1. Brown the sausage

First, heat a large skillet over medium heat. Add the Italian sausage (or ground beef, or a mix of both if you’re feeling adventurous). Cook until there’s no pink left in the meat, and add minced garlic in the last minute or two of cooking. That garlic aroma will fill your kitchen—it’s heavenly! If there’s excess grease, drain it off before transferring the sausage to your slow cooker.

2. Build the soup base

Now it’s time to add the rest of the ingredients to the slow cooker. Start with the pasta sauce, diced tomatoes, and Italian seasoning. Give everything a good stir to combine. Next, pour in the beef broth and add that optional tablespoon of beef bouillon if you have it on hand. Stir again, then cover and let it cook. Set it to low for 6-8 hours or high for 3-4 hours.

3. Add the noodles, cream, and spinach

Once your soup base has been simmering away and the flavors are nicely melded, it’s time to add the lasagna noodles. Break them up into bite-sized pieces and add them directly to the slow cooker. (I like to snap them over the sink to avoid making a mess!) Stir in the heavy cream and spinach if you’re using them, then cover again and cook on high for another 30-45 minutes. The noodles should be tender but not mushy—taste as you go to get them just right.

4. Mix up the cheese topping

In a small bowl, combine ricotta, shredded mozzarella, Parmesan, garlic powder, and dried basil. This mixture will be your “cheesy crown” on each bowl of soup.

5. Serve and enjoy!

Ladle the soup into bowls and top each with a generous spoonful of the cheese mixture. Let it sit for a minute so the cheese can start to melt and get all creamy. And that’s it—you’re ready to dig in!