I can almost smell my grandmother’s kitchen as I write this. Every Sunday, the aroma of simmering tomato sauce and bubbling cheese would fill the air, a prelude to her legendary lasagna. While I adore that classic dish, sometimes I crave that lasagna flavor without all the fuss. That’s where my Easy Crockpot Lasagna Soup comes in! Today, I’m sharing all my secrets for the most comforting and flavorful Easy Crockpot Lasagna Soup you’ll ever make!
Why You’ll Absolutely LOVE This Crockpot Lasagna Soup
Okay, friends, let’s get real. We all lead busy lives, and sometimes the thought of spending hours in the kitchen making a traditional lasagna just isn’t appealing. But what if I told you that you could have all that delicious lasagna flavor with a fraction of the effort? This Crockpot Lasagna Soup is seriously a game-changer. It’s:
- Incredibly Easy: Just toss everything in your crockpot and let it do its magic!
- Bursting with Flavor: All the classic lasagna components are there – rich tomato sauce, savory Italian sausage, creamy ricotta (optional, but highly recommended!), and, of course, lasagna noodles!
- Perfect for a Crowd: This recipe is easily doubled or tripled, making it ideal for potlucks, family gatherings, or meal prepping.
- Comfort Food at its Finest: There’s nothing quite like a warm bowl of lasagna soup on a chilly evening. It’s like a big hug in a bowl!
Ingredients You’ll Need
Don’t be intimidated by the list – most of these are pantry staples! Here’s what you’ll need to create this masterpiece:
- Italian Sausage: I prefer using Italian sausage, removed from its casing. You can use mild or hot, depending on your preference. Ground beef works well too if you’re out of sausage.
- Onion & Garlic: The aromatic base of any good Italian dish.
- Canned Diced Tomatoes: Use a high-quality brand for the best flavor.
- Tomato Sauce: Provides the rich, tomatoey base for the soup.
- Tomato Paste: Adds depth and intensifies the tomato flavor.
- Beef Broth: Adds richness and body to the soup. You can substitute with chicken broth if needed.
- Italian Seasoning: A must-have for that classic lasagna flavor.
- Dried Oregano: Enhances the Italian seasoning.
- Bay Leaf: Adds a subtle, aromatic flavor. Don’t forget to remove it before serving!
- Sugar: Just a pinch to balance the acidity of the tomatoes.
- Lasagna Noodles: Broken into smaller pieces. Trust me, this makes it so much easier to eat!
- Ricotta Cheese: (Optional) For dolloping on top. It adds a creamy, decadent touch.
- Mozzarella Cheese: Shredded, for topping. Because what’s lasagna without mozzarella?
- Fresh Basil: Chopped, for garnish. Adds a pop of freshness.
- Parmesan Cheese: Freshly grated, for serving. Adds a salty, savory flavor.
Let’s Make Some Soup! Step-by-Step Instructions
Alright, let’s get cooking! This is where the magic happens. Follow these simple steps, and you’ll be enjoying a bowl of delicious Crockpot Lasagna Soup in no time!
- Brown the Sausage: 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. You want it nice and browned, adding a depth of flavor to the soup.
- Sauté the Aromatics: Add the chopped onion to the skillet and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. You should be able to smell the wonderful aroma filling your kitchen!
- Combine Ingredients in the Crockpot: Transfer the browned sausage, onion, and garlic mixture to your crockpot. Add the diced tomatoes, tomato sauce, tomato paste, beef broth, Italian seasoning, dried oregano, bay leaf, and sugar. Stir well to combine all the ingredients. The mixture should look thick and rich, ready for the slow-cooking process.
- Slow Cook to Perfection: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The longer it cooks, the more the flavors will meld together. Your kitchen will smell absolutely incredible!
- Add the Noodles: About 30 minutes before serving, break the lasagna noodles into smaller pieces and stir them into the soup. Make sure the noodles are submerged in the liquid so they cook evenly.
- Check for Doneness: Cook until the noodles are tender. This usually takes about 20-30 minutes. Once the noodles are done, remove the bay leaf.
- Serve and Enjoy: Ladle the soup into bowls and top with a dollop of ricotta cheese (if using), shredded mozzarella cheese, fresh basil, and grated Parmesan cheese. Get ready for a flavor explosion!
Success Tips for Crockpot Lasagna Soup Perfection
Want to make sure your Crockpot Lasagna Soup is a total hit? Here are a few of my top tips for guaranteed success:
- Don’t Skip the Browning Step: Browning the sausage and sautéing the onions and garlic beforehand adds a depth of flavor that you just can’t get if you skip this step. Trust me, it’s worth the extra few minutes!
- Adjust the Broth to Your Liking: If you prefer a thicker soup, use less broth. If you like it more brothy, add a little extra. You can also add a splash of heavy cream at the end for extra richness.
- Don’t Overcook the Noodles: Nobody likes mushy noodles! Add them only 30 minutes before serving and check them frequently to ensure they’re cooked al dente.
- Customize Your Toppings: Get creative with your toppings! In addition to ricotta, mozzarella, basil, and Parmesan, you can add a sprinkle of red pepper flakes for a little heat, a dollop of pesto, or even some chopped fresh parsley.
- Make it Ahead: This soup is even better the next day! The flavors have more time to meld together. You can make it a day or two in advance and store it in the refrigerator. Simply reheat it on the stovetop or in the microwave before serving.
Variations and Substitutions
One of the best things about this recipe is how versatile it is! Feel free to experiment and make it your own. Here are a few ideas to get you started:
- Vegetarian Version: Omit the sausage and add more vegetables, such as mushrooms, zucchini, bell peppers, or spinach. You can also use vegetable broth instead of beef broth.
