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A steaming bowl of lasagna soup topped with a creamy three-cheese dollop and fresh parsley.

Easy Crockpot Lasagna Soup

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 servings
Calories 450 kcal

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.