Ingredients
Scale
- 1 lb Italian sausage
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 (14 oz) can diced tomatoes
- 1 (8 oz) package cream cheese
- 1 cup heavy cream
- 2 cups shredded mozzarella
- 1/2 cup grated Parmesan
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 oz lasagna noodles, broken into pieces
- 2 cups fresh spinach
Instructions
- Brown the sausage, onion, and garlic in a skillet over medium heat.
- Transfer the cooked sausage mixture to a crock pot.
- Add chicken broth, diced tomatoes, cream cheese, heavy cream, mozzarella, Parmesan, basil, oregano, salt, and pepper to the crock pot.
- Stir to combine and cook on low for 4 hours.
- Add broken lasagna noodles and spinach, then cook for another 30 minutes.
- Stir well before serving and garnish with extra Parmesan if desired.
Notes
- For a thicker soup, reduce the chicken broth by 1 cup.
- Substitute Italian sausage with ground turkey for a lighter version.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 95mg