Print

Easy Crockpot Lasagna Soup with Italian Sausage

crockpot lasagna soup - featured image
Print Recipe

This crockpot lasagna soup is comfort in a bowl, with rich, savory broth, tender Italian sausage, and melted cheese on top. It’s a budget-friendly, set-it-and-forget-it meal that even picky eaters love.

Ingredients

Scale
  • 1 pound Italian sausage (mild or spicy, casings removed)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 4 cups low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 bay leaf
  • Salt and black pepper to taste
  • 8 ounces dried pasta (mafaldine, broken lasagna noodles, rotini, shells, or ditalini)
  • 1/2 cup heavy cream (optional)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh basil or parsley for garnish (optional)

Instructions

  1. Brown the sausage: Heat olive oil in a large skillet over medium-high heat. Add Italian sausage (casings removed) and break it up with a wooden spoon. Cook for 6-8 minutes until browned and cooked through. Transfer sausage to the slow cooker using a slotted spoon, leaving drippings in the pan.
  2. Sauté the aromatics: Reduce heat to medium. Add diced onion to the same skillet with sausage drippings. Cook for 4-5 minutes until translucent and starting to brown. Add minced garlic and cook for 30 seconds until fragrant. Scrape into the slow cooker with the sausage.
  3. Deglaze the pan: Pour about 1/2 cup of chicken broth into the hot skillet and scrape up any browned bits. Pour this liquid into the slow cooker.
  4. Add tomatoes and seasonings: To the slow cooker, add crushed tomatoes, diced tomatoes (undrained), tomato paste, dried basil, dried oregano, red pepper flakes (if using), bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pour in remaining chicken broth and stir until well combined.
  5. Slow cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours until bubbling gently around the edges.
  6. Cook the pasta: About 20 minutes before serving, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain well and set aside. Do not cook pasta in the slow cooker.
  7. Finish the soup: About 10 minutes before serving, remove the bay leaf. Stir in heavy cream (if using). Taste and adjust seasoning with more salt and pepper if needed.
  8. Assemble and serve: Ladle hot soup into bowls. Add about 1/2 cup cooked pasta per serving. Top with shredded mozzarella and a sprinkle of Parmesan. Garnish with fresh basil or parsley if desired.

Notes

Brown the sausage first for deep flavor. Cook pasta separately to avoid mushiness. Store soup and pasta separately for leftovers. This soup tastes even better the next day.

Nutrition

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

Find it online: https://coracooks.com/easy-crockpot-lasagna-soup-with-italian-sausage/