Ingredients
Equipment
Method
Brown the sausage base
- Heat a skillet and brown the Italian sausage with the diced yellow onion and minced garlic until the sausage is no longer pink and the onions soften, about 8-10 minutes. Keep the surface sizzling and stir frequently so the garlic doesn’t burn.
Slow-cook the soup
- Transfer the browned sausage mixture to the slow cooker, then add the crushed tomatoes, beef broth, and Italian seasoning. Stir to combine, ensuring the seasoning is evenly distributed.
- Cook on low for 5 hours. Cover to maintain heat and keep the broth at a steady simmer.
Cook the pasta
- Add the broken lasagna noodles to the slow cooker and cook on low for 30 minutes. Stir once halfway through so the noodles cook evenly and stay tender.
Finish with a melty topping
- Turn off the slow cooker and top the soup with ricotta, grated Parmesan, and shredded mozzarella. Let it sit covered for 5 minutes so the cheese melts into creamy ribbons.
- Serve hot with fresh basil on top. Finish with basil right before serving for the best color and aroma.
Notes
Pro tip: Add the lasagna noodles at the end (right before the final 30 minutes) so they stay tender instead of soft and bloomy. Refrigerate leftovers in a sealed container for up to 3-4 days; reheat gently on the stove or in the microwave. Freezing is not ideal because noodles can get softer after thawing. For a lighter twist, use turkey sausage or part-skim mozzarella while keeping the rest of the method the same.