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–+ servings
Easy Creamy Crockpot Lasagna Soup Recipe

Light Zuppa Toscana Crockpot Recipe

A cozy, creamy, and light version of the classic Zuppa Toscana soup made in the slow cooker with tender noodles, savory sausage, and fresh vegetables. Perfect for weeknights or meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb Italian sausage sweet or hot, casings removed
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 can crushed tomatoes 28 oz
  • 1 can diced tomatoes 14.5 oz
  • 6 cups low sodium chicken broth or vegetable broth
  • 2 tsp Italian seasoning
  • 1 tsp dried basil plus fresh for serving if you have it
  • 0.5 tsp fennel seeds lightly crushed
  • 0.5 tsp red pepper flakes adjust to taste
  • salt and black pepper to taste
  • 8-10 oz lasagna noodles broken, use gluten free if needed
  • 2 cups baby spinach or chopped kale
  • 3/4 cup ricotta part skim or whole
  • 1/2 cup grated parmesan
  • 1 cup shredded mozzarella optional for an extra melty finish
  • 2 tbsp chopped fresh parsley or basil for garnish
Substitutions
  • Ground turkey use with a touch of olive oil instead of sausage
  • Cashew cream for dairy-free ricotta topping

Equipment

  • Slow Cooker
  • skillet,

Method
 

  1. Brown the sausage: Set a skillet over medium heat. Add the sausage and cook, breaking it into small crumbles until no pink remains. Spoon off excess fat if needed.
  2. Sweat the aromatics: Add onion to the same pan with a pinch of salt. Cook until translucent and sweet. Stir in garlic and cook until fragrant. Add tomato paste and cook one minute to caramelize it slightly.
  3. Load the slow cooker: Transfer sausage, onion, garlic, and tomato paste to the slow cooker. Add crushed tomatoes, diced tomatoes, broth, Italian seasoning, dried basil, fennel seeds, red pepper flakes, and a few grinds of black pepper. Stir well.
  4. Cook low and slow: Cover and cook on low for six to eight hours or on high for three to four hours.
  5. Add greens and noodles: Thirty minutes before serving, stir in spinach or kale and the broken lasagna noodles. Keep covered and cook until noodles are tender. Stir once halfway to prevent sticking.
  6. Make the ricotta topping: In a small bowl, mix ricotta with parmesan and a pinch of salt and pepper. If you want it extra creamy, add a splash of warm broth to loosen.
  7. Taste and adjust: Check seasoning. Add salt, pepper, or a pinch more red pepper flakes to taste. If the soup is thicker than you like, add a splash of broth. If you crave more body, simmer a few minutes with the lid ajar.
  8. Serve: Ladle soup into warm bowls. Add a generous spoonful of ricotta mixture, sprinkle with mozzarella if using, and finish with fresh herbs.

Nutrition

Calories: 320kcalCarbohydrates: 28gProtein: 18gFat: 10gSaturated Fat: 3gCholesterol: 30mgSodium: 600mgPotassium: 350mgFiber: 3gSugar: 8gVitamin A: 1500IUVitamin C: 8mgCalcium: 200mgIron: 2mg

Notes

Quick note on timing noodles continue to soften as they sit. If you plan to hold the soup for a while, cook the noodles separately in salted water, then add to bowls as you serve. This keeps the bite just right for hours and makes leftovers shine.
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