Spicy Crockpot Lasagna Soup Recipe with Ricotta and Burrata

I’ll never forget the first time I heard the words “lasagna soup.” My friend Carol was telling me about it, and I have to admit, I scrunched up my nose. Lasagna is a masterpiece of layers, a culinary work of art. Turning it into a soup felt like a crime against comfort food. But then, she brought a container of it to me one busy weeknight, and my world tilted on its axis. It had all the flavor of my favorite Sunday dinner, but in a warm, comforting bowl I could eat with a spoon. Right then and there, I knew I had to create my own version, a special **crockpot lasagna soup** that was even more decadent.

I started with the classic elements, of course. Rich tomato broth, savory Italian sausage, and those familiar pasta pieces. But this gal likes a little something extra. I wanted a flavor that was deep, a little smoky, and had a gentle warmth that bloomed on the back of your tongue. That’s where my first secret came in: Calabrian chili paste. It’s not just heat, it’s a fruity, complex spice that makes everything better.

Then came the topping. A simple dollop of ricotta is nice, but I wanted pure luxury. I wanted something that would melt into a creamy, dreamy pool right on top of the hot soup. The answer was a ball of fresh burrata. Its delicate mozzarella skin gives way to a rich, stracciatella cream interior that takes this soup from simply delicious to utterly unforgettable. This is the crockpot lasagna soup that will make your family think you slaved away for hours, when really, the slow cooker did all the heavy lifting.

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Why This Crockpot Lasagna Soup Recipe Works

Lasagna has always been one of those special occasion meals, a labor of love that involves so many steps and dishes. Lasagna soup burst onto the scene as a way to capture all that beloved flavor in a much simpler, weeknight-friendly format. People fell in love with it because it delivers that same comforting, cheesy, tomato-and-sausage goodness without the hassle of layering noodles and baking a whole casserole. It’s the ultimate comfort food hack.

Using the crockpot makes it even easier. You just brown the meat and aromatics, dump everything into the slow cooker, and walk away. The low and slow cooking method allows the flavors to meld together beautifully, creating a broth that’s incredibly deep and savory. It’s the kind of meal that perfumes your entire house all afternoon, building anticipation for dinner time.

So, what makes my version of crockpot lasagna soup stand out from the rest? It’s all about elevating the base flavors and adding a touch of luxury. First, I insist on fire-roasted tomatoes. They provide a subtle smokiness that you just don’t get from regular canned tomatoes, adding an instant layer of complexity. Then, my not-so-secret ingredient, Calabrian chili paste. It gives the soup a warm, vibrant spice that’s more flavorful than fiery, perfectly complementing the sweet Italian sausage.

And the grand finale is the burrata. While most recipes use a simple ricotta topping, adding a piece of fresh burrata to each bowl is a complete game-changer. As it sits in the hot soup, the creamy stracciatella center oozes out and combines with the broth, creating pockets of luscious, milky richness. It transforms a humble soup into an elegant, restaurant-worthy meal that will have everyone asking for your secret.

Ingredients for Crockpot Lasagna Soup

The beauty of this soup is how it takes simple, accessible ingredients and transforms them into something truly special. Quality matters here, especially with the tomatoes, sausage, and cheeses. Here’s exactly what you’ll need to make this incredible crockpot lasagna soup.

• 1 tablespoon olive oil
• 1 pound sweet Italian sausage, casings removed
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 2 tablespoons Calabrian chili paste
• 1 (28-ounce) can fire-roasted crushed tomatoes
• 1 (15-ounce) can fire-roasted diced tomatoes
• 6 cups low-sodium chicken broth
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• ½ teaspoon fennel seeds
• Salt and freshly ground black pepper to taste
• 10 lasagna noodles, broken into bite-sized pieces
• ½ cup heavy cream
• 1 cup whole milk ricotta cheese
• ½ cup grated Parmesan cheese, plus more for serving
• 8 ounces fresh burrata
• Fresh basil leaves, for garnish

A few notes on these key players. For the sausage, I prefer a high-quality sweet Italian sausage from the butcher counter, as it has a wonderful fennel flavor that complements the soup. If you like more heat, you can certainly use hot Italian sausage instead. The Calabrian chili paste is my special twist for adding warmth and depth. You can find it in most well-stocked grocery stores or online, and a little jar goes a long way.

Don’t skip the fire-roasted tomatoes. That smoky flavor is a background note that really makes the soup taste like it’s been simmering for days. When it comes to the dairy, go for the good stuff. Whole milk ricotta cheese will give you the creamiest texture for your cheese dollop. And of course, the star of the show, the fresh burrata. This is not the place for low-fat cheese. The rich, creamy center is what makes the final dish so luxurious. It’s an indulgence that is absolutely worth it.

