Oh, where do I even begin with this Crock Pot White Lasagna Soup? Honestly, it’s one of those recipes that just feels like a warm hug in a bowl. I remember the first time I made it, I was completely swamped with work and the kids were bouncing off the walls, demanding dinner. I needed something that was going to be incredibly satisfying, taste like I’d slaved over it for hours, but actually require minimal effort. This soup delivered, and then some! It has all the creamy, comforting, cheesy goodness of traditional lasagna, but in a soup form that’s just *so* much easier to whip up, especially on a chaotic weeknight. If you’re a fan of classic lasagna but dread the layering and the mess, then you are going to fall head over heels for this easy crock pot white lasagna soup. It’s become an absolute staple in my rotation, and trust me, once you try it, it will be in yours too.
What is crock pot white lasagna soup?
So, what exactly *is* Crock Pot White Lasagna Soup? Think of it as all the delicious flavors you love from a classic white lasagna – rich ricotta, savory Italian sausage, tender noodles, and a luscious, creamy sauce – but transformed into a comforting, soul-warming soup. The “white” part comes from the fact that we’re skipping the tomato sauce you’d find in a traditional lasagna and opting for a creamy, dreamy base made with chicken broth, cream cheese, and sometimes a splash of heavy cream or milk. The “lasagna” element comes from the ingredients that mimic those beloved layers and fillings: tender pieces of lasagna noodles (broken up, of course, so they cook up perfectly in the soup!), a delicious mix of cheeses like ricotta and mozzarella, and often some Italian sausage or shredded chicken for that hearty bite. It’s essentially deconstructed lasagna, made incredibly easy in your Slow Cooker. It’s the ultimate comfort food without the fuss!
Why you’ll love this recipe?
There are so many reasons why this Crock Pot White Lasagna Soup has earned a permanent spot in my recipe binder, and I just know you’re going to agree. First and foremost, the FLAVOR is out of this world. It’s rich, creamy, savory, and packed with those classic Italian-inspired tastes that just make your taste buds sing. You get the subtle sweetness from the onions and garlic, the savory depth from the sausage, and that incredible, cheesy goodness that makes you feel so satisfied. Then there’s the SIMPLICITY. Seriously, this is a “dump and go” kind of recipe for the most part. You sauté a few things, toss them into the slow cooker with the rest of the ingredients, and let it work its magic for a few hours. It’s the perfect meal for those days when you’re short on time but still want something homemade and delicious. Plus, it’s surprisingly COST-EFFECTIVE! Most of the ingredients are pantry staples or readily available at your local grocery store without breaking the bank. And the VERSATILITY! While it’s fantastic on its own, you can easily customize it. Add more veggies, use chicken instead of sausage, or even make it vegetarian. What I love most about this recipe is that it feels incredibly indulgent, like a special occasion meal, but it’s genuinely one of the easiest things I make. It’s the kind of dish that makes your house smell amazing and brings everyone running to the kitchen, eager for a bowl. It’s a true lifesaver on busy nights, and my family asks for it time and time again. It’s like getting all the joy of lasagna without the whole “oven-mitts-and-a-hot-pan” drama!
How do I make a crock pot white lasagna soup?
Quick Overview
This Crock Pot White Lasagna Soup is all about minimal effort for maximum flavor. You’ll start by browning some Italian sausage (or chicken) with onions and garlic, which builds a fantastic flavor base. Then, it’s a simple matter of adding the rest of your liquid ingredients, seasonings, and some broken lasagna noodles to the slow cooker. Let it all simmer away until the noodles are tender and the flavors have melded beautifully. Finally, you’ll stir in some cream cheese and ricotta for that signature creamy, cheesy finish, and some mozzarella and Parmesan for extra ooey-gooey deliciousness. It truly is as easy as it sounds!
Ingredients
For the Main Batter:
1 pound Italian sausage (mild or hot, your choice! I usually go mild for the kids, but spicy is great too!)
1 medium yellow onion, chopped
2 cloves garlic, minced (or more if you’re a garlic lover like me!)
6 cups chicken broth (low-sodium is best so you can control the salt)
1 teaspoon Italian seasoning
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (freshly ground is always better!)
8 ounces lasagna noodles, broken into bite-sized pieces (about 2-inch pieces)
8 ounces cream cheese, softened (full-fat for the creamiest texture!)
1 cup ricotta cheese (whole milk ricotta is my go-to)
1 cup shredded mozzarella cheese, plus more for topping
1/2 cup grated Parmesan cheese, plus more for topping
For the Filling:
(While there isn’t a separate “filling” in the traditional sense like a baked lasagna, the combination of sausage, cheeses, and noodles creates that layered, satisfying texture.)
