Crockpot Lasagna Soup Recipe hits every cozy craving on a busy weeknight, and I say that after a decade of testing comfort food. You get all the flavors of classic lasagna with a fraction of the effort. I set the slow cooker, handle my day, and return to a kitchen that smells like an Italian grandma moved in. You can build bowls with a creamy ricotta topping, which basically feels like cheating in the best way.
Easy Crockpot Lasagna Soup Recipe
I love this slow cooker lasagna soup because it saves time without sacrificing flavor. Browning the sausage and aromatics upfront locks in that deep, savory base. The noodles cook right in the pot, so you skip extra dishes and finish with a silky, cheesy swirl.
I also love the flexibility. Use sausage for richness, or I swap in ground turkey when I want something lighter. I tweak heat with red pepper flakes and finish with fresh basil when I crave a fresh pop. Every bowl tastes like a hug, but I still keep my schedule intact.
Ingredients You’ll Need
Soup
- 1 lb Italian sausage (mild or hot), casings removed
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 red bell pepper, diced (optional)
- 1 tbsp tomato paste
- 1 tbsp Italian seasoning
- 1 tsp fennel seeds (optional but excellent)
- 1/2 tsp crushed red pepper flakes (to taste)
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1 (28-oz) can crushed tomatoes
- 1 (24-oz) jar marinara or tomato basil sauce (choose a good one)
- 5 to 6 cups low-sodium chicken or beef broth
- 2 bay leaves
- 8–10 lasagna noodles, broken into 2-inch pieces (use no-boil or regular)
Cheese topping
- 1 cup whole-milk ricotta
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
- 2 tbsp chopped fresh basil or parsley
- Pinch of salt and pepper
How to Make Crockpot Lasagna Soup
- Brown the base: Heat olive oil in a skillet over medium-high. Brown the sausage, crumble it, and render the fat. Add onion, bell pepper, and a pinch of salt; sauté until the onion softens. Stir in garlic and tomato paste for 1 minute to concentrate flavor.
- Load the slow cooker: Transfer the sausage mixture to the crockpot. Add crushed tomatoes, marinara, broth, Italian seasoning, fennel, red pepper flakes, bay leaves, salt, and pepper. Stir everything well.
- Cook: Cover and cook on Low for 6–8 hours or on High for 3–4 hours. Taste and adjust the seasoning halfway if you can.
- Add noodles: Crank the slow cooker to High. Stir in broken lasagna noodles and cook for 20–30 minutes, or until al dente. Stir once halfway to prevent sticking.
- Mix the cheese topping: In a bowl, mix ricotta, mozzarella, Parmesan, herbs, salt, and pepper. Keep it chilled until serving.
- Finish and serve: Remove bay leaves. Ladle soup into bowls and top with a generous spoonful of the ricotta mixture. Garnish with extra herbs and more Parmesan if you feel fancy.
Pro Tips
- Brown the tomato paste with the aromatics. You create caramelized depth that mimics slow-simmered sauce.
- Watch the noodles at the end. Slow cookers vary, so start checking at 15 minutes on High.
- Adjust thickness on the fly. Add more broth for a soupier bowl, or simmer with the lid slightly ajar to reduce.
- Add greens for balance. Stir in a few handfuls of spinach during the last 2 minutes.
- Use a parmesan rind. Drop it in with the tomatoes and fish it out before serving for extra savoriness.
Variations
Protein swaps
- Use mild or hot Italian sausage, ground beef, or ground turkey.
- Use plant-based crumbles for a vegetarian slow cooker lasagna soup.
Pasta choices
- Use broken regular lasagna noodles, no-boil lasagna sheets, or mafalda pasta for a ruffled vibe.
- Cook gluten-free pasta separately and stir it into bowls to prevent breakage.
Flavor boosts
- Stir in a parmesan rind during cooking for extra umami.
- Add a splash of balsamic vinegar at the end to brighten the tomato base.
- Swirl in a spoon of pesto right before serving for a herby finish.
Dairy tweaks
- Use cottage cheese instead of ricotta for extra protein.
- Use dairy-free ricotta and mozzarella for a lactose-free bowl.
Serving Ideas for Crockpot Lasagna Soup
- Garlic bread or buttery toast: I love dunking and catching every cheesy drip.
- Simple green salad: Toss arugula with lemon, olive oil, salt, and pepper for a bright contrast.
- Roasted broccoli or asparagus: The char plays well with the creamy cheese topping.
- Toppings: Finish with basil ribbons, extra Parmesan, or a drizzle of good olive oil.
- Heat lovers: Add Calabrian chili paste or chili crisp at the table for a kick.
Make-Ahead and Storage Tips
My Crockpot lasagna soup reheats so well that I keep it on repeat for stress-free lunches.
Make-Ahead: Brown the sausage and aromatics, then combine everything except the noodles and dairy in the crock. Refrigerate up to 24 hours or freeze the base (without noodles) for up to 3 months. Thaw in the fridge overnight, start the slow cooker, and add noodles near the end as directed.
To Refrigerate: Store cooled soup in airtight containers for up to 4 days. Keep the ricotta topping separate so it stays creamy.
Freezing: Freeze the soup without noodles for the best texture for up to 3 months. Thaw in the fridge overnight and cook fresh noodles directly in the reheated soup or on the side.
To Reheat: Warm on the stovetop over medium heat, in the slow cooker on Low, or in the microwave in 45-second bursts, stirring between intervals. Add a splash of broth if the soup thickens in the fridge.
Mistakes to Avoid
- Don’t skip browning the meat and onions. You miss tons of flavor and risk a greasy finish.
- Don’t add noodles at the start. They overcook and turn mushy; add them at the end.
- Don’t dump the ricotta directly into the pot. You lose that classic lasagna “dollop” moment; swirl it in each bowl.
- Don’t use only water for the liquid. Use broth to keep the soup full-bodied and savory.
- Don’t forget salt at the end. The noodles absorb seasoning, so finish with a final taste and adjust.
Crockpot Lasagna Soup
Ingredients
Instructions
- In a skillet, brown the ground beef with diced onion and garlic until cooked through.
- Drain excess fat and transfer beef mixture to the crockpot.
- Add crushed tomatoes, beef broth, Italian seasoning, salt, and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, add broken lasagna noodles to the crockpot.
- Stir and cover again until noodles are tender.
- Ladle soup into bowls and top each serving with a spoonful of ricotta, shredded mozzarella, and grated Parmesan.
- Serve hot and enjoy!