Slow Cooker Lasagna Soup With Spinach and Ricotta – Cozy, Easy, and Comforting

This is everything you love about lasagna, but easier and cozier. Instead of layering noodles and baking, you get a rich, tomatoey soup that simmers all day and tastes like a hug. The slow cooker does the heavy lifting while you get on with your day.

Toss in tender broken lasagna noodles at the end and finish with creamy ricotta, melty mozzarella, and fresh spinach. It’s comfort food you’ll want on repeat.

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What Makes This Recipe So Good

• Set-it-and-forget-it cooking: The slow cooker infuses flavor without constant stirring or fuss. It’s perfect for busy weeknights or lazy Sundays.
• Classic lasagna flavors: You get the richness of Italian sausage, herbs, tomatoes, and garlic, plus the cheesy finish you expect from lasagna.
• Balanced and hearty: Spinach adds freshness and color, while ricotta and mozzarella bring creamy comfort.
  

  It’s filling without being heavy.

  
  
• Family-friendly and flexible: Adjust the spice, swap the meat, or go meatless. It’s easy to tailor to your tastes.
• Great for leftovers: The flavors deepen overnight, and it reheats beautifully for lunch or dinner the next day.

What You’ll Need

• 1 pound Italian sausage (mild or hot; remove casings if using links)
• 1 small yellow onion, diced
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 (28-ounce) can crushed tomatoes
• 1 (14.5-ounce) can diced tomatoes, with juices
• 6 cups low-sodium chicken broth (or vegetable broth)
• 2 teaspoons Italian seasoning
• 1 teaspoon dried basil (optional, for extra herbiness)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon crushed red pepper flakes (optional)
• 8–10 dry lasagna noodles, broken into bite-size pieces
• 3 cups fresh baby spinach, lightly packed
• 1 cup whole-milk ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup freshly grated Parmesan
• 2 tablespoons chopped fresh parsley or basil (for garnish)
• Olive oil, for sautéing

How to Make It

1. Brown the sausage: Heat a drizzle of olive oil in a skillet over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, 6–8 minutes.
   

   Spoon off excess fat if needed.

2. Sauté aromatics: Add the diced onion to the skillet and cook until softened, about 3 minutes. Stir in the garlic and tomato paste and cook 1 minute, until fragrant and the paste darkens slightly.
3. Load the slow cooker: Transfer the sausage mixture to the slow cooker. Pour in crushed tomatoes, diced tomatoes, and broth.
   

   Stir in Italian seasoning, dried basil (if using), salt, pepper, and red pepper flakes.

   
   

 

1. Slow cook: Cover and cook on Low for 6–7 hours or on High for 3–4 hours. The flavors will deepen as it simmers.
2. Add noodles: About 25–30 minutes before serving, stir in the broken lasagna noodles. Cover and cook on High until the pasta is al dente.
   

   Stir once halfway to prevent sticking.

3. Finish with spinach: Stir in the baby spinach and let it wilt, 2–3 minutes. Taste and adjust seasoning with more salt or pepper as needed.
4. Cheesy topping: In a small bowl, mix the ricotta with a pinch of salt and pepper. Ladle soup into bowls and top each with a generous spoonful of ricotta, a sprinkle of mozzarella, and Parmesan.
   

   Garnish with parsley or basil.

5. Serve hot: The cheese should soften into the soup, creating that classic lasagna creaminess in every bite.

How to Store

• Refrigerator: Store soup (without ricotta topping) in an airtight container for up to 4 days. Keep ricotta and shredded cheeses separate and add when reheating and serving.
• Freezer: For best texture, freeze the soup without noodles and spinach for up to 3 months. Add fresh noodles and spinach when reheating.
  

  If freezing leftovers with noodles, expect them to be softer once thawed.
• Reheating: Warm on the stovetop over medium heat until steaming. Add a splash of broth if it thickens. Top with ricotta, mozzarella, and Parmesan right before serving.

Why This Is Good for You

• Protein-rich: Italian sausage adds satisfying protein.
  

  You can use turkey sausage or lean ground chicken to cut saturated fat.

• Tomato goodness: Tomatoes are rich in lycopene and vitamin C. Simmering helps bring out their sweetness and depth.
• Leafy greens: Spinach brings iron, folate, and vitamin K, plus color and freshness to balance the soup’s richness.
• Customizable balance: Swap in whole-wheat pasta, use part-skim ricotta, or add extra veggies like zucchini or mushrooms for more fiber.

Common Mistakes to Avoid

• Adding noodles too early: They’ll turn mushy if they sit for hours. Wait until the last 25–30 minutes.
• Skipping the browning step: Browning sausage and toasting tomato paste build rich, deep flavor.
  

  Don’t skip it.

• Overcooking the spinach: Add it at the end so it stays bright and tender, not dull and soggy.
• Under-seasoning: Taste before serving. A pinch more salt or pepper can bring everything into balance.
• Letting noodles clump: Stir once or twice after adding pasta so pieces don’t stick together.

Variations You Can Try

• Meatless: Replace sausage with sautéed mushrooms and zucchini. Use vegetable broth and add a splash of soy sauce for savory depth.
• Turkey or chicken sausage: Lighter but still flavorful.
  

  Add a teaspoon of fennel seeds to mimic classic Italian sausage notes.

• White lasagna soup: Use chicken broth, skip crushed tomatoes, and add 1/2 cup cream or half-and-half at the end. Flavor with garlic, spinach, and Parmesan.
• Gluten-free: Use gluten-free lasagna noodles and check that your broth and sausage are GF-certified.
• Extra veggies: Stir in diced carrots and celery at the start, or add chopped kale with the noodles for more texture.
• Spicy version: Use hot Italian sausage and increase red pepper flakes. Finish with a drizzle of chili oil.

FAQ

Can I use a different pasta shape?

Yes.

Broken mafalda, farfalle, or rotini work well. Choose a sturdy shape that holds up in soup and cook until just al dente.

Do I have to cook the sausage before adding it to the slow cooker?

It’s best to brown it first. You’ll get better flavor and texture, and you can drain excess fat before it goes into the soup.

How can I make it creamier?

Stir in a splash of cream or half-and-half right before serving, or add extra ricotta to each bowl.

A handful of mozzarella melted into the pot also adds richness.

What if my soup is too thick?

Add more broth, a little at a time, until it reaches your preferred consistency. Thickness can increase as the noodles absorb liquid.

Can I make this on the stovetop?

Absolutely. Simmer the browned sausage, aromatics, tomatoes, and broth for 30–40 minutes, then add noodles and cook until al dente.

Finish with spinach and cheese as directed.

Is ricotta necessary?

It’s traditional for that lasagna feel, but you can swap cottage cheese (blended for smoothness) or use extra mozzarella and Parmesan if you prefer.

How do I keep the noodles from getting soggy in leftovers?

Cook the noodles separately and add them to each bowl when serving. Store cooked noodles and soup in separate containers.

Can I use frozen spinach?

Yes. Thaw and squeeze out excess moisture, then stir it in at the end to warm through.

Start with about 1 cup thawed, squeezed spinach.

Wrapping Up

Slow Cooker Lasagna Soup with Spinach and Ricotta brings all the best parts of lasagna to a bowl with a fraction of the effort. It’s hearty, customizable, and perfect for make-ahead meals. Keep the noodles for the last half hour, finish with a creamy cheese dollop, and enjoy a cozy, crowd-pleasing dinner any night of the week.