Crockpot Lasagna Soup
When you want the cozy comfort of lasagna but do not want to spend hours layering and baking, this Crockpot Lasagna Soup comes to the rescue. Instead of building a traditional casserole, you simply add the ingredients to the slow cooker and let the magic happen. This Crockpot Lasagna Soup recipe uses easy dump and go ingredients with only a little prep work on the stovetop to cook the Italian sausage, onions, and garlic before everything simmers together.
Meanwhile, the soup slowly develops deep flavor as it cooks for several hours in the crockpot. The ingredients come together and create the same comforting taste you love in classic lasagna, but in a warm and cozy soup. As it cooks, your kitchen fills with the kind of aroma that makes everyone wander in and ask what is for dinner.
Then, right toward the end, you stir in the lasagna noodles with generous handful of cheeses and scoops of ricotta. The noodles cook right in the soup while the cheese melts into every spoonful in about 30 minutes. As a result, the soup transforms into a creamy, hearty bowl that tastes just like lasagna in spoonable form.
Even better, this recipe keeps things simple and low effort. After a quick start on the stovetop, the crockpot takes over and does the rest of the work. Because of that, it works perfectly for busy weekdays, cozy weekends, or any night when you want a warm and satisfying meal without spending hours in the kitchen.
Of course, the best part comes when you serve it. Our family cannot get enough of this soup and always asks for seconds and thirds. Each bowl feels warm, comforting, and full of classic lasagna flavor. Once you try it, this Crockpot Lasagna Soup will quickly become a dinner everyone requests again and again.
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Ingredients
- Jimmy Dean Hot Sausage
- Lasagna Noodles
- Ricotta Part Skim (or whole if you prefer)
- Beef Broth (I like to use Better than Bouillon with water!)
- Salted Butter
- Yellow Onion
- Minced Garlic
- Heavy Cream
- Spaghetti Sauce
- Shredded Mozzarella Cheese
- Shredded Parmesan Cheese
See recipe card for quantities.
Instructions
- Step 1: First, dice the yellow onion. Then place a skillet over medium heat and add the butter, diced onion, and minced garlic. Stir and cook until fragrant. Next, add the hot sausage to the same pan and brown it while breaking it apart until fully cooked. Remove from heat.
- Step 2: Next, transfer the sausage mixture to a large crockpot. Pour the beef broth on top along with the heavy cream and pasta sauce, then stir everything together until well combined. Cover and cook on low for 6 hours or cook on high for 4 hours if you need a quicker option.
- Step 3: About 30 to 40 minutes before serving, break the lasagna noodles into roughly 1 inch pieces. Then add them to the crockpot and stir so they cook directly in the soup.
- Step 4: Next, mix in the shredded mozzarella and parmesan until the cheeses melt and blend into the soup.
- Step 5: Finally, scoop your desired amount of ricotta cheese across the top. Cover and cook on high for about 30 minutes. Once finished, give the soup a final stir and serve with extra cheese on top if you like. Enjoy!
Variations
Ricotta Options: Use whole milk ricotta for a richer and creamier finish, or choose part skim ricotta if you want a lighter option that still adds great texture and flavor.
Sausage Options: Use hot Italian sausage if you enjoy a little spice. However, you can easily swap it for mild or sweet Italian sausage for a more classic and family friendly flavor.
Equipment
- Large crockpot or slow cooker
- Large skillet or sauté pan
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Measuring cups
- Ladle for serving
Storage
Store any leftover lasagna soup in an airtight container in the refrigerator for up to 3 to 4 days. Before storing, allow the soup to cool completely so it keeps its texture and flavor.
When you are ready to enjoy it again, reheat the soup gently on the stovetop over medium low heat or warm it in the microwave in short intervals while stirring in between. If the soup thickens in the refrigerator, simply add a splash of broth or cream to loosen it back up to your desired consistency.
FAQ
Yes! While broken lasagna noodles give this soup the classic lasagna feel, you can easily substitute other pasta shapes like bowtie, or rotini. Just keep an eye on the cook time since smaller pasta may cook faster.
Absolutely! Simply swap the hot Italian sausage for mild or sweet Italian sausage. This keeps all the great flavor while making the soup more family friendly.
Ricotta adds that signature lasagna flavor and creamy texture, but you can adjust it to your preference. Use whole milk ricotta for a richer finish or part skim ricotta for a lighter option. You can also add a smaller dollop to each bowl if you prefer less.
Adding the noodles during the last 30 to 40 minutes keeps them from becoming overly soft. This allows them to cook perfectly in the soup while still holding their texture.
More Crockpot Meals to Enjoy:
Looking for other recipes like this? Try these:
Quick Dinners
Short on time? Here are our favorite quick dinner ideas:
📖 Recipe
Crockpot Lasagna Soup
Equipment
- Large crockpot or slow cooker
- Large skillet or sauté pan
- Cutting Board
- Sharp knife
- Wooden spoon or spatula
- Measuring cups
- Ladle for serving
Ingredients
- 1 lb Jimmy Dean Hot Sausage
- 16 oz Lasagna Noodles
- 15 oz Ricotta Part Skim or whole if you prefer
- 6 cups Beef Broth I like to use Better than Bouillon with water!
- 2 teaspoon Salted Butter
- 1 medium Yellow Onion diced
- 1 teaspoon Minced Garlic
- ½ cup Heavy Cream
- 24 oz Spaghetti/Pasta Sauce (we like Prego® Italian Tomato Sauce with Roasted Garlic & Herbs Pasta Sauce)
- ½ cup Shredded Mozzarella Cheese
- ½ cup Shredded Parmesan Cheese
Instructions
- First, dice the yellow onion. Then place a skillet over medium heat and add the butter, diced onion, and minced garlic. Stir and cook until fragrant. Next, add the hot sausage to the same pan and brown it while breaking it apart until fully cooked. Remove from heat.
- Next, transfer the sausage mixture to a large crockpot. Pour the beef broth on top along with the heavy cream and pasta sauce, then stir everything together until well combined. Cover and cook on low for 6 hours or cook on high for 4 hours if you need a quicker option.
- About 30 to 40 minutes before serving, break the lasagna noodles into roughly 1 inch pieces. Then add them to the crockpot and stir so they cook directly in the soup.
- Next, mix in the shredded mozzarella and parmesan until the cheeses melt and blend into the soup.
- Finally, scoop your desired amount of ricotta cheese across the top. Cover and cook on high for about 30 minutes. Once finished, give the soup a final stir and serve with extra cheese on top if you like. Enjoy!
Easy no layering lasagna? Yes please! This was definitely a hit. No alterations to the recipe needed!