This Crockpot Cheesy Ricotta Lasagna Soup is a cozy bowl of comfort! It’s packed with pasta, marinara, and creamy ricotta, making it super tasty and filling.
I love how easy it is to prepare—just toss everything in the Crockpot and let it do its magic! Perfect for busy days when you want a warm meal without all the fuss.
Key Ingredients & Substitutions
Italian Sausage: This brings great flavor to the soup. If you prefer a lighter option, you can use ground turkey or chicken sausage. For a vegetarian version, opt for plant-based sausage or mushrooms for that umami kick.
Ricotta Cheese: Ricotta adds creaminess and a slight sweetness. If you’re looking for a lower-fat option, cottage cheese can work quite well. Just blend it slightly for a smoother texture before adding it to the soup.
Lasagna Noodles: I like to use broken lasagna noodles for the authentic vibe. However, any wide pasta such as pappardelle or even gluten-free pasta can be great alternatives if needed.
Marinara Sauce: Store-bought marinara is handy, but homemade is always a winner for taste. Swap it out with any tomato-based pasta sauce or even pizza sauce in a pinch, depending on what’s in your pantry.
How Do I Get the Best Flavor in My Soup?
A key technique for enhancing flavor is browning the sausage and sautéing the onion and garlic. Start with a hot skillet, adding your sausage first. This allows it to develop a nice crust, adding depth to the overall flavor. Then, sauté the onion and garlic until they’re soft to build a flavorful base.
- Cook the sausage until browned, breaking it apart as it cooks.
- Add onion and sauté until translucent, then garlic just until fragrant.
- This step adds a rich, layered taste to your soup.
Crockpot Cheesy Ricotta Lasagna Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb (450g) Italian sausage (mild or spicy, casings removed)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups (960ml) marinara sauce (homemade or store-bought)
- 4 cups (960ml) chicken broth or vegetable broth
- 8 oz (225g) broken lasagna noodles or broken wide pasta (about 3 cups broken pieces)
For the Cheesy Mixture:
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese, plus extra for garnish
Seasonings:
- 1 tsp dried Italian seasoning (or a mix of oregano, basil, thyme)
- 1/2 tsp red pepper flakes (optional for heat)
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh basil or parsley, chopped
How Much Time Will You Need?
This delicious soup requires about 15 minutes of prep time and will need either 6-7 hours on low or 3-4 hours on high in the crockpot. Plus, you’ll spend about 30 minutes finishing the dish at the end. It’s an easy, set-it-and-forget-it kind of meal!
Step-by-Step Instructions:
1. Brown the Sausage and Aromatics:
In a skillet over medium heat, cook the Italian sausage until it’s browned and cooked through, about 6-8 minutes. Remember to use a spoon to break it into smaller pieces while cooking. Once the sausage is done, add the chopped onion and cook until softened, about 3-4 minutes. Finally, throw in the minced garlic and let it cook for another minute until it smells amazing. Then, remove the skillet from heat.
2. Combine with Broth and Sauce:
Next, add the cooked sausage mixture to your crockpot. Pour in the marinara sauce and chicken (or vegetable) broth. Sprinkle in the dried Italian seasoning, and if you like a bit of spice, add in the red pepper flakes. Season with a pinch of salt and some freshly ground black pepper. Give it a good stir!
3. Let it Cook:
Cover the crockpot and set it to cook on low for 6-7 hours or on high for 3-4 hours. This long cooking time helps all those delicious flavors blend together into a wonderful soup.
4. Add the Noodles:
About 30 minutes before you plan to serve the soup, add the broken lasagna noodles to the crockpot. Stir everything together, cover, and cook on high until the noodles are tender, which should take about 20-30 minutes. Remember to stir occasionally to keep the noodles from sticking together!
5. Add the Cheesy Goodness:
Once the noodles are cooked, gently stir in the ricotta cheese, shredded mozzarella cheese, and grated Parmesan cheese. Mix until everything is melted and creamy together, making that delicious cheesy texture everyone loves.
6. Final Touches:
Give the soup a taste and adjust the seasoning with more salt and pepper if needed. It’s all about making it perfect for you!
7. Serve and Enjoy:
Serve the soup hot, garnished with extra Parmesan cheese and a sprinkle of chopped fresh basil or parsley. It pairs wonderfully with crusty bread or tasty garlic bread on the side. Enjoy your comforting bowl of cheesy ricotta lasagna soup!
This recipe yields about 6-8 servings—just right for a cozy family dinner!
Can I Use Different Types of Meat?
Absolutely! While Italian sausage gives the soup great flavor, you can substitute it with ground turkey or chicken for a lighter option. For a vegetarian version, consider using mushrooms or a plant-based sausage alternative.
Can I Make This Soup Ahead of Time?
Yes, you can prepare the soup a day in advance! Just follow the steps up until adding the noodles, then refrigerate. When you’re ready to serve, reheat it in the crockpot and add the noodles for the last 30 minutes of cooking.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze it for up to 3 months. Just be sure to add a splash of broth when reheating to bring back its creamy texture!
Can I Add Extra Veggies?
Definitely! Feel free to add chopped spinach, zucchini, or bell peppers when you add the broth and sauce. They’ll cook down beautifully and add even more nutrients to your soup!
