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Easy Crockpot Lasagna Soup with Italian Sausage

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This Lighter Crockpot Lasagna Soup with Italian Sausage delivers all the deep, layered flavor of classic lasagna with a fraction of the effort. Just 15 minutes of prep and your slow cooker does the rest, resulting in a hearty, savory soup that’s perfect for cozy nights.

Ingredients

Scale
  • 1 lb lean Italian sausage, casings removed
  • 1 tablespoon olive oil (optional, for browning)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 4 cups low-sodium chicken broth
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 bay leaf
  • Salt and black pepper, to taste (start with 1/2 tsp salt and 1/4 tsp pepper)
  • 8 ounces lasagna noodles, broken into 2-inch pieces (about 8–9 sheets)
  • 1/2 cup part-skim ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Brown the sausage (optional but recommended): Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the Italian sausage (casings removed) and cook, breaking it up with a wooden spoon, for 5-7 minutes until browned and cooked through. Transfer the sausage to your slow cooker using a slotted spoon, leaving the rendered fat in the pan. If short on time, skip this step and add raw sausage directly to the crockpot.
  2. Sauté the aromatics: In the same skillet, add the diced onion and cook over medium heat for 3-4 minutes until softened, scraping up any browned bits. Add the minced garlic and cook for 30 seconds until fragrant. Transfer the onion and garlic to the slow cooker.
  3. Build the broth: Add the crushed tomatoes, diced tomatoes (undrained), chicken broth, dried oregano, dried basil, red pepper flakes (if using), and bay leaf to the slow cooker. Stir to combine. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  4. Cook low and slow: Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until the soup is bubbling gently and flavors are melded.
  5. Add the noodles: About 30 minutes before serving, remove the bay leaf and stir in the broken lasagna noodles. Ensure they are fully submerged. Cover and cook on HIGH for 20-30 minutes until the noodles are tender but still al dente. Stir once halfway through.
  6. Prepare the cheese mixture: In a small bowl, combine the part-skim ricotta, shredded mozzarella, and grated Parmesan. Stir until well mixed. Set aside at room temperature.
  7. Finish and serve: Once the noodles are tender, taste and adjust seasoning with more salt and pepper if needed. Ladle the soup into bowls, top with a generous dollop of the cheese mixture, and sprinkle with fresh parsley. Serve immediately with extra Parmesan on the side.

Notes

For meal prep, cook noodles separately and add to each bowl when serving to prevent them from absorbing too much broth overnight. If soup is too thick, stir in extra broth or water. If too thin, cook uncovered for 10-15 minutes. The soup tastes even better the next day as flavors meld.

Nutrition

Keywords: crockpot lasagna soup, Italian sausage soup, slow cooker soup, easy lasagna soup, lighter lasagna soup, comfort food, weeknight dinner

Find it online: https://bakebelle.com/easy-crockpot-lasagna-soup-with-italian-sausage/