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Crockpot Lasagna Soup

This easy Lasagna Soup captures all the flavors of traditional lasagna without the hassle. Perfect for busy weeknight dinners, it combines savory sausage, tender noodles, and a creamy cheese topping—all made in your slow cooker.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Meat and Base
  • 1 lb Italian sausage, mild or hot For savory depth and classic lasagna flavor.
  • 1 medium Yellow onion, diced Sweetens as it cooks.
  • 4–5 cloves Garlic, minced Essential for flavor.
Tomato Base
  • 28 oz can Crushed tomatoes Choose San Marzano for best results.
  • 15 oz can Tomato sauce Adds silkiness.
  • 4 cups Low-sodium chicken broth Balances flavors.
  • 2 tbsp Tomato paste Intensifies tomato flavor.
  • 1 tbsp Balsamic vinegar Brightens the sauce.
  • 2 tsp Italian seasoning Herb backbone.
  • 1 tsp Dried basil For layered flavor.
  • 1 tsp Dried oregano Adds traditional flavor.
  • 1/2 tsp Crushed red pepper flakes Optional heat.
  • 1 Bay leaf Adds subtle complexity.
Noodles and Greens
  • 8–10 sheets Lasagna noodles, broken The star carb.
  • 3 cups Baby spinach, roughly chopped Adds color and nutrients.
Cheesy Topping
  • 1 cup Ricotta cheese Creamy finish.
  • 1 cup Shredded mozzarella Melts perfectly.
  • 1/2 cup Grated Parmesan For salty, nutty flavor.
Cooking Essentials
  • 1 tbsp Olive oil For sautéing.
  • Kosher salt and black pepper To taste.
Garnish
  • Fresh basil or parsley Optional garnish.

Method
 

Preparation
  1. Heat olive oil in a skillet over medium heat. Add sausage and cook until browned and no longer pink. Drain excess fat.
  2. In the same pan, add onion and cook for 3-4 minutes until softened. Stir in garlic for 30 seconds until fragrant.
  3. Transfer everything to the slow cooker.
Slow Cooking
  1. Add crushed tomatoes, tomato sauce, broth, tomato paste, balsamic vinegar, Italian seasoning, basil, oregano, red pepper flakes (if using), bay leaf, and a pinch of salt and pepper to the slow cooker. Stir well.
  2. Cover and cook on Low for 6-7 hours or on High for 3-4 hours.
Finishing Touch
  1. About 30-40 minutes before serving, stir in broken lasagna noodles. Keep the cooker on High and cook until al dente, stirring once or twice to prevent clumping.
  2. 5 minutes before serving, stir in chopped spinach and remove bay leaf.
  3. In a separate bowl, mix ricotta, mozzarella, and Parmesan with a pinch of salt and pepper.
  4. Ladle soup into bowls and top with a generous scoop of the cheese mixture. Garnish with fresh basil or parsley. Serve immediately.

Notes

Cool fully, then store soup without cheese topping in an airtight container for 3-4 days in the refrigerator. For longer storage, freeze the soup base (no noodles, no spinach) for up to 3 months. Reheat gently on the stovetop adding broth as necessary.