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+ servings
5 from 48 votes

Slow Cooker Lasagna Soup

By: Bella Bucchiotti
You are going to agree that this is the best slow cooker lasagna soup recipe! There are quite a few ingredients that go into a crockpot lasagna soup but, trust me, it's an easy crockpot Italian dinner and this hearty slow cooker soup tastes amazing!
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 9


  • 1 Tablespoon olive oil, extra virgin
  • 1 Pound Italian sausage 
  • 1 Pinch salt
  • 1 Pinch pepper
  • 1 onion, yellow, diced
  • 5 Cloves garlic, minced  
  • 1 Can crushed tomatoes 
  • 3 Tablespoons sundried tomatoes 
  • 1 Teaspoon red pepper flakes
  • 1/4 Cup tomato paste
  • 1/4 Cup white wine
  • 4 Cups vegetable stock 
  • 1 Teaspoon Italian seasoning 
  • 1 Teaspoon dried garlic , granulated
  • 1 Teaspoon onion powder 
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon black pepper, fresh cracked
  • 1/2 Pound lasagna noodles
  • 3 Cups kale, chopped
  • 1 Tablespoon basil, fresh chopped
  • 1 Tablespoon parsley, fresh chopped
  • 1 Cup ricotta cheese
  • 1 Cup mozzarella cheese, shredded
  • 1/4 Cup parmesan , grated
  • 1/2 Teaspoon garlic salt


  • Heat a frying pan or skillet over medium/high heat. Add olive oil and swirl to coat.  
  • Season sausage with a pinch of salt and pepper. Brown the sausage. Drain sausage over a bowl and pour the drippings back into the pan and add sausage to the slow cooker. 
  • Next, add onions, crushed tomatoes, sun dried tomatoes, tomato paste, red pepper flakes, wine, and a pinch of salt and pepper to the hot pan. Sauté for 5 minutes then add minced garlic. Cook for 1 more minute, then pour into the slow cooker. 
  • Add vegetable broth, Italian seasoning, granulated garlic, onion powder, salt, and black pepper to the slow cooker. Cover, and set to low for 6 hours.  
  • At the 6 hour mark, break apart the lasagna noodles and add to the slow cooker to soften for 30 minutes. 
  • Add chopped kale to the slow cooker for the final 10 minutes of cooking time.  
  • Prepare the cheese mixture. Combine ricotta, mozzarella, parmesan, basil, parsley, and garlic salt in a small bowl and mix.  
  • Serve lasagna in a bowl with a dollop of ricotta cheese and a sprinkle of parmesan. Enjoy!  


Calories: 259kcal | Carbohydrates: 31g | Protein: 13g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 26mg | Sodium: 963mg | Potassium: 515mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3025IU | Vitamin C: 35mg | Calcium: 224mg | Iron: 2mg
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