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Easy Slow Cooker Lasagna Soup: Best Comfort Food

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This easy slow cooker lasagna soup delivers all the cheesy, saucy, herby goodness of traditional lasagna in a comforting soup form. Set it and forget it for a rich, deeply flavored meal that tastes like it simmered all day.

Ingredients

Scale
  • 1 pound ground Italian sausage (mild or hot)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes (preferably San Marzano)
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 4 cups low-sodium chicken broth (or vegetable broth)
  • 2 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 bay leaf
  • Salt and black pepper, to taste
  • 8 ounces lasagna noodles, broken into 2-inch pieces
  • 1 cup ricotta cheese (whole milk or part-skim)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Brown the sausage: Heat a large skillet over medium-high heat. Add the ground Italian sausage and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6-8 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 with the remaining drippings, add the diced onion. Cook until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Scrape this into the slow cooker with the sausage.
  3. Deglaze the pan: Pour about 1/2 cup of the chicken broth into the hot skillet and scrape up all the browned bits from the bottom. Pour this liquid into the slow cooker.
  4. Build the soup base: Add the crushed tomatoes, diced tomatoes (with their juices), remaining chicken broth, tomato paste, oregano, basil, red pepper flakes, and bay leaf to the slow cooker. Stir to combine. Season with a pinch of salt and pepper.
  5. Slow cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours.
  6. Cook the noodles: About 20 minutes before serving, stir the broken lasagna noodles into the soup. Cover and cook on high for 10-12 minutes, or until the noodles are tender but still have a little bite. Check at 8 minutes.
  7. Make the cheese mixture: While the noodles cook, combine the ricotta, half the mozzarella, and half the Parmesan in a small bowl. Stir until well mixed. Set aside.
  8. Assemble and serve: Remove the bay leaf from the soup. Ladle the hot soup into bowls. Top each serving with a generous dollop of the ricotta mixture, then sprinkle with the remaining mozzarella and Parmesan. Garnish with fresh parsley and serve immediately.

Notes

Don’t add noodles too early to avoid mushiness. The cheese mixture should be at room temperature when added to hot soup. Deglazing the pan is essential for flavor. For leftovers, add a splash of broth when reheating. Freeze the soup base without noodles for best results.

Nutrition

Keywords: slow cooker lasagna soup, easy lasagna soup, comfort food, Italian soup, slow cooker recipe, lasagna soup

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