Crockpot Lasagna Soup

Name: Crockpot Lasagna Soup
Prep time: 15 min
Cook time: 210 min
Ingredients: 1 lb Italian sausage; 1 onion; 3 cloves garlic; 24 oz marinara sauce; 2 tbsp tomato paste; 4 cups beef broth; 1 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tbsp Italian seasoning; 10 sheets lasagna noodles; 2 cups mozzarella cheese; 1 cup parmesan cheese; 1 cup heavy cream; 1 cup ricotta cheese; 1/4 cup parmesan cheese; 1 tbsp parsley

Lasagna is amazing—but let’s be real, it takes time. This Crockpot Lasagna Soup gives you all those same flavors in a way that’s way easier to throw together.

Instead of layering noodles and baking, everything simmers together into a rich, hearty soup packed with sausage, pasta, and bold Italian flavors. The broth thickens as it cooks, giving you that perfect balance between soup and pasta.

Once the cheese melts in and the cream is added, it turns into something seriously comforting and rich. And that ricotta topping at the end? That’s what brings it all together and gives it that true lasagna feel.

If you want something cozy, filling, and way easier than traditional lasagna, this is the move.

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Why You’ll Love This Recipe

All the flavor of lasagna with less effort.
Rich, hearty, and incredibly filling.
Perfect for cold nights or comfort meals.
Loaded with cheese and bold Italian flavor.
Easy crockpot recipe with minimal prep.

Ingredients

This recipe uses simple ingredients to recreate classic lasagna flavor in soup form. The Italian sausage adds richness, while the marinara and broth create a flavorful base.

The pasta cooks directly in the soup, soaking up all the seasoning, and the cheeses melt in for a creamy finish. The ricotta topping adds a final layer of flavor and texture.

1 lb Italian sausage, cooked and drained
1 small onion, diced
3 cloves garlic, minced
1 jar (24 oz) marinara sauce
2 tbsp tomato paste
4 cups beef broth
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tbsp Italian seasoning
10 lasagna sheets, broken into pieces
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup heavy cream
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 tbsp fresh or dried parsley

How To Make Crockpot Lasagna Soup

Step 1: Add Sausage

Add the cooked and drained Italian sausage to the crockpot.

Step 2: Add Onion and Garlic

Add the diced onion and minced garlic.

Step 3: Add Marinara

Pour in the marinara sauce.

Step 4: Add Tomato Paste

Add the tomato paste.

Step 5: Add Broth

Pour in the beef broth and stir to combine.

Step 6: Season

Season with salt, pepper, garlic powder, onion powder, and Italian seasoning.

Step 7: Mix

Mix everything together well.

Step 8: Cook

Cover and cook on high for 3 hours.

Step 9: Add Pasta

Add the broken lasagna sheets and press them down into the liquid.

Step 10: Add Mozzarella

Add the mozzarella cheese.

Step 11: Add Parmesan

Add the Parmesan cheese.

Step 12: Add Cream

Pour in the heavy cream.

Step 13: Mix

Stir everything together until well combined.

Step 14: Cook Pasta

Cover and cook for an additional 30 minutes, until the pasta is tender.

Step 15: Make Ricotta Mix

In a small bowl, mix together the ricotta cheese, Parmesan cheese, and parsley.

Step 16: Serve

Serve the soup hot and top each bowl with the ricotta mixture.

Step 17: Garnish

Sprinkle extra parsley flakes on top for color.

Recipe Variations

Use spicy sausage for more heat.
Add spinach for extra greens.
Use ground turkey as a lighter option.
Add mushrooms for more texture.
Top with extra mozzarella before serving.

Tips for Success

Break pasta into even pieces for consistent cooking.
Stir occasionally after adding pasta to prevent sticking.
Use fresh shredded cheese for better melting.
Adjust broth for desired thickness.
Add more seasoning after cooking if needed.
Serve immediately for best texture.