If you’re craving all the cozy, cheesy comfort of classic lasagna with a fraction of the effort, let me introduce you to Slow Cooker Lasagna Soup. Imagine the savory richness of Italian sausage, the tang of tomatoes, and melty ribbons of cheese – all swirling together in a brothy, slurpable bowlful. This dish has become a beloved favorite in our home, partly because it’s ridiculously easy to throw together in the morning and rewards you handsomely with big flavor at dinnertime. Whether you’re warming up after a chilly day or feeding a hungry crowd, Slow Cooker Lasagna Soup never, ever disappoints.
Ingredients You’ll Need
Let’s take a look at the ingredients for Slow Cooker Lasagna Soup. Each element here is not only simple to find, but also plays a starring role in flavor, texture, or the irresistible look of each bowlful.
- Italian sausage: Brings bold, savory flavor – choose mild for a family-friendly version or hot for a craveable kick.
- Yellow onion: Adds natural sweetness and depth as it softens and melds into the soup.
- Garlic: A must for infusing the broth with classic Italian soul – don’t skimp here!
- Low-sodium chicken broth: Provides the hearty, slurpable base without overpowering saltiness.
- Crushed tomatoes: The main source of that rich, tomatoey backbone every lasagna-inspired dish needs.
- Diced tomatoes: Adds texture, juiciness, and little bursts of tomato in every bite.
- Tomato paste: Thickens the soup slightly and intensifies the flavor profile beautifully.
- Dried basil and oregano: Classic Italian herbs that bring earthy, aromatic notes.
- Crushed red pepper flakes (optional): Sprinkle in for a subtle warmth – a little goes a long way!
- Salt and black pepper: Essential for seasoning the dish just right.
- Uncooked lasagna noodles: Break them up for that fun, rustic texture and familiar bite.
- Mozzarella cheese: Melts into silky, gooey goodness you can spot in every spoonful.
- Parmesan cheese: Brings sharp, salty umami notes to round out the flavors.
- Ricotta cheese: Dollop a spoonful on top for that classic creamy lasagna flair.
- Chopped fresh parsley or basil: Adds a final pop of color and herbaceous freshness that makes the whole dish sing.
How to Make Slow Cooker Lasagna Soup
Step 1: Brown the Sausage, Onion, and Garlic
Start by browning your Italian sausage with diced onion in a skillet over medium heat. This step is crucial for building flavor – you want the sausage crumbly and golden and the onion nice and soft, which takes about 5 to 6 minutes. Stir in the garlic at the end, letting it turn fragrant for a minute before moving on. Don’t forget to drain any excess fat; this keeps your Slow Cooker Lasagna Soup from being greasy.
Step 2: Build the Base in Your Slow Cooker
Transfer your sizzling sausage, onion, and garlic mixture straight into the slow cooker. Add the low-sodium chicken broth, crushed tomatoes, diced tomatoes, tomato paste, basil, oregano, red pepper flakes (if using), salt, and black pepper. Give everything a thorough stir so those flavors can get to know each other. Cover and set your slow cooker to low for 6–7 hours or high for 3–4 hours. Let the magic happen!
Step 3: Add the Noodles
About 30 minutes before dinner time, break eight uncooked lasagna noodles into bite-sized pieces and stir them in. Turn the slow cooker to high if it’s not already, and cook until the noodles are tender and reminiscent of classic lasagna layers but in soup form.
Step 4: Stir in the Cheeses
Once the noodles are cooked, sprinkle in shredded mozzarella and grated Parmesan. Stir until the cheeses fully melt and the soup turns decadently creamy, swirling in those familiar gooey, stretchy bits we all love in lasagna.
Step 5: Serve and Finish with Ricotta and Herbs
Ladle piping-hot Slow Cooker Lasagna Soup into bowls. Top each with a hearty scoop of ricotta cheese and a shower of freshly chopped basil or parsley. The ricotta softens and seeps into the soup, giving every bite a dreamy, creamy finish.
How to Serve Slow Cooker Lasagna Soup
Garnishes
This soup truly shines when finished with a dollop of ricotta right in the center of each bowl and a generous sprinkle of chopped fresh basil or flat-leaf parsley. If you’re feeling fancy, an extra shake of grated Parmesan on top never hurts. A drizzle of good extra virgin olive oil or a crack of black pepper is all it takes to make each serving restaurant-worthy.
