If you’re craving all the comforting flavors of lasagna but want something easier and faster to enjoy, this Crockpot Lasagna Soup Recipe is exactly what you need. I absolutely love how this turns out—rich, cozy, and layered with Italian goodness. Plus, it’s perfect for busy days when you want a warm, hearty meal waiting for you at the end of the day without all the fuss of assembling a traditional lasagna.
When I first tried this soup, it felt like magic how all those classic ingredients melded together effortlessly in the crockpot. You’ll find that this Crockpot Lasagna Soup Recipe not only fills the kitchen with irresistible aromas but also lets you enjoy a comforting bowl of lasagna in soup form — just what you need on chilly weeknights or casual family dinners.
Why You’ll Love This Recipe
- Ultimate Comfort Food: It captures all those classic lasagna flavors in a cozy, spoonable soup form.
- Easy to Prep: You just layer ingredients and let your crockpot do the work—minimal effort, maximum reward.
- Customizable: You can swap pastas, add veggies, or adjust cheeses to suit your taste or what’s on hand.
- Family Favorite: My loved ones always ask for this, making it a reliable go-to dish for dinner.
Ingredients You’ll Need
Each ingredient in this Crockpot Lasagna Soup Recipe works together beautifully to build deep, hearty flavors. I always recommend using quality sausage and real cheeses—they really make a difference here.
- Italian sausage: Mild sausage works best to keep the soup flavorful but not too spicy.
- Onion: Adds sweetness and a little bite that balances the rich meat and tomato flavors.
- Minced garlic: Fresh garlic gives it that essential Italian aroma and depth.
- Italian seasoning: A blend of herbs to boost that authentic, rustic taste.
- Salt & black pepper: Basic seasonings that bring out all the other flavors.
- Low-sodium chicken broth: Using low-sodium helps you control the salt level in the soup.
- Canned diced tomatoes (Italian style): They add texture and a rich, tangy tomato base.
- Tomato pasta sauce: Deepens the tomato flavor with a smooth, saucy element.
- Short pasta or broken lasagna noodles: Pasta turns the soup into a filling meal; I love using broken noodles to mimic lasagna sheets.
- Fresh spinach: Adds a pop of color and a fresh note just before serving (you can use frozen if needed!).
- Ricotta, shredded mozzarella, parmesan cheese, fresh parsley: These toppings make every bowl feel indulgent and fresh.
Variations
One of the best things about this Crockpot Lasagna Soup Recipe is how easy it is to tweak. I’ve tried a few versions myself and you might find your perfect twist, too!
- Vegetarian Version: I swap out the sausage for mushrooms or crumbled tofu and use vegetable broth for a delicious meat-free option.
- Spicier Kick: Adding red pepper flakes or spicy Italian sausage gives it a little more heat—my husband especially loves this version.
- Cheese Swap: Feel free to add cream cheese or goat cheese for a creamier, tangier soup experience.
- Different Greens: Kale or Swiss chard work well if you don’t have spinach on hand.
- Pasta Variations: Using gluten-free pasta makes it more accessible without changing that classic comfy feel.
How to Make Crockpot Lasagna Soup Recipe
Step 1: Brown the Sausage and Sauté Onions
Start by cooking the Italian sausage and chopped onion in a skillet over medium-high heat. I like to break up the meat with my spatula as it browns so you get nice little crumbles rather than big chunks. This step builds the flavor base, so don’t rush it—cook until the sausage is nicely browned, and the onions are soft and fragrant.
Step 2: Add Seasonings and Transfer to Crockpot
Once browned, stir in the garlic, Italian seasoning, salt, and pepper right in the skillet for a quick mix. Then transfer everything to your crockpot—the smell already makes me hungry at this point! This layering of flavors early on gives your soup authenticity and depth.
Step 3: Combine Broth, Tomatoes, and Sauce
Pour in the low-sodium chicken broth, canned diced tomatoes (with juices), and your pasta sauce. Give it a gentle stir to combine, then cover and set your crockpot to low for 3-6 hours, or high for 2-3 hours. This slow simmer lets the flavors meld together beautifully.
Step 4: Add Pasta and Cook Until Tender
About 30 minutes before serving, turn the crockpot to high and stir in your choice of pasta—short pasta or broken lasagna noodles work great here. This is a trick I learned after burning a batch of noodles by leaving them in too long; setting the timer and adding pasta late ensures perfect texture. Let it cook uncovered until the pasta is tender.
Step 5: Stir in Spinach and Serve
Just before serving, I stir in fresh spinach to add some vibrant color and freshness. If you use frozen spinach, make sure it’s thawed and well-drained so the soup doesn’t get watery. Serve with heaps of ricotta, mozzarella, parmesan, and a sprinkle of fresh parsley—you’ll see how these toppings turn every bite into a little moment of joy.
Pro Tips for Making Crockpot Lasagna Soup Recipe
- Don’t Overcook the Pasta: Add the noodles close to serving time to keep them from turning mushy.
- Use Quality Cheeses: Freshly shredded mozzarella and real ricotta make the texture and flavor pop.
- Brown the Meat Well: Taking the time to deeply brown the sausage adds unbeatable flavor, so don’t skip this.
- Manage Soup Thickness: If it turns too thick, thin it with a splash of broth or water when reheating.
How to Serve Crockpot Lasagna Soup Recipe
Garnishes
I love topping this soup with a generous dollop of ricotta cheese and a sprinkle of shredded mozzarella for melty goodness. A shower of freshly grated parmesan and bright fresh parsley finishes it off beautifully. Sometimes I add a pinch of red pepper flakes for some subtle heat too—totally optional but so good!
