CrockPot Lasagna Soup is perfect for traditional lasagna lovers with all of the classic flavors like zesty Italian sausage and tender noodles in a tomato base. Top with ricotta and mozzarella for the full flavor effect and a warm, comforting, hearty soup for dinner!
CrockPot Lasagna Soup
This simple, rich CrockPot Lasagna Soup has all of your favorite, classic lasagna flavors, cooked right in a slow cooker. Even the noodles! It's so easy to make without all of the layering required in traditional lasagna!
CrockPot Lasagna Soup features zesty Italian sausage and tender noodles in a flavorful tomato base. Top with some ricotta and shredded mozzarella for the full lasagna effect. This comfort-food-in-a-bowl will warm you up after a long cold day!
What Kind of Noodles Should I Use?
For the pictures for this recipe, I used campanelle noodles because the ruffled edges look like lasagna. They worked great!
I recommend using smaller noodles such as elbow macaroni or shells to reduce cooking time and keep the noodles from absorbing too much liquid from the soup.
Variations on CrockPot Lasagna Soup
I love this recipe as is, but sometimes you're in a pinch and need a substitute or just want to change things up. Here are some variation ideas to keep it interesting.
- Italian sausage: Any kind works here! Mild, sweet, or hot, whatever your flavor preference.
- Ground beef or turkey: You can use any ground meat for this recipe. I prefer the sausage for the extra flavor it gives, but any ground beef, turkey, or even pork will work!
- Veggies: Add extra veggies for extra nutrition and flavor. Mushrooms, bell peppers, and zucchini are all great ideas.
- Spicy: If you want some extra heat, use hot Italian sausage or add red pepper flakes to taste.
How to Serve CrockPot Lasagna Soup
Serve Crockpot lasagna soup hot topped with a scoop of ricotta cheese, shredded mozzarella, and a sprinkle of fresh basil so that it really tastes creamy and cheesy, just like lasagna.
Alternately, you can stir the ricotta into the whole pot of soup instead of individual topping. It makes serving simpler, especially with kids.
This soup is hearty enough to make a whole meal, so I serve it with a fresh green salad and some toasty garlic bread.
How to Freeze CrockPot Lasagna Soup
CrockPot Lasagna Soup is a great freezer meal. It freezes well both before and after cooking. Here's how to prepare it for each method.
Freeze Before Cooking
To freeze the soup before cooking, follow recipe instruction steps 1 and 2. Then transfer to a freezer bag or container (without the spinach or noodles) and freeze for up to 3 to 6 months.
When you're ready to use it, thaw in the refrigerator overnight. Then transfer to the slow cooker and follow the remaining recipe instructions
Freeze After Cooking
To freeze after cooking, follow all of the recipe instructions. Then allow the soup to come to room temperature before transferring it to a freezer container. Freeze for up to 3 to 6 months. Thaw overnight in the refrigerator. Reheat in a large pot on the stove. Trying to reheat it in the slow cooker will be too slow for the noodles and they will get too soft.
More Soup Recipes You'll Love
- Creamy Tomato Basil Soup - super quick and easy with so much rich, deep flavor, you'll wonder how you pulled it off in less than 20 minutes!
- Zuppa Toscana - creamy soup with Italian sausage, tender potatoes, and bites of kale.
- Olive Garden Chicken Gnocchi Soup - arguably the best soup at Olive Garden, this copycat recipe is truly better than the original.
- Crock Pot Corn Chowder - a down-home classic corn chowder recipe made right in the slow cooker.
- Slow Cooker Chicken Tortilla Soup - quick "dump dinner!" Just dump all of the ingredients in, and slow cook until dinner!
CrockPot Lasagna Soup Video
CrockPot Lasagna Soup
- 1 pound Italian sausage any kind
- 1 large onion chopped
- 6 garlic cloves minced
- 2 cans crushed tomatoes (28 ounces each)
- 1 can diced tomatoes (15 ounces) undrained
- 2 tablespoons tomato paste
- 6 cups beef stock
- 2 teaspoons sugar
- 1 tablespoon fresh chopped basil
- 2 teaspoons Italian seasoning
- 6 ounces pasta uncooked
- 2 cups fresh chopped spinach
- Ricotta Cheese
- Mozzarella Cheese
- Freshly grated parmesan
- Fresh chopped basil
- In a large skillet over medium heat, brown sausage with onion and garlic. When cooked through, drain, and add to slow cooker.
- Add remaining ingredients to slow cooker, except pasta and spinach. Stir to combine.
- Cook on low for 7-8 hours (or high for 3-4 hours).
- For the last 30 minutes before serving, add pasta and stir in. Cook for the remaining 30-40 minutes until pasta is tender.
- Stir in spinach just before serving.
- Serve warm with desired toppings such as mozzarella, ricotta, parmesan, and fresh basil.
- Sugar: The sugar is to cut some of the acid from the tomatoes. It is highly recommended to keep a smooth flavor.
- Make Ahead Directions: You can throw all of your ingredients into the slow cooker the night before, except pasta and spinach. Store in the refrigerator. Then cook according to the remaining instructions the next day. The soup can also cook a little longer, if necessary, just don't add your pasta for the last 3 minutes.
- Storage: Store leftovers covered in the refrigerator for up to 3-5 days. Reheat in a microwave safe bowl in the microwave or in a large pot on the stove. You may need to add a little extra broth or water if the noodles absorbed lots of the moisture.
- Freezer Directions: To freeze before cooking, brown meat with onions and garlic, then add remaining ingredients except pasta and spinach. Transfer to a freezer bag or container. Freeze for up to 6 months. Thaw in the refrigerator overnight. Then follow remaining cooking instructions. To freeze after cooking, allow soup to cool completely. Transfer to a freezer bag or container. Freeze for up to 6 months. Thaw in the refrigerator overnight. Reheat on the stovetop over medium heat (returning to the slow cooker will make the noodles too mushy).
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