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Crockpot Lasagna Soup With Italian Sausage And Cheese

Crockpot lasagna soup with Italian sausage and cheese delivers a hearty, tomato-rich broth with tender broken lasagna noodles. Finished with a three-cheese basil topping that melts into the hot soup for a creamy, layered texture.
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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.
onion
  • 1 onion Diced.
garlic
  • 4 garlic Minced.
crushed tomatoes
  • 1 can (28 oz) crushed tomatoes From the 28 oz can.
diced fire-roasted tomatoes
  • 1 can (14 oz) diced fire-roasted tomatoes From the 14 oz can.
beef broth
  • 4 cup beef broth
tomato paste
  • 2 tbsp tomato paste
Italian seasoning
  • 1 tsp Italian seasoning
dried basil
  • 1 tsp dried basil
dried oregano
  • 0.5 tsp dried oregano
red pepper flakes
  • 0.5 tsp red pepper flakes
lasagna noodles
  • 8 lasagna noodles Broken into pieces; added in last 30 minutes.
three-cheese topping
  • 1 cup whole milk ricotta For the three-cheese topping.
  • 1.5 cup shredded mozzarella For the three-cheese topping.
  • 0.5 cup parmesan For the three-cheese topping.
  • 2 tbsp fresh basil For the three-cheese topping.
  • 0.1 tsp nutmeg Pinch; for the three-cheese topping.
salt and pepper
  • 0.25 tsp salt and pepper To taste.

Equipment

  • 1 slow cooker

Method
 

Build the soup base
  1. Brown the Italian sausage, then drain it and add it to the slow cooker with the diced onion and minced garlic.
  2. Add the crushed tomatoes, diced fire-roasted tomatoes, beef broth, tomato paste, Italian seasoning, dried basil, dried oregano, and red pepper flakes to the slow cooker.
  3. Stir to combine, then cook on Low for 5 to 7 hours or High for 3 to 4 hours, until the soup is deeply flavored.
Add noodles and finish
  1. In the last 30 minutes, add the broken lasagna noodles and increase to High if you are cooking on Low.
  2. Cook until the noodles are tender, stirring occasionally as they soften and break apart in the broth.
  3. Season with salt and pepper to taste, tasting near the end for balance.
Make the three-cheese topping and serve
  1. Mix the whole milk ricotta, shredded mozzarella, parmesan, fresh basil, and nutmeg thoroughly until evenly combined.
  2. Ladle the soup into bowls and top each bowl with a very generous heaping spoonful of the cheese topping so it melts into the hot soup.

Notes

For best noodle texture, wait to add the broken lasagna noodles during the final 30 minutes so they don’t over-soften during the long cook. Store leftovers in the fridge for up to 4 days; reheat gently, adding a splash of broth if it thickens. Freezing is not ideal because lasagna noodles may become softer after thawing. If you want a lighter option, use part-skim ricotta and reduced-fat mozzarella for the topping.