---
title: :bowl_with_spoon: Lasagna Soup Finished With Ricotta
source: Magnolia
servings: 8
prep time: 10 minutes
cook time: 8 hours 45 minutes
---

Stir together @reduced-sodium chicken broth{6%cups}, @tomato sauce{15%oz}, @diced tomatoes (undrained){14.5%oz}, @onion (chopped){1%cup}, @red, yellow, or orange bell pepper (chopped){1%cup}, @dried Italian seasoning (crushed){2%tsp}, and @garlic (minced){3%cloves} in a 5- to 6-qt #slow cooker{}. Cover and cook on low 7 to 8 hours or on high 4.5 to 5 hours.

Drop @uncooked bulk Italian sausage{1%lb} by teaspoonfuls into broth mixture. Stir in @dried lasagna noodles (broken into bite-size pieces){10%oz}. If cooking on low, turn slow cooker to high. Cook 45 to 60 minutes more or until noodles are tender. Stir in @fresh spinach (torn){4%cups}.

Top servings with @whole-milk ricotta{15%oz} or place ricotta in bowls before adding soup. If you like, sprinkle with @Shredded Parmesan cheese{}, @fresh basil (chopped){}, and/or @crushed red pepper{}.