Crockpot Lasagna Soup is everything you love about lasagna in a bowl. Cheesy, hearty, and so easy to make, this recipe will be your new family favorite!
author’s note
Turning Classic Lasagna Into Crockpot Lasagna Soup
Lasagna has my whole heart when it comes to comfort food. Though, to be fair, a really good Shepherd’s pie might give it a run for its money.
I’ve shared lots of lasagna recipes before, but turning it into a soup might just be my favorite twist yet. And if I get to use my crockpot to make it happen, that’s an instant win.
Yes, there’s a little chopping to do before everything goes in, but once the crockpot is on, the hard work is over. The broth turns rich, the meat and veggies get ultra tender, and the pasta cooks right in the pot. It’s an easy dinner that feels extra comforting.
Want it even quicker? Boil the lasagna separately and toss them into the pot at the end. Easy and delicious either way.
Everything That Makes This Soup Legendary
| Ingredient | Notes & Swaps |
|---|---|
| Italian Sausage | Use mild, hot, or swap for lean ground beef/turkey. |
| Marinara Sauce | I recommend Rao’s for the flavor, but any jarred sauce you like will work. |
| Crushed Tomatoes | Swap with diced tomatoes for a chunkier crockpot lasagna soup. |
| Chicken Broth | Use a good quality broth; Swanson is my fave! |
| Lasagna | Break into pieces for that classic lasagna feel. Or try rotini or mafalda pasta instead! |
| Cheese Mixture | Mascarpone makes it extra creamy, but ricotta works great too. Don’t skip the mozzarella & parmesan! |
How To Make Crockpot Lasagna Soup
- Brown & Flavor: Sauté veggies and sausage until browned. Add garlic & tomato paste.
- Slow Cook: Transfer to crockpot with marinara, tomatoes, broth, seasonings, and bay leaf. Slow cook on low.
- Add Pasta: Break pasta into the slow cooker about 30–40 minutes before serving.
- Finish Creamy: Stir in heavy cream if you want extra richness.
- Top & Serve: Ladle soup into bowls and dollop with a creamy cheese mixture.
Quick Tip
Can I make this Crockpot Lasagna Soup on the stovetop? Yes, you can! I’ve got a stovetop version for you to try.
Storage
- Fridge: Use a wire skimmer to remove the pasta from the broth so it doesn’t keep soaking up liquid and bloat. Store the soup in an airtight container in the fridge for 3–4 days.
- Freezer: Freeze soup without pasta for up to 3 months. Cook fresh pasta separately when ready to serve.
- Reheat: Warm gently on the stove, adding broth as needed to loosen it up.
More Crockpot Soup Recipes To Love:
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Crockpot Chicken Quinoa Soup
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Southwest Corn Chowder (Crockpot!)
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Crockpot Tortellini Soup
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Crockpot Chicken Wild Rice Soup
Crockpot Lasagna Soup
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 cup finely diced yellow onion
- 1 cup finely diced carrots
- 1 pound (16-ounces) ground Italian sausage mild or spicy (up to you!)
- Salt and Pepper
- 1 tablespoon minced garlic
- 2 tablespoons tomato paste
- 1 (24-ounce) jar marinara sauce (Rao’s recommended)
- 1 (14-ounce) can crushed tomatoes
- 8 cups low-sodium chicken broth
- 1 teaspoon granulated sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 bay leaf
- 8 lasagna sheets broken into bite-size pieces
- 1/2 cup heavy cream optional, for richness
- Splash balsamic vinegar optional, if you'd like some acidity
- 1 cup mascarpone cheese or ricotta
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese see note 1
- Fresh basil optional, for garnish
Instructions
- In a large skillet over high heat, add oil. Add the onions and carrots, season with 1/2 tsp each of salt & pepper, and sauté for about 5 minutes, until beginning to soften. Push the veggies to the edges of the pan, add the sausage to the center, and sear for 1 minute on each side. Crumble and cook until deeply browned. Stir in the garlic and tomato paste and cook, stirring constantly, for 1 minute. Transfer everything to a 6-quart slow cooker.
- Add marinara sauce, crushed tomatoes, chicken broth, sugar, basil, oregano, parsley, and bay leaf. Stir to combine.
- Cover and cook on LOW for 5–7 hours or HIGH for 3–5 hours.
- About 30–40 minutes before serving, break lasagna into bite-size pieces and add them to the crockpot. Stir, cover, and cook on HIGH for 25–35 minutes, or until tender. Add extra broth if the soup thickens too much.
- Remove the bay leaf. Stir in the heavy cream, if using. Taste and adjust the seasoning. Add a splash of balsamic vinegar if you’d like a little acidity.
- In a small bowl, stir together ricotta, mozzarella, and Parmesan.
- Ladle hot soup into bowls. Top each with a big scoop of the cheese mixture and garnish with fresh basil. Enjoy!
Recipe Notes
Serve This Soup With:
Pair this hearty crockpot lasagna soup with:
- A crusty French bread or breadsticks
- A simple green salad or Caesar salad
- Roasted veggies on the side (broccoli, zucchini, or green beans)
- Fresh fruit salad for something light and sweet
Shortcuts
“Lazy Crockpot Lasagna Soup”
This soup is already simple, but here are a few more time-savers if you’re short on time!
- Pre-made mirepoix from the produce or frozen section saves time. Or use a food processor to quickly chop onions and carrots.
- Pre-minced garlic or a garlic press makes it faster.
- Skip the sausage for a quick and easy vegetarian Lasagna Soup. Just scale back the broth a bit.
