Yield: 4 servings
Easy Crockpot Lasagna Soup Recipe
Hearty, spicy, and loaded with rich Italian sausage, this crockpot lasagna soup is the perfect cozy meal for a cold day! It's easy to make and full of tender lasagna noodles.
Ingredients
- 1 pound ground Italian sausage, or ground turkey Italian sausage
- 1 medium yellow onion, diced
- 1 tablespoon garlic, minced
- 2 tablespoons Italian seasoning
- ½ teaspoon red pepper flakes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 can (28 oz) petite diced tomatoes , do not drain
- 1 can (15 oz) tomato sauce
- 2 cups beef broth
- 10-12 lasagna noodles, broken into 2 to 3 inch pieces
- 1 cup shredded mozzarella cheese
Optional Toppings:
- Fresh basil
- Ricotta cheese
- Parmesan cheese, shredded or grated
Want to save this recipe?
Instructions
- Prepare a medium skillet with nonstick cooking spray (or add a little oil to the skillet) and then add the Italian sausage and onion and cook over medium heat. Use a spoon to break up the sausage as it cooks, stirring occasionally and until meat is browned, and onions are translucent, about 5-7 minutes.
- Add garlic, Italian seasoning, crushed red pepper flakes, salt and pepper stir and add to the crockpot.
- Next pour the diced tomatoes, tomato sauce and beef broth into the crockpot. Stir until well mixed.
- Cover and cook on high for 3 to 4 hours, or low for 4 to 6 hours.
- 30 minutes before serving, add the broken lasagna noodles to the soup. Stir, cover with lid, and cook on high for 30 more minutes. When ready to serve, stir in the shredded mozzarella cheese.
- Serve warm with fresh basil, ricotta, and parmesan cheese on top, if desired!
Notes
Storage: Leftover crockpot lasagna soup can be stored in an airtight container in the fridge for 5 days. We do not recommend freezing lasagna soup, as the texture of the noodles will suffer.
Reheat: To reheat the soup, add the noodles to the broth, and heat in the microwave in 30-second increments, or on the stovetop over medium heat until warm throughout.
Separate Noodles And Sauce If Storing: If you’re planning on having leftovers and storing the lasagna soup, don’t add the noodles to the crockpot. Instead, cook the noodles on the stovetop, and add them to each individual bowl of the soup when you serve it. When stored, the noodles will absorb a lot of the broth, and they’ll become soggy and gummy. This way you can store the pasta and the soup separately, keeping the texture perfect.
Different Pasta Types: It goes without saying that crockpot lasagna soup is best with lasagna noodles. But if you don’t have any, don’t worry! You can replace the lasagna noodles with 6 to 8 ounces of any type of dried pasta you have on hand.
Brown The Meat: The best way to get maximum flavor from ground meat is to brown it well. When you’re cooking the sausage for this lasagna soup, make sure you get some good color on it. Don’t be afraid to cook the sausage at a higher temperature, and don’t stir it too often, letting the edges darken.
Nutrition
Calories: 767kcal, Carbohydrates: 59g, Protein: 34g, Fat: 43g, Saturated Fat: 17g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 18g, Cholesterol: 108mg, Sodium: 2044mg, Potassium: 622mg, Fiber: 4g, Sugar: 3g, Vitamin A: 311IU, Vitamin C: 5mg, Calcium: 237mg, Iron: 4mg