Crockpot Lasagna Soup

Crockpot lasagna soup takes all your favorite parts of a classic lasagna dish and combines it into one easy to ladle and serve dinner. Crockpot lasagna eliminates the assembly required to build a traditional lasagna and instead lets you dump the ingredients in and get on with your day. Oh the magic of crockpots!

When I tell you that this crockpot lasagna soup recipe is going to be a game changer for the cold winter months, I mean it. Your house will smell amazing, your belly will warm up so quick, and all the comfort you could possibly imagine will be waiting for you when you get home for dinner.

It’s my first November in middle Tennessee and boy was I surprised to see how fast temperatures drop. One day we were enjoying a nice 70°F day with sunshine and the next we woke up to 35°F and a visit from Mr. Jack Frost on our already dried out lawn. I can’t say this is something I’m unfamiliar with after having lived in Chicago my whole life until now, but I sure must have had different expectations for TN when it came to the change of seasons.

Lucky for me I had already pre-planned making a batch of my lasagna soup for dinner on this brisk cold day. I can’t say the winter weather here will be all that bad if I happen to have a crockpot full of lasagna soup waiting to warm me up!

Here’s What You Need To Make This Easy Crockpot Lasagna Soup

It’s time to scour the pantry, fridge and freezer to see what you already have and what you need to add to that grocery list. Here’s everything you’ll want to get:

• Ground mild italian sausage (if you can’t find pre-ground, you can get links and remove the insides from the casings prior to cooking)
• Cheese – Ricotta, Mozzarella and Parmesan
• Baby Spinach
• Lasagna Noodles (I like the wavy edge! Find them at Walmart, here)
• Basil, Garlic and Oregano diced tomatoes (Hunt’s is what I like to use, find it here)
• Chicken broth (I like the 1/3 less sodium)
• Tomato Sauce (I use the Hunt’s brand)
• Heavy Whipping Cream
• Spices: Parsley, Basil, Red Pepper Flakes, S&P
• White onion
• Garlic

How To Make Lasagna Soup

First start by browning the ground italian sausage in a medium sized skillet on the stove making sure to break up the meat into smaller pieces until fully cooked. Drain the grease and add the sausage to the crockpot.

In the same skillet, add your diced white onion and fresh minced garlic. Add in the red pepper flakes and cook until the onion is translucent and browned on the edges, about 3-5 minutes. Then, transfer to the crockpot with the italian sausage.

Add the chicken broth, diced tomatoes and tomato sauce to the crockpot and mix everything together. Add the parsley and basil and stir once more. Set the crockpot on low for 8 hours.

Make the ricotta cheese mixture by combining the ricotta, mozzarella, parmesan, lemon juice, and your spices (basil, parsley and s&p) in a small bowl. Once fully mixed, cover with a lid or foil and store in the fridge until later.

30 minutes prior to serving turn the crockpot to high and add in the heavy whipping cream, spinach and lasagna noodles. If using the long lasagna noodles like I did, break them into 1-2 inch pieces before adding to the crockpot. Once the noodles are al dente it is ready to serve!

To assemble, ladle the soup into a bowl and top with the ricotta mixture and fresh basil or parsley. Bon appétit!

Can I Make This Gluten Free?

Absolutely! The only substitute needed to make this dish gluten free is the lasagna noodles. You can swap these for your favorite gluten free noodle or these gluten free oven ready lasagna noodles. This specific noodle doesn’t require any boiling before hand so you can tear them into smaller pieces and add to the crockpot 30 minutes prior to serving just like the original recipe calls for.

Tips & Tricks For The Best Crockpot Lasagna Soup

What kind of pasta do I use?

I personally like using the classic wavy edge lasagna noodles and breaking them into smaller pieces prior to cooking. I think this makes the soup taste extra familiar and resembles lasagna the most. These noodles are a little thicker, a bit chewy, and I find they don’t get soggy like some other noodles tend to get.

Other noodles that would also work great are bow-tie, mafalda, rotini or even fusilli. And as always, if you can’t find the noodle you prefer in stores, you can count on Amazon to have it instead!

What kind of meats can I use?

If you prefer something outside of ground italian sausage or if you simply cannot find ground sausage and don’t want to fuss with removing the casings from sausage links, these options might be for you.

You can use ground beef, ground turkey, or even ground chicken if you prefer. I would recommend adding additional italian spices and salt and pepper to the ground meat options if not using italian sausage. You can always adjust it to your liking. I have found that italian sausage brings the most flavor and texture to this soup but of course other ground meats will do the trick too!

Can I make this on the stove top instead?

Yes, absolutely! Making this on the stove will only take 45 minutes compared to cooking in the crockpot for 8 hours. If you’re in a pinch and didn’t get around to starting dinner earlier in the day, don’t fret! You can still make this lasagna soup in no time. Here’s what you will do.

• Add sausage in a large pot and break apart as it cooks. Once the meat is almost done, add the chopped onion, garlic, parsley, basil and red pepper flakes. Saute until the onions are translucent, 3-5 minutes.
• Next, add in the chicken broth, diced tomatoes, tomato sauce, and heavy cream. Add more spices: basil, parsley and salt and pepper. Cover and let it come to a slow boil.
• While the soup heats up, make the ricotta cheese mixture in a small bowl by combining the ricotta, mozzarella, parmesan, lemon juice, basil, parsley, garlic and onion powder, and salt and pepper. Set aside.
• Once the soup is boiling, add in your spinach and lasagna noodles (making sure to break them into smaller pieces if using regular lasagna noodles). Cook for about 10 minutes.
• When the noodles are ready, remove from the heat and serve immediately. Top with the ricotta cheese mixture and garnish with fresh basil or parsley.

