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A crockpot of lasagna soup in slow cooker sits next to two bowls of soup on a striped towel, each topped with cheese and sour cream. Nearby, bowls of shredded cheese and ricotta rest on a wooden board.
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Lasagna Soup in Slow Cooker

Make dinner effortless with this comforting Lasagna Soup in Slow Cooker recipe. Loaded with Italian sausage, tender pasta, robust marinara, and three creamy cheeses, it’s perfect for busy weeknights!
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Soup
Cuisine: American, Italian
Servings: 8
Author: Melissa Griffiths

Equipment

Ingredients

  • 1 pound Italian sausage
  • 1 small onion chopped
  • 5 cloves garlic minced
  • 4 cups chicken broth
  • 2 cups marinara sauce about half of a 24-ounce jar
  • 15 ounces petite diced tomatoes with the juice
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 lasagna noodles broken into bite-sized pieces
  • ½ cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup ricotta cheese

Instructions

  • In a large skillet over medium heat, cook the sausage and chopped onion until the sausage is browned and the onion is soft.
    1 pound Italian sausage, 1 small onion
  • Add the garlic and cook for 30 seconds, just until fragrant.
    5 cloves garlic
  • Transfer the sausage mixture to the slow cooker.
  • Add the chicken broth, marinara sauce, diced tomatoes, Italian seasoning, dried basil, salt, and pepper. Stir to combine.
    4 cups chicken broth, 2 cups marinara sauce, 15 ounces petite diced tomatoes, 2 teaspoons Italian seasoning, 1 teaspoon dried basil, ½ teaspoon salt, ¼ teaspoon black pepper
  • Cover and cook on low for 6–8 hours or on high for 4–6 hours.
  • About 30 minutes before serving, turn the slow cooker to high and stir in the broken lasagna noodles.
    8 lasagna noodles
  • Cook until the noodles are tender.
  • Stir in the grated Parmesan cheese.
    ½ cup grated Parmesan cheese
  • Serve hot, topped with shredded mozzarella and a dollop of ricotta cheese.
    1 cup shredded mozzarella cheese, ½ cup ricotta cheese

Notes

Use Ruffled Noodles: Use the noodles with the little ruffle on the edge, they are so pretty!
Adjust Consistency: If the soup thickens too much, add a splash of extra broth before serving.
Reheat with Broth: Leftovers thicken as they sit; reheat with additional broth as needed.
Serving Suggestions: This soup pairs well with bread or a simple green salad.
Ricotta is Optional: If you are not crazy about ricotta by all means skip it. My kids don't really care for it on the top or at least don't care so unless I have something I'm planning on using the rest of the container for I normally skip it. That being said, it does give it some classic lasagna vibes. 

Nutrition

Serving: 1of 8 servings | Calories: 442kcal | Carbohydrates: 32g | Protein: 21g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 70mg | Sodium: 1569mg | Potassium: 634mg | Fiber: 3g | Sugar: 6g | Vitamin A: 610IU | Vitamin C: 12mg | Calcium: 222mg | Iron: 3mg

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