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Crockpot Lasagna Soup

Crockpot lasagna soup with a deep tomato broth, tender broken lasagna noodles, and a creamy ricotta-mozzarella dollop. Slow-cooked Italian-American flavors with sausage and herbs for an easy one-pot weeknight meal.
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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
  

Italian sausage
  • 1 lb Italian sausage Browned and drained.
Onion
  • 1 onion Diced.
Garlic
  • 4 clove garlic Minced.
Crushed tomatoes
  • 1 can (28 oz) crushed tomatoes
Diced tomatoes
  • 1 can (14 oz) diced tomatoes
Beef or chicken broth
  • 3 cup beef or chicken broth
Tomato paste
  • 2 tbsp tomato paste
Italian seasoning
  • 1 tsp Italian seasoning
Dried basil
  • 1 tsp dried basil
Red pepper flakes
  • 0.5 tsp red pepper flakes
Oregano
  • 0.5 tsp oregano
Lasagna noodles
  • 8 lasagna noodles Broken into pieces; add in the last 30 minutes.
Cheese dollop - ricotta
  • 1 cup ricotta For cheese dollop.
Cheese dollop - mozzarella
  • 1 cup shredded mozzarella For cheese dollop.
Cheese dollop - parmesan
  • 0.25 cup parmesan For cheese dollop.
Fresh basil
  • 1 fresh basil For serving.
Salt and pepper
  • 1 salt and pepper To taste.

Equipment

  • 1 Dutch oven
  • 1 Crock pot

Method
 

Brown the sausage
  1. Brown the Italian sausage in a Dutch oven until cooked through, then drain the fat and add the sausage to the Crockpot.
Build the soup base
  1. Add the onion, garlic, crushed tomatoes, diced tomatoes, broth, tomato paste, Italian seasoning, dried basil, red pepper flakes, and oregano to the Crockpot, then stir to combine.
Slow cook
  1. Cook on Low for 5-7 hours, or on High for 3-4 hours, until the flavors are fully developed.
Finish with lasagna noodles
  1. In the last 30 minutes, add the broken lasagna noodles, and increase to High if you’re on Low so the noodles cook until tender.
Season and serve
  1. Season the soup with salt and pepper to taste.
  2. Mix the cheese dollop ingredients (ricotta, shredded mozzarella, parmesan, and fresh basil) until combined, then serve with a generous spoonful in each bowl.

Notes

Pro tip: If you prefer slightly firmer noodles, add the broken lasagna noodles closer to the 30-minute mark and keep the lid on. Store leftovers in the fridge up to 3-4 days; the noodles may soften more as it sits. Freezing is not recommended because lasagna noodles can turn soft and grainy after thawing. For a lighter option, use turkey sausage and swap part-skim mozzarella for the shredded mozzarella in the dollop.