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Crockpot Lasagna Soup

Crave-worthy and cozy, this Crockpot Lasagna Soup has layers of flavor, pasta, and melty cheese in every bite. It's a dinner everyone will love!
Prep Time30 minutes
Cook Time3 hours
Total Time3 hours 30 minutes
Course: Dinner, Soup
Cuisine: American
Keyword: Crockpot Lasagna Soup
Servings: 8 servings
Author: Chelsea Lords

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

Cheese Topping

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!

Notes

Note 1: I grab a block of Parmesan and grate it with a microplane for the best texture!
Storage: Since the pasta will keep soaking up broth, use a wire skimmer to strain it out and store separately.