This Slow Cooker Creamy Lasagna Soup is a warm hug in a bowl! With tender noodles, rich tomato sauce, and gooey cheese, it’s like having lasagna without all the fuss.
I love how I can just throw everything in the slow cooker and get on with my day. When I come home, the house smells amazing, and dinner is all set! It’s a total win! 🍲
Key Ingredients & Substitutions
Ground Italian Sausage: I love using Italian sausage for its flavor, but you can substitute it with ground turkey or chicken for a lighter option. For a vegetarian twist, try using lentils or mushrooms instead!
Broth: Chicken broth gives depth, but you can use vegetable broth if you’re looking for a vegetarian-friendly soup. Low-sodium options are great if you’re watching your salt intake.
Pasta: Rotini pasta works well, but broken lasagna noodles really capture the lasagna vibe. If you need a gluten-free version, look for gluten-free pasta shapes or even use zucchini noodles.
Cream and Cheese: I prefer using half and half for creaminess, but heavy cream adds a richer taste. For a lighter version, swap with milk or a plant-based milk (like almond or oat) if you want to keep it dairy-free. Vegan cheese can be substituted for a dairy-free version as well.
What’s the Best Way to Layer Flavors in a Soup?
Layering flavors is key to making this lasagna soup taste amazing! Start by browning the sausage in the skillet first. This step develops a lovely base flavor that makes the soup richer.
- After cooking the sausage, sauté the onions and garlic in the same skillet to soak in that deliciousness.
- Transfer everything to your slow cooker along with the broth and sauces. Let it cook slowly to let the flavors meld.
- Lastly, add cheese and cream at the end for that creamy, comforting finish!
With these tips, your soup will be packed with flavor and creaminess that everyone will love!
Slow Cooker Creamy Lasagna Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb ground Italian sausage (mild or spicy, according to preference)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 (24 oz) jar marinara or pasta sauce
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tablespoon Italian seasoning
- 1 teaspoon dried basil
- 8 oz rotini pasta or broken lasagna noodles
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, plus extra for topping
- 1/2 cup grated Parmesan cheese
- 1 cup half and half or heavy cream
- Salt and pepper, to taste
- Fresh parsley or basil (optional, for garnish)
How Much Time Will You Need?
This soup takes about 10 minutes for prep and then you’ll need to let it cook in the slow cooker for about 5-6 hours on low or 2-3 hours on high. Perfect for a busy day—just set it and forget it!
Step-by-Step Instructions:
1. Cook the Sausage:
In a skillet over medium heat, cook the ground Italian sausage until it’s browned and cooked through. Use a wooden spoon to break it into smaller pieces as it cooks. If there’s excess fat, drain it off.
2. Add Onion and Garlic:
Add the finely chopped onion and minced garlic to the skillet with the sausage. Cook for 3-4 minutes until the onion becomes soft and fragrant. This will add great flavor to your soup!
3. Mix in the Slow Cooker:
Transfer the sausage mixture into the slow cooker. It’s a little messy, but it’s totally worth it for the flavor!
4. Add the Liquids and Seasonings:
Pour in the chicken broth, marinara sauce, and diced tomatoes (including the juices). Add the Italian seasoning and dried basil. Stir everything together until well combined.
5. Let It Cook:
Cover the slow cooker and cook on low for 5-6 hours or on high for 2-3 hours. This will allow all the delicious flavors to meld together.
6. Add the Pasta:
About 30 minutes before you’re ready to serve, add the rotini pasta or broken lasagna noodles straight into the slow cooker. Give it a good stir, cover, and continue cooking on high until the pasta is tender (about 25-30 minutes). Stir occasionally to keep the noodles from sticking.
7. Stir in the Cheeses:
Once the pasta is cooked to your liking, stir in the ricotta, shredded mozzarella, grated Parmesan, and the half and half or heavy cream. Mix until the soup is nice and creamy.
8. Season and Heat:
Season to taste with salt and pepper. Allow the soup to heat through for another 5 minutes. Your kitchen should smell amazing!
9. Serve:
Ladle the creamy lasagna soup into bowls and top each serving with extra shredded mozzarella cheese. If you want to get fancy, garnish with fresh parsley or basil.
10. Enjoy!
Serve hot alongside crusty bread or garlic bread for dipping. This soup is hearty, creamy, and comforting—just like a bowl of classic lasagna!
Enjoy your Slow Cooker Creamy Lasagna Soup, perfect for cozy nights in!
Can I Use Ground Turkey Instead of Sausage?
Absolutely! Ground turkey is a great lean alternative. It will change the flavor profile slightly but still provides a delicious base for the soup. Just season it well with Italian seasoning for added flavor!
Can I Make This Soup Vegetarian?
Yes, you can easily make it vegetarian! Substitute the ground sausage with lentils, mushrooms, or even tofu for protein. Be sure to use vegetable broth and marinara sauce that’s free from meat products.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Just reheat gently in a pot on the stove or in the microwave, stirring occasionally to ensure even heating. If it thickens too much, add a splash of broth or water to loosen it up.
Can I Freeze This Soup?
Yes! This soup freezes well. Allow it to cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stove!