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Crockpot Lasagna Soup

Crockpot lasagna soup with a rich tomato-broth base and hearty Italian sausage, finished with tender broken lasagna noodles. Stir in a cheesy ricotta-mozzarella-parmesan dollop and fresh basil for a creamy, lasagna-inspired bowl.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage Browned and drained.
Soup base
  • 1 onion Diced.
  • 4 garlic Minced.
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 3 cup beef or chicken broth
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes
  • 0.5 tsp oregano
  • 1 Salt and pepper to taste
Noodles
  • 8 lasagna noodles Broken into pieces; added in the last 30 minutes.
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • 1 fresh basil

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Brown sausage
  1. Brown the Italian sausage and drain the fat. Remove excess grease so the soup stays flavorful without being oily.
Build the soup
  1. Add the browned and drained Italian sausage to the Crockpot. Spread it evenly so it heats through quickly.
  2. Stir in the onion, garlic, crushed tomatoes, diced tomatoes, beef or chicken broth, tomato paste, Italian seasoning, dried basil, red pepper flakes, and oregano. Mix until the tomato paste is loosened and everything is evenly combined.
Slow cook
  1. Cook on Low for 5-7 hours or on High for 3-4 hours. Keep the lid on to maintain steady heat and build the flavor base.
  2. In the last 30 minutes, add the broken lasagna noodles. If cooking on Low, increase to High and cook until the noodles are tender.
Finish and serve
  1. Season with salt and pepper to taste. Taste for balance once the noodles are tender.
  2. Mix the cheese dollop ingredients: ricotta, shredded mozzarella, parmesan, and fresh basil. Serve with a generous spoonful in each bowl and let it melt into the hot tomato broth.

Notes

For the best noodle texture, break lasagna noodles into small pieces so they soften evenly in the final 30 minutes. Refrigerate leftovers in a sealed container for up to 4 days; freeze up to 2 months (note noodles may soften further). For a lighter option, use chicken broth and swap part-skim ricotta and low-moisture mozzarella in the cheese dollop.