The aroma of Italian food is pure comfort, isn’t it? I remember my Nonna Maria, a tiny woman with hands that worked magic in the kitchen. Sunday afternoons meant a bubbling pot of something hearty, and often, it was lasagna. Layers upon layers of pasta, sauce, cheese… a process. But what if you could capture that cozy feeling without the hours of assembly? Enter my favorite weeknight win: a Crockpot Lasagna Soup recipe! It’s the best of both worlds – all the delicious flavors of lasagna, in a wonderfully easy, soup-like form, ready at the end of a long day.
Why You’ll Love This Crockpot Lasagna Soup
Forget slaving over a hot oven for hours. This recipe is a game-changer. Here’s why you’ll be reaching for your slow cooker again and again:
- Super Easy: Seriously, it’s dump-and-go. Minimal chopping, minimal effort.
- Maximum Flavor: The slow cooker magic works wonders, melding all the flavors together for an incredibly rich and satisfying soup.
- Family-Friendly: Kids (and adults!) adore it. It’s familiar yet different, and easily customizable.
- Perfect for Meal Prep: Make a big batch on Sunday and enjoy it throughout the week for lunch or dinner.
- Stress-Free Cleanup: One pot! That’s the beauty of slow cooking.
The Ingredient List – Everything You Need
This recipe serves approximately 6-8 people. Feel free to double it for a larger crowd!
- 1 tablespoon Olive Oil: For sautéing the veggies and building flavor.
- 1 pound Italian Sausage: Sweet, hot, or a mix – your choice! Removed from casings.
- 1 medium Onion: Diced. About 1 cup.
- 2 cloves Garlic: Minced. Fresh is best!
- 1 Green Bell Pepper: Diced. About 1 cup. Can substitute with red or yellow.
- 28 ounces Crushed Tomatoes: Good quality makes a difference.
- 15 ounces Tomato Sauce: Adds body and richness to the soup.
- 1 teaspoon Dried Oregano: Classic Italian flavor.
- 1/2 teaspoon Dried Basil: Complements the oregano beautifully.
- 1/4 teaspoon Red Pepper Flakes (optional): For a little heat!
- 4 cups Beef Broth: Low sodium is preferable, so you can control the salt.
- 12 ounces Lasagna Noodles: Small or medium size, broken into 2-3 inch pieces. (Barilla is my go-to)
- 15 ounces Ricotta Cheese: Full-fat is recommended for the best texture.
- 1/4 cup Grated Parmesan Cheese: Plus extra for serving, of course!
- 1 Egg: Binds the ricotta mixture.
- 1/4 teaspoon Salt: Or to taste.
- 1/8 teaspoon Black Pepper: Or to taste.
- 8 ounces Shredded Mozzarella Cheese: For that gooey, melty goodness at the end. Freshly shredded is best!
Cooking Instructions: Easy as 1-2-3 (and Let the Crockpot Do the Work!)
This recipe is designed for 6-8 quart crockpots. Smaller ones might overflow!
Brown the Sausage: Heat the olive oil in a large skillet over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Don’t worry about cooking it all the way through – it will finish cooking in the slow cooker.
Sauté the Vegetables: Add the diced onion and bell pepper to the skillet with the sausage. Cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Combine in the Crockpot: Transfer the sausage and vegetable mixture to your slow cooker. Pour in the crushed tomatoes, tomato sauce, beef broth, oregano, basil, and red pepper flakes (if using). Stir well to combine.
Add the Noodles: Sprinkle the broken lasagna noodles evenly over the sauce mixture. It’s okay if they’re not fully submerged. They will cook down and absorb the liquid.
Prepare the Ricotta Mixture: In a small bowl, combine the ricotta cheese, parmesan cheese, and egg. Mix until well combined. Season with salt and pepper.
Dollop and Cook: Drop spoonfuls of the ricotta mixture evenly over the top of the lasagna soup. Don’t stir!
Slow Cook to Perfection: Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. The noodles should be tender, and the flavors should be well-blended.
Melt the Mozzarella: About 30 minutes before serving, sprinkle the shredded mozzarella cheese evenly over the top of the soup. Cover and allow the cheese to melt.
Tips, Variations & Serving Suggestions – Make It Your Own!
- Vegetarian Option: Omit the sausage and add 1 (15-ounce) can of cannellini beans, rinsed and drained, in step 4. Use vegetable broth instead of beef broth.
- More Veggies: Feel free to add more veggies! Mushrooms, zucchini, or spinach are all excellent additions. Add them along with the bell pepper in step 2.
- Creamy Version: For a creamier soup, stir in 1/2 cup of heavy cream or half-and-half during the last 30 minutes of cooking.
- Spicier Soup: Increase the amount of red pepper flakes, or add a dash of hot sauce.
- Fresh Herbs: Garnish with fresh basil or parsley for a pop of color and flavor.
- Crusty Bread: Serve with a side of crusty bread for dipping into the delicious soup. Garlic bread is a perfect pairing!
- Make Ahead: You can prep all the ingredients (except the mozzarella) the night before and store them in the slow cooker in the refrigerator. In the morning, just add the noodles and proceed with the recipe.
Nutritional Information (Approximate per Serving)
(Please note: This is an estimate and can vary based on specific ingredients used.)
- Calories: 350-450
- Protein: 25-35g
- Fat: 15-25g
- Carbohydrates: 30-40g
So, there you have it – a comforting and delicious Crockpot Lasagna Soup recipe that’s surprisingly simple to make. Don’t be intimidated by the ingredient list; it’s all about layering flavors and letting your slow cooker do the work. Give it a try tonight – your family will thank you! And don’t forget to share your creations with me – I love seeing your delicious twists on this classic comfort food. Happy cooking!
