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Crockpot Lasagna Soup With Italian Sausage And Cheese

Crockpot lasagna soup with Italian sausage and cheese is a slow-cooker version of classic lasagna, simmered into a rich tomato broth with tender broken noodles. Get a hearty bowl topped with a three-cheese ricotta-mozzarella-parmesan mixture that melts into the soup.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage soup base
  • 1 lb Italian sausage Brown and drain before adding to the crockpot.
  • 1 onion Diced.
  • 4 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; added in last 30 minutes.
  • Salt and pepper to taste Season to taste at the end.
For three-cheese topping
  • 1 cup whole milk ricotta
  • 1.5 cup shredded mozzarella
  • 0.5 cup parmesan
  • 2 tbsp fresh basil
  • 0.125 tsp nutmeg Pinch, for nutmeg flavor.

Equipment

  • 1 Dutch oven
  • 1 Crockpot

Method
 

Brown and build the soup base
  1. Brown and drain the Italian sausage in a Dutch oven, 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. Stir in the Italian seasoning, dried basil, dried oregano, and red pepper flakes until evenly combined.
Slow cook
  1. Cook on Low for 5-7 hours, or on High for 3-4 hours, with the crockpot covered.
  2. About the last 30 minutes, add the broken lasagna noodles and increase heat to High if you started on Low.
  3. Cook until the noodles are tender, stirring occasionally and watching for softened noodle pieces.
  4. Season with salt and pepper to taste.
Make the three-cheese topping and serve
  1. Mix the whole milk ricotta with the shredded mozzarella, parmesan, fresh basil, and nutmeg until thoroughly combined.
  2. Ladle the hot soup into bowls and top each with a very generous, heaping spoonful of the cheese topping.

Notes

Pro tip: break the lasagna noodles into small pieces so they cook through within the last 30 minutes without turning mushy. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat on the stovetop or microwave until hot. Freezing is not recommended because noodles can soften further after thawing. For a dietary swap, use turkey sausage instead of Italian sausage to reduce fat while keeping the same flavor profile.