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As the chill of autumn settles in and the leaves begin to turn, there's nothing quite like a warm bowl of soup to wrap you in comfort. This Cozy Slow Cooked Italian Sausage Lasagna Soup is a dish that not only fills the belly but also warms the heart. I recall the first time I made this recipe; it was a rainy Sunday afternoon, and I was in desperate need of a little culinary therapy. The aroma of sautéing garlic and onions wafted through the house, instantly lifting my spirits. Each spoonful reminded me of cherished family gatherings, laughter, and the love that goes into making a meal.

Slow Cooked Italian Sausage Lasagna Soup

Embrace the warmth of fall with this cozy slow-cooked Italian Sausage Lasagna Soup. Perfect for chilly nights, this hearty dish combines flavorful Italian sausage, fresh vegetables, and tender lasagna noodles in a rich, comforting broth. The aroma of garlic and herbs fills your kitchen, evoking memories of family gatherings and love-filled meals. Easy to prepare, it's ideal for weeknight dinners or leisurely weekends. Serve with cheesy ricotta and fresh basil for an extra touch of indulgence.
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Ingredients
  

1 lb Italian sausage (mild or spicy, based on preference)

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (red or green), diced

2 cups carrots, sliced

2 cups zucchini, diced

1 can (28 oz) crushed tomatoes

1 can (15 oz) tomato sauce

4 cups chicken or vegetable broth

1 tablespoon Italian seasoning

1 teaspoon red pepper flakes (optional)

Salt and pepper to taste

8 lasagna noodles, broken into pieces

1 cup ricotta cheese

1 cup shredded mozzarella cheese

Fresh basil, for garnish

Grated Parmesan cheese, for serving

Instructions
 

Sauté the Base: In a skillet over medium heat, brown the Italian sausage until fully cooked, breaking it into small pieces. Drain excess fat if necessary. Transfer the cooked sausage into the slow cooker.

    Add Aromatics: In the same skillet, add diced onion, garlic, and bell pepper. Sauté for about 5 minutes until the onion is translucent and fragrant. Add this mixture to the slow cooker.

      Mix in Vegetables: Add the sliced carrots and diced zucchini to the slow cooker. Stir to combine all the ingredients.

        Add Liquids: Pour in the crushed tomatoes, tomato sauce, and broth. Sprinkle in the Italian seasoning, red pepper flakes (if using), and season with salt and pepper. Mix well until everything is evenly distributed.

          Slow Cook: Cover the slow cooker and set it to cook on low for 6 hours or on high for 3 hours.

            Cook the Noodles: About 20 minutes before serving, stir in the broken lasagna noodles. Cover and continue cooking until the noodles are al dente.

              Incorporate Ricotta: Once the noodles are cooked, drop dollops of ricotta cheese into the soup. Gently stir without completely mixing, allowing some ricotta to stay in chunks.

                Finish and Serve: To serve, ladle the lasagna soup into bowls and sprinkle generously with shredded mozzarella cheese. Garnish with fresh basil and grated Parmesan cheese.

                  Enjoy: Serve hot with crusty bread or garlic bread on the side for dipping!

                    Prep Time, Total Time, Servings: 15 minutes | 6 hours 30 minutes | 6 servings