One of the biggest challenges I faced when first making this crock pot lasagna soup was preventing the noodles from getting mushy. I tried a few different types of noodles and cooking times before I found the sweet spot. My biggest tip is to add the noodles towards the end of the cooking time, and always use the oven-ready kind.
This crock pot lasagna soup has become a staple in our house for potlucks, game days, and those nights when we just need a little extra comfort. It is so easy to customize with different meats and vegetables too! I can’t wait for you to try this – it’s become such a staple in our house! Trust me, your family is going to love this crock pot lasagna soup as much as mine does! I truly believe this crock pot lasagna soup is going to become one of your favorite recipes too.
Ingredients
Alright, let’s gather our ingredients for this amazing crock pot lasagna soup. Don’t worry, you probably already have most of these in your pantry. Here’s what you’ll need:
- 1 pound Italian sausage (I use mild, but feel free to use spicy if you like a kick)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 4 cups beef broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 9 lasagna noodles, broken into pieces (oven-ready kind)
- 1 (15 ounce) container ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Now, let me share a few of my secrets for the best crock pot lasagna soup. First, I always brown the sausage before adding it to the crock pot. This gives it a richer, deeper flavor and prevents it from getting greasy. After I brown the sausage, I love to throw in my chopped onion and garlic to let them cook and sweeten in the sausage drippings, it really does a lot for the flavor profile.
My kids prefer it when I add spinach into the soup, so I often do that. Just stir in a few cups of fresh spinach during the last 30 minutes of cooking time. If you’re not a fan of ricotta, you can substitute it with cottage cheese. It’ll give you a similar creamy texture. I’ve also found that using a high-quality beef broth makes a big difference in the overall flavor of the crock pot lasagna soup.
If you can’t find fresh parsley, dried parsley works just fine – just use about half the amount. When it comes to lasagna noodles, I always use the oven-ready kind. They cook perfectly in the crock pot and don’t get mushy. Plus, they save you the extra step of boiling them beforehand. And here’s a little shopping wisdom:
I often buy Italian sausage in bulk at my local butcher shop and freeze it in portions. That way, I always have it on hand for recipes like this. One little trick I learned from my Italian grandma is to add a pinch of sugar to the tomato sauce. It helps to balance out the acidity and gives it a richer flavor. You can also adjust the amount of red pepper flakes to your liking. If you like things spicy, add a little more!
Step-by-Step Instructions
Okay, are you ready to make some delicious crock pot lasagna soup? Don’t worry, it’s super easy! Here’s how we’re going to do it:
- Brown the sausage: In a large skillet, brown the Italian sausage over medium heat. Break it up with a spoon as it cooks. Drain off any excess grease. I always use a paper towel to absorb any grease that’s left, ensuring my crock pot lasagna soup is not too oily.
- Sauté the aromatics: Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes. They should be fragrant and slightly translucent. Don’t rush this step – letting them sweat it out really enhances the flavor of the crock pot lasagna soup.
- Combine ingredients: Transfer the sausage, onion, and garlic to a 6-quart or larger crock pot. Add the crushed tomatoes, tomato sauce, beef broth, oregano, basil, and red pepper flakes (if using). Stir to combine.
- Slow cook: Cover the crock pot and cook on low for 6-8 hours, or on high for 3-4 hours. I usually go for the low and slow method – it gives the flavors more time to meld together and really makes this crock pot lasagna soup taste amazing.
- Add the noodles: During the last 30 minutes of cooking time, stir in the broken lasagna noodles. Make sure they’re submerged in the liquid. This is the trickiest part – you want the noodles to be cooked through but not mushy. You’ll know this crock pot lasagna soup is nearly done when the noodles are tender.
- Prepare the ricotta mixture: While the noodles are cooking, prepare the ricotta topping. In a small bowl, combine the ricotta cheese, Parmesan cheese, and fresh parsley. Season with salt and pepper to taste. If the ricotta seems a bit thick, you can add a tablespoon or two of milk to thin it out.
- Serve: Ladle the crock pot lasagna soup into bowls and top each serving with a spoonful of the ricotta mixture. I also like to sprinkle a little extra Parmesan cheese and fresh parsley on top for garnish.
Now, here are a few tips I’ve learned over the years making this crock pot lasagna soup. First, don’t overcook the noodles. They should be al dente, not mushy. If you’re not sure, start checking them after 20 minutes and then every five minutes thereafter. Also, if you’re short on time, you can use pre-cooked Italian sausage. Just skip step one and add it directly to the crock pot. And if you want to add some extra vegetables, feel free to toss in some chopped zucchini, carrots, or bell peppers along with the onion and garlic. This crock pot lasagna soup is totally customizable to your taste.
Serving Ideas
Alright, now that you’ve made this incredible crock pot lasagna soup, let’s talk about how to serve it. In our house, we usually just grab some bowls and dig in, but there are a few little touches that can really elevate the experience. First, a big hunk of crusty bread is a must. There’s nothing better than dipping a piece of warm, crusty bread into that flavorful broth! We also love to serve this with a simple green salad. The crock pot lasagna soup is so rich and hearty, a light and refreshing salad is the perfect complement.
