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Crockpot Lasagna Soup With Italian Sausage And Cheese

Crockpot lasagna soup with Italian sausage and three-cheese topping delivers tender broken noodles in a rich tomato broth. Slow-cooked on Low for deep flavor, then finished with noodles and a hot, melty ricotta-mozzarella-parmesan dollop.
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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, browned and drained
  • 1 lb Italian sausage Brown until no longer pink, then drain excess fat.
Soup base
  • 1 onion Dice for even cooking.
  • 4 garlic Minced.
  • 1 can (28 oz) crushed tomatoes Add both tomatoes to build the broth.
  • 1 can (14 oz) diced fire-roasted tomatoes Drain only if packed in liquid more than usual.
  • 4 cup beef broth
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 8 lasagna noodles Break into pieces and add in the last 30 minutes.
  • 0.1 tsp salt To taste.
  • 0.1 tsp pepper To taste.
Three-cheese topping
  • 1 cup whole milk ricotta
  • 1.5 cup shredded mozzarella
  • 0.5 cup parmesan Finely shredded.
  • 2 tbsp fresh basil Chop finely for mixing.
  • 0.1 tsp nutmeg Add a pinch.

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage and build the soup
  1. Brown the Italian sausage until cooked through, then drain excess fat. Add the sausage to the crockpot with the diced onion, minced garlic, crushed tomatoes, diced fire-roasted tomatoes, beef broth, tomato paste, Italian seasoning, dried basil, dried oregano, and red pepper flakes.
  2. Stir the mixture to combine. Cook on Low for 5-7 hours, or on High for 3-4 hours, until the broth is richly flavored.
Add noodles and season
  1. In the last 30 minutes, add the broken lasagna noodles to the crockpot and stir. If you started on Low, increase heat to High to keep the noodle timing on track.
  2. Cook until the noodles are tender, stirring occasionally. Watch for softened noodle pieces throughout the broth.
  3. Season with salt and pepper to taste. Adjust gradually and taste the broth before serving.
Make the three-cheese topping
  1. Mix the whole milk ricotta, shredded mozzarella, parmesan, fresh basil, and nutmeg thoroughly. Stir until the topping looks evenly blended and ready to melt.
  2. Ladle the soup into bowls and top each serving with a very generous, heaping spoonful of the cheese topping. Serve immediately so the dollop begins melting into the hot broth.

Notes

Pro tip: Add the lasagna noodles only in the last 30 minutes so they stay tender but don’t turn mushy. Store leftovers in the refrigerator up to 3-4 days; reheat gently until steaming. Freezing is not recommended because noodles can soften too much after thawing. For a lighter option, use part-skim ricotta and reduce mozzarella slightly in the topping.