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Easy Crockpot Lasagna Soup simmers deliciously in a slow cooker, showcasing a comforting and convenient weeknight meal.
Lady Maria

Crockpot Lasagna Soup Perfection

Enjoy the comforting flavors of lasagna without all the work with this easy Crockpot Lasagna Soup. It's packed with Italian sausage, rich tomato sauce, creamy cheese, and lasagna noodles, all slow-cooked to perfection in your crockpot.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 2025
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

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
  • Salt to taste
  • Black pepper to taste

Equipment

  • crockpot
  • large skillet
  • spoon
  • knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Ladle
  • Bowls

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
  5. About 30 minutes before serving, break the lasagna noodles into smaller pieces and stir them into the soup.
  6. Cook until the noodles are tender, about 20-30 minutes. Remove the bay leaf.
  7. Season with salt and pepper to taste.
  8. Ladle the soup into bowls and top with a dollop of ricotta cheese (if using), shredded mozzarella cheese, fresh basil, and grated Parmesan cheese.
  9. Serve immediately and enjoy!

Notes

For best results, brown the sausage and saute the aromatics before adding them to the crockpot to enhance the flavor. Adjust the amount of broth to achieve your desired soup consistency. Be careful not to overcook the noodles; they should be al dente. This soup can be stored in the refrigerator for 3-4 days or frozen for 2-3 months. Thaw completely before reheating. Try adding a sprinkle of red pepper flakes for a little heat or a dollop of pesto for extra flavor.