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Bowl of lasagna soup with spoon in white bowl.
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Slow Cooker Lasagna Soup

When I crave all the comforting flavors of classic lasagna but want a lighter, hassle-free option, this slow cooker lasagna soup is perfect. It's loaded with tender lasagna pasta, turkey sausage, and a creamy tomato broth—perfect for cozy weeknights.
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Main Meal
Cuisine: Italian American
Servings: 6
Calories: 355kcal
Author: Marie

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

NOTE 1: To adapt lasagna soup from a slow cooker to the stovetop (done in about 30 to 45 minutes):
  1. 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. 
  2. Add the broth, tomatoes, and seasonings; boil and reduce to a simmer.
  3. Stir in pasta and cook until tender, about 10-12 minutes.
  4. Add any remaining ingredients, like spinach or cheese, and cook for 2-3 minutes. Adjust liquid as needed.
NOTE 2: Nutrition is calculated using plain yogurt, not light cream. 

Nutrition

Calories: 355kcal | Carbohydrates: 40g | Protein: 24g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 647mg | Potassium: 697mg | Fiber: 3g | Sugar: 7g | Vitamin A: 343IU | Vitamin C: 11mg | Calcium: 177mg | Iron: 3mg