This slow-cooker adaptation brings all the rich flavors of classic lasagna into a hearty, no-fuss soup. The crock pot does the work, layering Italian sausage, tomatoes, and herbs into every comforting spoonful.
No boiling noodles or assembling layers here—just dump, set, and let it simmer. The result is a savory, satisfying bowl that tastes like it cooked all day, because it did.
Ingredients for Lasagna Soup Recipe Crock Pot
Rich Italian sausage, tomatoes, and herbs build layers of flavor in this comforting slow-cooker dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Italian Sausage 🌭 | 1 lb | Mild or spicy, casings removed |
| Ground Beef 🥩 | ½ lb | 80/20 lean-to-fat ratio |
| Yellow Onion 🧅 | 1 whole | Medium size, finely diced |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth of flavor |
| Canned Diced Tomatoes 🍅 | 2 cans | 14.5 oz each, with juices |
| Tomato Paste 🍅 | 2 tbsp | For concentrated tomato flavor |
| Dried Basil 🌿 | 2 tsp | Crushed for better distribution |
| Dried Oregano 🍃 | 2 tsp | Mediterranean variety preferred |
| Bay Leaf 🍃 | 1 whole | Removed before serving |
| Chicken Broth 🥣 | 4 cups | Low-sodium preferred for control |
| Lasagna Noodles 🍝 | 8 oz | Uncooked, broken into pieces |
| Ricotta Cheese 🧀 | 1 cup | Whole-milk for creaminess |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated from wedge |
| Mozzarella Cheese 🧀 | 1 ½ cups | Shredded for easy melting |
| Fresh Spinach 🥬 | 2 cups | Packed, roughly chopped |
The sausage and beef form the hearty base of this soup. Johnsonville Italian sausage is a reliable choice, but any good-quality brand works. For the beef, 80/20 ground chuck adds richness without being too greasy. Most supermarkets carry both near the fresh meat section. If you prefer a leaner option, 90/10 ground beef is acceptable, though the flavor may be slightly milder.
No Italian sausage? Ground turkey or chicken with added Italian seasoning gets you close. Fresh herbs can replace dried—use triple the amount. The noodles can be any short pasta (penne or rotini work well), but lasagna pieces give that signature texture. For the cheeses, whole-milk ricotta is ideal, but part-skim works in a pinch. Skip pre-shredded mozzarella (it contains anti-caking agents that affect melt).
Store leftovers in airtight containers for up to 4 days in the fridge. Freeze portions for 3 months—thaw overnight before reheating. The noodles will absorb broth over time, so add extra when serving reheated soup.
Why You’ll Love This Recipe
- Set It and Forget: I toss everything in the crock pot before work and come home to a ready-to-eat meal.
- Meaty Richness: The Italian sausage and ground beef simmering all day with garlic and tomatoes creates a deep, hearty flavor.
- Feeds the Crew: I make this for Sunday football gatherings and everyone leaves with happy, full stomachs.
- Leftovers for Days: Honestly, it tastes even better the next day, so I always double the batch.
Step-by-Step Instructions for Lasagna Soup Crock Pot
This method ensures every layer of flavor develops slowly for a rich, satisfying bowl.
Step 1: Brown the Meats and Aromatics
In a large skillet over medium-high heat, crumble the 1 lb Italian Sausage and 0.5 lb Ground Beef. Cook until thoroughly browned and no pink remains, about 6-8 minutes, breaking the meat into small pieces with a wooden spoon.
Add the finely diced 1 whole Yellow Onion and cook for 3-4 minutes until translucent. Stir in the 4 cloves Garlic Cloves and cook for 30 seconds until fragrant. This step builds the deep, savory base that defines the dish. Drain excess fat before transferring to the slow cooker.
Step 2: Combine and Slow Cook the Base
Transfer the meat mixture to a 6-quart slow cooker. Add the 2 cans Canned Diced Tomatoes (with juices), 2 tbsp Tomato Paste, 2 tsp Dried Basil, 2 tsp Dried Oregano, 1 whole Bay Leaf, and 4 cups Chicken Broth. Stir until the tomato paste is fully dissolved into the liquid.
