Add the diced onion, garlic, broth, crushed tomatoes, tomato sauce, and tomato paste to the crockpot.
Stir in the dried basil, oregano, red pepper flakes, salt, and black pepper.
Cook the Soup:
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the flavors meld together and the onion is tender.
Add the Pasta:
In the last 30 minutes of cooking, add the broken lasagna noodles to the crockpot.
Stir well and let the noodles cook until tender.
Serve and Garnish:
Ladle the soup into bowls.
Garnish with a dollop of ricotta cheese, a sprinkle of shredded mozzarella, Parmesan, and fresh parsley or basil.
Tips:
Substitute lasagna noodles with any short pasta for convenience.
For extra veggies, add diced zucchini, spinach, or bell peppers.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently and add a little extra broth if the soup thickens.
This easy, cheesy lasagna soup will become a family favorite. Perfect for cozy evenings!
