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Crockpot Lasagna Soup With Italian Sausage And Cheese

Crockpot lasagna soup with Italian sausage and cheese delivers rich tomato broth with tender broken lasagna noodles. Slow-cooked flavor plus a three-cheese topping melts into each bowl for a hearty, spoonable finish.
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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: 580
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage soup base
  • 1 lb Italian sausage Brown and drain before adding to the slow cooker.
  • 1 onion Dice for even softening.
  • 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 count lasagna noodles Break into pieces and add in the last 30 minutes.
  • Salt and pepper To taste; season at the end.
Three-cheese topping
  • 1 cup whole milk ricotta
  • 1.5 cup shredded mozzarella
  • 0.5 cup parmesan
  • 2 tbsp fresh basil
  • 0.25 tsp nutmeg Pinch.

Equipment

  • 1 Dutch oven
  • 1 crockpot

Method
 

Brown sausage and build the soup
  1. Brown and drain the Italian sausage in a Dutch oven, then add it to the Crockpot with the diced onion, minced garlic, crushed tomatoes, diced fire-roasted tomatoes, beef broth, tomato paste, Italian seasoning, dried basil, dried oregano, and red pepper flakes.
  2. Stir to combine so the tomato paste disperses and the sausage is evenly distributed.
Slow cook until noodles are tender
  1. Cook on Low for 5–7 hours or High for 3–4 hours until the broth is hot and well seasoned.
  2. In the last 30 minutes, add the broken lasagna noodles, and increase to High if you started on Low.
  3. Cook for the remaining time until the noodles are tender, stirring occasionally so they don’t clump.
Finish and serve
  1. Season with salt and pepper to taste.
  2. Mix the whole milk ricotta, shredded mozzarella, parmesan, fresh basil, and nutmeg thoroughly until evenly combined.
  3. Ladle the soup into bowls and top each serving with a very generous heaping spoonful of the three-cheese topping so it melts into the hot broth.

Notes

For the best texture, break the lasagna noodles into small pieces so they fully soften in the last 30 minutes. Refrigerate leftovers up to 4 days; freeze up to 2 months (freeze without the cheese topping, then reheat and add fresh topping). For a lighter option, use part-skim ricotta and reduced-fat mozzarella while keeping the parmesan for flavor.