Easy Crockpot Lasagna Soup for a Cozy Weeknight Dinner Step-by-step instructions

Before you start

Prepare the workspace by gathering the slow cooker and all necessary ingredients. Ensure the Italian sausage is fully browned in a skillet on the stovetop before adding it to the slow cooker, as this step is vital for developing the flavor. Have the diced tomatoes, marinara sauce, and noodles ready to go.

If using a block of mozzarella, shred it in advance so it is ready to be added to the hot soup immediately before serving. Clear enough space on the counter to accommodate the slow cooker and its power cord, ensuring it is placed away from any moisture or heat-sensitive surfaces.

Instructions

Sausage preparation

1. 1Prepare the base
   Brown the Italian sausage in a skillet over medium-high heat until fully cooked. Drain any excess fat and transfer the cooked meat into the base of the slow cooker.
   Look for Sausage is browned and crumbled
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Ensure the sausage is broken into small, uniform pieces for the best texture in every spoonful of soup.

The sausage should be thoroughly browned and crumbled into small pieces, with most of the excess rendered fat drained away. This ensures the soup has a clean, savory flavor without becoming oily. Confirm the meat is cooked through before adding it to the slow cooker, as this is the only phase where the protein is actively cooked on the stovetop.

Combining ingredients

2. 2Combine ingredients
   Add the diced tomatoes, broken lasagna noodles, and marinara sauce into the slow cooker over the browned sausage. Stir gently to combine all ingredients, ensuring the noodles are mostly submerged in the sauce.
   Look for Ingredients are evenly distributed in the cooker
   Tip If the mixture appears too thick, add a splash of water or broth to ensure the noodles cook through properly.

The slow cooker should contain a mixture of browned sausage, diced tomatoes, broken noodles, and marinara sauce. Ensure the noodles are submerged as much as possible to allow for even rehydration during the cooking process.

The ingredients should be stirred gently to ensure the sauce covers everything, creating a uniform base that will meld perfectly once the heat is applied.

Slow cooking and serving

3. 3Slow cook and serve
   Cover the slow cooker and cook on low for 4 hours or high for 2 hours until the noodles are tender. Ladle the hot soup into bowls and top with shredded mozzarella cheese before serving.
   Look for Pasta is tender and cheese is melted
   Tip Let the soup rest for 5 minutes after cooking to allow the flavors to meld and the sauce to thicken slightly.

The soup is ready when the noodles are fully tender and the entire mixture is heated through. The sauce should have a thick, glossy appearance and a fragrant, savory aroma. Before serving, check that the soup has reached a consistent temperature throughout. Ladle into bowls and add the shredded mozzarella, which should melt slightly upon contact with the hot soup.

Common mistakes

A common mistake is failing to brown the sausage sufficiently, which results in a lack of depth in the final broth. Another error is neglecting to break the lasagna noodles into manageable, bite-sized pieces; large sheets will clump together during cooking, creating unevenly cooked spots.

Avoid overcooking the pasta by checking the texture at the suggested time; once the noodles are tender, switch the slow cooker to the warm setting to prevent them from becoming mushy. Finally, ensure the soup is not too thick before starting; if it looks dry, add a small amount of liquid to maintain a soup-like consistency.

How to tell it’s done

The soup is ready when the lasagna noodles are soft and tender, having absorbed the savory tomato liquid. The texture should be thick and cohesive rather than watery. The Italian sausage, having been cooked to 160°F (71°C) on the stovetop, will remain safe and flavorful.

When a fork easily pierces the pasta, the dish is perfectly cooked. If the noodles still feel firm or crunchy, continue cooking for an additional 20 minutes on high heat before checking again. The final result should be a steaming, hearty bowl of soup with a rich, aromatic tomato base.

• Ground meat: 160°F (71°C) in the thickest part