Can I add all the ingredients at once?

I wouldn’t recommend adding in all the ingredients at once if using the crockpot method. You don’t want the noodles and spinach to become soggy or risk them soaking up too much liquid. Waiting 30 minutes until serving to add in the heavy whipping cream, spinach and pasta will provide the best results.

How To Store Leftovers

There’s a chance you might not have leftovers depending on how many hungry bellies you’re feeding, but if there are any leftovers here’s what to do with them.

Transfer the soup from the crockpot to an airtight container and store in the fridge. In a separate container add the leftover ricotta cheese mixture and store in the fridge.

You can reheat the soup in the microwave or oven and top with the ricotta cheese mixture for up to 3 days.

When To Serve – Dinner, Parties and More!

And now onto my favorite part, the best time to serve crockpot lasagna soup!

• The first and best way to serve it is for dinner, especially when it’s cold outside! You can pair this soup with garlic bread on the side or start with a caesar or fall harvest salad before diving into the lasagna soup!
• Looking to avoid the crowds and $$$ cost of Valentine’s Day dinner? This lasagna soup would be perfect for you and your Valentine to cozy up together at home! Pair it with your favorite acidic red wine or something that’s a little tart. It will complement this soup nicely.
• Serve it for a winter party or bring it to a potluck. Some of my favorite appetizers and main dishes at winter parties are those in crockpots! Not only does it make the entire place smell amazing but I’m instantly drawn to the warmth it provides!
• Make it as an appetizer. Hear me out on this one, if you want to change things up from the typical cheese and crackers appetizer to something a little more cozy, lasagna soup is the way to go. Bring out some small mugs (preferably ones with handles to ensure no one gets burned) for guests to help themselves to a starter sized amount of soup before the main entree arrives.

Something like these 6 or 8 oz. porcelain white mugs would be perfect! They have handles to make it easy to hold and they come in a pack of 6! You can find them on Amazon from the link below.

Have you tried this crockpot lasagna soup yet? If so, let me know what you think in the comments below! And if you haven’t tried it yet, what are you waiting for?!

Lasagna Soup

Amanda Grace

Packed with the familiar flavors of lasagna, this soup has mild ground italian sausage, a creamy and saucy base, loads of spinach, wavy edge noodles and a brightly seasoned ricotta cheese mixture to finish it off. It's the warmth and comfort you crave on a chilly winter night!

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Prep Time 15 minutes mins

Cook Time 8 hours hrs

Equipment

• 1 Crock Pot (or a large pot if using stovetop method instead)
• 1 Medium Frying Pan

Ingredients

  

Soup

• 1 lb Ground Mild Italian Sausage
• 2 cups Hunts Basil, Garlic & Oregano Diced Tomatoes (1 x 15 oz can)
• 3 3/4 cups Hunts Tomato Sauce (2 x 15 oz cans)
• 3 3/4 cups Chicken Broth (I used 2 x 14.5 oz cans 1/3 less sodium)
• 8 oz Lasagna Noodles (almost 1 full box)
• 1/3 cup Heavy Whipping Cream
• 1/3 cup White Onion (diced)
• 1 tbsp Minced Garlic (or 2 garlic cloves)
• 1 cup Fresh Spinach
• 1 tbsp Parsley
• 1/2 tbsp Basil
• 1/4 tsp Red Pepper Flakes
• 1/4 tsp Salt & Pepper

Ricotta Cheese Mixture

• 8 oz Ricotta Cheese
• 1/2 tbsp Lemon Juice
• 1/3 cup Mozzarella Cheese (shredded)
• 1/3 cup Parmesan Cheese (grated)
• 1/2 tsp Garlic Powder
• 1/4 tsp Onion Powder
• 1/2 tsp Salt (and pepper to taste)
• 1/4 tsp Basil
• 1/4 tsp Parsley

Instructions

 

• Brown the ground italian sausage on medium/high heat on stove top being sure to break the meat into small pieces until cooked. Then drain the grease (if any) and add to crockpot. In the same pan, saute the onion and garlic on medium heat. Add a pinch of basil, red pepper flakes and parsley to the pan and cook until the onions are translucent and slightly caramelized, about 3-5 minutes. Then add to crockpot with sausage.
• To the crockpot add the chicken broth, diced tomatoes and the cans of tomato sauce. Add more parsley, basil, salt and pepper. Stir to combine and set crockpot to low for 4 hours. (Or if in a hurry you can do high for 1-2 hours)
• While the soup cooks, make the ricotta mixture by combining the ricotta cheese with lemon juice, mozzarella cheese, parmasean cheese, garlic powder, onion powder, basil, parsley and salt & pepper to taste. Mix until combined then cover and store in the fridge until ready to serve.
• 30 minutes before serving turn the crockpot to high heat and add the heavy whipping cream and spinach. Break the lasagna noodles into smaller pieces and add to the soup. Let cook for at least 30 minutes.
• Serve once noodles are done and top with the ricotta cheese mixture. Enjoy!