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Crockpot Lasagna Soup With Italian Sausage And Cheese

Crockpot lasagna soup with Italian sausage and cheese combines a rich crushed-tomato broth with tender broken lasagna noodles, simmered on Low for 6 hours. Finished with a three-cheese ricotta-mozzarella-parmesan topping that melts into the hot soup for a creamy, ladle-and-eat 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
  

Italian sausage mixture
  • 1 lb Italian sausage Browned and drained.
  • 1 onion Diced.
  • 4 garlic Minced.
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced fire-roasted tomatoes
  • 4 cup beef broth
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp dried oregano
  • 0.5 tsp red pepper flakes
Broken noodle addition
  • 8 lasagna noodles Broken into pieces; add in last 30 minutes.
Three-cheese topping
  • 1 cup whole milk ricotta
  • 1.5 cup shredded mozzarella
  • 0.5 cup parmesan
  • 2 tbsp fresh basil
  • 1 pinch nutmeg
Seasoning
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.

Equipment

  • 1 Dutch oven
  • 1 crockpot

Method
 

Brown and layer in the crockpot
  1. Brown the Italian sausage in a Dutch oven and drain, then add it to the crockpot with 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 crockpot.
  3. Stir to combine, then cook on Low for 5-7 hours or High for 3-4 hours, until the flavors meld and the broth is hot and bubbling at the edges.
Cook the noodles
  1. In the last 30 minutes, add the broken lasagna noodles to the soup and increase heat to High if it is currently on Low.
  2. Cook until the noodles are tender, stirring occasionally, so the pieces soften evenly in the broth.
Finish and top
  1. Season with salt and pepper to taste, tasting the broth and adjusting as needed.
  2. Mix the three-cheese topping thoroughly with fresh basil and nutmeg until evenly blended.
  3. Ladle the soup into bowls and top each serving with a very generous, heaping spoonful of the cheese topping, letting it dramatically melt into the hot broth.

Notes

For the creamiest melt, make sure the soup is actively hot right before serving (no lukewarm bowls). Store leftovers in the refrigerator up to 4 days; freeze up to 2 months (best without the cheese topping, then add fresh ricotta-mozzarella-parmesan when reheating). To reduce dairy, use low-fat ricotta and reduced-fat mozzarella while keeping the parmesan for flavor.