You’ve made lasagna before. You’ve probably even made a soup version. But I’m willing to bet you’ve never made it like this. If you love the idea of a hands-off version, you should also try this Crockpot Lasagna Soup for effortless comfort.
This Lazy Lasagna Soup Crockpot Meal has one secret ingredient that changes everything. It’s the difference between a good soup and a “can’t-stop-thinking-about-it” meal.
Ready to find out what it is? Let me show you how my method turns a simple idea into your new favorite one pot meal.
Recipe Overview
Here’s everything you need to know at a glance before we get started.
- Cuisine: Italian-American
- Category: Soup / Stew
- Prep Time: 15 minutes
- Cook Time: 4 hours (Low) or 2 hours (High)
- Total Time: 4 hours 15 minutes
- Servings: 6-8
The Secret Ingredient That Makes All the Difference
I’ve tested this soup a dozen ways. The game-changer isn’t fancy cheese or expensive meat.
It’s sun-dried tomato paste. Not the oil-packed tomatoes, but the concentrated paste in a tube or jar.
Most recipes rely on tomato paste and canned tomatoes. That’s fine. But sun-dried tomato paste is richer, deeper, and has a sweet, almost smoky intensity. It boosts the tomato flavor without adding acidity. A single tablespoon weaves through the entire pot, giving you that slow-simmered, “Sunday gravy” taste in a fraction of the time.
Why This Method is Better (My Pro-Tips)
Anyone can dump ingredients in a crockpot. We’re building layers of flavor.
My biggest tip? Bloom your aromatics first. I don’t just add raw garlic and onion. I quickly sauté the onion, garlic, and that secret tomato paste in a pan before they go in the slow cooker. This one extra step wakes up their oils and creates a flavor base that permeates every single bite. It’s the professional touch for a lazy meal.
Lazy Lasagna Soup Crockpot Meal Recipe
The “Upgraded” Ingredient List
The Pro-Method (Step-by-Step)
Notes
Enjoy your homemade Lazy Lasagna Soup Crockpot Meal Recipe!
Nutrition Information
Also, we add the pasta separately. Never let the noodles cook the whole time. They’ll turn to mush. We cook them al dente in the broth at the very end for perfect texture.
The “Upgraded” Ingredient List
Gather these. The quality here, especially the tomatoes and cheese, matters.
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp sun-dried tomato paste (the secret!)
- 1 lb Italian sausage, casings removed (mild or hot)
- 1 (28-oz) can crushed tomatoes (San Marzano preferred)
- 6 cups chicken broth
- 2 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 8 oz mafaldine or broken lasagna noodles
- 1 (5-oz) package fresh baby spinach
- 1 cup whole milk ricotta cheese
- 1/2 cup grated Parmesan cheese, plus more for serving
- 8 oz fresh mozzarella, torn into small pieces
- Fresh basil, for garnish
The Pro-Method (Step-by-Step)
Follow these steps in order. This is where the magic happens.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until soft. Add the garlic and sun-dried tomato paste. Cook for 1 more minute, stirring constantly, until fragrant. This blooms the flavors.
- Add the Italian sausage to the skillet. Break it up with a spoon and cook until no longer pink. Drain any excess fat, if needed.
- Transfer the sausage mixture to your crockpot. Add the crushed tomatoes, chicken broth, oregano, basil, red pepper flakes, salt, and black pepper. Stir well to combine.
- Cover and cook on LOW for 4 hours or HIGH for 2 hours.
- About 20-30 minutes before serving, stir in the broken lasagna noodles. Cover and cook on HIGH until the pasta is al dente. The time will vary by noodle shape, so check early.
- Turn off the heat. Stir in the fresh spinach until it wilts.
- In a small bowl, mix the ricotta and grated Parmesan cheese together.
- To serve, ladle the hot soup into bowls. Top each with a generous dollop of the ricotta-Parmesan mixture, pieces of torn fresh mozzarella, and a sprinkle of fresh basil.
Common Mistakes & How to Fix Them
Even advanced cooks can run into these issues. Here’s how to solve them.
Problem: The soup tastes flat or too acidic. Fix: You likely skipped the browning step or used poor-quality tomatoes. Next time, don’t skip sautéing. If it’s already cooked, stir in a pinch of sugar or a tablespoon of butter to round out the acidity.
Problem: The pasta is mushy or has absorbed all the broth. Fix: You cooked the noodles too long in the pot. For leftovers, always store the soup and cooked pasta separately. Reheat the broth, then add the pasta to warm through.
Problem: The cheese disappears into the soup. Fix: Fresh mozzarella has a high moisture content. Always add it as a fresh topping at the end, never stir it into the hot pot. The ricotta mixture should also be a cool, creamy dollop on top.
Variations for the Adventurous Cook
Got the base recipe down? Try these pro-level swaps to make it your own.
Swap the sausage for a mix of ground beef and pancetta for a richer, meatier flavor. Brown the pancetta first to render the fat, then cook the aromatics in that fat.
For a creamy twist, stir in 1/2 cup of heavy cream or full-fat coconut milk during the last 30 minutes of cooking. It creates a luxurious, rosé-style sauce.
Use a different pasta. I love mafaldine (the “little lasagna”), but campanelle or cavatappi are excellent. They hold the sauce in every nook and cranny.
Nutrition Notes
This is a hearty meal. Here’s a rough breakdown per serving (based on 8 servings).
- Calories: ~480
- Protein: 24g
- Carbohydrates: 35g
- Fat: 28g
- Fiber: 4g
- Sodium: ~1400mg (varies by broth and sausage)
Your Pro-Level Questions Answered
These are the questions my cooking friends always ask.
Can I make this vegetarian?
Absolutely. Use a plant-based sausage or a cup of rinsed brown lentils. Swap the chicken broth for vegetable broth. The lentils will break down a bit and thicken the soup beautifully.
How do I store and reheat leftovers?
Store the soup (without the pasta and cheese toppings) in an airtight container for up to 4 days. Reheat gently on the stove. Cook fresh pasta to add, and always add the cheeses fresh when serving.
My soup is too thin. How can I thicken it?
Make a quick slurry. Mix 2 tablespoons of cornstarch with 1/4 cup of cold broth from the pot. Stir this back into the hot soup and let it cook for 5-10 minutes on HIGH until thickened.
A Few Final Secrets
You have the recipe, but these last tips are what make you the expert.
For the best flavor, let the soup sit for 10 minutes after adding the pasta and before serving. This allows everything to settle and the flavors to marry perfectly.
Always taste and adjust the seasoning right at the end, after the pasta has cooked. Pasta absorbs salt, so you might need another pinch.
This isn’t just a soup. It’s a deconstructed, no-fuss, deeply satisfying Italian recipe that captures the soul of lasagna in a bowl. It’s the ultimate one pot meal for soup season. If you’re looking for another fantastic one-pot wonder, this Hearty One-Pot Lasagna Soup is a perfect weeknight meal.
Now that you have the secret, I want to hear from you. Go try it this week. Did that sun-dried tomato paste change the game for you? What variations did you love? Let me know in the comments below and give this recipe a rating! And if you’re craving a different flavor profile, this easy Ranch Chicken Taco Soup is another crockpot favorite.