For the Glaze:
(This soup doesn’t typically have a glaze in the way a cake does, but we’ll talk about adding extra cheese and garnishes at the end to make it extra special!) You can certainly add a swirl of pesto or a drizzle of marinara if you like a bit of tomato flavor, but I usually stick to just the creamy goodness.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
You’ll want to grab a large skillet or Dutch oven for this first step. You’re going to brown your Italian sausage. If you’re using sausage in casings, just remove them. Break up the sausage with a spoon as it cooks. Once the sausage is mostly browned, add your chopped onion and cook until it’s softened, about 5-7 minutes. Then, toss in your minced garlic and cook for another minute until it’s fragrant. This little sauté step is crucial for building a really deep flavor base for your soup, so don’t skip it!
Step 2: Mix Dry Ingredients
While the sausage is browning, it’s a good idea to have your seasonings ready to go. You’ll be adding Italian seasoning, salt, and pepper. I like to measure them out into a small bowl so they’re ready when I need them. It prevents me from accidentally forgetting something in the rush of getting everything into the slow cooker!
Step 3: Mix Wet Ingredients
This is where the magic starts to happen. You’ll need your chicken broth. I usually use about 6 cups, but you can adjust this slightly depending on how thick or soupy you like your lasagna soup. Make sure you have your softened cream cheese and ricotta cheese ready to go for later. They’ll be stirred in towards the end.
Step 4: Combine
Now, transfer the browned sausage and onion mixture from your skillet into your slow cooker. Pour in the chicken broth. Add your measured Italian seasoning, salt, and pepper. Give it all a good stir to combine everything. Now, here’s a fun part: break your lasagna noodles into roughly 2-inch pieces. Don’t worry about them being perfect! Just snap them into manageable chunks and toss them right into the slow cooker. Make sure they’re mostly submerged in the liquid. Cover and cook on LOW for 3-4 hours or on HIGH for 2-3 hours, until the noodles are tender. You want them cooked through but not mushy!
Step 5: Prepare Filling
Once the noodles are tender and the soup has cooked for the allotted time, it’s time to make it incredibly creamy and cheesy! Turn your slow cooker to the WARM setting or turn it off completely if it’s still very hot. Add the softened cream cheese and the ricotta cheese directly into the slow cooker. Stir gently until the cream cheese has melted and the ricotta is incorporated, creating a wonderfully creamy broth. This is where you really get that “lasagna filling” texture and flavor.
Step 6: Layer & Swirl
This step is more about incorporating the final cheeses. Stir in the shredded mozzarella and grated Parmesan cheese. Keep stirring gently until the cheeses are melted and the soup is wonderfully gooey. This is the point where you can really taste it and adjust seasoning if needed. You’re essentially creating those cheesy layers you love in lasagna, but all in one pot!
Step 7: Bake
There’s no actual baking involved in this crock pot method! The “baking” is done by the slow cooker itself, as it gently cooks and melds all the flavors together. The final step of stirring in the cheeses is the “finishing” touch, which is much easier than baking a traditional lasagna. So, no oven needed here, which is a huge win!
Step 8: Cool & Glaze
Let the soup sit for about 5-10 minutes after you’ve stirred in the final cheeses. This allows it to thicken up just a bit more. While it’s resting, you can get your garnishes ready. Think extra shredded mozzarella, grated Parmesan, maybe some fresh basil or parsley for a pop of color and freshness. This is your “glaze” moment – making it look as good as it tastes!
Step 9: Slice & Serve
Ladle this glorious Crock Pot White Lasagna Soup into bowls. Top with your extra cheese, fresh herbs, or even a dollop of sour cream if you’re feeling indulgent. It’s best served hot and steamy, so you can really enjoy that incredible aroma and creamy texture. It’s a complete meal in a bowl!
What to Serve It With
This Crock Pot White Lasagna Soup is honestly a meal in itself, but I love pairing it with a few things to make it even more special. For a simple, comforting meal, a side of crusty bread is an absolute must. You need something to sop up every last drop of that incredible creamy broth! If I’m feeling a bit fancy, especially for brunch, I’ll whip up some garlic breadsticks or even a simple arugula salad with a lemon vinaigrette to cut through the richness. The peppery arugula is such a nice contrast. For a more substantial meal, sometimes I’ll serve it alongside some grilled chicken or meatballs, though honestly, the sausage in the soup usually does the trick for me. My kids are happy with just a big bowl of the soup and some bread, and my husband loves it with a side of garlic knots. It’s incredibly versatile, so whether you’re going for a quick weeknight dinner or a cozy weekend meal, it always hits the spot.
