Hearty Crock Pot Lasagna Soup
This spoonable lasagna soup combines rich broth, tender noodles, and creamy cheese for a comforting meal that's easy to prepare and perfect for busy weeknights.
Ingredients
Meat and Aromatics
- 1 pound Italian sausage (sweet or hot; or use ground beef/turkey)
- 1 small yellow onion, diced
- 3-4 cloves garlic, minced
- 1 medium red bell pepper, diced (optional but recommended)
Base Ingredients
- 24 ounces marinara sauce Choose a good-quality jar or homemade
- 1 14.5-ounce can crushed or diced tomatoes
- 6 cups low-sodium chicken or beef broth Vegetable broth works too
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon fennel seeds (optional) Classic sausage-lasagna flavor
- 1/2-1 teaspoon red pepper flakes (optional, to taste)
- 2 leaves bay leaves
- 8-10 noodles lasagna, broken into bite-size pieces Or use mafaldine/mini lasagna noodles
Creamy Topping
- 1/2 cup heavy cream or half-and-half (optional) For a creamy finish
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- 1/4 cup grated Parmesan, plus more for serving
- Fresh basil or parsley, chopped, for garnish
Seasoning
- Kosher salt and black pepper, to taste
- Olive oil, as needed for browning
Instructions
Preparation and Browning
- In a skillet over medium heat, add a drizzle of olive oil and cook the Italian sausage, breaking it up with a spoon, until browned and crumbly.
- Drain excess fat.
- Add onion and bell pepper to the same pan. Cook 3–4 minutes until softened. Stir in garlic for 30 seconds, just until fragrant.
- Transfer all to the slow cooker.
Building the Soup
- Add marinara, crushed/diced tomatoes, broth, tomato paste, basil, oregano, fennel seeds, red pepper flakes, bay leaves, and a pinch of salt and pepper to the slow cooker. Stir well.
Cooking
- Cover and cook on Low for 6–7 hours or on High for 3–4 hours.
- About 30–40 minutes before serving, stir in the broken lasagna noodles.
- Keep on High until noodles are al dente. Check at 20 minutes to avoid mush.
Finishing Touch
- In a bowl, mix ricotta, mozzarella, and Parmesan with a pinch of salt and pepper.
- Stir in heavy cream (if using) and remove bay leaves.
- Taste and adjust seasoning with more salt, pepper, or red pepper flakes.
Serving
- Ladle into bowls, top each with a generous scoop of the ricotta mixture, and sprinkle with fresh basil or parsley.
Notes
Store soup without noodles for 4 days; store cooked noodles separately to prevent sogginess. If already combined, it’s still good for 3–4 days—just expect softer noodles. Freeze the broth/meat base (no noodles, no dairy) for up to 3 months. Thaw overnight, reheat, then add noodles and dairy fresh.