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Cozy Crockpot Lasagna Soup with Italian Sausage

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This Crockpot Lasagna Soup with Italian Sausage is a hearty, comforting soup that tastes like lasagna but requires minimal effort. The slow cooker does all the work, making it perfect for busy weeknights or lazy weekends.

Ingredients

Scale
  • 1 ½ pounds Italian sausage (mild or spicy), casings removed
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (14.5-ounce) can diced tomatoes
  • 4 cups low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 8 ounces lasagna noodles, broken into 2-inch pieces
  • ½ cup heavy cream
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • Fresh basil or parsley, for garnish

Instructions

  1. Brown the sausage: Heat a large skillet over medium-high heat. Add the Italian sausage (casings removed) and cook, breaking it up with a wooden spoon, until browned and no longer pink. Leave about a tablespoon of fat in the pan for flavor. Transfer the cooked sausage to a 6-quart or larger slow cooker.
  2. Sauté the aromatics: In the same skillet, add the diced onion. Cook for 3-4 minutes until softened, scraping up any browned bits from the bottom of the pan. Add the minced garlic and cook for 30 seconds until fragrant. Transfer everything to the slow cooker.
  3. Add the liquids and seasonings: Pour in the crushed tomatoes, diced tomatoes (with their juices), chicken broth, and tomato paste. Add the dried oregano, dried basil, red pepper flakes, and a generous pinch of salt and pepper. Stir everything together until well combined.
  4. Slow cook: Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours. The longer it cooks, the more the flavors meld together.
  5. Cook the pasta: About 20 minutes before serving, bring a pot of salted water to a boil. Add the broken lasagna noodles and cook until al dente according to package directions. Drain well.
  6. Finish the soup: Stir the heavy cream into the slow cooker. Taste and adjust seasoning with more salt and pepper if needed.
  7. Assemble and serve: Ladle the soup into bowls. Add a generous handful of cooked lasagna noodles to each bowl. Top with shredded mozzarella, a sprinkle of Parmesan, and fresh basil or parsley. Serve immediately.

Notes

Cook the pasta separately to prevent it from becoming mushy. For a dairy-free version, use full-fat coconut milk instead of heavy cream and omit the cheese. For a gluten-free version, use gluten-free lasagna noodles. The soup thickens as it sits; thin with broth when reheating. Store soup and pasta separately in the refrigerator for up to 4 days. Freeze soup (without pasta) for up to 3 months.

Nutrition

Keywords: crockpot lasagna soup, Italian sausage soup, slow cooker soup, lasagna soup, comfort food, easy dinner, winter soup

Find it online: https://prismtaste.com/cozy-crockpot-lasagna-soup-with-italian-sausage/