Step-by-Step Instructions For Making Crockpot Lasagna Soup

This recipe is designed to be mostly hands-off, letting your slow cooker do the work. The only real active cooking you need to do is at the beginning, and it’s a crucial step for building a deep flavor base. Don’t be tempted to just throw the raw meat and onions in the crockpot, because you’ll miss out on all that wonderful caramelization.

Step 1: Brown the Sausage and Aromatics

Start by heating a tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the sweet Italian sausage with the casings removed. Use a wooden spoon or a meat chopper to break the sausage into small crumbles as it cooks. You want to get it nicely browned and cooked through, which should take about 5 to 7 minutes. Those little browned bits are pure flavor.

Next, add your finely diced yellow onion to the skillet with the sausage. Let the onion cook in the sausage fat, stirring occasionally, until it becomes soft and translucent. This will take about 5 minutes. Then, stir in the minced garlic and the Calabrian chili paste. Cook for just one more minute, stirring constantly, until you can smell that gorgeous fragrant aroma. Be careful not to let the garlic burn.

Step 2: Slow Cook the Soup Base

Now it’s time to hand things over to the crockpot. Carefully transfer the cooked sausage, onion, and garlic mixture from the skillet into the bowl of your 6-quart slow cooker. Pour in the fire-roasted crushed tomatoes, fire-roasted diced tomatoes, and the low-sodium chicken broth. Add the dried basil, dried oregano, and fennel seeds. Give everything a good stir to combine, and season with salt and freshly ground black pepper to your liking. Remember you can always add more salt later, so start with about a teaspoon.

Place the lid on your slow cooker and set it to cook. You can cook it on low for 6 to 8 hours or on high for 3 to 4 hours. I personally prefer the low and slow method, as I think it develops a richer, more complex flavor in the broth.

Step 3: Cook the Noodles and Finish the Soup

About 30 minutes before you plan to serve the soup, it’s time to add the final touches. Turn the slow cooker to the high setting if it isn’t already. Stir in the heavy cream and the broken pieces of lasagna noodles. Give it a good mix to make sure the noodles are submerged in the hot broth. Place the lid back on and let it cook on high for another 20 to 30 minutes. You’ll know it’s ready when the noodles are tender but still have a slight bite to them, al dente.

Step 4: Prepare the Toppings and Serve

While the noodles are finishing up, prepare your cheesy toppings. In a small bowl, mix together the whole milk ricotta cheese and the grated Parmesan cheese. When the soup is ready, ladle it into individual bowls. Top each serving with a generous dollop of the ricotta-Parmesan mixture. Then, gently place a piece of the fresh burrata right on top. Garnish with some fresh basil leaves and an extra sprinkle of Parmesan cheese, if you wish, and serve immediately.

How To Serve Crockpot Lasagna Soup

Serving this crockpot lasagna soup is all about recreating that satisfying lasagna experience in a bowl. The toppings are not just a garnish, they are an essential part of the dish, so you’ll want to assemble each bowl right before it goes to the table. The contrast of the hot, savory soup with the cool, creamy cheeses is what makes it so irresistible.

Ladle the hot soup, full of sausage and tender noodles, into your favorite soup bowls. Then, create a little nest for a big dollop of the ricotta and Parmesan mixture. The final touch, and the most important one in my opinion, is to tear a fresh burrata ball in half and place one piece right on top. As it sits there, the creamy center will start to ooze and melt into the soup, creating the most luscious texture.

Of course, no lasagna experience is complete without some bread for sopping up every last drop of that delicious tomato broth. Here are a few of my favorite serving suggestions:

• Crusty Garlic Bread: A classic for a reason. Make your own by slathering a baguette with garlic butter and baking until golden, or just pick up a loaf from your local bakery.
• Simple Arugula Salad: The peppery bite of a simple arugula salad dressed with lemon juice and olive oil provides a perfect fresh contrast to the rich, hearty soup.
• Cheesy Breadsticks: Soft, chewy breadsticks topped with melted mozzarella are always a hit, especially with the kids.
• Garlic Parmesan Knots: For something a little extra special, serve with homemade or store-bought garlic knots for dipping.

You can also set up a little toppings bar if you have guests. Put out bowls of the ricotta mixture, the burrata, extra Parmesan, fresh basil, and even some red pepper flakes so everyone can customize their own bowl. It makes dinner feel interactive and fun. No matter how you serve it, this soup is a showstopper.

