Lasagna Soup — Set-It-and-Forget-It Comfort (Slow Cooker, High-Protein)

Quick Facts:
Time: 8 hr 30 min (slow cooker on Low; add noodles last 30 min) • Yield: 6 servings • Skill: Easy • Method: Slow cooker, one-pot finish • Diet tags: High-protein, Family-friendly

Introduction

Lasagna Soup takes the stress out of the dinner hour by letting your slow cooker do the heavy lifting. With turkey sausage, a tomato-rich base, and high-protein noodles, you get all the nostalgia of lasagna in a cozy bowl with a creamy ricotta finish. The broth is fragrant with oregano and bay leaf, the noodles are tender with a pleasant bite, and every spoonful is hearty without feeling heavy. This is tailor-made for busy families, budget-minded meal preppers, and anyone searching Easy Fall Soup Recipes or One Pot Lasagna Soup ideas that actually fit into a weeknight.

Why You’ll Love It

• Weeknight-easy: minimal chopping, hands-off cook.
• Flexible: swap pasta shapes or greens.
• Balanced flavor: herb-bright, tomato-rich, lightly creamy.
• Great leftovers: holds up for lunches and quick dinners.

Lasagna Soup — Set-It-and-Forget-It Comfort

This high-protein slow cooker Lasagna Soup delivers cozy, weeknight-ready comfort with turkey sausage, tomato-rich broth, and a creamy ricotta finish. Packed with flavor, it’s ideal for meal prep, family dinners, and busy fall evenings.

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Prep Time 10 minutes mins

Cook Time 8 hours hrs 30 minutes mins

Total Time 8 hours hrs 40 minutes mins

Servings: 6 bowls

Course: Soup

Cuisine: Italian-American

Calories: 420

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 tbsp olive oil
• 1 lb turkey sausage, casings removed
• 1 small onion, diced
• 3 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 2 1/2 cups water
• 2 cups marinara sauce
• 2 bay leaves
• 1 tsp dried oregano
• 1/2 tsp sweet paprika
• Freshly ground black pepper, to taste
• 6 oz high-protein lasagna noodles, broken
• 1/2 cup part-skim ricotta
• 3 tbsp grated Parmesan
• 6 tbsp part-skim shredded mozzarella
• 2 tbsp chopped parsley, plus more to finish
• 1/4 cup thinly sliced basil

Equipment

• 5–6 quart slow cooker
• large skillet
• ladle
• tongs
• mixing bowl

Method

 

1. Heat olive oil in a large skillet. Brown the turkey sausage, breaking it into small crumbles. Add diced onion and cook until translucent. Stir in minced garlic and cook briefly.
2. Transfer the skillet contents to a 5–6-quart slow cooker. Add chicken broth, water, marinara, bay leaves, oregano, paprika, and black pepper. Stir to combine.
3. Cover and cook on Low for 8 hours, allowing the flavors to develop into a rich, tomato-forward broth.
4. 30 minutes before serving, stir in broken high-protein lasagna noodles and chopped parsley. Cover and continue cooking until noodles are al dente.
5. In a small bowl, mix ricotta with grated Parmesan. Set aside.
6. Ladle soup into bowls. Top each serving with a spoonful of ricotta mixture, a sprinkle of mozzarella, and a few fresh basil slices.
7. Taste and adjust salt and pepper as needed. Add extra broth if the soup has thickened too much.

Nutrition

Calories: 420kcalCarbohydrates: 32gProtein: 35gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 810mgPotassium: 720mgFiber: 3gSugar: 7gVitamin A: 850IUVitamin C: 9mgCalcium: 220mgIron: 2.5mg

Notes

• For a vegetarian option, use meatless crumbles and veggie broth.
• Add spinach or zucchini for a veggie boost.
• Use high-protein pasta for a macro-friendly twist.
• Add ricotta only at serving to keep broth clear.
• Freeze the base without pasta; add fresh noodles when reheating.

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Ingredients

• 1 tbsp olive oil
• 1 lb turkey sausage, casings removed
• 1 small onion, diced
• 3 garlic cloves, minced
• 3 cups low-sodium chicken broth
• 2 1/2 cups water
• 2 cups marinara sauce
• 2 bay leaves
• 1 tsp dried oregano
• 1/2 tsp sweet paprika
• Freshly ground black pepper
• 6 oz high-protein lasagna noodles, broken
• 1/2 cup part-skim ricotta
• 3 tbsp grated Parmesan
• 6 tbsp part-skim shredded mozzarella
• 2 tbsp chopped parsley, plus more to finish
• 1/4 cup thinly sliced basil

What each ingredient does:
Olive oil: helps browning. Turkey sausage: lean protein and spice. Onion/garlic: savory foundation. Broth/water: body and volume. Marinara: tomato punch. Bay leaf/oregano/paprika: warmth and aroma. Pepper: gentle heat. High-protein noodles: chewy satisfaction + macro boost. Ricotta/Parmesan/Mozzarella: creamy, salty finishers. Parsley/basil: freshness.

