Print

Cozy Crockpot Lasagna Soup with Italian Sausage

crockpot lasagna soup - featured image
Print Recipe

This Crockpot Lasagna Soup delivers all the comforting flavors of classic lasagna—rich tomato broth, savory Italian sausage, tender pasta, and a creamy, cheesy finish—without the hassle of layering and baking. Perfect for busy weeknights or lazy Sundays, it’s a set-it-and-forget-it meal that tastes like a hug in a bowl.

Ingredients

Scale
  • 1 pound Italian sausage (mild or hot)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 4 cups low-sodium chicken broth
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 8 ounces lasagna noodles, broken into bite-sized pieces
  • 4 ounces cream cheese, softened and cut into cubes
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • Fresh parsley or basil for garnish (optional)

Instructions

  1. Brown the sausage: Heat the olive oil in a large skillet over medium-high heat. Add the Italian sausage and cook, breaking it up with a wooden spoon, until browned and crumbly—about 5-7 minutes. Leave about a tablespoon of fat in the pan for flavor. Transfer the cooked sausage to your slow cooker using a slotted spoon.
  2. Sauté the aromatics: In the same skillet, add the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Scrape this mixture into the slow cooker with the sausage.
  3. Add the tomatoes and broth: Pour in the crushed tomatoes, diced tomatoes (with their juices), and chicken broth. Add the dried oregano, dried basil, red pepper flakes (if using), and a pinch of salt and pepper. Stir to combine.
  4. Slow cook the base: Cover the slow cooker and cook on LOW for 4-5 hours or on HIGH for 2-3 hours until the flavors meld.
  5. Add the pasta: About 30 minutes before serving, stir in the broken lasagna noodles, ensuring they are submerged. Cover and cook on HIGH for 20-30 minutes, or until the pasta is tender but still al dente. Stir once halfway through.
  6. Make it creamy: Turn the slow cooker to WARM or LOW. Add the cubed cream cheese and stir until completely melted into the broth.
  7. Add the cheeses: Stir in the shredded mozzarella and grated Parmesan until melted and fully incorporated. Taste and adjust salt and pepper if needed.
  8. Serve and garnish: Ladle the soup into bowls and top with extra mozzarella, a sprinkle of Parmesan, and fresh parsley or basil if desired. Serve immediately with crusty bread or a side salad.

Notes

Don’t overcook the pasta—add it at the end. Brown the sausage well for deep flavor. Use full-fat cream cheese for a smooth, creamy texture. Season in layers, tasting at the end. If the soup thickens after sitting, add a splash of chicken broth or water when reheating.

Nutrition

Keywords: crockpot lasagna soup, Italian sausage soup, slow cooker soup, lasagna soup, comfort food, easy dinner, creamy tomato soup

Find it online: https://platebelle.com/cozy-crockpot-lasagna-soup-with-italian-sausage/