Crockpot Lasagna Soup Recipe

If you’re anything like me, you know the struggle of craving homemade lasagna but not having the patience (or the clean-up energy) to make an entire pan. That’s exactly why I adore this Crockpot Lasagna Soup Recipe—it’s all the cozy, Italian comfort without the fuss. You just toss everything in the slow cooker and come back hours later to a hearty, flavorful meal that feels like a warm hug.

When I first tried this recipe, I was amazed at how the sausage, tomatoes, and herbs melded into something so rich and satisfying. It’s perfect for busy weeknights or lazy weekends when you want dinner ready without standing over the stove. Plus, it’s super flexible with ingredients you probably already have in your pantry. Trust me, once you try this Crockpot Lasagna Soup Recipe, it’ll be a new family favorite!

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Ingredients You’ll Need

All these ingredients come together wonderfully to build a layered, saucy, and savory soup that captures the essence of classic lasagna. I like to use mild Italian sausage for just the right amount of seasoning without overpowering the other flavors.

• Mild Italian sausage: Removing the casing helps it break up nicely and cook evenly.
• Onion: Adds a sweet, savory base that balances the richness of the sausage.
• Minced garlic: Essential for that authentic Italian flavor kick.
• Italian seasoning: Blends herbs like oregano and basil that lift the whole dish.
• Salt and black pepper: Key for seasoning—don’t skip or under-salt.
• Low-sodium chicken broth: Keeps your soup flavorful without extra salt.
• Canned diced tomatoes (Italian style): The heart of the tomato base—choose quality for best taste.
• Jarred tomato pasta sauce: Adds thickness and depth; I use a good brand for richer flavor.
• Short pasta or broken lasagna noodles: They soak up the delicious sauce perfectly without getting mushy.
• Fresh spinach: I love the pop of green and extra nutrients, but frozen works in a pinch—just squeeze out the excess water first.
• Ricotta, shredded mozzarella, parmesan cheese, and fresh parsley: These toppings bring creaminess, gooeyness, and freshness to every bowl.

Variations

I love making this Crockpot Lasagna Soup Recipe my own by swapping ingredients or tweaking it to suit different tastes and occasions. You’ll find it’s a versatile base that adapts well!

• Meat Variation: I sometimes use ground turkey instead of sausage for a leaner option—it still tastes amazing and is a little lighter.
• Vegetarian Version: Swap out the sausage for hearty mushrooms or lentils to keep it filling without meat.
• Spice it up: Add red pepper flakes or a splash of hot sauce if you like a little kick.
• Cheese Swap: Try adding a dollop of mascarpone or creamy goat cheese instead of ricotta for a different texture and flavor.

How to Make Crockpot Lasagna Soup Recipe

Step 1: Brown the Sausage and Onion

Start by heating a medium skillet over medium-high heat. Cook the mild Italian sausage (with casings removed) and finely chopped onion together, stirring often to break up the sausage evenly. You want the sausage nicely browned but not overcooked—about 6-8 minutes. This browning step really builds the flavor base, so don’t rush it!

Step 2: Add Seasonings and Transfer to Crockpot

Once browned, stir in the minced garlic, Italian seasoning, salt, and black pepper right in the skillet. Let the garlic get fragrant for about a minute, but don’t burn it. Then, transfer everything to your 4-6 quart crockpot. This keeps all the tasty bits and spices together, ready for slow cooking.

Step 3: Combine Broth, Tomatoes, and Sauce

Pour in the low-sodium chicken broth, canned diced Italian tomatoes, and jarred tomato pasta sauce over your meat and onion mixture in the crockpot. Stir gently to combine. Cover and cook on low for 3 to 6 hours, or on high for 2 to 3 hours. This slow simmer lets all those flavors meld beautifully without you having to stir constantly.

Step 4: Add Pasta and Cook Until Tender

Switch your crockpot to high and open the lid. Stir in your choice of short pasta or broken lasagna noodles, and cook uncovered for about 30 minutes until the pasta is tender but still holding its shape. If you’re particular about al dente pasta, you can cook it separately and just add it to the soup before serving.

Step 5: Stir in Spinach and Serve

Just before serving, toss in fresh spinach and stir until it wilts into the soup. Then ladle it out and top your bowls with a generous spoonful of ricotta, a sprinkle of shredded mozzarella and parmesan, and fresh parsley for a bright finish. I absolutely love how these toppings add creaminess and that signature lasagna feel right in your spoon.

How to Serve Crockpot Lasagna Soup Recipe

Garnishes

When I serve this lasagna soup, I don’t hold back on the garnishes. A dollop of creamy ricotta adds dreamy richness, while a sprinkle of shredded mozzarella melts into every hot spoonful. Parmesan cheese gives a salty punch, and fresh parsley brightens the whole bowl visually and flavor-wise. Sometimes I add a few crushed red pepper flakes for a little heat, too!

Side Dishes

To round out the meal, my go-to sides are crusty garlic bread or cheesy breadsticks—perfect for soaking up all those delicious flavors. A simple green salad with a light vinaigrette also pairs well, cutting through the richness and keeping things balanced.

Creative Ways to Present

For casual dinner parties, I love serving this crockpot lasagna soup in mini bread bowls—everyone feels special getting their own edible bowl! It’s also a fun way to surprise guests and make the meal feel festive without extra fuss. For a weeknight meal, just use your favorite soup bowls and add a sprinkle of parmesan at the table.

Make Ahead and Storage

Storing Leftovers

I usually store any leftover soup in airtight containers in the fridge for up to 3 days. The flavors actually deepen overnight, so it tastes even better the next day. Just be sure to keep the cheese toppings separate until reheating to avoid clumping.

Freezing

Freezing this soup works well if you skip adding the pasta before freezing (since pasta can get mushy). Freeze without the noodles in portions, then add freshly cooked pasta when reheating. I learned this trick after my first freezer batch came out a bit soggy otherwise.

Reheating

To reheat, I warm the soup gently on the stovetop or in the microwave, stirring occasionally. If the soup is too thick, a splash of broth or water helps loosen it up. Then add fresh spinach or pasta if needed, and top with cheese just before serving.

FAQs

Final Thoughts

Honestly, this Crockpot Lasagna Soup Recipe has become my go-to for those chilly evenings when I want all the comfort of lasagna but none of the hassle. It’s forgiving, delicious, and the leftovers are just as good. I can’t recommend it enough if you want a fuss-free, cozy meal that feels a little special but is totally doable. Give it a try—I’d love to hear how it becomes a favorite in your kitchen, too!

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