Top Tips for Perfecting Your Crock Pot White Lasagna Soup
I’ve made this soup more times than I can count, and I’ve picked up a few tricks along the way that really make a difference. First, regarding the zucchini (oops, I think I meant noodles here! Let’s stick to noodles for this recipe!) – when you break your lasagna noodles, make sure they are roughly the same size. This ensures they cook evenly. If you have some pieces that are too big, they might not get fully tender, and some that are too small might turn to mush. Aim for about 2-inch pieces. When it comes to mixing, don’t overdo it once you add the cream cheese and ricotta. You want them to melt and incorporate smoothly, but vigorous stirring can sometimes make the broth a bit greasy if you’re not careful. Gently fold them in until just combined. For the noodle part, make sure they are submerged in the liquid before you start cooking. If they’re sticking out, they can dry out and become tough. You can always give it a stir halfway through if you notice any floating. If you find your soup is a bit too thick for your liking after adding the cheeses, don’t be afraid to add a splash more chicken broth or even a little milk or half-and-half to thin it out to your preferred consistency. For ingredient swaps, if you’re not a fan of Italian sausage, ground chicken or turkey works beautifully, or you can omit the meat entirely for a vegetarian version – just be sure to sauté some extra mushrooms and maybe add a pinch of smoked paprika for depth of flavor. For baking (wait, still no baking!), for the *slow cooker* part, I’ve found that cooking on LOW for a longer period generally yields a more tender result than cooking on HIGH for a shorter time. It’s more forgiving that way. And for that final cheesy swirl, don’t be shy with the mozzarella and Parmesan! They are key to that classic, comforting flavor. Trust me, a little extra cheese never hurt anyone!
Storing and Reheating Tips
This Crock Pot White Lasagna Soup stores like a dream, which is another reason I love it so much. If you have any leftovers (which is rare in my house!), let the soup cool down slightly before transferring it to an airtight container. You can store it in the refrigerator for up to 3-4 days. It actually tastes even better the next day as the flavors have more time to meld! When it comes to reheating, you have a few options. On the stovetop is my preferred method. Gently heat the soup over medium-low heat, stirring occasionally, until it’s warmed through. You might need to add a splash of chicken broth or milk if it has thickened up too much in the fridge. If you’re in a rush, you can also microwave individual portions, stirring halfway through for even heating. For freezer instructions, this soup freezes surprisingly well, though the texture of the noodles might change slightly after thawing. Once the soup has cooled completely, portion it into freezer-safe containers or heavy-duty freezer bags. It should last for up to 2-3 months in the freezer. When you’re ready to thaw, transfer it to the refrigerator overnight. Then, reheat on the stovetop as described above. For the glaze timing advice – I always add the extra cheese toppings right before serving, whether it’s fresh or reheated. They melt best when added just before you’re about to enjoy your bowl!
Frequently Asked Questions
Final Thoughts
Honestly, I can’t recommend this Crock Pot White Lasagna Soup enough. It’s one of those recipes that makes me feel like a kitchen rockstar without actually having to do all that much work. It’s comforting, incredibly flavorful, and just hits all the right notes. The creamy, cheesy broth with tender noodles and savory sausage is pure bliss. If you’re looking for a crowd-pleaser, a weeknight savior, or just a way to bring a little extra coziness into your home, this is it. It’s the perfect example of how simple ingredients and a slow cooker can create something truly magical. If you love this recipe, I think you might also enjoy my Creamy Tomato Soup with Grilled Cheese Croutons or my Easy Chicken Noodle Casserole – they’re in a similar vein of comforting, easy meals! Please, please try this soup and let me know what you think! I absolutely love hearing about your cooking adventures. Drop a comment below and tell me how yours turned out, or if you made any fun variations. Happy cooking!
Crock Pot White Lasagna Soup
Ingredients
Main Ingredients
- 1 pound ground Italian sausage mild or spicy
- 1 medium onion diced
- 3 cloves garlic minced
- 6 cups chicken broth
- 28 ounces can crushed tomatoes
- 0.5 cup heavy cream
- 15 ounces ricotta cheese
- 0.5 cup shredded Parmesan cheese plus more for serving
- 1 cup shredded mozzarella cheese
- 8 lasagna noodles broken into 2-inch pieces
- 5 ounces fresh spinach
- 2 teaspoons Italian seasoning
- 0.5 teaspoon red pepper flakes optional
- Salt and black pepper to taste
Instructions
Preparation Steps
- In a large skillet, brown the Italian sausage over medium-high heat. Drain any excess fat.
- Add the diced onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Transfer the sausage, onion, and garlic mixture to a 6-quart slow cooker. Pour in the chicken broth and crushed tomatoes. Stir in the Italian seasoning, red pepper flakes (if using), salt, and black pepper.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- During the last hour of cooking, break the lasagna noodles into 2-inch pieces and add them to the slow cooker. Stir well to submerge the noodles. Continue cooking until the noodles are tender.
- Stir in the heavy cream, ricotta cheese, shredded Parmesan cheese, and shredded mozzarella cheese until melted and combined.
- Add the fresh spinach and cook for an additional 5-10 minutes, or until the spinach has wilted.
- Serve hot, garnished with extra shredded Parmesan cheese if desired.
