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Easy Crockpot Lasagna Soup Ready in 20 Minutes

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This easy crockpot lasagna soup is a happy accident turned weeknight staple. Rich, savory broth with tender noodles and a creamy ricotta topping—pure comfort in a bowl, ready in just 20 minutes of active time.

Ingredients

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  • 1 pound ground Italian sausage (mild or hot)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 (24-ounce) jar marinara sauce
  • 4 cups low-sodium chicken broth
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces lasagna noodles, broken into bite-sized pieces
  • 1/2 cup heavy cream
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup whole milk ricotta cheese (for serving)
  • Fresh basil or parsley, chopped (for garnish)
  • Extra Parmesan for sprinkling

Instructions

  1. Brown the sausage: Heat a large skillet over medium-high heat. Add the ground Italian sausage and cook, breaking it up with a spoon, until browned and no longer pink (about 6-8 minutes). Drain off excess fat, leaving a little in the pan.
  2. Sauté the aromatics: Add the diced onion to the skillet with the sausage drippings. Cook for 2-3 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Transfer to slow cooker: Dump the sausage and onion mixture into a 6-quart slow cooker.
  4. Add liquids and seasonings: Pour in the marinara sauce, chicken broth, and diced tomatoes (with juices). Stir in the tomato paste, oregano, basil, red pepper flakes (if using), salt, and pepper until well combined.
  5. Slow cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours.
  6. Add pasta: About 20 minutes before serving, stir in the broken lasagna noodles, ensuring they are submerged. Cover and cook on high for 15-20 minutes until tender but al dente.
  7. Finish with cream and cheese: Stir in the heavy cream, shredded mozzarella, and grated Parmesan until melted and creamy. Taste and adjust salt and pepper if needed.
  8. Serve: Ladle soup into bowls. Top each with a dollop of ricotta, fresh basil or parsley, and extra Parmesan. Serve immediately.

Notes

For leftovers, consider cooking the pasta separately and adding it to individual servings to prevent mushiness. The soup freezes well without the pasta. Use low-sodium broth for better salt control. Let the soup rest for 5 minutes after adding cream and cheese before serving.

Nutrition

Keywords: crockpot lasagna soup, easy lasagna soup, slow cooker lasagna soup, weeknight dinner, comfort food, Italian soup

Find it online: https://lumalunch.com/easy-crockpot-lasagna-soup-ready-in-20-minutes/