You want weeknight comfort without the chaos? This is it. Lasagna vibes, zero layering, all the flavor—your slow cooker does the heavy lifting while you do literally anything else.
The broth is rich, the noodles are tender, and the cheesy dollop on top turns it into a restaurant-level bowl. Make it once and your household will start requesting “that lasagna soup thing” on repeat. Fair warning: leftovers mysteriously vanish.
Why This Recipe Works
This soup captures the soul of lasagna—savory sausage, tomato, Italian spices, and a creamy-cheesy finish—without the time sink.
The slow cooker gently develops flavor, so the aromatics sweeten and the sauce deepens. Broken lasagna noodles cook right in the pot, soaking up the broth like sponges of happiness.
The ricotta-parmesan topping is the cheat code. Stir it in for creamy, velvety richness or dollop it on top for a contrast of textures.
Plus, everything is pantry-friendly and forgiving. Missed a spice? No problem.
Want it spicy? Add red pepper flakes and call it a day.
Ingredients Breakdown
- Italian sausage (1 lb, mild or hot): Brings savory depth and classic lasagna flavor. Ground beef or turkey also work.
- Yellow onion (1 medium, diced): Sweetens as it cooks and builds the base.
- Garlic (4–5 cloves, minced): Because it’s not lasagna without garlic.
- Crushed tomatoes (28 oz can): The body of the soup; choose San Marzano if you’re fancy.
- Tomato sauce (15 oz can): Adds silkiness and ties the broth together.
- Low-sodium chicken broth (4 cups): Keeps things balanced; beef broth for a richer vibe.
- Tomato paste (2 tbsp): Intensifies the tomato flavor.
Tiny step, big return.
- Balsamic vinegar (1 tbsp): A splash to brighten the sauce. Don’t skip.
- Italian seasoning (2 tsp): The herb backbone.
- Dried basil (1 tsp) and dried oregano (1 tsp): Layered herb flavor for that “nonna approved” taste.
- Crushed red pepper flakes (1/2 tsp, optional): Heat, if you want it.
- Bay leaf (1): Adds subtle complexity.
- Lasagna noodles (8–10 sheets, broken into pieces): The star carb. Mafalda or bowties also work.
- Baby spinach (3 cups, roughly chopped): Greens for balance and color.
- Ricotta cheese (1 cup): Creamy topping that makes every spoonful luxurious.
- Shredded mozzarella (1 cup): Melts into gooey perfection on top.
- Grated Parmesan (1/2 cup): Salty, nutty finish.
- Olive oil (1 tbsp): For sautéing.
- Kosher salt and black pepper: To taste.
Start modest; adjust at the end.
- Fresh basil or parsley (for garnish): Optional, but it looks pro.
How to Make It – Instructions
- Brown the sausage. Heat olive oil in a skillet over medium. Add sausage and cook, breaking it up, until browned and no longer pink. Drain excess fat.
- Sauté aromatics. Add onion to the same pan; cook 3–4 minutes until softened.
Stir in garlic for 30 seconds until fragrant. Transfer everything to the slow cooker.
- Build the base. Add crushed tomatoes, tomato sauce, broth, tomato paste, balsamic, Italian seasoning, basil, oregano, red pepper flakes (if using), bay leaf, and a pinch of salt and pepper. Stir well.
- Slow cook. Cover and cook on Low for 6–7 hours or on High for 3–4 hours.
This develops flavor without babysitting. FYI: your kitchen will smell outrageous.
- Add the noodles. About 30–40 minutes before serving, stir in the broken lasagna noodles. Keep the cooker on High and cook until al dente.
Stir once or twice so they don’t clump.
- Finish with greens. Stir in the chopped spinach for the last 5 minutes until wilted. Remove the bay leaf. Taste and adjust salt and pepper.
- Make the cheesy topping. In a bowl, mix ricotta, mozzarella, and Parmesan with a pinch of salt and pepper.
This is your “lasagna layer” in spoonable form.
