1. In a skillet over medium heat, cook the Italian sausage until browned. Drain excess fat, then transfer the sausage to your slow cooker.
2. In the same skillet, sauté the diced onion until it’s translucent, about 5 minutes. Add the minced garlic and cook for another minute. Transfer these to the slow cooker.
3. Pour the chicken broth and water into the slow cooker. Stir in the dried basil, dried oregano, salt, and pepper.
4. Cover and cook on low for 4-5 hours or on high for 2-3 hours.
5. About 30 minutes before serving, add the broken lasagna noodles to the slow cooker. Stir, cover, and cook on high until the noodles are tender.
6. Stir in the heavy cream and Parmesan cheese until well combined. Add the chopped spinach and let it wilt in the hot soup.
7. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
Variations & Tips
Feel free to make this soup your own! You can use ground turkey or chicken instead of Italian sausage for a lighter option. If you’re looking for a vegetarian version, substitute the sausage with mushrooms and use vegetable broth. For a gluten-free version, swap out the lasagna noodles for a gluten-free pasta of your choice.
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