Crockpot Lasagna Soup Heaven
Enjoy the comforting flavors of lasagna in a warm and cozy soup, made effortlessly in your crockpot. This recipe combines Italian sausage, aromatic herbs, and cheeses for a hearty and delicious meal perfect for busy weeknights. It's a simple, flavorful, and incredibly easy way to enjoy lasagna without the fuss.
Equipment
- Crockpot (slow cooker)
- Large skillet
- Wooden spoon or spatula
- Measuring cups and spoons
- Chef's knife
- Cutting board
- Can opener
- Ladle
- Bowls for serving
Ingredients
- 1 pound Italian sausage sweet or hot, or a mix!
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth or beef broth for a richer flavor
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 8 ounces lasagna noodles, broken into small pieces
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley for garnish
- 1 cup shredded mozzarella cheese for topping, optional
Instructions
- 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.
- Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
- Transfer the cooked sausage, onion, and garlic mixture to your crockpot.
- Add the crushed tomatoes, tomato sauce, chicken broth (or beef broth), oregano, basil, salt, and pepper to the crockpot. Stir well to combine.
- Stir in the broken lasagna noodles. Make sure they are submerged in the liquid.
- Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. The noodles should be tender, and the soup should have thickened slightly.
- Just before serving, gently stir in the ricotta cheese and Parmesan cheese. Be careful not to over-stir, as you want to keep some of the ricotta in clumps.
- Ladle the soup into bowls and garnish with fresh parsley and a sprinkle of mozzarella cheese, if desired. Serve immediately.
Notes
For best results, brown the sausage well to develop a deep flavor. Don't overcook the noodles, check them towards the end of cooking time. Taste and adjust seasoning to your preference. This soup can be stored in the refrigerator for up to 2 days or frozen for up to 3 months. Thaw completely before reheating. For a creamier soup, stir in a splash of heavy cream or half-and-half along with the ricotta cheese. Customize with other vegetables such as carrots, celery, or zucchini.