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Cozy Crockpot Lasagna Soup with Italian Sausage

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This Cozy Crockpot Lasagna Soup with Italian Sausage is a hands-off, comforting meal that captures all the flavors of classic lasagna in a rich, savory broth. Perfect for busy days or feeding a crowd, it simmers in the slow cooker while you go about your day.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound mild or hot Italian sausage, casings removed
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups low-sodium chicken broth
  • 1 (28-ounce) can crushed tomatoes
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 8 ounces dried lasagna noodles, broken into 2-inch pieces
  • 1/2 cup heavy cream (optional)
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup whole milk ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley (or basil)

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add Italian sausage (casings removed) and cook, breaking it up, until browned (6-8 minutes). Transfer to a 6-quart or larger slow cooker using a slotted spoon, leaving about 1 tablespoon of fat in the pan.
  2. Add diced onion to the same skillet and cook over medium heat for 4-5 minutes until soft and translucent. Add minced garlic, dried oregano, red pepper flakes (if using), salt, and pepper. Cook for 1 minute until fragrant.
  3. Pour about 1 cup of chicken broth into the skillet and scrape up browned bits from the bottom. Pour this mixture into the slow cooker with the sausage.
  4. Add remaining 5 cups chicken broth, crushed tomatoes, diced tomatoes (with juices), tomato paste, and bay leaf to the slow cooker. Stir to combine.
  5. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
  6. About 30 minutes before serving, remove bay leaf and discard. Stir in broken lasagna noodles and heavy cream (if using). Ensure noodles are submerged. Cover and cook on HIGH for 20-30 minutes until pasta is tender but al dente.
  7. While pasta cooks, combine ricotta cheese, shredded mozzarella, grated Parmesan, and a pinch of salt and pepper in a small bowl. Stir until well combined.
  8. Once pasta is tender, stir in 1/2 cup grated Parmesan cheese. Taste and adjust seasoning. Ladle soup into bowls, top with a dollop of ricotta mixture and a sprinkle of fresh parsley or basil. Serve immediately with extra Parmesan.

Notes

For best results, brown the sausage thoroughly to develop deep flavor. If planning leftovers, cook pasta separately and add to individual bowls before ladling soup to prevent noodles from absorbing broth and becoming mushy. The soup can be made ahead (without pasta) and stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: crockpot lasagna soup, Italian sausage soup, slow cooker soup, lasagna soup, comfort food, easy dinner

Find it online: https://spoonmira.com/cozy-crockpot-lasagna-soup-with-italian-sausage/