Crockpot Lasagna Soup is everything you love about classic lasagna—savory sausage, robust tomato sauce, herbs, and melty cheese—transformed into a cozy, slow-cooked soup. This one-pot wonder combines hearty flavors with effortless prep, making it the perfect meal for busy weeknights, lazy weekends, or meal-prep days. The slow cooker does the heavy lifting while you go about your day, infusing each spoonful with rich, Italian-inspired flavor.
What makes this dish so comforting is the balance between convenience and indulgence. The sausage simmers slowly in a seasoned tomato broth, broken lasagna noodles add texture, and the final touch—a creamy dollop of ricotta, mozzarella, and Parmesan—melts into the bowl like the top of a bubbling baked lasagna. It’s a crowd-pleaser, freezer-friendly, and perfect for those who want all the flavor of lasagna without the layering.
Why You’ll Love This Recipe
• A Lasagna-Inspired Comfort Dish
Get the flavor of a classic lasagna with none of the layering or baking—this soup satisfies all your Italian cravings in a single bowl.
• Minimal Effort, Maximum Flavor
With the help of a slow cooker, ingredients slowly meld together into a rich, hearty soup without constant attention.
• Cheesy and Creamy Finish
A dollop of ricotta and shredded cheese at the end gives each serving the signature creamy, cheesy finish of oven-baked lasagna.
• Easy to Customize
Swap in ground beef, turkey, or plant-based sausage. Add spinach or mushrooms for extra veggies—it’s flexible and forgiving.
• Freezer and Meal-Prep Friendly
Make a double batch and freeze leftovers for future comfort food nights or next week’s lunch rotation.
Ingredients
Soup Base
• 1 lb Italian sausage (sweet or mild)
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried parsley
• ½ teaspoon dried oregano
• ½ teaspoon dried marjoram
• ½ teaspoon dried basil
• ½ teaspoon dried thyme
• ¼ teaspoon red pepper flakes
• 1 (15 oz) can diced tomatoes
• 1 (15 oz) can crushed tomatoes
• 2 tablespoons tomato paste
• 6 cups low-sodium beef broth
• 8–10 uncooked lasagna noodles, broken into bite-size pieces
Ricotta Cheese Mixture
• 8 oz whole milk ricotta cheese
• 1 cup shredded mozzarella
• ¼ cup grated Parmesan
• 2 tablespoons chopped fresh Italian parsley
Instructions
Step 1: Brown the Sausage and Onion
In a large skillet over medium heat, brown the Italian sausage. About halfway through, add the chopped onion. Continue cooking until the sausage is browned and the onion is softened.
Step 2: Add Garlic and Seasoning
Reduce the heat to low. Add minced garlic, parsley, oregano, marjoram, basil, thyme, and red pepper flakes. Stir and cook for about 1 minute until fragrant.
Step 3: Build the Soup in the Crockpot
Transfer the sausage mixture to your slow cooker. Add the diced tomatoes (with juice), crushed tomatoes, tomato paste, and beef broth. Stir well to combine.
Cover and cook on low for 4 hours or high for 2 hours.
Step 4: Add the Pasta
Remove the lid and stir in the broken lasagna noodles. Cover again and cook on high for 35–45 minutes, or until the noodles are tender.
Step 5: Make the Cheese Mixture
While the noodles are cooking, mix together the ricotta cheese, shredded mozzarella, Parmesan, and fresh parsley in a medium bowl.
Step 6: Serve and Garnish
Ladle the soup into bowls. Top each serving with a generous spoonful of the ricotta cheese mixture. Allow it to melt slightly before serving for that signature lasagna flavor.
Tips for Success
• Don’t overcook the noodles. Add them only in the final 30–45 minutes of cooking to prevent them from getting mushy.
• Make it vegetarian. Use plant-based sausage and swap in vegetable broth.
• Try whole-wheat or gluten-free noodles to suit dietary needs.
• Add a veggie boost. Stir in a few handfuls of spinach or kale just before serving.
• Use freshly shredded cheese. It melts better than pre-packaged and adds more flavor.
Storage and Reheating
• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Let soup cool completely. Store in freezer-safe containers (without cheese topping) for up to 2 months.
• Reheating: Thaw overnight in the fridge if frozen. Warm on the stovetop or in the microwave, and add fresh cheese mixture on top before serving.
Optional Add-Ins
• Sautéed mushrooms or zucchini
• Spinach or kale stirred in at the end
• A few dashes of balsamic vinegar for a tangy boost
• A pinch of sugar if your tomatoes are too acidic
Crockpot Lasagna Soup is the kind of dish that wraps you in warmth and nostalgia. It’s perfect for chilly nights, family dinners, or when you just need a big bowl of comfort with minimal effort. With tender noodles, a savory broth, and a cheesy finish, it brings all the magic of lasagna—without turning on the oven.
