This Crockpot Lasagna Soup recipe is full of flavor! It has a tomato base, made with Italian sausage, lasagna noodles, and lots of Italian herbs and cheeses. It can also be made in the Instant Pot!
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January always feels like the longest and the coldest month to me — last year I think we had FIVE extreme cold, no-school days just in January alone!
While I’m hoping for a warmer January this year, I’m definitely prepared for the cold with this easy Lasagna Soup recipe! It’s the perfect comfort food for cold days.
I have one soup hater in my house, much to my dismay. But even my seven-year-old, who normally turns up her nose at any kind of soup, is in love with this hearty, meaty, cheesy soup!
While I love a Traditional Lasagna, this easy recipe is a great way to prepare dinner for the whole family without any fuss.
There are a few key ingredients in this lasagna soup that make it irresistible.
My selective eaters love the curly lasagna noodles, and with a mild Italian sausage (or sub-ground beef if you prefer less spice), tomatoes, tomato sauce, Italian herbs, and lots of cheese, they always ask for seconds of this dish!
- Sausage: Italian sausage with the casings removed.
- Onion & Garlic: freshly chopped onion and freshly minced garlic is best to add a great depth of savory flavor to this soup.
- Seasonings: a mix of Italian seasoning, kosher salt, and freshly ground black pepper
- Broth: I always use a low-sodium chicken broth to better control the salt content of the dish, you can use a beef broth if you have it to hand instead.
- Tomatoes: we’ll be using canned diced tomatoes as well as some tomato pasta sauce for a rich tomato flavor.
- Pasta: use short pasta or broken lasagna noodles for this soup.
- Spinach: fresh spinach adds a fresh flavor and extra nutrients, use other greens if you prefer.
- Topping: ricotta, shredded mozzarella, parmesan cheese, and fresh herbs like parsley, basil, or oregano.
How to Make Crockpot Lasagna Soup
This delicious recipe is made with simple ingredients and is so easy to make. Full instructions are included in the recipe card below.
- Cook sausage: Sauté the Italian sausage and onion until browned then add the garlic, Italian seasoning, salt, and pepper.
- Put in crockpot: Pour into crockpot and add the broth, tomatoes, and pasta sauce.
- Cover and cook: Once it has cooked for several hours, stir in the pasta and let cook to al dente.
- Add spinach and serve: Stir in spinach and serve with cheese and fresh parsley as desired.
Crockpot Lasagna Soup FAQs
Slow cooking ensures that flavors are matured and fully melded, giving dishes a rich flavor, but it does take a longer time than other methods. This hearty soup is a great easy dinner choice whether it’s made in the crock pot or the instant pot.
You can also check out my stovetop Lasagna Soup recipe here.
If you happen to have leftover lasagna soup, you can store it in the refrigerator for 3-4 days in an airtight container.
Keep in mind that the pasta will absorb moisture and become softer as it sits. If you know you will have leftovers you might prefer to cook the pasta and add it to the soup separately before serving.
You can absolutely freeze this lasagna soup for later! Remember that frozen and thawed pasta is softer than when it is freshly cooked. If you like your pasta with a bite then this may not be the best option for you.
If you prefer, you can cook the noodles separately and add them in when you want to serve the soup. You can easily freeze any leftovers and add the pasta later if you do this.
How to make this Lasagna Soup in the Instant Pot:
Making this Lasagna Soup in the Instant Pot instead of the Crockpot couldn’t be easier! The best part is that you don’t need a separate pan to cook the meat.
- Cook Italian sausage and onion on saute in the Instant Pot until browned. Stir in the spices and seasonings.
- Turn Instant Pot off, and add broth. Scrape the bottom to remove any browned bits and stir them in.
- Add tomatoes, tomato sauce, spinach, and noodles.
- Put the lid on, turn the valve to sealing, and pressure cook on high for 3 minutes.
- Let the pressure release naturally for 5 minutes, then open and serve!
Tips and Notes
- Swap the meat. Italian sausage (mild or spicy), lean ground beef, or even ground turkey or chicken would work well here, and you can choose any of them depending on your tastes and your lifestyle. I prefer Italian sausage because of the extra flavor it adds!
- Choose your pasta. White or whole-grain lasagna noodles will work just as well in this Lasagna Soup — just keep in mind that whole-grain pasta will take longer to cook and may absorb additional liquid.
- Plan ahead. The incredible flavor in this soup comes from adequate time simmering away, so this is one crockpot soup recipe that can be left cooking all day, and all you have to do when you come home is stir in the noodles and wait until they are tender.
Crockpot Lasagna Soup Variations
- Gluten-Free. Substitute the pasta for gluten-free pasta or lasagna noodles: you will want to cook these in a separate pot of boiling water and stir them in at the end as they tend to disintegrate more quickly.
- Dairy-Free. Use dairy-free or vegan cheese (or omit it altogether).
- Veggies. Use vegetable broth, omit the meat, and add in extra vegetables like sliced zucchini, mushrooms, and bell peppers for a vegetarian lasagna soup.
- Spice it up. Bump up the spice by adding a pinch of cayenne or red pepper flakes, or by choosing spicy Italian sausage
- Low fat. Lower the fat by choosing Italian turkey sausage or another low-fat option.
- Fresh herbs. If you don’t have fresh spinach, simply use some fresh basil instead, or toss in a handful of frozen spinach at the end that has been thawed and squeezed dry.
More Soup Recipes to Try
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Crockpot Lasagna Soup (quick & easy!)
- 1 lb mild Italian sausage casings removed
- 1 medium onion finely chopped
- 2 teaspoons minced garlic
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups low-sodium chicken broth
- 398 ml canned diced tomatoes Italian style (14oz)
- 1 ½ cups jarred tomato pasta sauce
- 2 cups short pasta or 8 broken lasagna noodles of about 160 grams
- 1½ cups fresh spinach* or sub ⅓ cup frozen, thawed and squeezed dry
- ricotta shredded mozzarella, parmesan cheese, and fresh parsley for serving
- In a medium skillet, cook Italian sausage and onion over medium-high heat until sausage is browned, stirring often.
- Stir in garlic, Italian seasoning, salt, and pepper. Pour into a 4-6 quart crockpot.
- Add broth, tomatoes, and pasta sauce. Cover and cook on low for 3-6 hours or high for 2-3 hours (everything is cooked — this is just so it heats through and the flavors come together).
- Turn the slow cooker to high, open the lid, stir in the pasta, and cook for 30 minutes or until tender. (OPTIONAL: you can also cook the pasta separately if you prefer your noodles to stay at al dente).
- Just before serving, stir in spinach. Serve with cheese and fresh parsley as desired.
- Spinach: Fresh spinach wilts quickly, so we add it at the end. If you’re using frozen spinach, thaw it and squeeze some liquid out of it, then you can add it with the tomato sauce or at the end, shortly before serving.
- Store: Store leftover lasagna soup in an airtight container in the refrigerator for up to 4 days.
- Freeze: Freeze this soup in a freezer-safe container or in freezer bags in the freezer for up to 3 months. Fully thaw before reheating, and ensure it is cooked through and piping hot before serving. Frozen and thawed pasta is often softer than when it is freshly cooked. If you like your pasta with a bite, then this may not be the best option for you. If you prefer, you can cook the pasta separately and add them in when you want to serve the soup. You can easily freeze any leftovers and add the pasta later if you do this.
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