Print

Kid-Approved Crockpot Lasagna Soup

Kid-Approved Crockpot Lasagna Soup - featured image
Print Recipe

A comforting, slow-cooked lasagna soup that captures all the flavors of traditional lasagna without the layering or boiling. Perfect for busy families, this soup is kid-approved and comes together with just 10 minutes of prep in the morning.

Ingredients

Scale
  • 1 pound mild Italian sausage (casings removed if using links)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • 6 cups low-sodium chicken broth
  • 1 can (15 ounces) crushed tomatoes
  • 1 can (15 ounces) tomato sauce
  • 2 tablespoons tomato paste
  • 8 ounces lasagna noodles, broken into 2-inch pieces
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • ½ cup heavy cream (optional)
  • Fresh parsley or basil for garnish

Instructions

  1. Brown the sausage: Heat olive oil in a large skillet over medium-high heat. Add Italian sausage, breaking it apart with a wooden spoon. Cook for 6-8 minutes until deeply browned. Transfer cooked sausage to the slow cooker using a slotted spoon, leaving the fat in the pan.
  2. Sauté the aromatics: Add diced onion to the same skillet with the remaining sausage fat. Cook over medium heat for 4-5 minutes until translucent and starting to brown. Add minced garlic, oregano, basil, and red pepper flakes. Cook for 30 seconds until fragrant, scraping up any browned bits. Transfer to the slow cooker.
  3. Deglaze the pan: Pour about ½ cup of chicken broth into the hot skillet and scrape up all the browned bits. Pour this liquid into the slow cooker along with the remaining broth, crushed tomatoes, tomato sauce, and tomato paste. Stir until the tomato paste is fully incorporated.
  4. Slow cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours.
  5. Add the noodles: About 30-40 minutes before serving, stir in the broken lasagna noodles. Make sure they are fully submerged. Cover and cook on high for 25-35 minutes, stirring once halfway through, until noodles are tender but not mushy.
  6. Finish with cream and cheese: Once noodles are tender, stir in the heavy cream. Taste and adjust seasoning with salt and pepper. Ladle soup into bowls and top each serving with mozzarella and Parmesan.
  7. Garnish and serve: Sprinkle fresh parsley or basil over the top. Serve immediately with crusty bread.

Notes

Don’t skip browning the sausage—it builds flavor. Break noodles by hand for rustic texture. Add cream at the end to prevent curdling. For leftovers, the soup thickens as noodles absorb broth; add a splash of broth when reheating. Freeze the soup base without noodles for best results.

Nutrition

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

Find it online: https://perkypan.com/kid-approved-crockpot-lasagna-soup/