- Serve. Ladle soup into bowls and top with a generous scoop of the cheese mixture. Garnish with fresh basil or parsley. Eat immediately and try not to burn your mouth in excitement.
Storage Instructions
- Refrigerator: Cool fully, then store soup (without the cheese topping) in an airtight container for 3–4 days.
Keep the cheese mixture separate.
- Noodles note: Noodles will continue to soften. If you plan for leftovers, cook and store noodles separately, adding to bowls as needed.
- Freezer: Freeze the soup base (no noodles, no spinach) for up to 3 months. Thaw overnight, reheat, then add fresh noodles and spinach to finish.
- Reheat: Warm on the stovetop over medium, adding a splash of broth if it thickens.
Top with fresh cheese mixture before serving.
Health Benefits
- Protein-rich: Italian sausage or lean turkey provides satisfying protein to keep you full longer.
- Lycopene boost: Tomato-heavy soups are loaded with lycopene, an antioxidant linked to heart and skin health.
- Greens for the win: Spinach adds iron, folate, and vitamin K without overpowering flavor.
- Customizable calories: Use part-skim ricotta and mozzarella, swap sausage for lean turkey, and choose whole wheat noodles to lighten things up.
Avoid These Mistakes
- Overcooking the noodles. Add them late and check early. Mushy noodles will make you sad.
- Skipping the browning step. Browning sausage and sautéing onions isn’t optional—it’s flavor compounding 101.
- Under-salting. Tomatoes and broth can taste flat without enough salt. Adjust at the end for best control.
- Adding spinach too early. It turns dull and overcooked.
Stir in at the end for color and texture.
- Mixing cheese into the pot. It can separate. Keep the cheese as a topping or stir into individual bowls.
Recipe Variations
- Turkey lasagna soup: Swap sausage for ground turkey and add 1 tsp fennel seeds to mimic sausage flavor.
- Creamy version: Stir 1/2 cup heavy cream or half-and-half into the pot right before serving for a velvety finish.
- Vegetarian: Use plant-based sausage or white beans, vegetable broth, and add mushrooms for umami.
- Gluten-free: Use gluten-free lasagna noodles or GF short pasta. Cook time may vary—watch closely.
- Extra veg: Add diced zucchini, bell pepper, or carrots with the onions for more texture.
- Spicy arrabbiata style: Increase red pepper flakes to 1 tsp and add a pinch of chili powder for heat.
- Herb-forward: Finish with fresh basil and a drizzle of good olive oil for a bright, garden-fresh twist.
FAQ
Can I cook the noodles separately?
Yes.
Boil them on the side and add to bowls before ladling soup. This keeps leftovers from getting too soft and lets each person control noodle texture.
What if I don’t have lasagna noodles?
Use mafalda corta, bowtie, penne, or broken spaghetti. Keep an eye on cook time; thinner shapes soften faster.
Can I make this on the stovetop?
Absolutely.
Simmer the base for 30–40 minutes, then add noodles and cook until al dente. Finish with spinach and serve with the cheese topping.
How do I make it lighter?
Use lean turkey, part-skim ricotta and mozzarella, low-sodium broth, and whole wheat noodles. You’ll keep the comfort and trim the calories—win-win.
Is this meal prep friendly?
Yes, with a tweak.
Store the soup and noodles separately, combine when reheating, and keep the cheese topping in its own container. It reheats like a champ.
What cheese can replace ricotta?
Cottage cheese (blended for smoothness) or mascarpone works. Cottage cheese is lighter; mascarpone is richer.
Choose your adventure.
In Conclusion
This Lasagna Soup Crockpot recipe gives you the cozy satisfaction of classic lasagna without the layering, baking, and dish pile-up. It’s bold, hearty, and ridiculously easy—exactly what busy nights demand. Customize it to your taste, top with that dreamy ricotta mix, and watch it disappear.
IMO, it’s the smartest way to turn “What’s for dinner?” into “Wow, that was amazing.”
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