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Crockpot Lasagna Soup With Italian Sausage And Cheese

Crockpot lasagna soup with Italian sausage and three-cheese topping is a slow-cooked tomato broth version of classic lasagna. Broken lasagna noodles cook in the final 30 minutes, then each bowl gets a creamy ricotta–mozzarella–parmesan dollop that melts into the hot 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage Brown and drain.
Onion
  • 1 onion Dice.
Garlic
  • 4 garlic Minced.
Crushed tomatoes
  • 1 can (28 oz) crushed tomatoes Add to crockpot.
Diced fire-roasted tomatoes
  • 1 can (14 oz) diced fire-roasted tomatoes Add to crockpot.
Beef broth
  • 4 cup beef broth Add to crockpot.
Tomato paste
  • 2 tbsp tomato paste Add to crockpot.
Italian seasoning
  • 1 tsp Italian seasoning Add to crockpot.
Dried basil
  • 1 tsp dried basil Add to crockpot.
Dried oregano
  • 0.5 tsp dried oregano Add to crockpot.
Red pepper flakes
  • 0.5 tsp red pepper flakes Add to crockpot.
Lasagna noodles
  • 8 lasagna noodles Break into pieces; add in last 30 minutes.
Three-cheese topping
  • 1 cup whole milk ricotta Mix with other cheeses.
  • 1.5 cup shredded mozzarella Mix with other cheeses.
  • 0.5 cup parmesan Mix with other cheeses.
  • 2 tbsp fresh basil Chop and mix into topping.
  • nutmeg Use a pinch.
Salt and pepper
  • salt To taste.
  • black pepper To taste.

Equipment

  • 1 Dutch oven
  • 1 slow cooker

Method
 

Brown the sausage and load the soup
  1. Brown the Italian sausage, then drain it and add it to the crockpot with the diced onion and minced garlic. Cook until the sausage is browned and the onion begins to soften; this step is done on the stovetop before slow-cooking.
  2. Add the crushed tomatoes, diced fire-roasted tomatoes, beef broth, and tomato paste to the crockpot. Stir in the Italian seasoning, dried basil, dried oregano, and red pepper flakes so everything is evenly combined.
Slow-cook
  1. Cook on Low for 5–7 hours or on High for 3–4 hours. Keep the lid on and don’t skip stirring only if needed near the end to keep the broth moving.
  2. In the last 30 minutes, add the broken lasagna noodles. Increase the heat to High if you started on Low.
  3. Cook until the noodles are tender, stirring occasionally during the final 30 minutes. The soup should look thickened and the noodles should soften throughout.
  4. Season with salt and black pepper to taste. Stir well so the seasoning disperses through the broth.
Make the three-cheese topping and serve
  1. Mix the whole milk ricotta, shredded mozzarella, parmesan, fresh basil, and nutmeg thoroughly. The mixture should be cohesive with visible basil flecks.
  2. Ladle the soup into bowls and top each with a heaping spoonful of the three-cheese topping. Let it sit briefly so the cheese visibly melts into the hot soup before eating.

Notes

Pro tip: for best noodle texture, only add the broken lasagna noodles in the final 30 minutes so they don’t turn mushy. Store leftovers in an airtight container in the fridge up to 4 days; reheat gently on the stovetop or in the microwave. Freezing is not recommended because noodles can soften too much after thawing. If you want a lighter option, use part-skim ricotta and reduce mozzarella slightly while keeping the same seasonings.