Crockpot Lasagna Soup
You know what's awesome? Lasagna. You know what's not awesome? How fussy lasagna can be to make. Layers and division and dolloping and the whole regular or no-boil noodle controversy. It's enough to make a gal never want to make lasagna again.
Okay, that's a total drama queen over-exaggeration, but the truth is, lasagna can be a bit finicky to make. It's definitely not a weeknight dish. But you know what is a weeknight dish? Anything that's made in the slow cooker. Including this soup.
Why should I make crockpot lasagna soup?
The best part about this soup is that is tastes like lasagna, obviously. It has all the flavor (read: cheesy yum) without the layering and baking fuss. Devote 10 minutes to the slow cooker before work and you'll come home to a hearty, lasagna-flavored soup that will make even the coldest and darkest November evening feel a little bit warmer and brighter.
What ingredients do I need for crockpot lasagna soup?
In addition to a crock pot, you'll need:
- Italian sausage links. You can also use bulk Italian sausage.
- Onions
- Garlic
- Dried oregano
- Red pepper flakes
- Tomato paste
- Diced tomatoes
- Bay leaves
- Chicken broth
- Fusilli noodles, or another short, sturdy pasta.
- Ricotta cheese
- Mozzarella cheese
Protip: No Italian sausage? No problem!
Use one pound of ground turkey or ground beef instead, and add 2-3 teaspoons of Italian seasoning to the soup.
Do I need to precook the sausage?
It depends on how you like your soup! If you want bite-size pieces of meat in the soup, then we recommend precooking the sausage in a large skillet on the stove top and slicing it before adding it to the slow cooker. If you want crumbles of sausage in every bite, you can skip the precooking.
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Protip: Faster prep time
To save yourself time, you can cook the sausage links the night before you make this easy lasagna soup recipe and refrigerate them in an airtight container. When you go to fill the crock pot, just slice the cold sausage and toss it in with the other ingredients-it will warm through as the soup cooks!
How do you make crockpot lasagna soup?
Making this lasagna soup is as easy as 1-2-3! We're not kidding-there are literally three steps to this recipe:
- Toss all the ingredients except for the pasta and cheeses in the basin of a slow cooker, and give it a little stir with a wooden spoon. Cook on low for 6-8 hours, or high for 4-6 hours.
- In the last half hour, add the pasta to the soup.
- Scoop the soup into oven-safe bowls. Top with ricotta and mozzarella, and broil for 3-5 minutes. Serve hot.
How long does the soup need to cook?
For a slow cooker set to High, the soup will cook in 4-6 hours. On the low setting, the soup will need 6-8 hours to cook.
What do I do with the leftovers?
Store any leftover soup in an airtight container in the refrigerator for 3-4 days. Reheat individual servings in the microwave or over low heat on the stove top, and then add the cheese and broil for 3-5 minutes. We don't recommend freezing this one-the noodles can get a little mushy upon defrosting.
📖 Recipe
Crockpot Lasagna Soup Recipe
Ingredients
- 1 pound Italian sausage links cut into bite-sized pieces
- 2 large onions diced
- 5 garlic cloves minced
- 1 tablespoon dried oregano
- ¼ teaspoon red pepper flakes
- 6 ounces canned tomato paste
- 28 ounces canned diced tomatoes
- 2 bay leaves
- 6 cups chicken broth
- Salt and pepper to taste
- 10 ounces curly pasta fusilli
- Ricotta and mozzarella cheeses for topping
Instructions
- In a large slow cooker, combine all ingredients except pasta and cheeses. Cook on low for 6-8 hours or on high for 4-6.
- In the last 30 minutes of cooking, add in pasta.
- When ready to serve, preheat broiler. Spoon soup into oven-proof bowls. Top each bowl with a dollop of ricotta and a sprinkling of mozzarella. Place under broiler for 3-5 minutes or until cheese is hot and melted.
Notes
- Swap out the diced tomatoes for stewed tomatoes or diced tomatoes with basil if you can find them, it just adds that much more flavor!
- I like to pre-cook my Italian sausages so they don't crumble in the slow cooker. I just cook them in a skillet until done, then let cool and slice. If you prefer the sausage to be throughout the soup instead of in bites, don't pre cook the links or just use a raw pound of loose sausage.
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