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Irresistible Crockpot Lasagna Soup Recipes for Busy Nights - Cozy, Easy, and Full of Flavor

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound ground Italian sausage (mild or hot) or ground turkey/beef
  • 1 small onion, diced
  • 3–4 garlic cloves, minced
  • 4 cups low-sodium chicken or vegetable broth
  • 1 (28-ounce) can crushed tomatoes
  • 1 (14.5-ounce) can diced tomatoes (fire-roasted if you like a smoky note)
  • 2 tablespoons tomato paste
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried basil (optional but nice)
  • 1 teaspoon fennel seeds (optional, adds classic sausage-lasaña flavor)
  • 1 bay leaf
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 2 cups baby spinach or chopped kale
  • 8–10 lasagna noodles, broken into pieces (or 8 ounces of short pasta)
  • 1/2 cup heavy cream or half-and-half (optional, for a creamy finish)
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella
  • 1/2 cup grated Parmesan, plus more for topping
  • Fresh basil or parsley, chopped, for garnish
  • Olive oil, for browning

Method
 

  1. Brown the meat: In a skillet over medium heat, warm a splash of olive oil. Add the sausage and break it up as it cooks. When browned, add onion and sauté until soft, then stir in garlic for 30 seconds. Drain excess fat.
  2. Load the slow cooker: Add the browned meat mixture to the crockpot. Pour in broth, crushed tomatoes, diced tomatoes, and tomato paste. Stir in Italian seasoning, basil, fennel seeds, bay leaf, salt, and pepper.
  3. Cook low and slow: Cover and cook on Low for 6–7 hours or High for 3–4 hours. Taste and adjust seasoning if needed.
  4. Add the noodles: About 30 minutes before serving, stir in the broken lasagna noodles. Keep the lid on and cook until the noodles are al dente. Add more broth if the soup thickens too much.
  5. Make the cheese topping: In a small bowl, mix ricotta, mozzarella, and Parmesan with a pinch of salt and pepper. This becomes your “lasagna” dollop.
  6. Finish the soup: Stir in spinach and cream (if using) during the last 5–10 minutes until greens are wilted and the soup looks silky.
  7. Serve: Ladle into bowls and top each with a generous scoop of the cheese mixture. Garnish with fresh basil or parsley and extra Parmesan.