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Crockpot Lasagna Soup With Italian Sausage And Cheese

Crockpot lasagna soup with Italian sausage and cheese delivers tender broken lasagna noodles in a rich tomato broth, cooked low-and-slow for deep flavor. Finish with a three-cheese ricotta, mozzarella, and parmesan topping that melts into every spoonful.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage Browned and drained before adding to the slow cooker.
Soup base
  • 1 onion Diced.
  • 4 garlic Minced.
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced fire-roasted tomatoes
  • 4 cup beef broth
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 8 lasagna noodles Broken into pieces; add in the last 30 minutes.
  • 0.25 salt and pepper To taste.
For three-cheese topping
  • 1 cup whole milk ricotta
  • 1.5 cup shredded mozzarella
  • 0.5 cup parmesan
  • 2 tbsp fresh basil Chopped; mix into topping.
  • 1 nutmeg Pinch; mix into topping.

Equipment

  • 1 Dutch oven

Method
 

Brown and build the soup
  1. Brown the Italian sausage, then drain it and add it to the Crockpot with the onion, garlic, crushed tomatoes, diced fire-roasted tomatoes, beef broth, tomato paste, Italian seasoning, dried basil, dried oregano, and red pepper flakes.
  2. Stir to combine, then cook on Low for 5-7 hours or High for 3-4 hours.
Cook the noodles
  1. In the last 30 minutes, add the broken lasagna noodles and increase heat to High if you are cooking on Low.
  2. Cook until the noodles are tender, stirring occasionally for even cooking.
Finish and serve
  1. Season the soup with salt and pepper to taste.
  2. Mix the ricotta, shredded mozzarella, parmesan, fresh basil, and nutmeg thoroughly to form a cohesive three-cheese topping.
  3. Ladle the soup into bowls and top each serving with a very generous, heaping spoonful of the cheese topping so it melts into the hot broth.

Notes

Pro tip: drain excess fat from the sausage so the broth stays rich but not greasy. Store leftovers in an airtight container in the refrigerator for up to 3-4 days; reheat gently on the stove or microwave until steaming. Freezing: yes, but for best texture add noodles only at the end (as written) and expect slight softening after thawing. Dairy swap: use part-skim ricotta and reduced-fat mozzarella to lower calories while keeping the creamy topping.