Slow Cooker Lasagna Soup: All the delicious flavors of lasagna in soup form! Plus, it’s made in the slow cooker so it’s super easy to make. We had this two nights in a row because we loved it so much.
Do you love lasagna? Do you hate making it because it has all those layers and it takes forever? I’ve got you covered. This recipe has all the yummy flavors of lasagna but it’s really easy and fast to make. I had a group of 8 and 9 year old girls at my house yesterday and they helped me make this soup. They all loved it so much! They were literally licking their bowls clean. I have to say that the dollop of ricotta on top of the soup just ties everything together and is so creamy and delicious. So don’t skip it!
You’ll start with some Italian sausage. I always can easily find the Jimmy Dean brand at most grocery stores, but feel free to use whatever brand you like best. If you like spicy go for spicy Italian sausage. If you are serving children you may want to opt for a mild sausage.
Next, dice up one yellow onion (or a white onion). Don’t worry the slow cooker lasagna soup won’t taste like onion. This is just to give it flavor!
I like to use these peeled garlic cloves that I found at Costco. I just put them in my freezer. I love using my garlic press to mince the garlic. So easy and no peeling of the garlic cloves!
Brown the sausage and saute the onions and garlic at the same time. Heat the pan over medium high heat and add in the sausage and onions. You don’t need any oil since the meat already has enough fat in it.
Once there is no more pink in the meat and the onions become translucent you know that it’s done. I actually like to get my meat crusty in places. It adds so much flavor.
Strain off any grease using a colander. I don’t like to have that film of grease on top of my soup so I actually rinse off the meat with really hot water and then run the disposal for a while with hot water (so the grease doesn’t ruin your drain).
Dice up a green pepper and add it into the slow cooker. I like to dice my onions and green peppers the same size.
Add in all your seasonings. These will give the soup great Italian flavor.
You’ll also add some tomatoes and broth to the slow cooker. Don’t add the noodles just yet or they’ll get all bloated and mushy. Cover the slow cooker and cook for about 4-6 hours on low.
After the soup is cooked you’ll add in cooked pasta. I like to use campanelle noodles because they remind me of little lasagna noodles. I also cook my pasta over the stove instead of adding it straight to the slow cooker. Sometimes when I add uncooked pasta straight to the slow cooker it doesn’t cook right and it sucks up all the liquid. So go the long route on this and cook it until al dente on the stovetop.
I love topping this soup with a dollop of ricotta and Parmesan cheese. If you want all the flavors of lasagna then you can add in some mozzarella too.
Other Slow Cooker Pasta Recipes:
Check out these other slow cooker pasta favorites!
For this recipe I used my beloved 6 quart oval KitchenAid slow cooker. I love this slow cooker because it cooks evenly and low. I also love this slow cooker because it has a neat timer with satisfying beeping buttons as well as a medium setting for those days where you start your slow cooker at an in-between time. If you’re in the market for a new slow cooker I definitely recommend this one!
Send Me Free Slow Cooker Recipes
Thanks for stopping by! Do you love crockpot recipes? Wish you had more good ones that your family would actually eat? Get all my new recipes delivered to your email inbox by signing up here. I usually send out 1-2 new recipes per week. And you can unsubscribe at any time. This is a free service! Try it out. You’ll eat better and be more inspired to make family dinner happen at your house.
All the delicious flavors of lasagna in soup form! Plus, it’s made in the slow cooker so it’s super easy to make. We had this two nights in a row because we loved it so much.
Ingredients
UnitsScale
1lb ground Italian sausage (mild or hot, it’s up to you)
3cups uncooked campanelle noodles (they look like little tiny lasagna noodles)
Freshly grated Parmesan cheese
Grated mozzarella cheese
Ricotta cheese
Instructions
In a pan, brown the ground sausage and saute the onions and garlic at the same time. Drain off all grease. Rinse the meat in a colander with hot water to make sure all grease is rinsed off. Add to the slow cooker.
