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Lasagna Soup

Creamy Slow Cooker Lasagna Soup

This Creamy Slow Cooker Lasagna Soup has all the flavor of classic lasagna in an easy, comforting one-pot meal.
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Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 50 minutes
Cuisine Italian-American
Servings 8 servings
Calories 520 kcal

Ingredients
  

For the Soup

  • 1 lb Italian sausage sweet or spicy
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 can crushed tomatoes 28 oz
  • 1 can tomato sauce 15 oz
  • 2 tbsp tomato paste
  • 6 cups chicken or beef broth
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes optional
  • Salt and black pepper to taste
  • 8 oz lasagna noodles, broken into bite-sized pieces

For the Creamy Finish & Topping

  • 1/2 cup heavy cream
  • 1 cup whole milk ricotta cheese
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1 cup shredded mozzarella cheese
  • Fresh basil or parsley, chopped for garnish

Instructions
 

  • Brown the Sausage and Aromatics: In a large skillet over medium-high heat, cook the Italian sausage, breaking it apart with a spoon, until browned. Add the diced onion and cook for 5-7 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant. Drain any excess grease.
  • Combine in Slow Cooker: Transfer the cooked sausage mixture to the basin of a 6-quart slow cooker. Stir in the crushed tomatoes, tomato sauce, tomato paste, chicken broth, oregano, basil, and red pepper flakes (if using). Season with salt and pepper. Stir everything to combine.
  • Slow Cook the Base: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. This long cooking time allows the flavors to deepen and meld together beautifully.
  • Cook the Noodles: About 30-40 minutes before serving, stir the broken lasagna noodles into the slow cooker. Cover and continue to cook on HIGH until the noodles are tender (al dente).
  • Add the Creamy Finish: Turn the slow cooker off or to the 'keep warm' setting. Slowly stir in the heavy cream and Parmesan cheese until well combined. Do not let the soup boil after adding the dairy, as it can cause it to curdle.
  • Serve and Garnish: Ladle the hot soup into bowls. Top each serving with a dollop of ricotta cheese, a sprinkle of shredded mozzarella, and fresh chopped basil or parsley. The mozzarella will melt into the hot soup, creating a delicious cheesy topping.