Cover and cook on low for 4-5 hours or high for 2-3 hours. The soup is ready when the flavors have melded and the broth is rich and deep red in color. Stir occasionally if possible to prevent the tomatoes from settling at the bottom.
Step 3: Add Noodles and Finish
Stir in the 8 oz Lasagna Noodles (broken into pieces). Cook on high for an additional 20-25 minutes or until the noodles are tender. If using the low setting, switch to high for this final stage to ensure proper noodle texture.
Once the noodles are al dente, remove the 1 whole Bay Leaf and discard. Stir in the 2 cups Fresh Spinach and let it wilt into the hot soup, about 2-3 minutes. The spinach should turn bright green and soften without overcooking.
Step 4: Add Cheeses and Serve
Just before serving, stir in the 1 cup Ricotta Cheese until fully incorporated. This adds a creamy, luxurious texture to the broth. Ladle the soup into bowls and top each serving with 0.5 cup Parmesan Cheese and 1.5 cups Mozzarella Cheese divided evenly among the servings.
The cheeses will melt slightly from the heat of the soup, creating a beautiful, gooey finish. Serve immediately with crusty bread for dipping to capture every bit of the rich, layered flavors.
Pro Tips For Making Lasagna Soup Recipe Crock Pot
- Brown the Meat First: I learned this the hard way—dumping raw sausage and beef straight into the crock pot gives a greasy, bland broth. Sear it in a skillet first, drain the fat, then add it in for depth of flavor.
- Crush the Tomatoes: Sounds weird, but it works: before adding canned diced tomatoes, crush them with your hands or a fork to release more juices and thicken the soup naturally.
- Skip Pre-Cooking Noodles: Resist the urge to boil lasagna noodles first—just break them into pieces and toss them in dry during the last 30 minutes. They’ll absorb the flavor and cook perfectly.
- Double the Garlic: My grandmother swore by this, and she was right: use twice as much garlic as the recipe calls for, especially with the sausage and beef—it mellows beautifully in the slow cooker.
Wine and Beer Pairings for lasagna soup recipe crock pot
Italian Red Wines
This dish pairs beautifully with bold Italian reds. I love a Chianti Classico from Tuscany—its bright acidity and cherry notes cut through the richness. Sangiovese-based wines like Brunello di Montalcino offer similar benefits with deeper complexity. 🍷
Full-Bodied Whites
For white wine lovers, a rich Italian Pinot Grigio from Friuli works surprisingly well. The stone fruit flavors and crisp finish balance the soup’s hearty elements. Soave Classico with its almond notes is another excellent choice.
Craft Beer Pairings
An Italian-style pilsner like Birra del Borgo ReAle cleanses your palate with its crisp, slightly bitter profile. For darker beers, a brown ale with caramel notes complements the tomato base beautifully. 🍺
American Options
Domestic drinkers should try a California Zinfandel—its jammy fruit and spice notes mirror the soup’s flavors. A Barbera from Lodi offers similar Italian character at a budget-friendly price point.
Non-Alcoholic Choices
For alcohol-free pairings, sparkling blood orange soda like San Pellegrino Aranciata Rossa provides a citrusy contrast. Iced tea with lemon offers a simple, refreshing alternative that won’t overpower the dish.
Frequently Asked Questions
Can I use uncooked noodles directly in the slow cooker?
Yes, but add them during the last 20-25 minutes on high heat to prevent mushiness. If left too long, they’ll overcook and turn to paste.
What if I don’t have ricotta?
Cottage cheese blended smooth works as a great substitute. For a lighter option, use 1/2 cup heavy cream stirred in at the end.
How do I keep the noodles from absorbing all the broth?
Cook noodles separately and add to individual bowls when serving. Alternatively, store soup without noodles and add them fresh when reheating.
Can this soup be made vegetarian?
Swap meats for 1 lb mushrooms and 1 can lentils. Use vegetable broth and add 1 tbsp soy sauce for umami depth.
Nutrition Facts
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