Introduction
What if the secret to an unfussy weeknight dinner is not another pasta bake but a simmering pot of soup that tastes like Sunday lasagna and cooks itself while you live your life. That was my aha moment on a snowy Minneapolis afternoon when the kids tracked in little commas of slush and the kitchen smelled like tomatoes meeting garlic in a warm hug. I wanted that same comfort without fuss. So I set out to create a lasagna soup recipe crockpot that delivers all the cozy layers without assembly, waiting, or a mountain of dishes.
This bowl leans into everything we love about lasagna the saucy tomatoes, the gentle heat of Italian sausage, the swoop of creamy ricotta then translates it into a spoonable version that even my littlest one can twirl with a spoon. It is family friendly, weeknight easy, and deeply comforting. You will find smart shortcuts, a few nutritional choices that still keep it indulgent, and a finish that tastes like the best corner piece of baked lasagna.
We will walk step by step, from browning sausage for that savory base to adding noodles at the just right moment so they stay tender. Along the way I will share the little touches that make it feel like home, like the basil that lives on our windowsill and the way Jonah, my husband and food photographer, sneaks a spoonful of the ricotta topping before I can stop him. This is soup as memory and meal, simple and generous at the same time.
Craving more cozy bowls and set it and forget it dinners you can also explore these for inspiration
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Why You’ll Love This lasagna soup recipe crockpot
- It is lasagna without the wait All the classic flavors in a brothy, hearty bowl. No layering, no oven, no foil to fuss with.
- Weeknight easy This is a true dump and go with a brief stovetop browning for flavor, then your slow cooker does the work while you do life.
- Kid friendly comfort Tender noodles, a gentle tomato base, and that creamy dollop on top win over picky eaters every time.
- Flexible and forgiving Use Italian sausage or ground beef, swap kale for spinach, make it dairy free, or add extra veggies to stretch portions.
- Budget smart Pantry tomatoes, broth, and pasta do the heavy lifting while a little sausage goes a long way.
- Meal prep ready The base holds well for make ahead. Cook noodles fresh for best texture and you have fast lunches for days.
Under the hood this soup is built for flavor. Browning the meat first builds fond that becomes our savory backbone. A touch of tomato paste adds caramelized richness. The broth is layered with Italian seasoning and a whisper of fennel to echo classic lasagna. Right at the end we stir in broken lasagna noodles until they are just tender, then ladle into bowls and crown each with a ricotta parmesan cloud. Hungry just reading that. Me too.
For search and taste seekers alike this recipe meets multiple intents in one pot. If you came for crockpot lasagna soup, you are home. If you prefer a lighter finish, skip the cream and top with part skim ricotta. If you are here for meal prep, I will show you how to keep noodles perfect for day two. And if you love to explore variations, peek at the Pro Tips later for vegetarian lasagna soup crockpot and a cozy gluten free lasagna soup crockpot option.
Ingredients for lasagna soup recipe crockpot
- One pound Italian sausage sweet or hot, casings removed you can sub ground beef or turkey
- One medium yellow onion diced
- Four garlic cloves minced
- Two tablespoons tomato paste
- One can crushed tomatoes twenty eight ounces
- One can diced tomatoes fourteen and a half ounces
- Six cups low sodium chicken broth or vegetable broth
- Two teaspoons Italian seasoning
- One teaspoon dried basil plus fresh for serving if you have it
- Half teaspoon fennel seeds lightly crushed optional but wonderful
- Half teaspoon red pepper flakes adjust to taste
- Salt and black pepper to taste
- Eight to ten broken lasagna noodles about eight ounces use gluten free if needed
- Two cups baby spinach or chopped kale
- Three quarters cup ricotta part skim or whole
- Half cup grated parmesan plus more for topping
- One cup shredded mozzarella optional for an extra melty finish
- Two tablespoons chopped fresh parsley or basil for garnish
Substitutions Use ground turkey and a touch of olive oil in place of sausage for a lighter base. Swap spinach for kale. Use tube pasta like mafalda or rotini if lasagna noodles are not handy. For dairy free, skip ricotta and finish with a swirl of cashew cream.
How to Make lasagna soup recipe crockpot
Step by Step Instructions
- Brown the sausage Set a skillet over medium heat. Add the sausage and cook, breaking it into small crumbles until no pink remains. Spoon off excess fat if needed. This step builds deep flavor for the soup.
