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Crockpot Lasagna Soup With Italian Sausage And Cheese

Crockpot lasagna soup with Italian sausage and cheese delivers a rich tomato broth with tender broken lasagna noodles cooked low and slow. Finish with a three-cheese topping that melts into the soup for a hearty, spoonable bowl.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage base
  • 1 lb Italian sausage Browned and drained before adding to the slow cooker.
  • 1 onion Diced.
  • 4 cloves garlic Minced.
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced fire-roasted tomatoes
  • 4 cup beef broth
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 8 lasagna noodles Broken into pieces; add in last 30 minutes.
Three-cheese topping
  • 1 cup whole milk ricotta For topping.
  • 1.5 cup shredded mozzarella For topping.
  • 0.5 cup parmesan For topping.
  • 2 tbsp fresh basil Mixed into topping.
  • 1 nutmeg Pinch, mixed into topping.
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 Dutch oven
  • 1 slow cooker

Method
 

Brown and build the soup
  1. Brown and drain the Italian sausage, then add it to the crockpot with the diced onion and minced garlic.
  2. Add the crushed tomatoes, diced fire-roasted tomatoes, beef broth, and tomato paste to the crockpot.
  3. Add Italian seasoning, dried basil, dried oregano, and red pepper flakes, then stir to combine.
Slow cook
  1. Cook on Low for 5-7 hours (or High for 3-4 hours) until the broth is bubbling and the onions are softened.
  2. In the last 30 minutes, add the broken lasagna noodles and, if you cooked on Low, increase the heat to High.
  3. Cook until the noodles are tender, stirring occasionally so they don’t stick to the sides of the slow cooker.
  4. Season with salt and pepper to taste, then stir and let the soup bubble briefly.
Make the three-cheese topping and serve
  1. Mix the whole milk ricotta with the shredded mozzarella, parmesan, fresh basil, and nutmeg until evenly combined with visible flecks of basil.
  2. Ladle the soup into bowls and top each with a very generous, heaping spoonful of the cheese topping so it visibly melts into the hot broth.

Notes

Pro tip: break the lasagna noodles into bite-size pieces before adding so they cook evenly without turning mushy. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stovetop or in the microwave until hot. Freezing is not ideal because noodles can soften further, but it can be done for up to 2 months—thaw and reheat gently. For a lighter option, use low-fat ricotta and part-skim mozzarella to reduce calories while keeping the creamy, melty topping texture.