Easy Lightened-Up Crockpot Lasagna Soup with Italian Sausage
A rich, brothy, cheesy, sausage-studded bowl of comfort made lighter with Italian turkey sausage and part-skim ricotta. This crockpot lasagna soup delivers all the indulgent flavor of the classic dish without weighing you down.
- Prep Time: 15 minutes
- Cook Time: 4 hours 20 minutes (on high) or 7 hours 30 minutes (on low)
- Total Time: 4 hours 35 minutes (on high) or 7 hours 45 minutes (on low)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
- 1 lb Italian turkey sausage, casings removed
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- 1 bay leaf
- 8 sheets whole wheat lasagna noodles, broken into 1-inch pieces
- ½ cup part-skim ricotta cheese
- ½ cup low-moisture part-skim mozzarella, shredded
- ¼ cup grated Parmesan cheese
- Fresh parsley for garnish (optional)
- Salt and black pepper to taste
Instructions
- Heat a large skillet over medium-high heat. Add the Italian turkey sausage, breaking it apart with a wooden spoon. Cook until nicely browned, about 5 to 7 minutes.
- Add the diced onion and cook for another 3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Transfer the sausage mixture to a 5 to 6 quart slow cooker.
- Pour in the crushed tomatoes, chicken broth, and tomato paste. Add the oregano, basil, red pepper flakes, bay leaf, and a pinch of black pepper. Stir until the tomato paste is fully incorporated.
- Cover and cook on high for 4 hours or on low for 7 to 8 hours.
- About 20 minutes before serving, stir in the broken lasagna noodles, making sure they are fully submerged. Cover and cook on high for 15 to 20 minutes, until the noodles are tender but not mushy.
- Remove the bay leaf and discard.
- In a small bowl, combine the part-skim ricotta and grated Parmesan. Stir until smooth.
- Ladle the soup into bowls. Top each with a dollop of the ricotta mixture, a sprinkle of shredded mozzarella, and fresh parsley if desired.
Notes
Don’t overcook the noodles—add them only 20 minutes before serving. Brown the sausage well for maximum flavor. Taste before adding extra salt, as the sausage, broth, and cheese add salt. For a thinner soup, remove the lid and cook on high for 15-20 minutes; for a thicker soup, add a splash of broth. The ricotta mixture is essential for the lasagna-like texture. Leftovers keep in the fridge for up to 4 days; the soup thickens as noodles absorb liquid, so add broth when reheating. For freezing, freeze the soup base without noodles and cheese, then add fresh noodles and cheese when reheating.
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 380
- Sugar: 8
- Sodium: 720
- Fat: 14
- Saturated Fat: 5
- Carbohydrates: 28
- Fiber: 5
- Protein: 35
Keywords: lasagna soup, crockpot, slow cooker, lightened up, Italian sausage, turkey sausage, comfort food, easy dinner, meal prep