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Crockpot Lasagna Soup

Crockpot lasagna soup with a rich tomato broth, tender broken lasagna noodles, and a creamy ricotta-mozzarella cheese dollop. Slow-cooked Italian-American flavors, ready with minimal hands-on time and a ladle-and-serve texture.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage base
  • 1 lb Italian sausage Brown and drain fat before adding to the Crockpot.
  • 1 onion Dice.
  • 4 garlic Minced.
  • 28 oz crushed tomatoes From a 28 oz can.
  • 14 oz diced tomatoes From a 14 oz can.
  • 3 cup beef or chicken broth Choose beef or chicken to match your preference.
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes
  • 0.5 tsp oregano
  • 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 For the cheese dollop and serving.
Seasoning
  • 0.25 tsp salt and pepper to taste Season after the soup cooks; adjust to preference.

Equipment

  • 1 Dutch oven
  • 1 Crockpot

Method
 

Brown the sausage
  1. Brown the Italian sausage in a Dutch oven over medium-high heat until cooked through, then drain the fat and transfer the sausage to the Crockpot.
  2. Return the Crockpot to a stable spot on a counter so it’s ready for layering the remaining soup ingredients.
Build the soup base
  1. Add the diced onion and minced garlic to the Crockpot, then pour in the crushed tomatoes, diced tomatoes, and broth.
  2. Stir in the tomato paste, Italian seasoning, dried basil, red pepper flakes, and oregano until evenly combined.
Slow cook
  1. Cook on Low for 5-7 hours or High for 3-4 hours, until the flavors meld and the broth is hot throughout.
  2. During the last 30 minutes, add the broken lasagna noodles and increase to High if you’re currently on Low, cooking until the noodles are tender.
Finish and serve
  1. Season the soup with salt and pepper to taste, stirring well to distribute seasoning.
  2. Mix the cheese dollop ingredients (ricotta, shredded mozzarella, parmesan, and fresh basil) together until blended.
  3. Ladle the soup into bowls and top each serving with a generous spoonful of the cheese dollop.

Notes

For the best texture, don’t add the lasagna noodles at the start—add them only in the last 30 minutes so they stay tender without turning mushy. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently, adding a splash of broth if needed. Freezing is not recommended because the noodles can soften too much, but you can freeze the soup base (without noodles) for up to 2 months and add fresh-batch noodles when reheating. For a lighter option, use turkey Italian sausage and part-skim mozzarella.