Crockpot Lasagna Soup (from Stock the Crock)
This Crockpot Lasagna Soup has all the flavors of classic lasagna without the layering, baking, or mountain of dishes. Italian sausage, carrots, tomatoes, and ruffled Mafalda pasta simmer together in your slow cooker, then fresh spinach and mushrooms are stirred in at the end. Ladle it over diced provolone or mozzarella, top with Parmesan and fresh basil, and you’ve got a hearty, cheesy bowl of comfort.
The recipe comes from Stock the Crock by slow cooker expert Phyllis Good, and it’s shared here with permission. I made it and really enjoyed it. It’s a fun twist on lasagna that’s easy enough for a weeknight.
Why You’ll Like This Recipe
- Packed with vegetables, including carrots, tomatoes, mushrooms, and spinach.
- The pasta cooks right in the slow cooker, so there’s no extra pot to wash.
- All the flavor of traditional lasagna without all the work.
Ingredients
For this tasty dinner recipe that is made in your Crock Pot, you need the following:
- 1 pound bulk sweet or hot Italian sausage or any link sausage squeezed out of its casing
- 2 cups chopped onion
- 1 cup sliced or diced carrots
- 4 cups chicken broth
- 14.5 ounces Italian-style stewed tomatoes, chopped
- 8 ounces tomato sauce
- 1 – 1 ¼ cups uncooked Mafalda pasta
- 2 cloves garlic, minced
- 2 cups fresh mushrooms
- 2 cups fresh spinach, thinly sliced
- 1 ½ cups provolone or mozzarella cheese, diced
- ¼ cup Parmesan cheese grated or shredded, plus more for topping
- ¼ cup fresh basil, torn
How To Make Lasagna In a Soup Bowl
- Start by preparing your Crock Pot by spraying the crock with non-stick spray.
- If you have time, cook the sausage in a skillet over medium heat, breaking it up with a wooden spoon. Stir in the onions after the sausage is no longer pink. Sauté the onions until soft.
Using a slotted spoon, transfer the meat and onions to the prepared crock. Discard the drippings. If you don’t have time, you can crumble the uncooked sausage straight into the crock. Stir in the onions, breaking up the meat with a wooden spoon.
- Add the carrots, chicken broth, chopped stewed tomatoes, and tomato sauce, stirring to combine.
- Cover, set the cooking time for 4-5 hours, and cook on Low.
- Stir in the uncooked pasta and garlic, cover, and continue cooking on LOW for 1 to 1 ½ hours or until the pasta is tender but not mushy.
- Stir in the mushrooms, cover, and cook another 10 minutes on Low. Just before serving, stir in the sliced spinach. (No need to cook the spinach; the heat from the soup will wilt it.)
- To serve, divide the diced provolone or mozzarella cheese evenly among the bowls and ladle the soup into them.
- Top with Parmesan cheese and torn fresh basil.
If cookbooks like Stock the Crock inspire you to dust off your slow cooker, be sure to check out some of my favorite crockpot recipes here on SouthernKissed. Start with hearty Slow Cooker Mexican Shredded Beef, keep it cozy with Crockpot Roast, or try comfort in a bowl with Crockpot Chicken and Dumplings. Each one proves just how versatile (and easy!) slow cooking can be.
Looking for more cozy soups? My easy soup and chili recipes roundup is packed with Crockpot and Instant Pot favorites for busy weeknights.
Lasagna In A Soup Bowl Recipe
Ingredients
Method
- Grease the interior of the slow cooker crock with butter or nonstick cooking spray.
- If you have time, cook the sausage in a skillet over medium, breaking up sausage with a wooden spoon. Stir in the onions after the sausage is no longer pink. Sauté the onions until soft. Use a slotted spoon to transfer the meat and onions to the prepared crock. Discard the drippings. Note: If you don’t have time, you can crumble the uncooked sausage straight into the crock. Stir in the onions, breaking up the meat with a wooden spoon.
- Add the carrots, chicken broth, chopped stewed tomatoes, and tomato sauce, stirring to combine.
- Cover: Cook on Low 4 to 5 hours.
