Lasagna Soup Crockpot Recipe for Cozy Nights

Introduction

There are nights when you crave the comfort of lasagna but don’t have the patience for layering noodles and baking for hours. That’s where my Lasagna Soup Crockpot Recipe comes in, a soul-warming bowl that delivers all the flavors of traditional lasagna in a rustic, hearty soup. Imagine a spoonful of creamy ricotta melting into a rich tomato broth, tender pasta, and savory Italian sausage, this is lasagna reimagined, made for cozy nights.

Prep Time

15 Minutes

Cook Time

6 Hours

Servings

6 Persons

Diet Type

Comfort Food

Difficulty

Easy

Rating

⭐⭐⭐⭐⭐

Why This Recipe Works

All the flavors of lasagna without the fuss of layering and baking.
Crockpot slow cooking builds depth and richness in the broth.
Family-friendly one-pot meal that’s customizable.
Leftovers taste even better the next day.
Freezer-friendly for meal prep convenience.

Ingredients for Recipe

1 lb Italian sausage (mild or hot): The backbone of flavor, swap with ground beef or turkey if preferred.
1 medium onion, diced: Creates the sweet aromatic base.
4 garlic cloves, minced: Never skip, garlic deepens the flavor (but don’t let it brown!).
1 (28 oz) can crushed tomatoes: Brings body and tang to the broth.
1 (15 oz) can tomato sauce: Adds smoothness.
6 cups chicken broth: For a light yet flavorful base (use beef broth for a deeper taste).
2 tsp Italian seasoning: Balanced herbs for that classic lasagna vibe.
1 tsp red pepper flakes (optional): For a touch of heat.
8 lasagna noodles, broken into pieces: Rustic, uneven edges give character.
1 ½ cups shredded mozzarella: Melts into gooey perfection.
1 cup ricotta cheese: The creamy crown jewel, don’t skip this.
½ cup grated Parmesan: Adds saltiness and nutty depth.
Fresh basil, chopped (for garnish): Bright freshness to finish.

Step-by-Step Instructions

Brown the sausage & aromatics: In a skillet, sauté Italian sausage until browned. Add diced onion and cook until softened. Stir in garlic, just until fragrant.
Layer into the Crockpot: Transfer sausage mixture to your slow cooker. Add crushed tomatoes, tomato sauce, chicken broth, Italian seasoning, and red pepper flakes. Stir well.
Slow cook for dept: Cover and cook on low for 6–7 hours or high for 3–4 hours. The flavors will deepen and develop beautifully.
Add the pasta: About 30 minutes before serving, add the broken lasagna noodles directly to the pot.
Cheese finish: Ladle soup into bowls. Top each with a spoonful of ricotta, a sprinkle of mozzarella, Parmesan, and fresh basil. Let the heat from the soup melt the cheeses into a creamy topping.

Chef’s Insight: Don’t let garlic brown; bitterness will ruin your broth.

Pro Tips & Common Mistakes to Avoid

Always brown your meat first, this step builds flavor.

Balance acidity, if the tomatoes taste too sharp, stir in 1 tsp sugar.

Don’t dump noodles too early,they’ll soak up too much broth and turn soggy.

Cheese on top, not in the pot, keeps the broth silky instead of clumpy.

Serving, Nutrition, Storage, Reheating & Freezing Guide

Serve this soup hot in wide bowls with a side of crusty garlic bread for dipping. One serving averages around 450 calories with 28g protein. Store leftovers in the fridge up to 4 days; reheat gently on the stove, adding a splash of broth if needed. This soup also freezes beautifully for up to 2 months, just freeze without noodles, then cook fresh pasta when reheating.

Lasagna Soup Crockpot Recipe for Cozy Nights

Lasagna Soup Crockpot Recipe is a cozy, one-pot meal with rich tomato broth, sausage, noodles, and melty cheese, easy, hearty, and perfect for cold nights.

1 ib Italian sausage
1 medium Onion, diced
4 cloves Garlic, minced
28 oz Crushed tomatoes
15 oz Tomato sauce
6 cups Chicken broth
2 tsp Italian seasoning
1 tsp Red pepper flakes
8 noodles Lasagna noodles, broken
1½ cup Mozzarella cheese, shredded
1 cup Ricotta cheese
½ cup Parmesan cheese, grated
As needed Fresh basil, chopped

Brown the sausage & aromatics: In a skillet, sauté Italian sausage until browned. Add diced onion and cook until softened. Stir in garlic—just until fragrant.
Layer into the Crockpot: Transfer sausage mixture to your slow cooker. Add crushed tomatoes, tomato sauce, chicken broth, Italian seasoning, and red pepper flakes. Stir well.
Slow cook for dept: Cover and cook on low for 6–7 hours or high for 3–4 hours. The flavors will deepen and develop beautifully.
Add the pasta: About 30 minutes before serving, add the broken lasagna noodles directly to the pot.
Cheese finish: Ladle soup into bowls. Top each with a spoonful of ricotta, a sprinkle of mozzarella, Parmesan, and fresh basil. Let the heat from the soup melt the cheeses into a creamy topping.

Brown First, Flavor Later: Browning the sausage until it develops a deep crust unlocks savory richness, don’t rush this step.
Onion Timing Matters: Let the onion soften fully before adding garlic; it prevents harshness and keeps the base sweet.
Noodle Wisdom: Add pasta near the end; early cooking will steal broth and turn them mushy.
Cheese Stays on Top: Always finish with ricotta, mozzarella, and Parmesan at serving, melting cheese directly into the crock dulls the broth’s texture.
Herb Freshness: Dried Italian herbs go in early to infuse; basil should only join at the very end for brightness.

FAQs

Yes, swap sausage for plant-based crumbles and use vegetable broth.

You can, but cream gives the signature richness. Whole milk is a lighter option.

Stir in a splash of heavy cream just before serving for a velvety finish.

Lasagna Soup is more than a recipe, it’s a hug in a bowl, perfect for chilly nights when you need comfort without complication. Once you try this Crockpot version, traditional lasagna might just have to wait for Sunday dinners. Give this recipe a go, share it with family, and let your kitchen smell like pure Italian coziness tonight.

Lasagna Soup Crockpot Recipe for Cozy Nights