That meal was history the moment it hit the table – nothing left!

There's nothing cozier on a chilly Midwestern evening than a warm bowl of soup, and this slow cooker white lasagna soup is just the ticket! It's got all the comforting flavors of classic lasagna but without the fuss of layering and baking. This recipe is perfect for busy weekdays when you still want a homemade meal that's filling and delicious. Plus, it's a delightful twist on the traditional tomato-based soup, using creamy white sauce and hearty Italian sausage to bring a little excitement to your dinner table.

This white lasagna soup pairs beautifully with a simple green salad and some crusty garlic bread. The fresh, crisp salad balances out the richness of the soup, while the garlic bread is perfect for sopping up every bit of that creamy goodness. If you're feeling extra indulgent, you could also serve it with a side of roasted vegetables or a cheesy pull-apart bread.

Servings: 6

1 lb Italian sausage
1 medium onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 cup water
2 cups heavy cream
1 (8 oz) package of lasagna noodles, broken into pieces
1/2 cup grated Parmesan cheese
2 cups fresh spinach, chopped
1 tsp dried basil
1 tsp dried oregano
Salt and pepper to taste
Chopped fresh parsley for garnish

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.

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. Finally, adding a sprinkle of red pepper flakes can give the soup a nice kick if you enjoy a bit of heat.