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Crockpot Lasagna Soup

Crockpot lasagna soup with a rich tomato-broth base and tender broken lasagna noodles stirred in at the end. Finished with a warm ricotta-mozzarella- parmesan cheese dollop and fresh basil for a creamy Italian bite.
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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
  

Soup base
  • 1 lb Italian sausage Brown and drain fat before adding to the slow cooker.
  • 1 onion Dice to about 1/4-inch pieces.
  • 4 garlic Minced.
  • 28 oz crushed tomatoes One 28 oz can.
  • 14 oz diced tomatoes One 14 oz can, with juices.
  • 3 cup beef or chicken broth Use whichever you prefer.
  • 2 tbsp tomato paste Stir in to thicken and deepen flavor.
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes
  • 0.5 tsp oregano
  • 8 count lasagna noodles Break into pieces; add in the last 30 minutes.
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • 1 fresh basil Chop for mixing and add extra for serving if desired.
Seasoning
  • 0.1 Salt and pepper to taste Season after noodles are tender; start small and adjust.

Equipment

  • 1 Dutch oven
  • 1 slow cooker

Method
 

Brown sausage
  1. Brown the Italian sausage in a Dutch oven and drain excess fat. Add the browned sausage to the slow cooker.
Build the tomato broth
  1. Add the onion, garlic, crushed tomatoes, diced tomatoes, broth, tomato paste, Italian seasoning, dried basil, red pepper flakes, and oregano to the slow cooker. Stir to combine until the tomato paste is fully incorporated.
Slow-cook
  1. Cook on Low for 5-7 hours or on High for 3-4 hours. Keep the lid on to maintain temperature and build flavor.
Add noodles
  1. In the last 30 minutes, add the broken lasagna noodles and stir. Increase to High if you cooked on Low, and cook until the noodles are tender.
Season and serve
  1. Season with salt and pepper to taste. Mix the cheese dollop ingredients (ricotta, shredded mozzarella, parmesan, and fresh basil) and serve with a generous spoonful in each bowl.

Notes

Pro tip: drain the sausage well before adding so the soup stays hearty but not greasy. Store leftovers in the refrigerator up to 4 days; reheat gently until steaming. Freezing is not recommended because the noodles can soften further after thawing. For a lighter option, use chicken broth and lean turkey sausage while keeping the same tomato base and cheese dollop.