- Spicy Version: Use hot Italian sausage, add a pinch of red pepper flakes to the soup, or top it with a drizzle of hot sauce.
- Creamy Version: Stir in a splash of heavy cream or half-and-half at the end for a richer, creamier soup.
- Different Noodles: While lasagna noodles are the classic choice, you can also use other types of pasta, such as penne, rotini, or farfalle. Just adjust the cooking time accordingly.
- Add More Veggies: Don’t be afraid to load up on the veggies! Carrots, celery, and even chopped kale can be added for extra nutrients and flavor.
Serving Suggestions
This Crockpot Lasagna Soup is a complete meal in itself, but it’s also delicious served with:
- Crusty Bread: For dipping into the flavorful broth.
- Garlic Bread: Because garlic bread makes everything better!
- Side Salad: A simple green salad with a vinaigrette dressing.
- Grilled Cheese Sandwich: The ultimate comfort food combination!
Other Recipes You Might Enjoy
If you love this Crockpot Lasagna Soup, you might also enjoy some of my other favorite soup and slow cooker recipes. They’re all easy to make and packed with flavor!
For another comforting soup option, try CREAMY POTATO SOUP. It’s incredibly rich and satisfying, perfect for a cold winter day. Or, if you’re looking for something with a little more kick, check out my recipe for MARRY ME CHICKEN SOUP – it’s guaranteed to impress! And for a fun twist on a classic, try SAUSAGE TORTELLINI SOUP. It’s quick, easy, and always a crowd-pleaser.
If you’re a fan of slow cooker recipes, you absolutely HAVE to try my SLOW COOKER BUTTER CHICKEN. It’s melt-in-your-mouth delicious and requires minimal effort. And for a hearty, comforting meal, give my SHEPHERD’S PIE a try. It’s the perfect way to warm up on a chilly evening.
If you are a lasagna fan, check out this recipe of Lasagna with Meat Sauce
Recipe: Easy Crockpot Lasagna Soup
Prep Time: 15 minutes
Cook Time: 6-8 hours (low) or 3-4 hours (high)
Serves: 6-8
Ingredients:
- 1 pound Italian sausage, removed from casing
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 28 ounces canned diced tomatoes, undrained
- 15 ounces tomato sauce
- 6 ounces tomato paste
- 6 cups beef broth
- 2 tablespoons Italian seasoning
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon sugar
- 8 ounces lasagna noodles, broken into smaller pieces
- 15 ounces ricotta cheese (optional)
- 2 cups shredded mozzarella cheese
- Fresh basil, chopped, for garnish
- Grated Parmesan cheese, for serving
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 to the skillet and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
- Transfer the browned sausage, onion, and garlic mixture to your crockpot. Add the diced tomatoes, tomato sauce, tomato paste, beef broth, Italian seasoning, dried oregano, bay leaf, and sugar. Stir well to combine.
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, break the lasagna noodles into smaller pieces and stir them into the soup.
- Cook until the noodles are tender, about 20-30 minutes. Remove the bay leaf.
- Ladle the soup into bowls and top with a dollop of ricotta cheese (if using), shredded mozzarella cheese, fresh basil, and grated Parmesan cheese.
Storage Instructions
This soup stores beautifully! Here’s how to keep it fresh and delicious:
- Refrigerate: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
- Freeze: For longer storage, freeze the soup in an airtight container for up to 2-3 months. Thaw it overnight in the refrigerator before reheating. Keep in mind that the noodles may become slightly softer after freezing and thawing.
- Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave in 1-2 minute intervals, stirring in between, until heated through.
Final Thoughts
There you have it, my friends! My foolproof recipe for Easy Crockpot Lasagna Soup. I truly believe this will become a staple in your household, just like it has in mine. It’s the perfect weeknight meal, a crowd-pleasing party dish, and a comforting bowl of goodness all in one. So, grab your crockpot, gather your ingredients, and get ready to enjoy the most delicious lasagna soup you’ve ever tasted! I promise, you won’t be disappointed!
Can I make this Crockpot Lasagna Soup vegetarian?
Yes, you can easily make this soup vegetarian! Omit the sausage and add more vegetables, such as mushrooms, zucchini, bell peppers, or spinach. You can also use vegetable broth instead of beef broth.
How long does Crockpot Lasagna Soup last in the refrigerator and freezer?
The soup can be stored in the refrigerator for up to 3-4 days in an airtight container. For longer storage, freeze it in an airtight container for up to 2-3 months. Be aware that the noodles may become slightly softer after freezing and thawing.
Can I use a different type of pasta besides lasagna noodles?
While lasagna noodles are the classic choice, you can use other types of pasta such as penne, rotini, or farfalle. Just adjust the cooking time accordingly to ensure the pasta doesn’t overcook.
Is browning the sausage and sauteing the vegetables really necessary?
Yes, browning the sausage and sautéing the onions and garlic beforehand adds a depth of flavor that you just can’t get if you skip this step. It’s recommended for the best flavor.
Crockpot Lasagna Soup Perfection
Ingredients
Equipment
Method
- 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 to the skillet and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
- Transfer the browned sausage, onion, and garlic mixture to your crockpot. Add the diced tomatoes, tomato sauce, tomato paste, beef broth, Italian seasoning, dried oregano, bay leaf, and sugar. Stir well to combine.
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, break the lasagna noodles into smaller pieces and stir them into the soup.
- Cook until the noodles are tender, about 20-30 minutes. Remove the bay leaf.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and top with a dollop of ricotta cheese (if using), shredded mozzarella cheese, fresh basil, and grated Parmesan cheese.
- Serve immediately and enjoy!
