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Crockpot Lasagna Soup With Italian Sausage And Cheese

Crockpot lasagna soup with Italian sausage brings the hearty flavors of lasagna together in a slow cooker, with tender noodles and a rich tomato broth. Finish each bowl with a creamy ricotta, mozzarella, and Parmesan topping.
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Prep Time 15 minutes
Cook Time 7 hours 15 minutes
Total Time 7 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 1 lb bulk Italian sausage
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) tomato sauce
  • 6 cup low-sodium chicken broth
  • 1 tsp Italian seasoning
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 8 oz lasagna noodles broken into bite-size pieces
For the cheese topping
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 0.25 cup grated Parmesan cheese

Equipment

  • 1 large skillet
  • 1 6-quart slow cooker

Method
 

  1. In a large skillet over medium-high heat, cook the sausage for 6–8 minutes, breaking it into small crumbles, until browned; drain excess fat.
  2. Transfer the sausage to a 6-quart slow cooker and stir in the onion, garlic, crushed tomatoes, tomato sauce, broth, Italian seasoning, salt, and pepper.
  3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the onion is tender and the sausage reaches 160°F.
  4. Stir in the broken lasagna noodles, cover, and cook on HIGH for 30–45 minutes, until the noodles are tender.
  5. While the noodles cook, stir together the ricotta, mozzarella, and Parmesan in a medium bowl.
  6. Ladle into bowls and top each serving with a spoonful of the cheese mixture.

Notes

For the best texture, cook the noodles just until tender. Refrigerate leftovers for 3–4 days; freezing is possible, though the noodles may soften after thawing. Gluten-free lasagna noodles can be used as a dietary swap.