Description
Crockpot Creamy Sun-Dried Tomato Lasagna Soup is a hearty, weeknight-friendly dish. It features rich flavors and textures with easy prep and hands-off simmering for busy households seeking comfort.
Ingredients
Scale
- 1 tablespoon olive oil (extra-virgin preferred; swap with avocado oil if needed)
- 1 pound ground Italian sausage (mild or hot)
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 (28-ounce) can crushed tomatoes
- 1 cup sun-dried tomatoes in oil, chopped
- 1 cup chicken broth or vegetable broth
- 1 cup heavy cream or half-and-half
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- Salt and black pepper to taste
- 8 lasagna noodles, broken into bite-sized pieces
- 1 cup fresh spinach leaves (optional)
- Fresh basil leaves, torn, for finishing
Instructions
- Brown the sausage: In a large skillet over medium heat, crumble the sausage and cook until it’s browned and slightly caramelized, about 5–7 minutes. Transfer to the slow cooker and wipe out the pan if needed.
- Sauté aromatics: In the same skillet, add the olive oil and sauté the onion until translucent, 3–5 minutes. Add the garlic and cook for another 30 seconds until fragrant. Stir into the slow cooker with the sausage.
- Combine the base: To the slow cooker, add crushed tomatoes, sun-dried tomatoes, broth, Italian seasoning, salt, and pepper. Stir to combine.
- Introduce the pasta: Add the broken lasagna noodles, pushing them under the liquid. Stir halfway through for even cooking.
- Low and slow: Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until the noodles are tender.
- Finish the creaminess: About 15 minutes before serving, stir in the heavy cream, ricotta, mozzarella, Parmesan, and spinach. Let it melt and blend.
- Taste and adjust: Taste and adjust salt and pepper as needed. Add more broth if too thick and garnish with fresh basil.
- Serve with style: Ladle into bowls, sprinkle with extra mozzarella and Parmesan, and serve with crusty bread or garlic bread.
Notes
- This recipe is ideal for busy weeknights.
- Feel free to adjust the amount of sausage according to your preference.
- For a vegetarian option, omit the sausage and use vegetable broth.
- Prep Time: 25 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 80 mg
Keywords: Crockpot, Creamy, Sun Dried, Tomato, Lasagna, Soup