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Crockpot Lasagna Soup With Italian Sausage And Cheese

Crockpot lasagna soup with Italian sausage and cheese—slow-cooked tomato broth with browned sausage and tender broken lasagna noodles. Finished with a three-cheese topping that melts into the hot soup for a rich, creamy finish.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage base
  • 1 lb Italian sausage Browned and drained.
  • 1 onion Diced.
  • 4 garlic Minced.
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced fire-roasted tomatoes
  • 4 cup beef broth
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp dried oregano
  • 0.5 tsp red pepper flakes
Lasagna noodles
  • 8 lasagna noodles Broken into pieces; added in last 30 min.
Three-cheese topping
  • 1 cup whole milk ricotta
  • 1.5 cup shredded mozzarella
  • 0.5 cup parmesan
  • 2 tbsp fresh basil
  • 1 nutmeg Pinch.
Seasoning
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown sausage and build the soup
  1. Brown and drain the Italian sausage, then add it to the crockpot along with the diced onion and minced garlic.
  2. Add the crushed tomatoes, diced fire-roasted tomatoes, beef broth, and tomato paste to the crockpot.
  3. Stir in Italian seasoning, dried basil, dried oregano, and red pepper flakes until evenly combined.
Slow cook
  1. Cook on Low for 5-7 hours (or on High for 3-4 hours) until the flavors develop and the broth is hot and simmering from the slow cooker.
Add noodles and finish
  1. In the last 30 minutes, add the broken lasagna noodles and increase to High if you’re cooking on Low.
  2. Cook until the noodles are tender, stirring occasionally so the pieces don’t stick together.
  3. Season with salt and pepper to taste.
Make three-cheese topping and serve
  1. Mix whole milk ricotta, shredded mozzarella, parmesan, fresh basil, and nutmeg thoroughly until combined.
  2. Ladle the soup into bowls and top each with a heaping spoonful of the three-cheese mixture so it melts into the hot soup.

Notes

For best texture, stir once or twice during the final 30 minutes so the broken lasagna noodles cook evenly without clumping. Store leftovers in the refrigerator up to 4 days; reheat gently until hot. Freezing is not recommended because the noodles can soften further after thawing. For a lighter option, use part-skim mozzarella and reduce the ricotta to 3/4 cup.