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Creamy Crockpot Lasagna Soup with Italian Sausage

Creamy Crockpot Lasagna Soup with Italian Sausage - featured image
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This creamy crockpot lasagna soup combines all the flavors of classic lasagna in a comforting, easy-to-make soup. With Italian sausage, rich tomato broth, and melted cheese, it’s a hearty meal that practically cooks itself.

Ingredients

Scale
  • 1 pound ground Italian sausage (mild or spicy)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 can (15 ounces) crushed tomatoes
  • 1 can (15 ounces) tomato sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 8 ounces mafalda pasta (or broken lasagna noodles, rotini, or fusilli)
  • 1 cup heavy cream
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • Fresh parsley or basil for garnish (optional)

Instructions

  1. Brown the Italian sausage: Heat a large skillet over medium-high heat. Add the ground Italian sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6 to 8 minutes. Use a slotted spoon to transfer the sausage to a 6-quart or larger slow cooker, leaving about a tablespoon of drippings in the pan.
  2. Sauté the aromatics: In the same skillet with the reserved drippings, add the diced onion. Cook for 3 to 4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Transfer the onion and garlic to the slow cooker with the sausage.
  3. Build the broth: To the slow cooker, add the chicken broth, crushed tomatoes, tomato sauce, tomato paste, dried basil, dried oregano, and red pepper flakes if using. Stir to combine. Season with a pinch of salt and a few cracks of black pepper.
  4. Slow cook the base: Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
  5. Cook the pasta: About 20 minutes before serving, cook the pasta separately according to package directions until al dente. Drain well.
  6. Add the cream and cheese: About 15 minutes before serving, stir the heavy cream into the soup. Gradually add the shredded mozzarella and grated Parmesan, stirring gently until fully melted and smooth.
  7. Combine and serve: Add the cooked pasta to the slow cooker and stir gently. Let sit for 2 to 3 minutes. Ladle into bowls, garnish with fresh parsley or basil if desired, and serve immediately.

Notes

Cook pasta separately to prevent mushiness. For leftovers, store pasta separately and add when reheating. The soup thickens as it sits; add a splash of broth or milk when reheating if needed. For a thicker soup, mash some cooked sausage with a potato masher before adding cream.

Nutrition

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

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