- Sweat the aromatics Add onion to the same pan with a pinch of salt. Cook until translucent and sweet. Stir in garlic and cook until fragrant. Add tomato paste and cook one minute to caramelize it slightly.
- Load the slow cooker Transfer sausage, onion, garlic, and tomato paste to the slow cooker. Add crushed tomatoes, diced tomatoes, broth, Italian seasoning, dried basil, fennel seeds, red pepper flakes, and a few grinds of black pepper. Stir well.
- Cook low and slow Cover and cook on low for six to eight hours or on high for three to four hours. The flavors meld gently and the broth becomes rich and robust.
- Add greens and noodles Thirty minutes before serving, stir in spinach or kale and the broken lasagna noodles. Keep covered and cook until noodles are tender. Stir once halfway to prevent sticking.
- Make the ricotta topping In a small bowl, mix ricotta with parmesan and a pinch of salt and pepper. If you want it extra creamy, add a splash of warm broth to loosen. This is our luxurious dollop for each bowl.
- Taste and adjust Check seasoning. Add salt, pepper, or a pinch more red pepper flakes to taste. If the soup is thicker than you like, add a splash of broth. If you crave more body, simmer a few minutes with the lid ajar.
- Serve Ladle soup into warm bowls. Add a generous spoonful of ricotta mixture, sprinkle with mozzarella if using, and finish with fresh herbs. Breathe in that tomato basil steam and enjoy.
Quick note on timing noodles continue to soften as they sit. If you plan to hold the soup for a while, cook the noodles separately in salted water, then add to bowls as you serve. This keeps the bite just right for hours and makes leftovers shine.
Pro Tips & Variations
- Bloom the tomato paste That one minute of cooking in the pan sweetens and deepens the tomato flavor, which reads like long simmered sauce in the final bowl.
- Season in layers Salt the onions, taste after the long cook, then taste again after adding noodles. Layered seasoning gives restaurant level balance.
- Keep noodles al dente Add them late and resist overcooking. For meal prep, cook pasta separately and store plain. Add to hot soup at serving.
- Finish with fresh A handful of basil or parsley at the end brightens every spoonful. Lemon zest also wakes up the tomato base.
- Cheese two ways Stir a little parmesan into the pot for savory depth, then use ricotta on top for contrast in texture.
Variations
- Vegetarian Swap sausage for a plant based crumble or a mix of mushrooms and lentils sautéed until browned. Use vegetable broth. Finish with the same ricotta cloud or a cashew ricotta.
- Dairy free Skip ricotta and mozzarella. Blend half a cup of soaked cashews with warm broth until silky and stir in at the end. Or top with a spoon of dairy free ricotta.
- Gluten free Use gluten free lasagna noodles and simmer gently. Taste early since gluten free pasta softens quickly.
- Spicy Choose hot Italian sausage and add extra red pepper flakes. A drizzle of chile oil at the table is lovely.
- Lighter Use turkey sausage, skim ricotta, and extra greens. You will still get that cozy lasagna vibe with a brighter finish.
Searching by intent too Here are some semantically related targets to weave into your notes or pin board for later slow cooker lasagna soup, easy crockpot lasagna soup, ricotta lasagna soup slow cooker, and Italian sausage lasagna soup. If you are collecting soup ideas for winter, you may also like this one and an easy weeknight pasta in the Slow Cocker
Serving Suggestions
- Garlic toast or warm baguette Crisp edges for dunking, a soft interior to catch the cheesy top. Brush with olive oil and a rub of fresh garlic.
- Simple green salad Peppery arugula, shaved parmesan, lemon, and olive oil. It cuts through the richness and refreshes the palate.
- Roasted vegetables Broccoli or zucchini with olive oil and a sprinkle of oregano echo the Italian seasoning in the soup.
- Herb marinated olives A salty side that plays well with the creamy ricotta finish.
- For the table Extra parmesan, red pepper flakes, and torn basil so everyone can dress their bowl just how they like it.
On chilly Sundays we set out a little soup bar so the kids can build their own bowls. The soup sits warm, the ricotta mix waits in a small bowl, and there is a plate of toast and a jar of basil leaves. It turns dinner into a small celebration of choices and invites even cautious eaters to add one more leaf of spinach than they did last time.
Storage & Reheating
- Fridge Store soup and noodles separately if possible for three to four days. If they are already together, it is still delicious, just a bit softer.
- Freezer Freeze the soup base without noodles for up to three months. Thaw in the fridge overnight, reheat, then cook fresh noodles to stir in.
