Crockpot Lasagna Soup – Cozy, Hearty, and Simple to Make

Love lasagna but don’t have the time (or energy) to build all those layers? This Crockpot Lasagna Soup gives you all the familiar flavors in an easy, set-it-and-forget-it format. It’s rich, comforting, and perfect for busy weeknights or cold weekends.

The broth is savory and tomato-forward, the noodles are tender, and the cheesy topping tastes just like the real deal. Grab a spoon, add a dollop of ricotta, and you’ve got everything you love about lasagna in a bowl.

What Makes This Recipe So Good

• All the classic flavors with half the work. You get browned sausage, garlic, tomatoes, Italian herbs, and that iconic cheesy finish—no layering, no fuss.
• Perfect for meal prep. It reheats beautifully and tastes even better the next day as the flavors meld.
• Hands-off cooking. After a quick sauté, the slow cooker does the rest while you go about your day.
• Customizable. Swap the protein, add veggies, or make it lighter—this soup is flexible and forgiving.
• Family-friendly. It’s cozy, not spicy (unless you want it to be), and the cheesy topping wins everyone over.

Shopping List

• Italian sausage (1 pound; mild or hot, casings removed) or ground beef/turkey
• Yellow onion (1 medium), diced
• Garlic (4 cloves), minced
• Crushed tomatoes (28-ounce can)
• Diced tomatoes (14.5-ounce can), with juices
• Tomato paste (2 tablespoons)
• Low-sodium chicken or beef broth (5–6 cups)
• Lasagna noodles (8–10 sheets), broken into bite-size pieces
• Italian seasoning (2 teaspoons)
• Dried basil (1 teaspoon) and dried oregano (1 teaspoon)
• Crushed red pepper flakes (optional, 1/4 teaspoon)
• Bay leaf (1)
• Sugar (1 teaspoon) to balance acidity (optional)
• Salt and black pepper to taste
• Olive oil (1 tablespoon)
• Ricotta cheese (1 cup)
• Mozzarella cheese (1 cup), shredded
• Parmesan cheese (1/2 cup), grated
• Fresh basil or parsley, chopped, for garnish
• Spinach (2 cups), optional, roughly chopped

Step-by-Step Instructions

1. Brown the meat. Heat olive oil in a skillet over medium heat. Add sausage, breaking it up as it cooks, until browned and cooked through.

   Drain excess fat.

2. Sauté aromatics. Add diced onion to the same pan and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
3. Load the slow cooker. Transfer sausage, onions, and garlic to the crockpot. Add crushed tomatoes, diced tomatoes, tomato paste, broth, Italian seasoning, basil, oregano, red pepper flakes (if using), bay leaf, and sugar.

   Season with salt and pepper.

4. Cook low and slow. Cover and cook on Low for 6–7 hours or on High for 3–4 hours to let the flavors develop.
5. Add noodles. About 30 minutes before serving, stir in broken lasagna noodles. Cover and cook on High until noodles are tender, about 20–30 minutes. Stir once or twice to prevent clumping.
6. Add greens (optional). Stir in spinach during the last 5 minutes until wilted.
7. Make the cheese topping. In a small bowl, mix ricotta, half the mozzarella, and half the Parmesan with a pinch of salt and pepper.

   This becomes your “lasagna” dollop.

8. Finish and serve. Remove bay leaf. Taste and adjust seasoning. Ladle soup into bowls, top with a generous scoop of the ricotta mixture, sprinkle with remaining mozzarella and Parmesan, and garnish with fresh basil or parsley.

Storage Instructions

• Refrigerator: Store soup (without the ricotta topping) in an airtight container for up to 4 days.

  Keep the cheese mixture separate.

• Freezer: For best texture, freeze the soup without noodles for up to 3 months. Add freshly cooked noodles when reheating. If already combined, it’s still fine to freeze, but noodles will be softer.
• Reheating: Warm on the stovetop over medium heat, adding a splash of broth or water if it thickens.

  Top with the ricotta mixture just before serving.

Why This is Good for You

• Protein-rich. The sausage or ground meat provides staying power, making this a satisfying meal.
• Lycopene boost. Tomato-based soups are a great source of lycopene, an antioxidant linked to heart health.
• Customizable veggies. Add spinach, zucchini, mushrooms, or bell peppers for extra fiber and micronutrients.
• Balanced comfort. A mix of carbs, fat, and protein keeps you full and cozy without being overly heavy.

What Not to Do

• Don’t add uncooked noodles too early. They’ll turn mushy and soak up too much broth. Add them in the last 20–30 minutes.
• Don’t skip browning the meat. Browning adds depth and prevents a greasy texture.
• Don’t forget to taste and season at the end. Slow cooking can mute flavors. A final pinch of salt or splash of broth brightens everything.
• Don’t overstuff the crockpot. Leave some headroom so the soup simmers evenly and doesn’t spill.
• Don’t mix the ricotta into the pot. Keep it as a topping so it stays creamy and doesn’t disappear into the broth.

Alternatives

• Protein swaps: Use ground turkey, ground beef, or a plant-based sausage.

  For leaner results, drain fat well and add a teaspoon of olive oil for flavor.

• Pasta swaps: Use mafalda corta, mini lasagna ribbons, rotini, or broken sheets of no-boil lasagna (check earlier for doneness).
• Dairy-free: Top with a dairy-free ricotta and mozzarella, or use a cashew “ricotta.” Add nutritional yeast for a Parmesan vibe.
• Gluten-free: Choose gluten-free lasagna noodles and confirm broth and sausage are gluten-free.
• Vegetable-heavy: Add mushrooms, zucchini, carrots, or bell peppers. Sauté them with the onions to avoid excess moisture.
• Spicy version: Use hot Italian sausage and increase red pepper flakes to taste.
• Creamy twist: Stir a splash of heavy cream at the end for a richer, velvety soup.

FAQ

Can I cook the noodles separately?

Yes. Cook them on the stovetop until just shy of al dente, then add to the soup right before serving.

This helps avoid overcooked pasta, especially if you plan to store leftovers.

How do I keep the noodles from soaking up all the broth?

Add noodles near the end, and store leftovers without the pasta if possible. When reheating, add a bit of broth or water to loosen the soup.

Can I make this on the stovetop?

Absolutely. Brown the meat and sauté the aromatics, then add everything except the noodles.

Simmer for 25–30 minutes, add noodles, and cook until tender. Finish with the cheese topping.

What’s the best sausage to use?

Mild Italian sausage is classic, but hot Italian sausage adds a nice kick. If you prefer leaner options, use turkey sausage and boost flavor with a little extra Italian seasoning and garlic.

Can I use cottage cheese instead of ricotta?

Yes.

Blend it briefly in a food processor for a smoother texture, then mix with mozzarella and Parmesan as directed.

How can I make it lighter?

Use ground turkey, skip the mozzarella topping, and stir in extra spinach or zucchini. You’ll still get a cozy, satisfying bowl with less fat and calories.

What if my soup is too thick?

Add more broth, a half cup at a time, until it reaches your preferred consistency. Adjust salt and pepper after thinning.

Can I use no-boil lasagna noodles?

You can.

Break them into pieces and add them toward the end, checking for doneness a few minutes earlier since they soften fast.

Wrapping Up

Crockpot Lasagna Soup gives you the comfort of a classic with the ease of a slow cooker. It’s rich, hearty, and endlessly adaptable to your tastes and pantry. Keep the noodles for the end, finish with a generous ricotta dollop, and enjoy a bowl that feels like home—without turning on the oven.

This one’s a keeper for busy nights, lazy Sundays, and everything in between.