Crockpot Lasagna Soup
This hearty and cheesy Crockpot Lasagna Soup brings all the comforting flavors of traditional lasagna to your slow cooker — without the layering or fuss. Perfect for busy nights and family dinners!
Equipment
- 6-quart slow cooker
- Large skillet
- Mixing bowl
Ingredients
- 1 pound Italian sausage, sweet or hot, browned and drained
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 28 ounce Can crushed tomatoes
- 15 ounce Can tomato sauce
- 15 ounce Can diced tomatoes, undrained
- 4 cups Beef broth or chicken broth
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 0.5 tsp Dried thyme
- 0.25 tsp Red pepper flakes (optional)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 8 oz Lasagna noodles, broken into small pieces
- 15 oz Ricotta cheese
- 1 cup Shredded mozzarella cheese
- 0.5 cup Grated parmesan cheese
- Fresh basil leaves, for garnish (optional)
Instructions
- In a large skillet, brown the Italian sausage over medium heat. Drain off excess grease.
- (Optional) Add onion and garlic to the skillet and sauté 5 minutes until soft and fragrant.
- Transfer sausage mixture to a 6-quart slow cooker. Add crushed tomatoes, tomato sauce, diced tomatoes, broth, oregano, basil, thyme, red pepper flakes, salt, and pepper.
- Cover and cook on low for 6–8 hours or high for 3–4 hours.
- During last 30 minutes, stir in lasagna noodles. Cook until noodles are tender.
- Mix ricotta, mozzarella, and parmesan in a bowl to form cheese topping.
- Ladle soup into bowls. Top with a spoonful of cheese mixture and garnish with fresh basil if desired.
Notes
Add lasagna noodles only in the final 30 minutes of cooking to avoid overcooking. For a creamier texture, stir in heavy cream before serving. You can freeze leftovers — just add fresh cheese after reheating. Great with garlic bread or salad!