Pro tip: Keep cheese for the end so the broth stays clear and savory.

Substitutions & Swaps

• Aromatics: leeks for onion; garlic paste for cloves.
• Protein: ground turkey or chicken; meatless crumbles for vegetarian.
• Veg: stir in spinach, kale, or diced zucchini with the pasta.
• Starch: protein penne or mafalda if you don’t have lasagna sheets.
• Dairy/fats: cottage cheese for ricotta; omit mozzarella for lighter bowls.
• Time savers: jarred marinara and pre-chopped onion.

Equipment Notes

A 5–6-quart slow cooker fits the batch comfortably. Use a large skillet to brown the sausage before loading the slow cooker. A ladle and tongs help portion pasta and soup evenly into bowls.

Step-by-Step

1. Brown & season: Heat oil in a skillet. Brown turkey sausage, breaking it into small crumbles; cook onion until translucent; stir in garlic briefly. Browning deepens flavor so the soup tastes long-simmered.
2. Load the crock: Transfer skillet contents to the slow cooker. Add broth, water, marinara, bay leaves, oregano, paprika, and pepper. Stir to combine.
3. Cook low & slow: Cover and cook 8 hours on Low. The flavors mingle into a savory, tomato-forward broth.
4. Add pasta & herbs: 30 minutes before serving, stir in broken high-protein lasagna noodles and parsley; cover and cook until noodles are al dente.
5. Cheese topping: Mix ricotta with Parmesan.
6. Serve: Ladle into bowls, sprinkle mozzarella, add a spoonful of ricotta mixture, and top with basil.
7. Taste & tweak: Adjust salt and pepper; add a splash of broth if it thickened.

Doneness cues: Pasta bends easily but isn’t mushy; broth is glossy; cheese softens on contact.

Love this technique? Find more slow-cooked and one-pot Lasagna Soup recipes that use the same easy timing.

Make-Ahead, Storage & Reheating

Prep the browned sausage/onion/garlic a day ahead and refrigerate. For best texture, cook the pasta fresh in the hot soup. Refrigerate leftovers up to 4 days; add broth when reheating to loosen. Freeze the base (no pasta) up to 3 months; add freshly cooked noodles after thawing and reheating.

How to Lighten / Make It Creamy

• Lighten: Use extra-lean turkey and add more vegetables (spinach, zucchini) to increase volume without calories.
• Creamy: Blend a spoon of ricotta with hot broth, then swirl in off heat for a silkier finish.

Toppings, Garnishes & Finishes

Crunch: Homemade croutons or crisped shallots.
Fresh: Parsley, basil, or lemon zest.
Tang/Heat: Red pepper flakes, a squeeze of lemon, or a dash of vinegar.

Sides & Pairings

Serve with warm bread or garlic toast, a simple arugula salad, or steamed green beans. Sparkling water with citrus pairs nicely; a light red or crisp white also works.

Scaling the Recipe

Double in a larger (7–8-quart) slow cooker; brown sausage in batches. Add pasta in stages to avoid sticking. For smaller households, make a half batch and cook pasta fresh per bowl.

Nutrition & Dietary Notes

This bowl skews protein-forward thanks to turkey sausage and protein pasta. Contains gluten/dairy; swap gluten-free pasta and dairy-free toppings if needed.

Troubleshooting

• Too salty? Add water/broth or a squeeze of lemon.
• Flat flavor? Salt to taste, then add basil and Parmesan.
• Too thin? Simmer uncovered 10 minutes or add a bit more pasta.
• Pasta too soft? Add it later next time, or cook separately and add per bowl.

FAQs

Can I use frozen/precut ingredients? Yes—pre-chopped onion and frozen spinach are fine; add spinach with the pasta.
What protein swaps work? Ground turkey or chicken; meatless crumbles for a vegetarian option.
How do I avoid mushy noodles? Add pasta for only the last 30 minutes and check early.
Can I make it dairy-free/gluten-free? Use dairy-free toppings and gluten-free noodles.
How long does it keep/freeze? 3–4 days in the fridge; 3 months in the freezer (base only).

Variations

• Tomato-Basil Cream: Swirl in extra ricotta and basil.
• Veggie-Loaded: Add mushrooms and diced zucchini with the pasta.
• Spicy Red Pepper: Add red pepper flakes and finish with lemon.

Chef Notes / Test Kitchen Tips

Taste at three points—after the base cooks, after the pasta softens, and right before serving—so you can correct salt and acidity as the soup thickens. Expect noodles to finish between 25–35 minutes; high-protein pasta can take a few minutes longer.

Conclusion

This slow-cooker Lasagna Soup turns pantry staples into a bowl of comfort with virtually no effort. It stays friendly for make-ahead lunches and reheats like a champ. Try it this week and share how you topped your bowl!

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