Side Dishes
This Crockpot Lasagna Soup Recipe pairs wonderfully with garlic bread or a crispy baguette to soak up every last bit. A simple green salad with a zesty vinaigrette also balances the richness perfectly, especially during warmer months.
Creative Ways to Present
For special occasions, I like serving this soup in mini bread bowls—it adds a fun twist and makes it extra cozy and festive. You could also layer individual portions with cheese and broil briefly for a “lasagna soup gratin” effect. It’s a total crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Leftovers keep really well in an airtight container in the fridge for up to 3 days. I like to separate the soup and pasta if possible to prevent the noodles from getting too soggy overnight. When you’re ready to eat, just reheat gently on the stovetop or in the microwave.
Freezing
Freezing this soup is totally doable if you leave out the spinach and cheese toppings until after thawing. I freeze it in meal-sized portions and let it thaw in the fridge overnight before reheating. Just add fresh spinach and cheeses once hot—it tastes almost as fresh as new!
Reheating
Reheat slowly over medium heat, stirring often to keep the pasta from sticking and the soup from drying out. Add a bit of broth or water if it looks too thick. Finish by stirring in fresh spinach and your favorite cheeses to revive that just-made feeling.
FAQs
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Can I make this Crockpot Lasagna Soup Recipe vegetarian?
Absolutely! Simply swap out the Italian sausage for sautéed mushrooms or a plant-based meat substitute and use vegetable broth. The flavor won’t be quite the same but it’s still hearty and delicious.
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How do I prevent the pasta from getting mushy in this slow cooker soup?
The best way is to add the pasta during the last 30 minutes of cooking with the slow cooker on high. Alternatively, cook the pasta separately and stir it in right before serving to keep it perfectly al dente.
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Can I use frozen spinach in this recipe?
Yes! Just be sure to thaw it fully and squeeze out as much moisture as possible before stirring it into the soup to avoid a watery texture.
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What’s the best way to store leftovers?
Store leftovers in airtight containers in the fridge for up to 3 days. To keep pasta from getting mushy, try storing soup and pasta separately when possible.
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Can I freeze Crockpot Lasagna Soup?
Yes, it freezes well if you remove the spinach and cheeses before freezing. Add them fresh after thawing and reheating for the best flavor and texture.
Final Thoughts
This Crockpot Lasagna Soup Recipe has become one of my top cozy meal choices—it’s easy, flavorful, and hits that comfort food spot like nothing else. I hope you give it a try and enjoy it as much as my family and I do, especially when you want that big, warm hug of lasagna without all the fuss. Trust me, once you’ve experienced how quick and rewarding this soup is, you’ll be making it again and again!
Print
Crockpot Lasagna Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Description
A comforting and hearty Crockpot Lasagna Soup that combines the classic flavors of Italian sausage, tomatoes, and tender lasagna noodles, all slow-cooked to perfection. This easy-to-make soup is perfect for cozy dinners and offers the delicious taste of lasagna in a warm and comforting bowl.
Ingredients
Sausage and Aromatics
- 1 lb mild Italian sausage, casings removed
- 1 medium onion, finely chopped
- 2 teaspoons minced garlic
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Liquids and Tomatoes
- 3 cups low-sodium chicken broth
- 1 (14 oz / 398 ml) can diced tomatoes, Italian style
- 1½ cups jarred tomato pasta sauce
Pasta and Greens
- 2 cups short pasta or 8 broken lasagna noodles (about 160 grams)
- 1½ cups fresh spinach or ⅓ cup frozen spinach, thawed and squeezed dry
For Serving
- Ricotta cheese
- Shredded mozzarella cheese
- Parmesan cheese
- Fresh parsley
Instructions
- Cook sausage and onion: In a medium skillet over medium-high heat, cook the mild Italian sausage with the finely chopped onion, stirring often until the sausage is browned and fully cooked.
- Add seasonings and transfer to crockpot: Stir in minced garlic, Italian seasoning, salt, and black pepper. Transfer this mixture into a 4-6 quart crockpot.
- Add broth and tomatoes: Pour in the low-sodium chicken broth, canned diced tomatoes, and jarred tomato pasta sauce. Stir to combine.
- Slow cook soup: Cover the crockpot and cook on low for 3 to 6 hours or on high for 2 to 3 hours. This step ensures the flavors meld together and everything is heated through, as the sausage is already cooked.
- Cook pasta in the crockpot: Turn the slow cooker to high, open the lid, and stir in the short pasta or broken lasagna noodles. Cook for 30 minutes or until the pasta is tender. (Alternatively, cook the pasta separately if you prefer it al dente.)
- Add spinach and serve: Just before serving, stir in the fresh or thawed spinach to wilt it. Serve the soup hot, topped with ricotta, shredded mozzarella, parmesan cheese, and fresh parsley as desired.
Notes
- You can substitute frozen spinach for fresh spinach; if using frozen, thaw and squeeze out excess water before adding.
- Cooking pasta separately and adding just before serving can prevent overcooked, mushy noodles.
- Adjust seasoning at the end if needed, especially salt, depending on the saltiness of your broth and cheeses.
- This soup can be stored in the refrigerator for up to 3 days; reheat gently and add fresh spinach on reheating.
- For a vegetarian version, substitute Italian sausage with plant-based sausage and use vegetable broth.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 350
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 55 mg
