Slow Cooker Italian Sausage Lasagna Soup

There is nothing quite as comforting as the flavors of a classic, bubbling lasagna, but the labor-intensive process of layering noodles and cheese isn’t always feasible for a busy weeknight. This Crockpot Italian Sausage Lasagna Soup transforms those traditional flavors into a rich, hearty, and effortless meal. By utilizing the low-and-slow simmering power of a slow cooker, the spicy Italian sausage, aromatic herbs, and tangy tomatoes meld together into a sophisticated broth that tastes like it spent all day on the stove. This recipe offers the ultimate shortcut to Italian comfort food, delivering a bowl filled with tender pasta, savory meat, and a signature dollop of creamy ricotta cheese.

Ingredients

The Base:

• 1 lb Ground Italian Sausage (Mild or Hot)

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 2 tsp dried oregano

• 1 tsp dried basil

• ½ tsp red pepper flakes (optional for heat)

• ½ tsp salt and ½ tsp black pepper

The Liquid:

• 24 oz jar of high-quality Marinara sauce

• 1 can (14.5 oz) petite diced tomatoes

• 2 tbsp tomato paste

• 6 cups low-sodium chicken or vegetable broth

The Finish:

• 8–10 lasagna noodles, broken into bite-sized pieces

• ½ cup heavy cream (optional for a creamy broth)

• 2 cups fresh baby spinach

The Cheesy Topping:

• 1 cup ricotta cheese

• ½ cup shredded mozzarella cheese

• ¼ cup grated Parmesan cheese

• Fresh parsley for garnish

Step-by-Step Instructions

1. Brown the Sausage: In a large skillet over medium-high heat, brown the Italian sausage until fully cooked, breaking it into small crumbles with a wooden spoon. Drain the excess grease.

2. Sauté Aromatics: Add the diced onion to the skillet with the meat and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.

3. Slow Cooker Assembly: Transfer the meat mixture into a 6-quart slow cooker. Add the marinara sauce, diced tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, pepper, and broth. Stir well to combine.

4. The Simmer: Cover and cook on Low for 6–7 hours or on High for 3–4 hours. This allows the spices to fully infuse the broth.

5. Cook the Noodles: Approximately 30 minutes before serving, stir the broken lasagna noodles into the slow cooker. If using heavy cream, stir it in at this time as well. Cover and continue cooking on high until the noodles are al dente.

6. Add Greens: During the last 5 minutes of cooking, stir in the baby spinach until just wilted.

7. Prepare the Ricotta Garnish: In a small bowl, mix the ricotta, mozzarella, and Parmesan cheese.

8. Serve: Ladle the hot soup into bowls. Top each serving with a generous dollop of the ricotta mixture and a sprinkle of fresh parsley. The heat from the soup will melt the cheese into a gooey, lasagna-like consistency.

Secrets to the Perfect Slow Cooker Soup

To elevate this dish from a simple soup to a restaurant-quality meal, the quality of your ingredients and your timing are paramount. Choosing a high-quality marinara sauce serves as a flavor shortcut; since the sauce has already been slow-simmered with its own aromatics, it adds a depth of flavor that plain tomato sauce cannot provide. If you prefer a more robust texture, look for “fire-roasted” diced tomatoes to add a subtle smokiness to the broth.

Timing your pasta is the most critical step in slow cooker recipes. Many people make the mistake of adding the noodles at the beginning of the cooking cycle, which results in a mushy, disintegrated texture. By adding the broken lasagna noodles during the final 30 minutes, you ensure they retain a “bite” (al dente) that mimics the layers of a baked lasagna. If you are planning on having leftovers, consider boiling the noodles separately on the stove and adding them to individual bowls; this prevents the pasta from absorbing all the broth while sitting in the refrigerator overnight.

Customizing Your Lasagna Soup

This recipe is incredibly versatile and can be adapted to suit various dietary preferences or pantry staples. For those looking for a leaner option, ground turkey sausage or chicken sausage works beautifully; simply add an extra teaspoon of Italian seasoning to compensate for the lower fat content. To pack in more nutrients, you can easily double the amount of spinach or add finely chopped zucchini and bell peppers during the slow cooking process.

If you enjoy a “creamy” lasagna profile, the addition of heavy cream or half-and-half at the end transforms the broth into a luxurious, velvety base. For a vegetarian version, swap the meat for a blend of sautéed mushrooms and browned plant-based crumbles, and use a rich vegetable stock. Regardless of the protein used, the star of the show remains the three-cheese ricotta topping, which provides the creamy, salty finish that defines the lasagna experience.

Serving and Storage Tips

Lasagna soup is a complete meal on its own, but it pairs exceptionally well with crusty garlic bread or a crisp green salad tossed in a light balsamic vinaigrette. The bread is particularly useful for soaking up the remaining savory broth and melted cheese at the bottom of the bowl. For a gourmet touch, drizzle a small amount of high-quality olive oil or a squeeze of fresh lemon juice over the soup just before serving to brighten the heavy flavors.

When it comes to storage, this soup keeps remarkably well. It can be refrigerated in an airtight container for up to 4 days. As mentioned previously, if the noodles were cooked in the soup, they will continue to absorb liquid over time. When reheating, you may need to add a splash of broth or water to return it to a soup-like consistency. While the broth and meat mixture freeze beautifully for up to 3 months, it is best to freeze the soup without the noodles and cheese, adding those fresh when you are ready to reheat and serve.