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Crockpot Lasagna Soup With Italian Sausage And Cheese

Crockpot lasagna soup with Italian sausage and cheese is a slow-simmered, tomato-broth version of lasagna, loaded with tender broken noodles. Browned sausage plus three-cheese topping melts into every spoonful for a rich, hearty 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: 640
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb Italian sausage Brown and drain before adding to the crockpot.
  • 1 onion Dice for even melting into the broth.
  • 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
  • 8 lasagna noodles Break into pieces; add during the last 30 minutes.
  • 0.25 tsp salt Season to taste.
  • 0.25 tsp pepper Season to taste.
Three-cheese topping
  • 1 cup whole milk ricotta Mix with basil and nutmeg.
  • 1.5 cup shredded mozzarella For topping, not stirred in beforehand.
  • 0.5 cup parmesan
  • 2 tbsp fresh basil Add to the cheese mixture.
  • 0.25 tsp nutmeg Pinch; add to the cheese mixture.

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Brown and build the crockpot soup
  1. Brown and drain the Italian sausage, then add it to the Crockpot 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, then stir to combine.
Slow cook until the noodles are tender
  1. Cook on Low for 5-7 hours or on High for 3-4 hours.
  2. In the last 30 minutes, add the broken lasagna noodles and increase heat to High if you are cooking on Low.
  3. Cook until the noodles are tender, stirring occasionally to keep noodles from sticking to the bottom.
Season and make the three-cheese topping
  1. Season with salt and pepper to taste.
  2. Mix the whole milk ricotta, shredded mozzarella, parmesan, fresh basil, and nutmeg thoroughly until evenly combined.
Serve
  1. Ladle the soup into bowls and top each with a very generous, heaping spoonful of the three-cheese topping, letting it melt into the hot broth.

Notes

For the best texture, stir once or twice during the final hour so the broken lasagna noodles stay suspended in the tomato broth. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stove or microwave until hot throughout. Freezing is not recommended because noodles can soften significantly after thawing. For a lighter option, use part-skim ricotta and reduced-fat mozzarella while keeping the same amounts of seasonings.