My slow cooker lasagna soup has all of the classic lasagna ingredients you know and love in a rich, creamy tomato-based broth. It's a fun and tasty crockpot soup recipe you can set and forget before work. You only need to brown the Italian sausage or ground beef!
Heat a large skillet over medium heat. Add 1 lb Italian sausage or sausage or combination of both and cook until no pink remains. Add 1 teaspoon garlic during the last 1-2 minutes of cooking time.
1 lb Italian sausage, 1 teaspoon garlic
Drain the excess grease if needed and transfer the browned sausage to a 6-quart crockpot.
Make Lasagna Soup
Add 24-28 oz pasta sauce, 14.5 oz petite diced tomatoes, and 1 tablespoon Italian Seasoning to the crockpot and stir to combine.
24-28 oz pasta sauce, 14.5 oz petite diced tomatoes, 1 tablespoon Italian Seasoning
Pour in 4 cups beef broth with the optional 1 tablespoon beef bouillon and stir again. Cover and cook for 6-8 hours on low or high for 3-4 hours.
4 cups beef broth, 1 tablespoon beef bouillon
Open your slow cooker and use your hand to break the 12 oz lasagna noodles into the soup. Stir in optional ½ cup heavy cream and 1-2 cups baby leaf spinach if using.
12 oz lasagna noodles, 1-2 cups baby leaf spinach, ½ cup heavy cream
Cover and cook on high for 30-45 minutes or until the noodles are tender.
Make Cheese Topping & Serve
Combine 1 cup ricotta cheese, 1 cup mozzarella cheese, ¼ cup Parmesan cheese, 1 pinch garlic powder, and ½ tablespoon dried basil in a bowl.
1 cup ricotta cheese, 1 cup mozzarella cheese, ¼ cup Parmesan cheese, 1 pinch garlic powder, ½ tablespoon dried basil
Ladle the soup into bowls, top each bowl with a generous 1-2 tablespoon portion of the cheese mixture, and serve.
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Notes
Notes:
This recipe works best in a 6-8 quart crockpot or slow cooker.
You can substitute any pasta variety for the broken lasagna noodles but I like mafalda/mafaldine mini lasagna pasta the best.
For a vegetarian lasagna soup, leave out the ground beef and add your favorite chopped veggies. Yellow squash, zucchini, onions, mushrooms, and bell peppers are all great options.
This makes a thick and creamy soup. Use up to 6 cups (2 extra cups) of broth for a brothier version.
It's an ideal recipe for freeze-drying. I transferred all leftovers to 4 small HarvestRight trays and placed them into my deep freezer to pre-freeze. They dried overnight in a 20-hour cycle.
Storing:
Transfer the cooled leftovers to an airtight container. Refrigerate for 5-7 days, and the flavor will only get better! Store the cheese topping separately.
The pasta in this soup won't freeze well. If desired, you can cook the soup without the pasta, then freeze it for up to 3 months. Cook the pasta and add it to the soup just before serving.
Reheat on the stovetop over medium heat, stirring occasionally. Individual portions can be reheated in the microwave. Add more broth if needed.