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Crockpot Lasagna Soup

Crockpot lasagna soup with a rich tomato-meat broth and tender broken lasagna noodles. Stir in ricotta-mozzarella dollops for a creamy, melty finish in every 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: 620
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb Italian sausage Browned and drained.
  • 1 onion Diced.
  • 4 cloves garlic Minced.
  • 28 oz crushed tomatoes One can.
  • 14 oz diced tomatoes One can.
  • 3 cup beef or chicken broth Use either option.
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes
  • 0.5 tsp oregano
  • 8 lasagna noodles Broken into pieces; add in last 30 minutes.
  • 0.25 salt and pepper to taste Season at the end.
Cheese dollop
  • 1 cup ricotta For dollops.
  • 1 cup shredded mozzarella For dollops.
  • 0.25 cup parmesan For dollops.
  • 1 fresh basil For topping and to mix into dollops.

Equipment

  • 1 Dutch oven

Method
 

Brown and load the slow cooker
  1. Brown the Italian sausage in a skillet until no longer pink, then drain off excess fat and add the sausage to the Crockpot.
  2. Add the onion and cook briefly until softened, then add the garlic and stir for 30 seconds before transferring the mixture to the Crockpot.
  3. Add the crushed tomatoes, diced tomatoes, beef or chicken broth, tomato paste, Italian seasoning, dried basil, red pepper flakes, and oregano to the Crockpot and stir to combine.
Slow cook
  1. Cook on Low for 5-7 hours, or until the soup tastes well blended and thickened slightly.
  2. If cooking on Low, in the last 30 minutes increase to High and add the broken lasagna noodles, cooking until noodles are tender.
  3. If cooking on High instead, cook on High for 3-4 hours total, then add the broken lasagna noodles and cook the final 30 minutes until tender.
Finish and serve
  1. Season the soup with salt and pepper to taste.
  2. Mix the ricotta, shredded mozzarella, parmesan, and fresh basil to make the cheese dollop.
  3. Serve the soup hot with a generous spoonful of the cheese dollop in each bowl.

Notes

For best texture, add the broken lasagna noodles only during the final 30 minutes so they stay tender without turning mushy. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat gently on the stovetop or microwave. Freezing is not recommended because noodles can soften further. If you want a lighter option, use turkey sausage and part-skim mozzarella in the dollop.