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Crock Pot Lasagna Soup

A hearty and hands-off lasagna soup that captures all the flavors of traditional lasagna without the fuss of layering noodles.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Meat and Aromatics
  • 1 pound Italian sausage, casings removed Mild or hot, according to preference
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 1 red bell pepper diced Optional but recommended
Sauce and Broth
  • 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
Noodles and Cheese
  • 8-10 pieces 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

Method
 

Preparation
  1. 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.
  2. Add onion and bell pepper to the same pan and cook for 3–4 minutes until softened. Stir in garlic for 30 seconds.
  3. Transfer everything to the slow cooker.
Cooking
  1. Add marinara, crushed tomatoes, broth, Italian seasoning, basil, red pepper flakes, salt, and black pepper to the slow cooker. Stir to combine.
  2. Cover and cook on Low for 6–7 hours or High for 3–4 hours.
Finishing Touches
  1. About 30 minutes before serving, stir in broken lasagna noodles. Cook on High until al dente, about 20–30 minutes.
  2. In a bowl, combine ricotta, mozzarella, Parmesan, and half the parsley. Season with a pinch of salt and pepper.
  3. Taste the soup and adjust seasoning. Ladle into bowls and dollop with the cheese mixture. Garnish with remaining parsley and extra Parmesan.

Notes

Store soup (without noodles if possible) in an airtight container for up to 4 days. For longer storage, freeze the soup base without noodles or cheese for up to 3 months.