Let Me Tell You About This Soup (and My Crockpot Mishaps)

Alright, friend, let me just say right off the bat: slow cooker lasagna soup with rich tomato broth is one of those magical recipes that feels like a big cozy blanket on a cold Tuesday night—except you don’t have to do much except dump stuff in a pot. The first time I made this, I had a tiny panic about whether the noodles would go mushy (spoiler: they didn’t, but we'll get to that bit). Oh, and once I forgot to plug the slow cooker in. The smell of raw onions four hours later will haunt me forever. Anyway, this soup is now a staple at my house, especially when I want lasagna but (let’s be honest) can’t face the three hours and a sink full of pans. If you’re after a weeknight wonder or something easy for the weekend, you’re in the right spot.

Why You'll Love This Soup—My Family's Honest Take

I make this soup mostly on those days where I crave comfort but just can’t muster up the energy for actual lasagna layering (who has the patience?). My kids go wild for it, especially with extra cheese on top—I swear, they’d eat shoe leather if it came with mozzarella. Plus, it fills the house with this rich, tomatoey aroma that makes it seem like I’ve been working way harder than I actually have (let’s keep that between us). And if you’ve ever had a lasagna disaster—burnt edges, floppy noodles, that weird ricotta situation—this soup is like a get-out-of-jail-free card. I even make it when friends come over because it’s infinitely less stressful than the real thing.

Here's What You'll Need (Plus a Few Swaps)

400g (about 1 lb) Italian sausage (I’ve used ground beef in a pinch, and once—don’t judge—half veggie crumbles. It was fine!)
1 medium onion, diced
4 cloves garlic, minced (if you’re garlic-obsessed, go wild; sometimes I double it)
1 can (800g/28oz) crushed tomatoes (My gran swore by San Marzano, but really, store brand gets the job done)
1 can (400g/15oz) tomato sauce
5 cups chicken or veggie broth (I use bouillon cubes sometimes, works just fine)
1 tablespoon Italian seasoning
½ teaspoon crushed red pepper flakes (optional, though my brother thinks it’s essential for a bit of zing)
2 cups uncooked lasagna noodles, broken into pieces (I’ve used any pasta shape, honestly, and no one ever complains)
1.5 cups shredded mozzarella
¾ cup ricotta cheese (or cottage cheese if that’s what’s lurking in your fridge)
Fresh basil for serving (or dried, or skip it, it’s not a dealbreaker)
Salt and pepper to taste

How To Make It—Casual Directions For Real Life

Brown the sausage: Okay, first up, in a frying pan, brown your sausage (or whatever meat you’re using). If you’re really pushed for time, I’ve just thrown it in raw, broken up, and let the slow cooker do its thing. But browning gives better flavor—so your call.
Toss things in the slow cooker: Add the cooked sausage, onion, garlic, crushed tomatoes, tomato sauce, broth, Italian seasoning, red pepper flakes (if you like it spicy), salt, and pepper. Give it all a good stir. If it looks a bit messy, don’t stress; it sorts itself out.
Let it do its thing: Pop the lid on and cook on LOW for 6-7 hours or HIGH for 3-4 hours. This is when I go deal with life, laundry, or just pretend I’m busy. (Occasionally check the smell. Amazing, right?)
Noodle time: About 30-40 minutes before serving, stir in your broken lasagna noodles. I usually break them right over the pot—bits go everywhere, but whatever. Make sure they’re submerged, or you’ll have crunchy bits (which my youngest actually likes, but he’s weird).
Finish with cheesy goodness: When the noodles are just tender (not mush), stir in half the mozzarella and all the ricotta. Save the rest of the mozz for serving. This is where I sneak a taste, and sometimes add a pinch more salt.
Serve: Ladle into bowls, top with the rest of the mozz, a sprinkle of basil, and maybe even a dollop more ricotta if you’re feeling generous.

Notes From My Many Tries

Honestly, every time I try to use oven-ready noodles, they just go mushy. Stick to regular ones if you can.
If you forget the red pepper flakes, it’s not the end of the world. Sometimes I do, sometimes I don’t.
Some people add spinach at the end. I tried it once, but it turned the broth a weird color and my son asked what the “green stuff” was, so I leave it out now.

What If I Want To Change Things Up?

I threw in roasted red peppers once—kinda sweet, but not my favorite. Try it if you’re feeling fancy.
I tried with ground turkey instead of sausage last winter, and actually, it works better if you add a splash of extra olive oil, otherwise it tastes a bit dry.
Gluten-free noodles work, but they sometimes break apart more. Not a huge deal, but just so you know.
I saw someone online used tortellini instead of lasagna noodles; I tried it, and... it was a bit much, even for me.

What If I Don't Have All the Gear?

I’m supposed to tell you a slow cooker is essential. And, well, it does make life easier. But actually, you can do the whole thing on the stove—just simmer gently for a couple of hours and add the noodles in the last half hour. If you don’t have a ladle, just use a mug to serve. I’ve done it in a pinch, no shame.

Slow Cooker Lasagna Soup with Rich Tomato Broth

How To Store It (But Good Luck With Leftovers)

Store in an airtight container in the fridge for up to 3 days—though honestly, in my house it never lasts more than a day! The flavors deepen by day two, and I think it tastes even better then. If you’re freezing it, I’d suggest leaving out the noodles and adding fresh ones when you reheat, otherwise they get a bit sad and squishy.

Serving Suggestions—How We Do It Here

We scoop this soup into big mugs (less washing up!) and pile on extra cheese. Occasionally, I make homemade garlic bread if I’m feeling ambitious, but crusty store bread is just as good. My partner dunks crackers in it, which is controversial but actually not bad. And on cold nights, we eat it in front of the telly—no shame.

Pro Tips—AKA Stuff I Learned The Hard Way

I once tried rushing the noodle step—added them too early—ended up with a pot of lasagna pudding. Not recommended.
Salt matters. If it tastes bland, add a little more at the end, not the start.
Don’t skip browning the sausage unless you absolutely have to. It’s worth the extra pan, I promise.

Wait, Can I…? (FAQ)

Can I make this vegetarian? Yep! Just use veggie crumbles or double up on mushrooms—portobello works best. Oh, and veggie broth, obviously.
What if I only have penne or fusilli? Toss them in. The soup police won’t come for you. I’ve done it myself.
It looks a bit thin—did I mess up? Nah, just simmer it a bit longer with the lid off, or add a handful more noodles. On second thought, maybe a splash less broth next time.
Can I prep this overnight? Absolutely, you can brown the meat and chop the veg, then dump and go in the morning.
Is it freezer-friendly? Sort of. The broth freezes great, but the noodles get all weird. So maybe freeze the base, and add noodles when reheating. More freezing tips here.

And, as a weird aside, if you ever make too much (ha), my neighbor swears this soup is great poured over baked potatoes. I haven’t tried it but, hey, stranger things have happened in my kitchen.

Slow Cooker Lasagna Soup with Rich Tomato Broth