Hearty Crock Pot Lasagna Soup: Simple Weeknight Comfort (Print Version)

Crock Pot Lasagna Soup: Get all your favorite rich, cheesy lasagna flavors in an easy slow cooker soup. Your perfect comfort food for busy nights!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 4 Hours minutes
Total Time: 24 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Contains Meat, Dairy, Gluten

# Ingredients:

→ Soup Base Essentials

01 - 1 lb ground Italian sausage (mild or hot)
02 - 1 large yellow onion, chopped
03 - 4 cloves garlic, minced
04 - 28 oz can crushed tomatoes
05 - 6 oz can tomato paste
06 - 4 cups beef broth
07 - 1 cup water

→ Flavor Layers

08 - 8 oz dried lasagna noodles, broken into 2-inch pieces
09 - 2 tsp Italian seasoning
10 - 1 tsp dried oregano
11 - ½ tsp red pepper flakes (or to taste)
12 - 1 tsp salt (or to taste)
13 - ½ tsp black pepper (or to taste)

→ Cheese Dream Team

14 - 15 oz container ricotta cheese
15 - 2 cups shredded mozzarella cheese, divided
16 - ½ cup grated Parmesan cheese, divided

→ Finishing Touches

17 - ¼ cup fresh basil, chopped (optional)

# Instructions:

01 - First things first, get that large skillet hot over medium-high heat. Add your ground Italian sausage and break it up with a spoon. You want it nicely browned, no pink bits left. Drain off any excess grease; nobody wants a greasy Crock Pot Lasagna Soup. Then, toss in your chopped yellow onion and let it soften, maybe 5-7 minutes, until it's translucent and smells sweet. Finally, add your minced garlic and cook for just another minute until fragrant – don't let it burn, it gets bitter so fast!
02 - Now, transfer that beautiful browned meat and onion mixture into your 6-quart (or larger) slow cooker. This is where the magic really starts for your Crock Pot Lasagna Soup. I always try to spread it evenly across the bottom, it helps everything cook consistently. This step is pretty straightforward, but I always get a little giddy knowing all those flavors are about to meld together for hours. Seriously, the smells are already starting to build, even before the slow cooker lid goes on!
03 - Pour in the crushed tomatoes, tomato paste, beef broth, and water. Give it a good stir to combine everything, making sure that tomato paste is fully incorporated and not just sitting in a lump. Then, sprinkle in your Italian seasoning, dried oregano, a pinch of red pepper flakes (or more if you're feeling daring!), salt, and black pepper. Stir it all again. This is where you really start to see the Crock Pot Lasagna Soup come to life, transforming from individual ingredients to something cohesive and exciting.
04 - Now for the fun part! Take your dried lasagna noodles and break them into roughly 2-inch pieces. Don't worry about perfection here; jagged edges are totally fine. Scatter these broken noodles over the liquid mixture in the slow cooker. Give everything a gentle stir to ensure the noodles are mostly submerged in the liquid. This is crucial for them to cook properly without sticking or getting crunchy spots. I always feel a bit like a mad scientist at this stage, breaking up pasta, but it totally works for this Crock Pot Lasagna Soup.
05 - Cover your slow cooker and set it to cook on low for 3-4 hours or on high for 2-3 hours. You're looking for the noodles to be tender, but still have a bit of bite – al dente, you know? Around the 2.5-hour mark on low, I usually peek and give it a stir to make sure nothing's sticking and everything's cooking evenly. This is where the house starts smelling absolutely divine, like a proper Italian kitchen. The anticipation for this Crock Pot Lasagna Soup is real!
06 - Once the noodles are tender, turn off the slow cooker. Stir in the ricotta cheese until it's mostly dissolved, creating those creamy pockets we love. Then, add half of your shredded mozzarella and half of your grated Parmesan, stirring until they're melted and gooey. Ladle the hot Crock Pot Lasagna Soup into bowls. Top each serving with the remaining mozzarella and Parmesan, and a sprinkle of fresh basil. The steam rising, the melting cheese… it's pure comfort in a bowl.

# Notes:

01 - Always drain the fat from your sausage before adding it to the slow cooker; it makes a huge difference in the final texture.
02 - Leftovers are fantastic! Just know the noodles might soak up more liquid, so a splash of broth when reheating helps.
03 - I've swapped ground beef for Italian sausage and it works, but I always add extra Italian seasoning to boost the flavor.
04 - Serve with a side of crusty garlic bread for dipping into all that delicious, cheesy broth.

# Equipment Needed:

01 - Large slow cooker (6-quart or larger)
02 - large skillet

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 28g

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