Lasagna Soup: Simplified Perfection
Enjoy the comforting flavors of lasagna in a hearty soup form with this easy crockpot recipe. This simplified version offers maximum flavor with minimal effort, perfect for a weeknight dinner.
Equipment
- Large skillet
- Spoon
- Crockpot (slow cooker)
- Medium bowl
- Measuring cups and spoons
- Ladle
- Bowls
Ingredients
- 1 pound Italian sausage sweet or hot
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth or beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 1 bay leaf
- 1 cup water
- 8 ounces lasagna noodles, broken into smaller pieces
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- 1 egg, lightly beaten
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups shredded mozzarella cheese
- Fresh basil leaves optional
- Extra Parmesan cheese optional
- A dollop of ricotta cheese optional
Instructions
- In a large skillet, brown the Italian sausage over medium-high heat, 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 3-5 minutes.
- Transfer the cooked sausage, onion, and garlic mixture to your crockpot.
- Pour in the crushed tomatoes, tomato sauce, chicken broth (or beef broth), water, oregano, basil, salt, pepper, and bay leaf. Stir to combine everything.
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
- During the last 30 minutes of cooking time, stir in the broken lasagna noodles. Make sure they're submerged in the liquid.
- Continue to cook until the noodles are tender, about 30 minutes. Keep an eye on them to avoid overcooking.
- While the noodles are cooking, prepare the ricotta mixture. In a medium bowl, combine the ricotta cheese, Parmesan cheese, parsley, egg, salt, and pepper. Mix well.
- Remove the bay leaf from the crockpot.
- Ladle the lasagna soup into bowls.
- Top each bowl with a spoonful of the ricotta mixture and a generous sprinkle of shredded mozzarella cheese.
- Garnish with fresh basil leaves and extra Parmesan cheese, if desired.
- Serve immediately and enjoy!
Notes
For best results, use high-quality Italian sausage and crushed tomatoes. To prevent the cheese from clumping, avoid adding shredded cheese directly into the crockpot. Instead, top each bowl with cheese just before serving. Store leftover soup in an airtight container in the refrigerator for up to 3 days. This soup can also be frozen for longer storage. Thaw completely before reheating. Feel free to customize the soup by adding other vegetables like bell peppers or zucchini. For a spicier kick, use hot Italian sausage and add a pinch of red pepper flakes.