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!
8lasagna noodles, broken into bite-sized pieces (or cooked noodles)
2-3Tablespoonsfreshly chopped basil, plus more to taste
¼cupgrated parmesan cheese
1cupshredded 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.
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.