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Crockpot Lasagna Soup With Italian Sausage And Cheese

Crockpot lasagna soup with Italian sausage and cheese is slow-cooked for a hearty, tomato-rich broth with tender broken lasagna noodles. Finished with a three-cheese topping that melts into creamy dollops in every bowl.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage and soup base
  • 1 lb Italian sausage
  • 1 onion
  • 4 cloves garlic
  • 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
  • 8 count lasagna noodles broken into pieces; added in last 30 minutes
Three-cheese topping
  • 1 cup whole milk ricotta
  • 1.5 cup shredded mozzarella
  • 0.5 cup parmesan
  • 2 tbsp fresh basil
  • 0.25 tsp nutmeg pinch
Seasoning
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Brown the sausage and start the soup
  1. Brown and drain the Italian sausage, then add it to the crockpot with the diced onion and minced garlic.
  2. Add the crushed tomatoes, diced fire-roasted tomatoes, beef broth, tomato paste, Italian seasoning, dried basil, dried oregano, and red pepper flakes to the crockpot.
  3. Stir to combine so everything is evenly distributed throughout the soup.
Slow-cook until noodles are tender
  1. Cook on Low 5-7 hours (or High 3-4 hours) with the lid on.
  2. In the last 30 minutes, add the broken lasagna noodles and increase heat to High if you started on Low.
  3. Cook until the noodles are tender, stirring occasionally to prevent sticking.
Finish and serve
  1. Season with salt and pepper to taste.
  2. Mix the three-cheese topping thoroughly with the fresh basil and nutmeg until fully combined.
  3. Ladle the soup into bowls and top each serving with a very generous, heaping spoonful of the cheese topping, letting it melt into the hot soup.

Notes

For the richest texture, break the lasagna noodles into small bite-size pieces so they cook evenly during the last 30 minutes. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stovetop or in the microwave until hot. Freezing is best without the noodle topping mix—freeze soup (without adding the fresh cheese dollops) up to 2 months, then thaw and rewarm, and mix topping fresh after reheating. If you want a lighter option, use part-skim ricotta and reduced-fat mozzarella while keeping the same amounts.