I like to set out a bowl of extra Parmesan cheese and some red pepper flakes so everyone can customize their own bowl. My husband always adds a generous sprinkle of red pepper flakes – he likes things spicy! My kids, on the other hand, prefer theirs with extra Parmesan cheese. And for a little extra flavor, try drizzling a tiny bit of olive oil over the top of each bowl just before serving. This crock pot lasagna soup is also great for potlucks and parties. It’s easy to transport in the crock pot, and it’s always a crowd-pleaser. Just make sure to bring a ladle and some bowls!
If you have any leftovers (which is rare in our house!), they make a great lunch the next day. Just store the crock pot lasagna soup in an airtight container in the refrigerator and reheat it in the microwave or on the stovetop. The flavors actually get even better overnight!
This recipe says it serves six, but in our house it barely feeds four hungry people! I think that’s because it’s so delicious that everyone wants seconds (and sometimes thirds!). It is so flavorful that the entire family enjoys it. My favorite way to serve this crock pot lasagna soup is on a chilly evening, gathered around the table with my family, sharing stories and laughter. It’s not just about the food – it’s about the memories we create together.
FAQs
Okay, let’s tackle some frequently asked questions about this crock pot lasagna soup. I’ve made this recipe so many times, I’ve heard it all!
Q: Can I make this vegetarian?
A: Absolutely! Just omit the Italian sausage and add some extra vegetables, like mushrooms, zucchini, or bell peppers. You can also use vegetable broth instead of beef broth. I’ve even made a version of this crock pot lasagna soup with lentils instead of sausage, and it was delicious!
Q: Can I use regular lasagna noodles instead of oven-ready?
A: I don’t recommend it. Regular lasagna noodles tend to get mushy in the crock pot. If you must use them, pre-cook them al dente and add them to the crock pot during the last 15 minutes of cooking time. However, I will say that I haven’t tested this myself because I only use oven-ready noodles when I make this crock pot lasagna soup.
Q: Can I freeze this soup?
A: Yes, you can freeze this crock pot lasagna soup, but the noodles may become a bit soft when thawed. To minimize this, undercook the noodles slightly and freeze the soup in individual portions.
Q: How long does this soup last in the refrigerator?
A: This crock pot lasagna soup will last for 3-4 days in the refrigerator. Make sure to store it in an airtight container. I suggest letting it cool completely before putting it in the fridge.
Q: Can I make this ahead of time?
A: Yes! You can prepare all the ingredients ahead of time and store them in the crock pot in the refrigerator overnight. Then, just turn it on in the morning. I often do this when I know I’m going to have a busy day, this crock pot lasagna soup is the best way to plan for a busy day.
Q: What if my soup is too thick?
A: If your crock pot lasagna soup is too thick, add a little more beef broth until it reaches your desired consistency. You can also add a splash of milk or cream for extra richness.
Q: What if my soup is too thin?
A: If your crock pot lasagna soup is too thin, you can add a tablespoon or two of cornstarch mixed with water to the crock pot during the last 30 minutes of cooking time.
Q: Can I use ground beef instead of Italian sausage?
A: Absolutely! Ground beef works just as well in this crock pot lasagna soup. Just make sure to drain off any excess grease after browning it.
Q: Can I add spinach to this soup?
A: Definitely! I often add a few cups of fresh spinach to this crock pot lasagna soup during the last 30 minutes of cooking time.
Conclusion
Well, my friend, I hope you’re as excited about this crock pot lasagna soup as I am. It really is a game-changer for busy weeknights and chilly weekends. It’s comforting, delicious, and surprisingly easy to make. And the best part is, it’s totally customizable to your taste. Whether you’re a meat-lover, a veggie-lover, or somewhere in between, you can adapt this recipe to suit your preferences.
Here are a few final tips to keep in mind:
- Don’t overcook the noodles. This is the key to preventing mushy soup.
- Brown the sausage for the best flavor. It’s worth the extra few minutes.
- Taste and adjust the seasonings. Add more salt, pepper, or red pepper flakes to your liking.
I love this crock pot lasagna soup because it brings my family together around the table. It’s a reminder of simple pleasures and the joy of sharing a delicious meal. My kids always ask for this on cold days. And honestly, there’s nothing better than knowing that I can throw a few ingredients in the crock pot in the morning and come home to a warm, comforting dinner that everyone will love. It is also super easy to clean up after we enjoy our crock pot lasagna soup.
I really believe that this crock pot lasagna soup will become a staple in your kitchen. It’s the perfect recipe for busy families who want a delicious, home-cooked meal without spending hours in the kitchen. So, go ahead and give it a try! I’d love to hear how it turns out for your family – drop me a comment and let me know! Happy cooking, and I hope this becomes as beloved in your kitchen as it is in mine!
PrintCrock Pot Lasagna Soup: A Comfort Food Revelation
This Crock Pot Lasagna Soup recipe has just 3 steps to a comforting bowl of lasagna-inspired goodness! Perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Ingredients
- 1 pound ground beef, browned and drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 4 cups beef broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 9 lasagna noodles, broken into pieces
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil, for garnish
Instructions
- Combine beef, onion, garlic, crushed tomatoes, tomato sauce, beef broth, oregano, basil, salt, and pepper in a slow cooker.
- Stir in lasagna noodles. Cook on low for 6-8 hours or on high for 3-4 hours.
- Top with ricotta cheese, Parmesan cheese, and fresh basil before serving.
Notes
For a spicier soup, add a pinch of red pepper flakes. You can also use Italian sausage instead of ground beef.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg
Keywords: lasagna soup, crock pot, slow cooker, easy, beef, italian