- Stir in the uncooked pasta and garlic. Cover and continue cooking on Low 1 to 1 ½ hours or until the pasta is tender but not mushy.
- Stir in the mushrooms. Cover. Cook another 10 minutes on Low.
- Just before serving, stir in the sliced spinach. (No need to cook the spinach; the heat from the soup will wilt it.)
- To serve, divide the diced provolone or mozzarella cheese evenly into bowls and ladle the soup over top.
- Top with the Parmesan cheese and torn fresh basil.
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!FAQs
Yes. You can use lean ground beef, ground turkey, or ground chicken as a substitute for sausage. Be sure to cook the meat prior to adding it to the slow cooker. The flavor of the soup will vary depending on the type of meat you use.
This soup is satisfying enough to be the whole meal, but it’s even better with a side of crusty bread and a crisp garden salad.
No. If you avoid dairy, use vegan-friendly mozzarella shreds in place of the mozzarella cubes and a vegan-friendly Parmesan.
You can use chicken stock or vegetable broth as a substitute for chicken broth.
Mafalda (also called mafaldine or mini lasagna noodles) can be hard to find. Broken lasagna noodles, campanelle, or mini farfalle all work well. Smaller or thinner pastas may cook faster, so start checking for tenderness after about 45 minutes.
Store leftover soup in an airtight container in the fridge for up to 3 to 4 days. The pasta keeps soaking up the broth, so the soup will thicken as it sits. Add a splash of chicken broth when reheating to loosen it up. Stir in the cheese and basil fresh when serving.
The pasta can turn mushy after freezing, so for the best results, freeze the soup before adding the pasta. When you’re ready to eat, thaw it in the fridge overnight, bring it to a simmer, and cook the pasta right in the soup until tender.
About Stock the Crock Slow Cooker Cookbook
Lasagna Soup In a Bowl and So Much More
Lasagna in a Soup Bowl is just one of 100 crave-worthy recipes in Stock the Crock. What makes this cookbook truly stand out is the 200 easy-to-follow variations that let you adapt each dish to your needs—gluten-free, paleo, vegan, or simply picky-eater friendly.
About the Author
Phyllis Good, beloved author of the best-selling Fix-It and Forget-It series, knows her slow cookers. In fact, according to her publisher, her cookbooks have sold more copies in the U.S. than Ina Garten, Giada De Laurentiis, and Jamie Oliver combined.
This beautiful cookbook is packed with full-color photos that tempt you to start cooking immediately. Phyllis opens with a warm introduction and practical advice (including her encouragement to jot notes right in the book). A section on Slow Cooker Fundamentals shares handy tips—from poaching to clever hacks—that make every recipe easier.
Recipes are organized into seven inviting chapters:
- Soups, Stews, and Chowders
- Vegetarian and Pasta Mains
- Poultry
- Beef and Pork
- Fish and Seafood
- Sides
- Sweet Treats
Each recipe relies on simple, easy-to-find ingredients and comes with smart tips, such as Simple Swaps, Make It for Two, Make It for Picky Eaters, and Make It Vegetarian, giving you endless flexibility.
Dessert in a Slow Cooker? Absolutely.
Think slow cookers are just for soups and stews? Stock the Crock proves otherwise, with 20 irresistible desserts you can make right in your crock. From Pumpkin Spice Crème Brûlée to Slow-Cooker Brownies, Coconut Rice Pudding, and Chocolate Peanut Butter Cake with Sauce, these sweets will change the way you think about slow cooking.
Last Bite
This Crockpot Lasagna Soup is proof that you can get all the cozy flavors of lasagna from your slow cooker. If you make it, leave a star rating (it helps other cooks find the recipe) and tell me in the comments: did you go with sweet or hot Italian sausage? And if you love your slow cooker as much as I do, Stock the Crock is full of recipes worth trying, including 20 desserts!
it looks great, and not really hard to fix, and I love lasagna.. I would love for you to share your recipes with me.. I went back into construction and, not cooking like I used too.. But u have inspired me.. God bless you 🙏 and thank you so much..
must try
Must Try!!