How To Store & Reuse Crockpot Lasagna Soup Leftovers

One of the best things about making a big pot of soup is having leftovers for the next day. This crockpot lasagna soup is fantastic on day two, though it does change a bit in texture as the noodles continue to absorb the broth. It becomes less of a soup and more of a hearty, stew-like consistency, which is just as delicious in its own way.

Proper storage is key to enjoying your leftovers. Allow the soup to cool down to room temperature before storing it, but don’t leave it out for more than two hours. It’s best to store the soup and the cheese toppings separately to maintain the best texture. The ricotta mixture and any leftover burrata should be kept in their own airtight containers in the refrigerator.

Here’s how I recommend storing and reheating your soup for the best results:

• In the Refrigerator: Ladle the cooled soup into an airtight container. It will keep well in the refrigerator for up to 3 to 4 days. The ricotta mixture will also last for this long.
• Reheating on the Stovetop: The best way to reheat this soup is in a saucepan over medium-low heat. As mentioned, the noodles will have absorbed some liquid, so you will likely need to add a splash of chicken broth or even a little water to thin it back out to your desired consistency. Stir occasionally until it’s heated through.
• Reheating in the Microwave: You can also reheat individual portions in the microwave. Place the soup in a microwave-safe bowl, cover it with a paper towel, and heat in 60-second intervals, stirring in between, until hot. Again, you may want to stir in a little extra broth.
• Freezing Instructions: I recommend freezing the soup base *before* adding the noodles and heavy cream, as cooked pasta and dairy don’t freeze and reheat very well. Let the soup base cool completely, then store it in a freezer-safe container for up to 3 months. When you’re ready to eat, thaw it in the refrigerator overnight, reheat it on the stove, and then proceed with adding the cream and cooking the noodles fresh.

When you’re ready to serve your leftovers, just heat the soup and assemble the bowls with the fresh ricotta mixture and burrata, just as you did the first time. It makes for an incredibly easy and satisfying lunch or a quick weeknight dinner.

Substitutions & Variations For Crockpot Lasagna Soup

One of the things I love about soup is how flexible it can be. This crockpot lasagna soup recipe is delicious as written, but it’s also a fantastic canvas for your own creativity or for adapting to what you have in your pantry. Whether you need to accommodate a dietary restriction or just feel like trying something new, there are plenty of easy swaps you can make.

Don’t be afraid to play around with the ingredients. Cooking should be fun, and finding a new flavor combination you love is always a rewarding experience. Just remember that changing key ingredients will alter the final taste and texture, but that’s part of the adventure.

Here are some of my favorite and most frequently asked about substitutions and variations:

• Protein Swaps: If sweet Italian sausage isn’t your thing, you can easily substitute it. Hot Italian sausage will add an extra layer of spice. Lean ground beef, ground turkey, or even ground chicken are also great options. For a vegetarian version, use a plant-based ground meat substitute or simply add a cup of cooked lentils or some finely chopped mushrooms for a savory, earthy flavor.
• Make it Spicier or Milder: The Calabrian chili paste adds a moderate, warm heat. To make it spicier, you can add more paste or a pinch of red pepper flakes along with it. To make it milder, simply reduce the amount of chili paste or omit it altogether. The soup will still be delicious.
• Noodle Alternatives: If you don’t have lasagna noodles, you can use any short, sturdy pasta shape. Mafalda, bowties (farfalle), or shell pasta would work well. For a gluten-free option, use your favorite gluten-free lasagna noodles or another gluten-free pasta shape, just be mindful of the cooking time as they can sometimes cook faster.
• Veggie Boost: This is a great recipe for sneaking in some extra vegetables. Try adding a cup of finely chopped carrots and celery along with the onion. You can also stir in a few large handfuls of fresh spinach at the very end, right after the noodles are cooked. The residual heat will wilt it perfectly.
• Cheese Variations: If you can’t find burrata, you can top the soup with fresh mozzarella balls (bocconcini) instead. While you won’t get that same creamy ooze, it will still be delicious. For a tangier cheese topping, you could mix a little goat cheese into your ricotta mixture.

No matter what changes you make, the core of this comforting, easy-to-make crockpot lasagna soup will shine through. Have fun making it your own!

5 FAQs About Crockpot Lasagna Soup

Here are some straightforward answers to the most common questions I receive about this crockpot lasagna soup recipe.

Can I make this crockpot lasagna soup on the stovetop?

Absolutely! If you’re short on time or just don’t want to break out the slow cooker, you can easily adapt this recipe for the stovetop. The results will be just as delicious, though the broth might not have quite the same slow-simmered depth. To make it on the stove, you’ll follow the first step exactly as written, using a large Dutch oven or stockpot instead of a skillet.

