This Slow Cooker Creamy Lasagna Soup is the ultimate comfort food! It has all the tasty flavors of classic lasagna but in a warm, cozy soup that’s easy to make.
Trust me, you’ll love how simple it is! Toss everything in the slow cooker, let it work its magic, and enjoy a delicious meal with less fuss. Perfect for chilly evenings! 🍲
Key Ingredients & Substitutions
Ground Italian Sausage: This adds a fantastic flavor to the soup. You can choose either mild or spicy based on your preference. If you’re avoiding meat, try using a plant-based sausage or mushrooms for a hearty texture.
Onion and Garlic: These are essential for building a flavor base. If you’re short on time, you can use onion powder and garlic powder as a quick substitute. I always prefer fresh for the best taste!
Crushed Tomatoes: They provide the rich tomato base necessary for the soup. If you prefer a smoother texture, you could use tomato sauce instead. Canned diced tomatoes work too, but they may alter the consistency slightly.
Chicken Broth: The broth adds depth. If you’re looking for a vegetarian option, vegetable broth works perfectly. Homemade broth is always a nice touch if you have some on hand!
Lasagna Noodles: Use regular or whole wheat lasagna noodles. For a gluten-free option, choose gluten-free pasta. Just remember to cook it slightly less since it can become mushy in the soup.
How Do I Make the Soup Creamy Without Curdling the Cheese?
The trick to achieving that creamy, luscious texture is to mix your ricotta, mozzarella, and Parmesan cheeses separately before adding them to the soup. This helps them blend smoothly without clumping.
- First, cook your soup base and add your noodles as instructed.
- In a separate bowl, combine ricotta, mozzarella, and Parmesan until smooth.
- Turn your slow cooker to the warm setting, and then stir in the cheese mixture gradually.
- This way, the cheese melts evenly without curdling. Enjoy creamy soup perfection!
Slow Cooker Creamy Lasagna Soup
Ingredients You’ll Need:
- 1 pound ground Italian sausage (mild or spicy, as preferred)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 4 cups chicken broth
- 1 tablespoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- Salt and black pepper, to taste
- 6 lasagna noodles, broken into bite-sized pieces
- 1 (15-ounce) container ricotta cheese
- 1 cup shredded mozzarella cheese, plus more for garnish
- 1/2 cup grated Parmesan cheese, plus more for garnish
- Fresh basil or parsley, chopped for garnish
- Crusty bread, for serving (optional)
How Much Time Will You Need?
This creamy lasagna soup takes about 15 minutes to prep. You’ll then let it cook in the slow cooker for 5-6 hours on low or 2-3 hours on high. After adding the noodles, it will need about 30 minutes more to be just perfect!
Step-by-Step Instructions:
1. Brown the Sausage:
In a skillet over medium heat, cook the ground Italian sausage until it’s browned, making sure to break it into smaller pieces as it cooks. Once cooked, drain any excess fat and set aside.
2. Prepare the Soup Base:
Transfer the browned sausage to your slow cooker. Add in the finely chopped onion, minced garlic, crushed tomatoes, chicken broth, Italian seasoning, red pepper flakes, and a sprinkle of salt and black pepper. Give it a good stir so everything is mixed well!
3. Let it Cook:
Cover your slow cooker and cook on low for about 5-6 hours or on high for 2-3 hours. This allows all the flavors to meld together beautifully.
4. Add the Noodles:
About 30 minutes before your soup is ready, break the lasagna noodles into bite-sized pieces and stir them into the soup. Make sure they’re submerged so they can cook nicely!
5. Finish Cooking:
Cover the slow cooker again and let it cook for another 20-30 minutes or until the noodles are tender. You want them just right—soft but not mushy!
6. Make it Creamy:
In a mixing bowl, combine the ricotta, mozzarella, and Parmesan cheese. Once the noodles are tender, turn the slow cooker to the low or warm setting. Stir the cheese mixture into the soup until it’s wonderfully creamy.
7. Season to Taste:
Give your soup a taste and adjust the seasoning with more salt and pepper if needed. You can always add extra cheese too!
8. Serve and Enjoy:
Ladle the rich, creamy soup into bowls, and don’t forget to garnish with extra mozzarella, Parmesan, and some fresh chopped basil or parsley. Serve it warm with slices of crusty bread on the side for the ultimate comfort meal!
This recipe is sure to be a hit, offering all the delicious flavors of lasagna with the ease of a soup. Enjoy every cozy bite! 🌟
Can I Use Whole Wheat or Gluten-Free Noodles?
Yes! Whole wheat lasagna noodles work great for a healthier option. If you’re looking for a gluten-free version, simply substitute with gluten-free lasagna noodles. Just be aware that gluten-free pasta may require slightly less cooking time to avoid becoming mushy.
Can I Make This Soup Vegetarian?
Absolutely! To make it vegetarian, simply omit the Italian sausage and replace the chicken broth with vegetable broth. You can add a variety of vegetables like zucchini, bell peppers, or mushrooms for added flavor and texture!
How to Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much.
Can I Freeze This Soup?
Yes, this soup freezes well! Allow it to cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. When you’re ready to enjoy it, thaw in the fridge overnight and reheat on the stove, stirring well before serving.