Side Dishes
Pair Slow Cooker Lasagna Soup with a crusty Italian bread or fresh garlic knots to soak up every last bit of broth. A crisp green salad with a zingy vinaigrette is also the perfect way to contrast the soup’s richness and round out the meal with some crunch.
Creative Ways to Present
For a playful twist, serve this soup in oversized mugs for a casual, comfort-food night. If you’re entertaining, pour smaller portions into ramekins and set up a DIY toppings bar with extra ricotta, herbs, and red pepper flakes. Kids especially love having “lasagna in a bowl” with their own garnishes to sprinkle on top.
Make Ahead and Storage
Storing Leftovers
Any extra Slow Cooker Lasagna Soup can be cooled completely before transferring to airtight containers. It’ll keep beautifully in the fridge for up to 4 days. Just keep in mind – as the soup sits, the noodles may soak up some of the broth, making leftovers a bit thicker (almost like a stew!).
Freezing
You can absolutely freeze this soup for quick dinners down the line. Portion cooled soup (without the ricotta garnish) into freezer-safe containers and store for up to 3 months. Thaw overnight in the refrigerator before reheating. If you know you’ll freeze some, consider slightly undercooking the noodles so they don’t get overly soft when reheated.
Reheating
Reheat Slow Cooker Lasagna Soup gently on the stovetop or in the microwave, adding a splash of extra broth or water to loosen it up as needed. Stir well and top with fresh ricotta and herbs just before serving to revive those gorgeous flavors and textures.
FAQs
Can I use a different type Main Course
Absolutely! Ground turkey or chicken sausage works perfectly for a lighter version, while plant-based crumbles can be subbed for a vegetarian take. Just remember, different proteins may change the flavor slightly, so adjust your seasonings if needed.
Do I have to cook the sausage before adding it to the slow cooker?
Yes, browning the sausage (and onion) adds tons of flavor and helps render out excess fat. This step also ensures your soup has a deep, savory base and avoids any greasy texture.
Can I make Slow Cooker Lasagna Soup gluten-free?
Definitely! Just use your favorite gluten-free lasagna noodles. Check the cooking time on the package, as some gluten-free pasta varieties cook a bit faster or slower than traditional pasta.
What if my soup is too thick the next day?
Don’t worry – it’s normal for the noodles to absorb extra broth as the soup sits in the fridge. Simply stir in a splash of chicken broth or water when reheating to achieve your preferred consistency.
Can I assemble this the night before?
To save time, you can brown the sausage, onion, and garlic a night ahead and prep all the canned ingredients. When you’re ready to cook, simply combine everything (besides the noodles and cheeses) in the slow cooker. Add the noodles 30 minutes before serving as instructed.
Final Thoughts
I can’t wait for you to try this Slow Cooker Lasagna Soup – it’s as cozy and impressive as it is fuss-free. Whether you’re feeding a family on a busy weeknight or surprising guests with a fun twist on a favorite, this recipe has a way of bringing everyone back for seconds. Dive in, top it generously, and enjoy every delicious bowl!
Print
Slow Cooker Lasagna Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
This Slow Cooker Lasagna Soup recipe is a comforting twist on traditional lasagna, with all the same flavors simmered together in a delicious soup. Perfect for busy days when you want a hearty meal ready when you come home!
Ingredients
Italian Sausage Mixture:
- 1 pound Italian sausage (mild or hot)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
Soup Base:
- 4 cups low-sodium chicken broth
- 1 (28-ounce) can crushed tomatoes
- 1 (14.5-ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Additional Ingredients:
- 8 uncooked lasagna noodles, broken into pieces
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup ricotta cheese
- Chopped fresh parsley or basil for garnish
Instructions
- Cook Italian Sausage Mixture: In a skillet over medium heat, cook the Italian sausage and onion until browned, then add garlic and cook for 1 minute. Drain excess fat and transfer to the slow cooker.
- Prepare Soup Base: Add chicken broth, crushed tomatoes, diced tomatoes, tomato paste, basil, oregano, red pepper flakes, salt, and black pepper to the slow cooker. Stir to combine.
- Cook Soup: Cover and cook on low for 6–7 hours or high for 3–4 hours. About 30 minutes before serving, stir in broken lasagna noodles and continue cooking on high until tender.
- Finish Soup: Just before serving, stir in mozzarella and Parmesan cheeses until melted. Ladle into bowls and top each serving with a scoop of ricotta cheese and fresh herbs.
Notes
- For a lighter version, use ground turkey or chicken sausage.
- Leftovers thicken, so you can add a splash of broth when reheating.
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