Go Back
–+ servings
Easy Crockpot Lasagna Soup Recipe

Crockpot Lasagna Soup

iamwinfred
This Crockpot Lasagna Soup delivers all the rich, comforting flavors of classic lasagna in a hearty, hands-off slow cooker meal. Italian sausage, crushed tomatoes, and fragrant herbs simmer together into a deeply savory broth, while broken lasagna noodles soak up every bit of flavor. Finished with a creamy three-cheese dollop of ricotta, mozzarella, and Parmesan, every spoonful is indulgent and satisfying — no layering, no baking, just pure comfort in a bowl.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Soup
Cuisine Italian
Servings 8 servings
Calories 385 kcal

Equipment

  • 6-quart slow cooker Programmable model recommended; use at least 8-quart if doubling the recipe
  • Large skillet For browning sausage and sautéing aromatics
  • Wooden spoon or spatula
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Ladle For serving

Ingredients
  

Soup Base

  • 1 lb Italian sausage about 450g; mild or spicy, links removed from casings or bulk
  • 1 medium yellow onion about 1 cup or 150g, diced
  • 4 cloves garlic minced
  • 28 oz crushed tomatoes 1 can (about 794g); San Marzano variety recommended
  • 15 oz tomato sauce 1 can (about 425g)
  • 4 cups chicken broth about 950ml; vegetable broth works for a lighter version
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 1 tsp salt adjust to taste before serving
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes optional, for heat

Noodles

  • 8 oz lasagna noodles about 225g, broken into bite-sized pieces; gluten-free noodles can be substituted

Cheese Topping

  • 1 cup ricotta cheese about 250g; use full-fat for best texture
  • 1 cup shredded mozzarella cheese about 115g
  • 1/2 cup grated Parmesan cheese about 50g; freshly grated Parmigiano Reggiano recommended

Garnish

  • fresh basil torn leaves, for garnish

Instructions
 

  • Heat a large skillet over medium-high heat. Remove sausage from casings if needed, crumble into the pan, and cook for 6–8 minutes, breaking it up until browned with caramelized bits. Drain excess fat, leaving about 1 tablespoon in the pan.
  • Add diced onion to the skillet and cook for 3–4 minutes until softened and translucent. Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
  • Transfer the sausage mixture to the slow cooker. Add crushed tomatoes, tomato sauce, chicken broth, basil, oregano, salt, pepper, and red pepper flakes (if using); stir to combine.
  • Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours. The extended cook time lets the flavors meld into a rich, deeply savory broth.
  • About 30 minutes before serving, break the lasagna noodles into bite-sized pieces and stir them into the soup, ensuring they're fully submerged. Cook on HIGH for 20–30 minutes, stirring occasionally, until noodles are tender but not mushy.
  • While noodles cook, combine ricotta, mozzarella, and Parmesan in a bowl and stir until well blended.
  • Ladle the hot soup into bowls, top each with a generous dollop of the cheese mixture, and garnish with fresh torn basil. Serve immediately while the cheese is warm and melty.

Notes

  • Add noodles only during the last 30 minutes of cooking to prevent them from turning mushy and absorbing too much broth.
  • Use full-fat ricotta for the creamiest, richest cheese topping — low-fat versions won't melt as beautifully.
  • San Marzano or fire-roasted crushed tomatoes add noticeably more depth and sweetness than regular canned tomatoes.
  • Brown the sausage thoroughly for maximum flavor — those caramelized bits are key to a rich final soup.
  • If the soup thickens too much after the noodles cook (especially as leftovers), stir in additional chicken broth to loosen it.
  • Taste and adjust salt and pepper just before serving, as seasoning needs can shift during the long cook.
  • To freeze: store the soup base (without noodles or cheese) in freezer-safe containers for up to 3 months. Thaw overnight, reheat, then add fresh noodles and cook until tender.
  • Refrigerate leftovers in an airtight container for up to 4 days. Reheat on the stovetop over medium heat or microwave individual portions for 2–3 minutes, stirring halfway through.
  • For a vegetarian version, omit the sausage and add mushrooms, zucchini, and spinach. For a lighter option, swap Italian sausage for ground turkey.
  • The soup tastes even better after resting for 10 minutes as flavors continue to meld — worth the wait before ladling into bowls.

Nutrition

Serving: 1BowlCalories: 385kcalCarbohydrates: 28gProtein: 22gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 65mgSodium: 1240mgPotassium: 620mgFiber: 3gSugar: 6gVitamin A: 18IUVitamin C: 15mgCalcium: 25mgIron: 14mg
Keyword comfort food soup, crockpot lasagna soup, Italian sausage soup, lasagna soup, slow cooker soup
Tried this recipe?Let us know how it was!