- Reheat Warm gently on the stove with a splash of broth until steamy. Add noodles at the end to keep texture. Microwaving works as well in short bursts, stirring between rounds.
FAQ about lasagna soup recipe crockpot
- Do I need to cook the noodles before adding No. Add broken noodles to the slow cooker about thirty minutes before serving. For firmer texture, cook them separately in salted water and add to bowls.
- Can I make this without sausage Yes. Use ground beef, turkey, or a plant based crumble. If skipping sausage, add a pinch of fennel and extra garlic for that classic flavor.
- How can I make it lighter Choose turkey sausage, add extra greens, and use part skim ricotta. The soup stays hearty yet brighter.
- Will gluten free noodles work Yes. Add them later and watch closely. They soften faster, so begin tasting a few minutes early.
- Can I make this on the stove Yes. Simmer the base for thirty minutes, add noodles until tender, then finish with greens and ricotta topping.
Final Thoughts on lasagna soup recipe crockpot
Some recipes arrive like old friends. This one did on that snowy afternoon when I wanted comfort that would wait for us without asking for much. A pot of lasagna soup recipe crockpot transforms the pace of an evening. It invites you to set the table with small care, to pause long enough to notice the steam curling up from the bowl, to share second helpings with the people you love. It is easy, yes, but it is also generous, which is the quality I prize most in a home recipe.
If this soup makes its way into your weeknight rotation, I hope you will save it on Pinterest, leave a note in the comments about your favorite variation, and subscribe for the next cozy dinner that cooks while you live your life. For more warming bowls and slow cooked comfort, here is another you might bookmark and a bright twist on creamy soup nights
From my Minneapolis kitchen to yours, may this pot of soup bring the kind of calm that lingers after the dishes are done. And may there always be a spoonful of ricotta left in the bowl for the cook.
Light Zuppa Toscana Crockpot Recipe
Equipment
- Slow Cooker
- skillet,
Ingredients
Main Ingredients
- 1 lb Italian sausage sweet or hot, casings removed
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 2 tbsp tomato paste
- 1 can crushed tomatoes 28 oz
- 1 can diced tomatoes 14.5 oz
- 6 cups low sodium chicken broth or vegetable broth
- 2 tsp Italian seasoning
- 1 tsp dried basil plus fresh for serving if you have it
- 0.5 tsp fennel seeds lightly crushed
- 0.5 tsp red pepper flakes adjust to taste
- salt and black pepper to taste
- 8-10 oz lasagna noodles broken, use gluten free if needed
- 2 cups baby spinach or chopped kale
- 3/4 cup ricotta part skim or whole
- 1/2 cup grated parmesan
- 1 cup shredded mozzarella optional for an extra melty finish
- 2 tbsp chopped fresh parsley or basil for garnish
Substitutions
- Ground turkey use with a touch of olive oil instead of sausage
- Cashew cream for dairy-free ricotta topping
Instructions
- Brown the sausage: Set a skillet over medium heat. Add the sausage and cook, breaking it into small crumbles until no pink remains. Spoon off excess fat if needed.
- Sweat the aromatics: Add onion to the same pan with a pinch of salt. Cook until translucent and sweet. Stir in garlic and cook until fragrant. Add tomato paste and cook one minute to caramelize it slightly.
- Load the slow cooker: Transfer sausage, onion, garlic, and tomato paste to the slow cooker. Add crushed tomatoes, diced tomatoes, broth, Italian seasoning, dried basil, fennel seeds, red pepper flakes, and a few grinds of black pepper. Stir well.
- Cook low and slow: Cover and cook on low for six to eight hours or on high for three to four hours.
- Add greens and noodles: Thirty minutes before serving, stir in spinach or kale and the broken lasagna noodles. Keep covered and cook until noodles are tender. Stir once halfway to prevent sticking.
- Make the ricotta topping: In a small bowl, mix ricotta with parmesan and a pinch of salt and pepper. If you want it extra creamy, add a splash of warm broth to loosen.
- Taste and adjust: Check seasoning. Add salt, pepper, or a pinch more red pepper flakes to taste. If the soup is thicker than you like, add a splash of broth. If you crave more body, simmer a few minutes with the lid ajar.
- Serve: Ladle soup into warm bowls. Add a generous spoonful of ricotta mixture, sprinkle with mozzarella if using, and finish with fresh herbs.
