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Lasagna Soup Crockpot Recipe Comfort Made Easy

Crockpot Lasagna Soup Recipe

Rebecca Blumer
This crockpot lasagna soup gives you all the cheesy, layered comfort of classic lasagna without the hassle. Just toss in the ingredients, let the slow cooker work its magic, and enjoy a cozy, creamy bowl that tastes like Nonna’s kitchen—no oven required.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Course Soup
Cuisine Italian
Servings 6 Bowls
Calories 480 kcal

Equipment

  • Crockpot
  • Large Skillet

Ingredients
 

Soup Base

  • 1 lb Italian sausage mild or hot, casings removed
  • 1 small onion diced
  • 4 cloves garlic minced
  • 1 red bell pepper diced, optional
  • 28 oz crushed tomatoes canned
  • 14.5 oz diced tomatoes with juices
  • 6 cups chicken or beef broth low sodium
  • 2 tbsp tomato paste
  • 2 tsp Italian seasoning
  • 1 tsp dried basil or sub fresh at the end
  • 0.5 tsp crushed red pepper flakes optional
  • 1 bay leaf
  • 8-10 lasagna noodles broken into bite-size pieces
  • 2-3 tbsp olive oil
  • salt and black pepper to taste

Cheese Mixture

  • 1 cup ricotta cheese
  • 1.5 cups mozzarella cheese shredded
  • 0.5 cup Parmesan cheese grated
  • 2 tbsp fresh parsley or basil chopped

Optional Add-ins

  • 1 cup baby spinach optional
  • 0.5 cup heavy cream optional, for richer finish

Instructions
 

  • Heat olive oil in a skillet over medium-high. Brown sausage until cooked through, 5–7 minutes. Season with salt and pepper. Transfer to crockpot.
  • In the same skillet, sauté onion and red bell pepper for 3–4 minutes. Add garlic and tomato paste; cook 1 minute until fragrant. Transfer to crockpot.
  • Add crushed tomatoes, diced tomatoes, broth, Italian seasoning, basil, red pepper flakes, bay leaf, salt, and pepper to the crockpot. Stir well.
  • Cover and cook on Low for 6–7 hours or High for 3–4 hours. Adjust seasoning midway if possible.
  • About 30 minutes before serving, stir in broken lasagna noodles. Cook on High until al dente, stirring occasionally to prevent sticking.
  • Optional: Stir in heavy cream and/or spinach in the last 5 minutes. Spinach wilts quickly.
  • In a small bowl, mix ricotta, half the mozzarella, half the Parmesan, plus salt and pepper. This will be the cheesy topping.
  • Ladle soup into bowls. Dollop with cheese mixture, sprinkle remaining mozzarella and Parmesan, and garnish with fresh parsley or basil.

Notes

For best results, cook noodles just before serving to prevent sogginess in leftovers. Store soup without noodles in the fridge for 3–4 days or freeze for up to 3 months.

Nutrition

Calories: 480kcalCarbohydrates: 45gProtein: 28gFat: 22gSaturated Fat: 10gCholesterol: 75mgSodium: 1350mgPotassium: 950mgFiber: 6gSugar: 10gVitamin A: 1100IUVitamin C: 45mgCalcium: 350mgIron: 4.5mg
Keyword Comfort Food, Crockpot, Lasagna Soup
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