You will love this crockpot lasagna soup with all the tasty flavors of lasagna without all the fuss and bother. It combines Italian sausage, onion, tomatoes, lasagna noodles, and the perfect blend of spices, all topped with a Ricotta three-cheese mixture.
This soup recipe is easy enough for a busy weeknight meal and delicious enough for a Sunday family feast. Serve with garlic cheese bread, crostini, or Italian chopped salad.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Italian sausage: You can substitute ground beef
- Seasonings: dried parsley, oregano, marjoram, basil, thyme, and red pepper flakes. You can substitute one tablespoon of Italian seasoning for the dried herbs.
- Beef broth: preferably low-sodium
- Ricotta cheese: whole milk is best for flavor and texture
- Cheese: mozzarella and Parmesan
- Lasagna noodles: Do not use no-boil lasagna noodles.
- Fresh herbs: fresh parsley or thyme
How to Make Crockpot Lasagna Soup
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
First, brown the Italian sausage in a large skillet over medium heat. About halfway through the browning process, add the chopped onion. Continue cooking until the sausage is brown and the onion softens. Reduce the heat to low and add the garlic, parsley, oregano, marjoram, basil, thyme, and red pepper flakes. Cook for 1 minute while stirring.
Add the sausage mixture to the crockpot and the diced tomatoes, crushed tomatoes, tomato paste, and beef broth. Cover and cook on low for 4 hours or high for 2 hours. Remove the lid and add the broken lasagna noodles. Cover and cook on high for 35-45 minutes.
While the noodles are cooking, mix the ricotta, mozzarella, Parmesan cheese, and parsley in a medium bowl. Ladle the soup into a bowl and top with a spoonful of ricotta cheese mixture.
Preparation Tips
- Every crockpot cooks a little differently, so the times are approximate.
- Make the ricotta mixture up to 2 days in advance and store it in an airtight container in the fridge.
- Store leftovers in separate containers in the fridge for up to 3 days. Reheat the soup on the stovetop over low heat or in the microwave at reduced power. Once heated, ladle it into bowls and top with the ricotta cheese mixture.
Serving Suggestions
There are so many great options for what to serve with this. I like to serve this with cheese garlic bread, or cheddar biscuits. Sometimes, I like to serve this soup with Italian chopped salad or cucumber tomato salad for a more balanced meal.
More Crockpot Recipes
Crockpot Lasagna Soup Recipe
Ingredients
- 1 lb Italian sausage sweet or mild
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried marjoram
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 6 cups low-sodium beef broth
- 8-10 uncooked lasagna noodles broken into bite-size pieces
Ricotta Cheese Mixture
- 8 ounces whole milk mozzarella
- 1 cup shredded mozzarella
- ¼ cup grated Parmesan
- 2 tablespoon chopped fresh Italian parsley
Instructions
- Brown the Italian in a large skillet over medium heat. About halfway through the browning process add the chopped onion. Continue cooking until the sausage is brown and the onion softens.
- Reduce the heat to low and add the garlic, parsley, oregano, marjoram, basil, thyme, and red pepper flakes. Cook for 1 minute while stirring.
- Add the sausage mixture to the crockpot and the diced tomatoes, crushed tomatoes, tomato paste, and beef broth. Cover and cook on low for 4 hours or high for 2 hours.
- Remove the lid and add the broken lasagna noodles. Cover and cook on high for 35-45 minutes.
- While the noodles are cooking, mix the ricotta, mozzarella, Parmesan cheese, and parsley in a medium bowl. Ladle the soup into bowls and top each with a spoonful of the ricotta cheese mixture.
Notes
- Every crockpot cooks a little differently, so the times are approximate.
- Make the ricotta mixture up to 2 days in advance and store it in an airtight container in the fridge.
- Store leftovers in separate containers in the fridge for up to 3 days. Reheat the soup on the stovetop over low heat or in the microwave at reduced power. Once heated ladle it into bowls and top with the ricotta cheese mixture.
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