Go Back

Crockpot Lasagna Soup Heaven

A cozy, creamy, and flavorful soup that blends Italian flavors effortlessly, perfect for a warm dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Italian sausage (sweet or hot, or a mix) Choose based on preferred spice level.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced Toasted for enhanced flavor.
  • 4 cups chicken broth (or beef broth) Use beef broth for richer flavor.
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt Adjust to taste.
  • 1/4 teaspoon black pepper Adjust to taste.
  • 8 ounces lasagna noodles, broken into small pieces Any style of pasta can work.
  • 1 cup ricotta cheese For creamy texture.
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley For garnish.
  • 1 cup shredded mozzarella cheese Optional topping.

Method
 

Preparation
  1. In a large skillet over medium-high heat, brown the Italian sausage, breaking it up with a spoon as it cooks. Drain off any excess grease.
  2. Add the chopped onion and minced garlic to the skillet, and cook until softened, about 5 minutes.
  3. Transfer the cooked sausage, onion, and garlic mixture to your crockpot.
  4. Add the crushed tomatoes, tomato sauce, chicken broth (or beef broth), oregano, basil, salt, and pepper to the crockpot. Stir well to combine.
  5. Stir in the broken lasagna noodles, ensuring they’re submerged in the liquid.
  6. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours until the noodles are tender and the soup thickens slightly.
Final Steps
  1. Just before serving, gently stir in the ricotta cheese and Parmesan cheese. Be careful not to over-stir — leave some ricotta in clumps for that awesome texture.
  2. Ladle the soup into bowls, garnish with fresh parsley, and sprinkle on mozzarella cheese, if desired. Serve immediately.

Notes

For a vegetarian option, replace the sausage with lentils or mushrooms. You may also add spinach or zucchini for extra nutrition. Red pepper flakes can add some heat if desired. Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months. Reheat with a splash of broth.