Imagine coming home to a house smelling like a cozy Italian kitchen. This easy crockpot lasagna soup is exactly what your family needs on a chilly evening.
It delivers all the rich flavors of a classic lasagna. You get the cheesy goodness without any of the tedious layering work. It is the ultimate soul-warming comfort food for your busy weeknights.
Why This Easy Crockpot Lasagna Soup Is a Winner
This recipe is a total game-changer for busy families. You can prep everything in just fifteen minutes before you head out. The slow cooker does all the heavy lifting for you while you work. It is perfect for chilly fall evenings when you want something hearty.
Your kids will love the tender noodles and the gooey cheese topping. It is much easier than making a traditional baked lasagna. You get restaurant-quality flavor with minimal cleanup afterward. It truly is the best way to feed a hungry crowd easily.
Simple Method
Making this soup is incredibly straightforward and stress-free. You start by browning your sausage to lock in the savory flavor. Then, you simply toss most ingredients into your slow cooker. Even beginner cooks can master this easy crockpot lasagna soup with total confidence. Just remember to add the noodles at the very end.
Ingredients You’ll Need
This recipe uses simple pantry staples and fresh ingredients for the best taste.
- 1 lb ground Italian sausage
- 1 cup yellow onion, diced
- 3 cloves garlic, minced
- 24 oz marinara sauce
- 14.5 oz petite diced tomatoes
- 2 tbsp tomato paste
- 4 cups chicken broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 8 oz lasagna noodles, broken into bite-sized pieces
- 0.5 cup ricotta cheese
- 0.5 cup shredded mozzarella cheese
- 0.25 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
Step-by-Step
- Brown the Italian sausage in a skillet over medium-high heat until no longer pink, then drain excess grease.
- Place the cooked sausage into a 6-quart slow cooker.
- Add onion, garlic, marinara sauce, diced tomatoes, tomato paste, chicken broth, oregano, basil, salt, and pepper to the slow cooker and stir well.
- Cover and cook on high for 4 hours or low for 7-8 hours.
- Stir in the broken lasagna noodles during the final 30 minutes of cooking time or until noodles are al dente.
- Combine the ricotta, mozzarella, and Parmesan cheese in a small mixing bowl.
- Ladle the soup into bowls and serve with a dollop of the cheese mixture and a garnish of fresh parsley.
Best Ways to Enjoy It
Ladle the hot soup into deep, wide bowls. Place a generous dollop of the three-cheese mixture right on top. The heat from the soup will make the mozzarella perfectly melty. Serve it with a side of warm, buttery garlic bread. It is ideal for a cozy family dinner on a Sunday night.
How to Store Leftovers
Store any leftover soup in an airtight container in the fridge. It will stay fresh and delicious for up to four days. Note that the noodles will continue to soak up the liquid. You may need to add a splash of broth when reheating. Reheat on the stovetop over medium heat until bubbling and hot. You can brown the sausage the night before to save more time.
Recipe Tips
- Brown the meat well for the best savory depth.
- Don’t add noodles too early or they will get mushy.
- Use high-quality marinara sauce for the best overall taste.
- Double the cheese dollop if your family loves extra creaminess.
- Break the lasagna noodles into small pieces for easier eating.
- For a chilly fall night, serve with extra crusty bread.
- Keep the slow cooker on warm for easy holiday entertaining.
- Always drain the grease from the sausage to keep the soup light.
Variations & Swaps
- Swap Italian sausage for ground turkey for a lighter version.
- Add a handful of fresh spinach during the last ten minutes.
- Use gluten-free lasagna noodles to keep it allergy-friendly.
- In the winter, add extra garlic for a deeper, warming flavor.
Common Questions
Can I make this soup ahead of time?
Yes, you can cook the base ahead of time. Simply wait to add the noodles until you are ready to serve. This prevents the pasta from getting too soft during storage.
Will my kids actually eat this?
Most kids love this soup because it tastes like pasta night. The broken noodles are easy for little ones to manage. The mild Italian sausage provides great flavor without being too spicy.
I hope this hearty soup brings a little extra warmth to your home. It is one of my favorite ways to slow down and enjoy a meal. Happy cooking!
— Lidia
Easy Crockpot Lasagna Soup
Ingredients
- 1 lb ground Italian sausage
- 1 cup yellow onion, diced
- 3 cloves garlic , minced
- 24 oz marinara sauce
- 14.5 oz petite diced tomatoes
- 2 tbsp tomato paste
- 4 cups chicken broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp sal t
- 0.25 tsp black pepper
- 8 oz lasagna noodles, broken into bite-sized pieces
- 0.5 cup ricotta cheese
- 0.5 cup shredded mozzarella cheese
- 0.25 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
Instructions
- Brown the Italian sausage in a skillet over medium-high heat until no longer pink, then drain excess grease.
- Place the cooked sausage into a 6-quart slow cooker.
- Add onion, garlic, marinara sauce, diced tomatoes, tomato paste, chicken broth, oregano, basil, salt, and pepper to the slow cooker and stir well.
- Cover and cook on high for 4 hours or low for 7-8 hours.
- Stir in the broken lasagna noodles during the final 30 minutes of cooking time or until noodles are al dente.
- Combine the ricotta, mozzarella, and Parmesan cheese in a small mixing bowl.
- Ladle the soup into bowls and serve with a dollop of the cheese mixture and a garnish of fresh parsley.