After you’ve browned the sausage and cooked the aromatics, you will not transfer the mixture. Instead, you’ll add the tomatoes, broth, and seasonings directly to the same pot. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes to allow the flavors to meld. For an even better flavor, you can let it simmer for up to an hour. When you’re ready, add the broken noodles and heavy cream, and continue to simmer for about 10-15 minutes, or until the noodles are al dente. Then, serve it up with all the cheesy toppings!

Will the noodles get mushy in this crockpot lasagna soup?

This is probably the most common concern people have when it comes to adding pasta to a slow cooker soup, and it’s a valid one. No one wants mushy, overcooked noodles. The key to avoiding this is timing. In my recipe, we wait to add the uncooked lasagna noodles and the heavy cream until the last 20 to 30 minutes of cooking on the high setting. This is just enough time for them to cook to a perfect al dente texture without turning to mush.

If you are particularly worried about mushy noodles or know you might have a lot of leftovers, you can cook the pasta separately on the stovetop according to package directions. Then, you can add the cooked noodles directly to each individual bowl before ladling the hot soup over them. This method guarantees that the noodles will have the perfect texture every single time, and it’s an especially good trick if you plan on freezing the soup base for later.

What’s the best sausage to use for crockpot lasagna soup?

For this crockpot lasagna soup, I highly recommend using a quality sweet Italian sausage, preferably bulk sausage or links with the casings removed. The sausage is a primary flavor component, and the fennel and other classic Italian seasonings in it form the backbone of the soup’s savory flavor. Using a good quality product from your local butcher or a reputable brand will make a noticeable difference in the final result.

However, you have plenty of other options. If you and your family enjoy more spice, hot Italian sausage is a fantastic choice and pairs wonderfully with the Calabrian chili paste. You could also use a 50/50 mix of sweet and hot sausage for a balanced flavor. Ground turkey or chicken sausage are leaner alternatives that also work well. If you go this route, you may need to add a little extra seasoning, like a pinch more fennel seed or Italian herbs, to compensate for the milder flavor of the poultry.

Can I make this crockpot lasagna soup vegetarian?

Yes, you can definitely make a delicious vegetarian version of this crockpot lasagna soup with a few simple substitutions. The heartiness and flavor can be easily replicated without the meat. Your first step will be to replace the Italian sausage. You can use a pound of your favorite plant-based ground meat substitute, browning it with the onions and garlic just as you would the sausage. Brands that mimic ground beef work particularly well here.

Another excellent vegetarian option is to use finely chopped cremini mushrooms and a can of brown or green lentils, rinsed and drained. Sauté the mushrooms with the onion until they have released their liquid and are nicely browned, then add the garlic and proceed with the recipe, adding the lentils along with the tomatoes and broth. To complete the vegetarian version, simply swap the chicken broth for a high-quality vegetable broth. All the other ingredients, including the delicious cheese toppings, are already vegetarian, so you’ll have a rich and satisfying meal that everyone can enjoy.

How can I make my crockpot lasagna soup creamier?

This soup is already quite rich and creamy thanks to the heavy cream, the ricotta-parmesan mixture, and that glorious burrata topping. However, if you are looking for an even more decadent, ultra-creamy texture, there are a couple of things you can do. The easiest way is to increase the amount of heavy cream you stir in at the end. You can increase it from a half cup to a full cup for a noticeably richer broth.

Another trick I love is to stir in about 4 ounces of softened cream cheese along with the heavy cream and noodles at the end. Let the cream cheese melt completely into the broth, stirring until it’s fully incorporated. This will make the soup incredibly velvety and add a slight, pleasant tang that complements the tomatoes beautifully. Finally, be very generous with your cheese toppings. A larger dollop of ricotta and an extra piece of burrata will go a long way in adding luxurious creaminess to every single spoonful.

Try These Recipes Next

If you loved the set-it-and-forget-it nature of this delicious soup, you’ll want to check out some of my other favorite slow cooker recipes.

• 25 Favorite Slow Cooker Soup Recipes: A fantastic roundup of my most popular and beloved slow cooker soup recipes for any occasion, from hearty stews to light and brothy soups.
• Slow Cooker Tortellini Soup with Sun Dried Tomatoes: A creamy, dreamy tortellini soup that’s packed with flavor from sun-dried tomatoes and fresh spinach.
• Spicy Chorizo and Smoked Paprika Crockpot Tortellini Soup: For those who like a little kick, this soup features spicy chorizo and smoky paprika for a truly unique and comforting meal.

I hope you find a new family favorite to add to your rotation!