Crockpot Lasagna Soup

Jamielyn Nye
Updated September 11, 2023

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This easy crockpot lasagna soup is a meaty, saucy recipe that has all the delicious flavors we love in a traditionally baked classic lasagna but in the form of a comforting, hearty, soup!

Family Style Soup

I’m a big fan of slow cooker recipes, especially approaching the holiday season when things seem to be going at warp speed. It’s a budget-friendly way to feed my family while letting the slow cooker do the work! This way I can focus on other things like making homemade stuffed cheesy garlic bread and a tomato cucumber salad on the side!

Whenever I’m looking for an easy and hearty crockpot meal, it’s always a toss up between this hearty Italian soup, my favorite crockpot jambalaya recipe and crockpot beef stew.

Crockpot lasagna has always been a family favorite, so I knew slow cooker lasagna soup would be a hit. It’s a low and slow version of my recipe for stovetop lasagna soup which the smell alone will have everyone slowing down to gather around the table!

Tips for the BEST Crockpot Lasagna Soup

• Brown the meat separately first before adding it to the slow cooker.
• It can be cooked on low for 3-4 hours or on high for 2-3 hours. Base the time off of what you’ve got going on and when you want to eat!
• If you like yours a little thinner and soupier, add in about 1/2 cup – 1 cup more broth or hot water.
• If using already cooked noodles, toss them in towards the end to heat through. Cook them separately to al dente.
• Serve with extra parmesan, ricotta, and basil on the side so people can add what they like.

Variations

• A little kick: Substitute mild sausage for spicy if you like a little heat.
• Different meat: Use ground beef or ground turkey instead along with 1/2 tsp extra Italian seasoning.
• Veggies: If you like a chunkier soup with added veggies, think about shredded carrots, bell peppers, mushrooms, or zucchini.
• Leafy greens: Baby spinach at the end will wilt nicely and add a nice green color, lots of nutrients, and built-in leafy greens. No need for a side salad, just like in my white lasagna soup recipe!
• Different noodles: Swap the lasagna noodles for farfalle noodles or cheese tortellini for a twist.

More Delicious Soup Recipes:

• Sausage Tortellini Soup
• Slow Cooker Chicken Enchilada Soup
• Crockpot Potato Soup
• Chicken Vegetable Soup
• Pasta e Fagioli
• Crockpot White Chicken Chili

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Crockpot Lasagna Soup

5 from 13 votes

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Author: Jamielyn Nye

This easy crockpot lasagna soup is a meaty, saucy recipe that has all the delicious flavors we love in a traditionally baked classic lasagna but in the form of a comforting, hearty, soup!

Prep Time: 20 minutes mins

Cook Time: 2 hours hrs

Total Time: 2 hours hrs 20 minutes mins

Servings: 6

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Equipment

• ▢
  1 4-6 quart crockpot

Ingredients 

• ▢ 1 Tablespoon olive oil
• ▢ 1 cup chopped onion
• ▢ 2 teaspoons minced garlic
• ▢ 1 pound mild Italian sausage , casings removed
• ▢ 1 (32-ounce) box chicken stock
• ▢ 2 (15-ounce) cans petite diced tomatoes with juice
• ▢ 1 (6-ounce) can tomato paste
• ▢ 1 teaspoon ground oregano
• ▢ ½ teaspoon Italian seasoning
• ▢ 8 lasagna noodles , broken into bite-sized pieces (or cooked noodles)
• ▢ 2-3 Tablespoons freshly chopped basil , plus more to taste
• ▢ ¼ cup grated parmesan cheese
• ▢ 1 cup shredded mozzarella cheese
• ▢ Kosher salt , to taste
• ▢ Ground black pepper , to taste

Optional toppings: Ricotta cheese, Chopped basil

Instructions

• In a large pot, heat the olive oil over medium heat. Add onion and cook 2 to 3 minutes. Stir in the garlic and cook an additional minute. Add sausage, breaking into pieces with a wooden spoon, and cook until browned. Drain any excess grease.
• Transfer sausage mixture to a 4 to 6 quart crockpot. Stir in chicken stock, tomatoes, and tomato paste until combined. Add the oregano, Italian seasoning, and basil. Cook on low 3 to 4 hours or high 2 to 3 hours.
• Add the noodles. If you prefer more liquid, stir in an extra 1/2 to 1 cup hot water or broth. Cover and cook an additional 30 minutes, or until noodles are tender.
• Stir in the parmesan, mozzarella, salt, and pepper. Ladle soup into bowls and top with a spoonful of ricotta cheese and more basil, if desired.

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Notes

Expert tips:

• Brown the meat separately first before adding it to the slow cooker.
• It can be cooked on low for 3-4 hours or on high for 2-3 hours. Base the time off of what you’ve got going on and when you want to eat!
• If you like yours a little thinner and soupier, add in about 1/2 cup – 1 cup more broth or hot water.
• If using already cooked noodles, toss them in towards the end to heat through. Cook them separately to al dente.
• Serve with extra parmesan, ricotta, and basil on the side so people can add what they like.

Variations:

• You can substitute with ground beef or turkey. I would just add in 1/2 teaspoon extra Italian seasoning.
• You can also sneak in a cup of shredded carrots, bell peppers, mushrooms or zucchini for added veggies. I like to add in baby spinach at the end as well.
• If you’d like the soup thinner, add more chicken stock or broth. 
• Instead of lasagna noodles you could use farfalle noodles. You could even use a cheese tortellini for a yummy twist.

Storage: Store in an airtight storage container in the fridge up to 4 days. 

Reheat: Warm leftovers in a baking dish in the oven at 350°F or in the microwave. 

Freeze: Freeze leftovers in a freezer-safe storage container up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Calories: 575kcal | Carbohydrates: 53g | Protein: 25g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 66mg | Sodium: 1247mg | Potassium: 1193mg | Fiber: 6g | Sugar: 14g | Vitamin A: 822IU | Vitamin C: 23mg | Calcium: 148mg | Iron: 5mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Soup

Cuisine: Italian

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