Lasagna Soup (Slow Cooker)
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When I’m craving all the flavors of classic lasagna but want something a bit lighter and quicker, this homemade slow cooker lasagna soup hits the spot. It’s got everything you love about lasagna—rich thick tomato sauce, savory sausage, tender pasta, and melty cheese—but in a cozy, comforting bowl. Pair it with some garlic bread or a chopped Italian salad, and you’ve got a meal that’s just as satisfying as the original, but way easier to make!
Why Make This?
- All-in-one lasagna meal
- Comforting and hearty
- Easy slow cooker recipe
- Great for meal prepping
- Simple yet satisfying
Ingredient Notes
- Turkey Italian Sausage: When buying sausage, look for “Italian-style” for a balance of herbs and spices. If it’s your first time cooking with sausage, removing the casings is easy—just make a small slit down the side and peel it off.
- Fennel Seeds: These give a mild licorice flavor and are optional but I encourage you to try it! I don’t like licorice but this flavor is perfect for sausage. Crush them with a mortar and pestle or the back of a spoon/mallet to release more flavor. It adds a nice Italian touch.
- Crushed Tomatoes: Use canned crushed tomatoes for convenience. Fire-roasted varieties add a slightly smoky flavor, but any type works well. Avoid diced tomatoes as they have more liquid and less concentrated tomato flavor.
- Lasagna Noodles: It’s okay if the pieces are uneven! Break the noodles into bite-sized pieces directly into the slow cooker. Don’t worry if some pieces are smaller than others—they’ll all cook down together.
- Cheese: Pecorino Romano is a hard, salty cheese, while Asiago is slightly milder. If you’re new to grating cheese, you can buy pre-grated, but fresh grated melts better and adds more flavor.
- Light Cream (with Yogurt as a Substitute): Light cream gives the soup a smooth and rich texture. If you want a tangier and slightly lighter option, you can substitute plain yogurt.
Substitutions and Variations
- Turkey Italian Sausage: Swap with chicken sausage, ground turkey, pork sausage, or plant-based sausage for different flavors or dietary preferences.
- Cream/Yogurt: Use light cream as the main ingredient, but you can substitute with plain yogurt for a tangier flavor, or opt for half-and-half, whole milk, or sour cream based on availability.
- Cheeses: Replace Pecorino Romano and Asiago with Parmesan, mozzarella, or vegan cheese to suit your taste or dietary needs. Pecorino is naturally salty, so adjust seasoning accordingly.
- Pasta: Broken lasagna noodles give the classic feel, but bowties, rotini, or gluten-free pasta are great alternatives for different textures or dietary needs.
- Broth: Substitute chicken broth with vegetable broth for a vegetarian option, or use beef broth for a richer flavor.
- Add Vegetables: Enhance the soup with spinach, zucchini, mushrooms, or eggplant for added nutrients and heartiness.
Overview of Method
Start by browning the turkey Italian sausage in a skillet with a bit of olive oil over medium heat. Break it up with a spoon and cook for 5-7 minutes until fully browned. This step isn’t mandatory, but it adds extra flavor and richness to the soup. Once browned, transfer the sausage to your slow cooker.
Next, add the diced onion, minced garlic, crushed tomatoes, and tomato paste to the slow cooker. Stir these ingredients together, ensuring the flavors meld as they cook. Pour in the chicken broth and water to create the base of the soup, then stir again to combine everything.
Cook the soup on low for 6-8 hours (or on high for 3-4 hours if you’re pressed for time). About 30 minutes before the cooking time ends, add the broken lasagna noodles to the slow cooker. Stir them in so they’re fully submerged, and allow them to cook until tender.
Once the pasta is done, stir in the light cream, Pecorino Romano, and Asiago cheeses. Let everything melt together, creating a creamy, cheesy base. Add fresh parsley, black pepper, and adjust the seasoning to taste. Serve hot and enjoy!
Tips & Techniques
Brown the sausage: Adds a richer, deeper flavor to the soup.
Add pasta last: Prevents overcooked, mushy pasta.
Yogurt vs. cream: Yogurt gives a tangier, lighter finish, while cream adds richness.
Cheese at the end: Stirring in the cheeses after cooking keeps them from becoming gritty.
Extra broth or water: Adjust at the end to get your preferred soup thickness.
If you tried this recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
📖 Recipe
Slow Cooker Lasagna Soup
Equipment
- Slow cooker see NOTE 1 for stovetop cooking
Ingredients
- 12 oz turkey Italian sausage (casings removed)
- 2 teaspoons fennel seed (crushed) optional
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic smashed and minced
- 1 can crushed tomatoes (28 oz)
- 2 tablespoons tomato paste
- 4 cups low-sodium chicken broth
- 1 cup water may add more at the end to thin the soup if needed
- 1/2 cup light cream or plain yogurt, sour cream (see NOTE 2)
- 1/4 cup Pecorino Romano cheese grated
- 1/4 cup Asiago cheese grated
- 1/2 pound uncooked lasagna noodles (raw) broken into small pieces (about 2 cups)
- 1 tablespoon chopped fresh parsley or dried in a pinch
- 1/2 teaspoon black pepper
- Salt to taste Please note the cheeses are quite salty and you might not require any extra salt
For Topping
- asiago cheese shaved
- fresh parsley chopped
Instructions
- Brown the Sausage (Optional but Recommended): In a skillet, heat a small amount of olive oil over medium heat. Add the turkey Italian sausage, breaking it up with a spoon as it cooks. Brown the sausage for about 5-7 minutes until fully cooked. This step enhances the flavor but can be skipped if you’re short on time. Transfer the browned sausage to the slow cooker.
- Add Aromatics and Tomatoes: Add the diced onion, minced garlic, crushed tomatoes, and tomato paste to the slow cooker. Stir to combine.
- Build the Soup: Pour in the chicken broth and water. Stir to mix everything together.
- Cook the Soup (Slow Cooker): Low Heat: Cook on low for 6-8 hours. High Heat: Cook on high for 3-4 hours. For stovetop directions, please take a look at NOTE 1.
- Add the Pasta: Add the broken lasagna pieces to the slow cooker about 30 minutes before the cooking time is up. Stir to ensure the pasta is submerged in the liquid. Cook until the pasta is tender.
- Finish with Cream and Cheese: Once the pasta is cooked, reduce the slow cooker to low (or keep warm). Stir in the light cream, Asiago, and Pecorino Romano cheeses until they are fully melted and incorporated into the soup.
- Serve: Stir in the chopped parsley and add about black pepper just before serving. Taste and adjust the seasoning (add salt and more pepper) if necessary.
- Soup can be thinned out with more chicken broth or water if necessary.
Notes
- In a large pot, brown the meat for about 10 minutes, add aromatics (onions and garlic), and continue cooking until fragrant and the onion is translucent.
- Add the broth, tomatoes, and seasonings; boil and reduce to a simmer.
- Stir in pasta and cook until tender, about 10-12 minutes.
- Add any remaining ingredients, like spinach or cheese, and cook for 2-3 minutes. Adjust liquid as needed.