Warm your soul with a bowl of this comforting White Lasagna Soup. Loaded with Italian sausage, spinach, and three kinds of cheese, every spoonful is like a taste of heaven. The slow cooker does all the work, making it a perfect meal for busy weeknights. Garnish with fresh parsley for a pop of color and flavor. Serve with crusty bread or a simple green salad for a satisfying dinner that will please the whole family.
Ingredients:
1 lb ground Italian sausage
1 yellow onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 (15 oz) can petite diced tomatoes
1 (10 oz) package frozen spinach, thawed and drained
1 teaspoon Italian seasoning
Salt and pepper, to taste
8 lasagna noodles, broken into pieces
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup ricotta cheese
Fresh parsley, chopped, for garnish
Instructions:
In a large skillet, cook the ground Italian sausage over medium heat until browned. Drain any excess grease.
Add the diced onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
Transfer the cooked sausage, onion, and garlic to a slow cooker. Add the chicken broth, diced tomatoes, thawed spinach, Italian seasoning, salt, and pepper. Stir to combine.
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
About 30 minutes before serving, stir in the broken lasagna noodles. Cover and continue cooking until the noodles are tender.
Just before serving, stir in the shredded mozzarella cheese, grated Parmesan cheese, and ricotta cheese until melted and combined.
Ladle the soup into bowls and garnish with chopped fresh parsley.