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Crockpot Lasagna Soup

Crockpot lasagna soup delivers a rich tomato-meat broth with tender broken lasagna noodles and a creamy ricotta-mozzarella dollop. Cook low for hands-off flavor, then add noodles in the final 30 minutes so they stay pleasantly soft.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb Italian sausage Brown and drain fat before adding to the crockpot.
  • 1 onion Dice for even flavor distribution.
  • 4 garlic Minced.
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 3 cup beef or chicken broth
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes
  • 0.5 tsp oregano
Lasagna noodles
  • 8 lasagna noodles Break into pieces and add in the last 30 minutes.
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • 1 fresh basil Chop for stirring and garnish.
Seasoning
  • salt To taste.
  • pepper To taste.

Equipment

  • 1 Dutch oven
  • 1 Crockpot

Method
 

Brown the sausage
  1. Brown the Italian sausage in a hot pan until cooked through, then drain excess fat and add the sausage to the crockpot.
  2. Dice the onion and mince the garlic, then add them to the crockpot with the sausage.
Build the tomato broth
  1. Stir in the crushed tomatoes, diced tomatoes, beef or chicken broth, and tomato paste until everything is combined and evenly colored.
  2. Add Italian seasoning, dried basil, red pepper flakes, and oregano, then stir again to distribute the spices.
Slow-cook
  1. Cook on Low for 5 to 7 hours, or High for 3 to 4 hours, until the soup is hot and the flavors meld.
  2. In the last 30 minutes, add the broken lasagna noodles and increase to High if you’re on Low, then cook until the noodles are tender.
Finish and serve
  1. Season the soup with salt and pepper to taste.
  2. Mix ricotta, shredded mozzarella, parmesan, and chopped fresh basil to make a thick cheese dollop, then serve each bowl with a generous spoonful.

Notes

Pro tip: If your noodles seem tight near the 30-minute mark, add 5–10 minutes more to finish tender without letting the soup boil hard. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stove or in the microwave. Freezing is not recommended because pasta texture often softens further when thawed. For a lighter option, use chicken sausage and swap half the mozzarella with part-skim mozzarella.