Crockpot Lasagna Soup Recipe

Enjoy all the delicious flavors of lasagna in this easy crock pot lasagna soup. This flavorful soup combines Italian sausage, tomatoes, Italian seasonings, lasagna noodles, ricotta, mozzarella, and Parmesan cheese into a perfect blend.

Course dinner, main meal soup

Cuisine American, American Italian

Keyword can you make lasagna soup in a crock pot, how to make lasagna soup in crock pot, lasagna soup crock pot, lasagna soup crock pot recipe, lasagna soup crockpot, lasagna soup recipe crock pot, lasagna soup recipe crockpot

Prep Time 15

Cook Time 4

Servings servings

Calories 603kcal

Author Beth Pierce

Ingredients

1 lb Italian sausage sweet or mild
1 medium yellow onion chopped
3 cloves garlic minced
1 teaspoon dried parsley
½ teaspoon dried oregano
½ teaspoon dried marjoram
½ teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon red pepper flakes
1 (15-ounce) can diced tomatoes
1 (15-ounce) can crushed tomatoes
2 tablespoons tomato paste
6 cups low-sodium beef broth
8-10 uncooked lasagna noodles broken into bite-size pieces

Ricotta Cheese Mixture

8 ounces whole milk ricotta cheese
1 cup shredded mozzarella
¼ cup grated Parmesan
2 tablespoon chopped fresh Italian parsley

Instructions

Brown the Italian in a large skillet over medium heat. About halfway through the browning process add the chopped onion. Continue cooking until the sausage is brown and the onion softens.
Reduce the heat to low and add the garlic, parsley, oregano, marjoram, basil, thyme, and red pepper flakes. Cook for 1 minute while stirring.
Add the sausage mixture to the crockpot and the diced tomatoes, crushed tomatoes, tomato paste, and beef broth. Cover and cook on low for 4 hours or high for 2 hours.
Remove the lid and add the broken lasagna noodles. Cover and cook on high for 35-45 minutes.
While the noodles are cooking, mix the ricotta, mozzarella, Parmesan cheese, and parsley in a medium bowl. Ladle the soup into bowls and top each with a spoonful of the ricotta cheese mixture.

Notes

Every crockpot cooks a little differently, so the times are approximate.
Make the ricotta mixture up to 2 days in advance and store it in an airtight container in the fridge.
Store leftovers in separate containers in the fridge for up to 3 days. Reheat the soup on the stovetop over low heat or in the microwave at reduced power. Once heated ladle it into bowls and top with the ricotta cheese mixture.

Nutrition