Crockpot Lasagna Soup
This Crockpot Lasagna Soup brings all the cozy flavors of classic lasagna into a warm and hearty bowl. Italian sausage, tender noodles, and creamy cheeses simmer together for a rich and comforting meal with minimal prep. It is an easy slow cooker dinner the whole family will ask for again and again.
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!
