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Crokpot Lasagna Soup

2024-03-29

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Nutritional Info

This information is per serving.

  • Calories

    441
  • Carbohydrates

    43 g
  • Cholesterol

    66 mg
  • Fat

    17 g
  • Fiber

    5.3 g
  • Protein

    28 g
  • Saturated Fat

    7.9 g
  • Serving Size

    1
  • Sodium

    1510 mg
  • Sugar

    9 g
  • Trans Fat

    0.6 g
  • Unsaturated Fat

    1.1 g
  • Potassium

    705 mg
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Crockpot lasagna soup. Lasagna Soup is like lasagna but in a bowl of soup! It has chicken sausage, lasagna noodles, marinara, and cheese. It’s great for a cold winter night because it’s warm and filling. It’s also easy to make.

About Lasagna Soup

We enjoy lasagna, especially when it’s made into rolls or soup. It tastes amazing and is a hit with my kids. The ricotta on top makes it even better. I used chicken sausage to give it a yummy flavor. There are instructions for cooking it on the stove, in an Instant Pot, or a Slow Cooker.

Some of my best soups come from taking regular meals and making them into soup. Some examples are Stuffed Pepper Soup, Baked Potato Soup, Chicken Pot Pie Soup, Slow Cooker Chicken Enchilada Soup, and in my cookbook I have a tasty recipe for Stuffed Cabbage Soup.

I like turning classic meals like lasagna into soup because it’s a healthier way to enjoy them. It’s also faster and easier to make, and there’s less cleanup since it’s all made in one pot. This recipe is a winner for dinner!

How to Make Lasagna Soup in a Crockpot

Crockpot lasagna soup is a comforting and hearty dish that brings the flavors of traditional lasagna into a warm and satisfying soup form. This recipe is perfect for those chilly winter evenings when you crave something cozy and delicious. By using a crockpot, you can effortlessly prepare this flavorful soup with minimal effort.

To start making crockpot lasagna soup, gather your ingredients, including sweet Italian chicken sausage, onion, garlic, parsley, chicken broth, and lasagna noodles. The sweet Italian chicken sausage adds a savory depth of flavor to the soup, while the garlic and onion provide aromatic notes that enhance the overall taste. Fresh parsley adds a touch of freshness to the dish, balancing out the richness of the other ingredients.

Begin by browning the chicken sausage in a skillet until it’s cooked through, then transfer it to your crockpot. Add in the chopped onion, marinara sauce, crushed garlic, and a portion of the fresh parsley to the crockpot, along with low-sodium fat-free chicken broth. The chicken broth serves as the flavorful base of the soup, infusing it with savory goodness.

Next, break the lasagna noodles into smaller pieces and add them to the crockpot. The noodles will cook slowly in the broth, absorbing the delicious flavors and becoming tender. Stir everything together gently to ensure that the ingredients are well combined.

Cover the crockpot and let it simmer on low heat for a few hours, allowing the flavors to meld together and the noodles to cook to perfection. The slow cooking process ensures that the soup develops a rich and robust taste that will have your taste buds singing.

When the soup is ready, serve it hot, garnished with a sprinkle of fresh parsley and perhaps a generous helping of grated cheese on top. Each spoonful of this crockpot lasagna soup is a delightful blend of flavors and textures, making it a satisfying meal that will warm you from the inside out.

Enjoy this comforting bowl of lasagna soup on a cold winter night, and savor the delicious taste of lasagna in a cozy soup form.

Tips and Tricks

To make it vegetarian, just don’t put sausage in it.

Try swapping the sausage for ground turkey or beef instead.

You can use any type of pasta instead of broken lasagna noodles.

After cooking, put the pasta in the fridge for up to 4 nights. It might absorb some liquid, so you can fix this by adding more broth.

Lasagna Soup Serving Suggestions

When it comes to serving up a delicious bowl of lasagna soup, there are a few creative and tasty ways to enhance the experience. One popular suggestion is to top each serving with a dollop of creamy ricotta cheese. The creamy texture and mild flavor of ricotta complement the rich and savory notes of the soup, adding a luxurious touch to every bite.

Another fantastic serving suggestion is to sprinkle some freshly grated Parmesan cheese over the soup. The nutty and salty flavor of Parmesan cheese pairs perfectly with the hearty ingredients in the lasagna soup, elevating the taste to a whole new level. The cheese melts slightly into the hot soup, creating a decadent and indulgent finish.

For a pop of color and freshness, consider adding a handful of vibrant basil leaves as a garnish. The aromatic basil leaves not only provide a beautiful contrast to the rich soup but also infuse each spoonful with a burst of herbal flavor.

Ingredients

  • 1 pound (480 g) sweet Italian sausage, casing removed
  • 1/2 yellow onion, peeled and chopped
  • 2 cloves garlic, peeled and crushed
  • 4 tablespoons chopped fresh parsley, divided
  • 3 cups (750 ml) low-sodium fat-free chicken broth
  • 2½ cups (625 ml) water
  • 2 bay leaves
  • cracked black pepper
  • 6 oz (180 g) broken lasagna noodels
  • For Topping:
  • 6 tablespoons shredded Mozzarella cheese
  • 1/2 cup grated ricotta cheese
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup fresh basil leaves

Method

Step 1

To cook sausage, heat a big pan and add oil. Cook the sausage until it turns brown. Break it into small pieces while it cooks with a spoon. This takes about 3 to 4 minutes. Then, add chopped onion and crushed garlic. Cook until they become soft, which also takes about 3 to 4 minutes.

Step 2

Transfer the sausage mixture to a slow cooker. Add the parsley, broth, water, marinara sauce, bay leaves, and fresh black pepper. Cover and set the slow cooker to low for 8 hours or high for 4 hours.

Step 3

Meanwhile, in a bowl, mix together ricotta, Parmesan, parsley, and set aside. 30 minutes before the soup is done, take out the bay leaves and add the pasta. Cover and cook for 30 minutes until pasta is cooked. Serve the soup in 6 bowls and top each with ricotta cheese, mozzarella, pepper, and basil.

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