This Crockpot Cheesy Lasagna Soup is a warm hug in a bowl! With layers of pasta, cheesy goodness, and rich tomato sauce, it feels like a cozy Italian dinner.
The best part? You just toss everything into the crockpot and let it work its magic. I always top mine with extra cheese because, well, more is better! 🧀
Key Ingredients & Substitutions
Ground Italian Sausage: This adds a rich flavor to your soup. You can use mild or spicy depending on your spice preference. If you want a lighter option, turkey or chicken sausage works great too!
Onion and Garlic: These aromatics are essential for the base flavor. If you’re short on time, try using onion powder and garlic powder as substitutes. Fresh garlic is always best for flavor though!
Crushed and Diced Tomatoes: These provide the flavor base. You can use fresh tomatoes if they’re in season; just chop and crush them. Canned tomatoes are convenient and often richer in flavor.
Lasagna Noodles: Regular lasagna noodles are traditional, but if you’re aiming for a gluten-free dish, use gluten-free pasta. Just make sure to adjust cooking time as needed!
Cheeses: I love adding extra mozzarella for a cheesy pull. If you’re looking for a non-dairy option, try cashew cheese or nutritional yeast for flavor without the dairy.
How Do I Get Perfectly Cooked Lasagna Noodles in My Soup?
Cooking the lasagna noodles properly in the soup is key. Here’s how to do it right:
- Break the noodles into large pieces before adding them to the crockpot. This helps with even cooking.
- Add the noodles about 30 minutes before you serve. This prevents them from becoming mushy.
- Stir occasionally to ensure even cooking and prevent sticking.
When done, the noodles should be perfectly al dente, soaking up all the delicious flavors of the soup!
Crockpot Cheesy Lasagna Soup
Ingredients You’ll Need:
For the Soup Base:
- 1 lb ground Italian sausage (mild or spicy, as preferred)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can diced tomatoes
- 4 cups chicken broth
- 1 tbsp Italian seasoning
- 1 tsp dried basil
- 1/2 tsp crushed red pepper flakes (optional for spice)
- Salt and pepper to taste
For the Pasta and Cheese:
- 6 lasagna noodles, broken into large bite-size pieces
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1 cup ricotta cheese or plain Greek yogurt (for topping)
For the Fresh Ingredients:
- 1 cup fresh spinach, roughly chopped
- Fresh basil leaves, for garnish
- Freshly ground black pepper, for garnish
How Much Time Will You Need?
This recipe takes about 15-20 minutes of prep time and will cook in the crockpot for either 6-7 hours on low or 3-4 hours on high. It’s a perfect set-it-and-forget-it meal!
Step-by-Step Instructions:
1. Cook the Sausage:
Start by heating a skillet over medium heat. Add the ground Italian sausage and cook it until browned and fully cooked through. Make sure to drain the excess fat to keep the soup from being too greasy.
2. Sauté the Vegetables:
Next, add the diced onion to the skillet and cook until it’s translucent, this should take about 3-4 minutes. Stir in the minced garlic and let it cook for about 1 more minute until it becomes fragrant. This adds a delightful aroma to your sauce!
3. Combine in the Crockpot:
Transfer the cooked sausage, onion, and garlic mixture into your crockpot. This is the base of your amazing soup!
4. Add the Rest of the Ingredients:
Now it’s time to add the star ingredients! Pour in the crushed tomatoes, diced tomatoes (make sure to include their juice), and chicken broth. Sprinkle in the Italian seasoning, dried basil, crushed red pepper flakes (if you’re using them), and season with salt and pepper. Give everything a good stir to mix it up nicely.
5. Let it Cook:
Cover the crockpot and let it cook on low for 6-7 hours or on high for 3-4 hours. The longer it simmers, the more the flavors meld together!
6. Add the Noodles:
About 30 minutes before you’re ready to eat, break the lasagna noodles into big pieces and toss them into the crockpot. Stir to combine them into the soup. You’re almost there!
7. Add Spinach and Finish Cooking:
Along with the noodles, add the chopped spinach to the mix. Let everything cook together for about 25-30 minutes until the noodles are tender and the spinach is wilted.
8. Melt in the Cheeses:
Mix in the shredded mozzarella and Parmesan cheese, stirring until they’re fully melted and incorporated into the soup. You want it nice and cheesy!
9. Serve it Up:
When you’re ready to serve, ladle the soup into bowls. Top each serving with a generous spoonful of ricotta cheese or Greek yogurt for creaminess.
10. Garnish and Enjoy:
Finish with a sprinkle of fresh basil leaves and freshly ground black pepper on top. Serve warm and enjoy with extra Parmesan cheese on the side!
This creamy, cheesy, meaty soup offers all the comforting flavors of classic lasagna with an easy crockpot twist. Enjoy the warmth and comfort! 🌟
Can I Use Different Meats in This Soup?
Absolutely! If you prefer, you can swap the ground Italian sausage for ground beef, turkey, or even a plant-based meat alternative. Just make sure to season whatever meat you choose to maintain great flavor in the soup!
Can I Make This Soup Vegetarian?
Yes, you can! Simply replace the ground sausage with a plant-based meat substitute or additional veggies like mushrooms and zucchini. You can also use vegetable broth instead of chicken broth for a delicious vegetarian version.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave until heated through. You may want to add a splash of broth if it thickens up too much!
Can I Freeze This Soup?
Yes, this soup freezes well! Just let it cool completely before transferring it to a freezer-safe container. It will keep for about 2-3 months in the freezer. Thaw in the fridge overnight before reheating.
