42gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 126mgSodium: 1803mgPotassium: 769mgFiber: 3gSugar: 4gVitamin A: 1240IUVitamin C: 7mgCalcium: 152mgIron: 3mg
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