Add the green pepper, garlic, thyme, basil, marjoram, oregano, rosemary, bay leaf, brown sugar, tomatoes,tomato sauce, water and bouillon into the slow cooker.
Cover and cook on LOW for about 4-6 hours.
Discard the bay leaf. Cook the pasta over the stove top until al dente. Drain off the water and add the pasta to the slow cooker. If needed, season and salt and pepper to taste.
Ladle into serving bowls and top with grated Parmesan and mozzarella and a dollop of ricotta cheese.
P.S. Love soup? Try these other popular crockpot soups! (click on the picture to get the recipe)
This post contains affiliate links for Amazon. Each time you purchase something from Amazon that I’ve linked to I get a few pennies. Thanks so much for supporting my blog!
Can this be made the night before? And can the noodles sit in the soup for about four hours before serving? We’re having a soup buffet at church so it would be about that length of time before the buffet is open
Hi, I have not made this yet. But I do have a question, about the chicken bouillon. Have you ever used “Better Than Bouillon”? If so, how much? Just wandering, before I go to the grocery store :). Thanks for any help you can give me. Have a wonderful and blessed day.
yikes, I lost my printed copy and I came back to the site and the recipe changed! I commented a few years ago and I have made this numerous times so I know that I used to put the noodles into the crockpot uncooked! Well, it always worked like that for me, so I am sticking with it!
Go to thrive market for you ingredients.. They’re non gmo,, And imported.. I ‘ve made this from a recipe from “Diners drive in’s & Dives”. You’ll find it far more superior than American store bought….
I made this yesterday exactly per recipe except I had no marjoram. And we were a little late getting to the table so pasta was in closer to 45 min, but soft like we like it 🙂
The four of us scraped the bottom of the crockpot to get it all – it was really good! It was thick and rich. I would have doubled it but I think it would have overflowed when I put the pasta in!
After adding the cooked noodles to the mixture, how long do you cook it?
Thanks!!
You can just serve it immediately.
Can this be made the night before? And can the noodles sit in the soup for about four hours before serving? We’re having a soup buffet at church so it would be about that length of time before the buffet is open
I would worry that the noodles would bloat and soak up all the liquid
Can you use chicken stock instead of bouillon?
yep!
Can I use beef bouillon broth or cubes?
Yes that would be just fine
Karen,
I’m allergic to chicken, is there any other bouillon that I could use?
beef bouillon is great
Hi, I have not made this yet. But I do have a question, about the chicken bouillon. Have you ever used “Better Than Bouillon”? If so, how much? Just wandering, before I go to the grocery store :). Thanks for any help you can give me. Have a wonderful and blessed day.
★★★★
Instead of the chicken bouillon I would use a tablespoon of better than bouillon. It will work perfectly!
Where can I get Campanelle Noodles?
I find mine at Walmart or Smiths
yikes, I lost my printed copy and I came back to the site and the recipe changed! I commented a few years ago and I have made this numerous times so I know that I used to put the noodles into the crockpot uncooked! Well, it always worked like that for me, so I am sticking with it!
What all can you take out of the recipe if using jar spaghetti sauce?
I'd take out the tomato sauce if I were you!
Go to thrive market for you ingredients.. They’re non gmo,, And imported.. I ‘ve made this from a recipe from “Diners drive in’s & Dives”. You’ll find it far more superior than American store bought….
★★★★★
Good idea, Tanya!
I cheated and used 48 ounces of jar spaghetti sauce. It was perfect and took just minutes!
I cheated and used 48 ounces of jar spaghetti sauce. It was perfect and took just minutes!
Patti,
Hooray!
I'm so glad you enjoyed it 🙂
Karen
I made this yesterday exactly per recipe except I had no marjoram.
And we were a little late getting to the table so pasta was in closer to 45 min, but soft like we like it 🙂
The four of us scraped the bottom of the crockpot to get it all – it was really good! It was thick and rich. I would have doubled it but I think it would have overflowed when I put the pasta in!
This looks so good, it will fit right in with all the cold nights coming up!