Crock Pot Lasagna Soup | Easy Slow Cooker Comfort Recipe You’ll Want on Repeat

You could pay $18 for a bowl of comfort at a restaurant, or you could throw a few ingredients into a slow cooker and get the same vibe while wearing pajamas. This Crock Pot Lasagna Soup is everything you love about lasagna—rich tomato sauce, savory meat, melty cheese—without babysitting a bubbling casserole. It’s hearty, hands-off, and wildly satisfying.

Best part? It tastes like you cooked for hours… because technically, you did—your Crock Pot did, anyway. Spoiler: your future self is going to thank you.

The Secret Behind This Recipe

Traditional lasagna stacks flavors; this soup steeps them.

The slow cooker coaxes sweetness from tomatoes, builds depth into the broth, and turns aromatics into a flavor blanket for the noodles. The trifecta? Italian sausage + crushed tomatoes + cheesy dollops that melt into the soup at the end. That last move is the power play—stirring in a ricotta-parmesan mixture right before serving gives you the creamy, “lasagna bite” effect without layering a single noodle.

It’s lazy genius and we’re here for it.

What You’ll Need (Ingredients)

• 1 pound Italian sausage (mild or hot), casings removed
• 1 small yellow onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, diced (optional but recommended)
• 24–28 ounces marinara sauce (choose a brand you’d eat by the spoonful)
• 1 can (28 ounces) crushed tomatoes
• 4 cups low-sodium chicken or beef broth
• 2 teaspoons Italian seasoning
• 1 teaspoon dried basil (or sub with fresh at the end)
• 1/2 teaspoon red pepper flakes (optional for heat)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 8–10 lasagna noodles, broken into 2–3 inch pieces (about 6 ounces)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella
• 1/3 cup grated Parmesan
• 2 tablespoons fresh parsley, chopped (or basil)
• Olive oil for browning

How to Make It – Instructions

1. Brown the sausage. Heat a skillet over medium-high with a drizzle of olive oil. Add sausage and cook, breaking it up, until well browned with crispy bits. Don’t rush this; browned = flavor.
2. Sauté the aromatics. Add onion and bell pepper to the same pan.

   Cook 3–4 minutes until softened. Stir in garlic for 30 seconds. Transfer everything to the slow cooker.

3. Build the base. Add marinara, crushed tomatoes, broth, Italian seasoning, basil, red pepper flakes, salt, and black pepper.

   Stir to combine.

4. Slow cook. Cover and cook on Low for 6–7 hours or High for 3–4 hours until flavors are cozy and married.
5. Add the noodles. About 30 minutes before serving, stir in broken lasagna noodles. Cook on High until al dente, 20–30 minutes. Stir once halfway through so they don’t clump, IMO.
6. Mix the cheese topper. In a bowl, combine ricotta, mozzarella, Parmesan, and half the parsley.

   Season with a pinch of salt and pepper. This is your “lasagna layer” in a bowl.

7. Finish and serve. Taste the soup and adjust seasoning. Ladle into bowls and dollop with a generous spoonful of the cheese mixture.

   Garnish with remaining parsley and extra Parmesan if you’re living right.

Storage Instructions

• Fridge: Store soup (without noodles if possible) in an airtight container for up to 4 days. Noodles continue to absorb liquid, so keep extras separate and add when reheating.
• Freezer: Freeze the soup base without noodles or cheese for up to 3 months. Thaw in the fridge overnight, reheat, then add fresh noodles and cheese mix.
• Reheating: Warm on the stovetop over medium heat, adding broth or water to loosen.

  Microwave works too—stir halfway so the cheese mixes in like a pro.

Benefits of This Recipe

• Hands-off cooking: Assemble, walk away, come back to dinner that tastes “slow-cooked” because it is.
• Lasagna flavor, zero layering: Get the comfort without building a skyscraper of noodles and sauce.
• Meal prep friendly: The base freezes like a champ, and the cheese topper mixes in seconds.
• Customizable: Go beefy, veggie-forward, or spicy—your call.
• Budget smart: Pantry staples + a pound of sausage = 6–8 portions of cozy.

Don’t Make These Errors

• Overcooking the noodles: Add them late. If they sit for hours, they’ll turn to mush and you’ll be sad.
• Skipping the browning step: Grey meat equals flat flavor. Browning develops the savory base.
• Using sweet marinara + sweet sausage: Too sugary.

  Balance with spicy sausage or add a splash of red wine vinegar.

• Dumping in the cheese early: It will dissolve and vanish. Add the cheese mix to bowls when serving for creamy pockets of joy.
• Not salting to taste: Broths and sauces vary. Taste before adding noodles and again before serving.

Alternatives

• Protein swaps: Use ground beef, ground turkey, or a 50/50 sausage-beef blend.

  For a lighter vibe, try chicken Italian sausage.

• Vegetarian: Skip meat, sauté mushrooms and zucchini with the onions, and use vegetable broth. Add a can of white beans for protein.
• Gluten-free: Use gluten-free lasagna noodles or sub with gluten-free penne. Keep an eye on cook time—they soften faster.
• Dairy-free: Use a plant-based ricotta and mozzarella or top with a cashew cream swirl and nutritional yeast.
• Low-carb: Replace noodles with ribbons of zucchini added in the last 10 minutes.

  Still comfort, fewer carbs.

• Extra rich: Stir in a splash of heavy cream at the end and add more mozzarella on top. Because why not?

FAQ

Can I cook the noodles separately?

Yes. Cook them on the stovetop until just shy of al dente, then add to bowls and ladle soup over.

This keeps leftovers from going soggy and gives you more control.

What size slow cooker should I use?

A 6-quart slow cooker works best for this volume. A 4-quart can work if you reduce broth by 1 cup and keep an eye on overflow.

Can I make this on the stovetop?

Totally. Simmer the base in a large pot for 30–40 minutes, then add noodles and cook until tender.

Same cheese dollop at the end, same happiness.

How do I prevent greasy soup?

Use lean sausage or drain excess fat after browning. If your sauce throws oil, skim the surface before adding noodles. Easy fix, big payoff.

What’s the best marinara to use?

Choose a marinara you’d enjoy straight off a spoon.

Look for simple ingredients and balanced acid. If it tastes tinny, add a pinch of sugar or a splash of balsamic.

Can I add spinach or kale?

Yes. Stir in 2 cups of baby spinach or 1 cup chopped kale during the last 5 minutes.

It wilts fast and adds color and nutrients. Veggies for the win, FYI.

The Bottom Line

This Crock Pot Lasagna Soup delivers weeknight convenience with Sunday-level comfort. It hits all the lasagna notes—savory, cheesy, saucy—without the fuss, and it plays nice with your calendar, budget, and taste buds.

Keep the cheese mix for the end, add noodles late, and you’ll have a bowl that feels like a hug. One pot, big flavor, zero stress—make it once and it’ll be in your rotation for good.