Riggs Sauce Recipes: Crock Pot Lasagna Soup With Riggs Sauce
Lasagna is wonderful, but it asks for layers, pans, foil, timing, and patience. Lasagna soup gives you the same cozy flavor in a much easier form, with a crock pot doing most of the work.
This crock pot version is built with Italian sausage, beef broth, Riggs Sauce, and lasagna noodles snapped in half. It finishes with spoonfuls of ricotta and a shower of shredded cheese, so every bowl tastes rich, saucy, and satisfying.
If you want a cold-night dinner that feels like comfort food without turning the kitchen upside down, this is the one to make.
Gather everything before you start
This is a simple recipe, but the order matters. Browning the sausage first gives the soup more flavor, and adding the noodles near the end keeps them from turning too soft.
For this Lasagna soup recipe, you will need:
1 pound Italian sausage, mild or hot
1 jar Riggs Sauce
4 cups beef broth
8 to 10 lasagna noodles, snapped in half
1 cup ricotta cheese
1 to 2 cups shredded mozzarella, Italian blend, or parmesan
Fresh basil or parsley, optional
You can keep the ingredient list very close to this, or adjust it based on what you have. The main pieces are the sausage, broth, Riggs Sauce, pasta, ricotta, and shredded cheese. Those give the soup its lasagna personality.
Pick the right sausage
Mild Italian sausage makes a family-friendly soup with classic flavor. Hot Italian sausage adds a little warmth without needing extra spices. If using sausage links, remove the meat from the casing before browning.
For a leaner bowl, use turkey Italian sausage. For a richer bowl, use pork sausage. Both work well in a crock pot because the broth and sauce carry the flavor through the soup.
Choose the cheese topping
Ricotta is what makes the bowl feel like lasagna instead of plain noodle soup. Add it at serving time, not at the beginning. A spoonful melts into the hot broth and creates a creamy bite without making the whole crock pot cloudy.
Good shredded cheese options include:
Mozzarella for the classic stretchy finish
Parmesan for a salty, sharp edge
Italian blend for an easy mix
Provolone for a mellow, melty topping
Brown the sausage for a better base
Set a skillet over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon as it cooks.
This step is worth doing. The browned sausage brings a deeper flavor to the slow cooker, and the softened onion blends into the broth instead of tasting sharp.
If there is a lot of grease in the skillet, drain off the extra before adding the sausage mixture to the crock pot. A little fat adds flavor, but too much can make the soup feel heavy.
Build the soup in the crock pot
Add the browned sausage mixture to the crock pot. Pour in the beef broth and Riggs Sauce. No need to season, Riggs Sauce will bring the flavor!
At this point, the crock pot should look brothy and saucy, not thick like pasta sauce. The noodles will absorb liquid later, so you want enough broth in the pot from the start.
Cover and cook until the flavors come together.
Setting | Cook time before adding noodles | Best for |
Low | 5 to 6 hours | A workday or slow afternoon |
High | 2 1/2 to 3 hours | A faster dinner plan |
The soup base is ready for noodles when it smells rich and the onion is tender. The sausage is already cooked, so this first cooking stage is about blending flavor.
This is also the best time to taste the broth. If it tastes flat, add a pinch of salt. If it tastes too thick or intense, add a splash more beef broth.
Add the snapped lasagna noodles near the end
Snap the lasagna noodles in half, then add them to the crock pot. Press them gently under the liquid so they cook evenly.
Cook on high for 20 to 35 minutes, checking once or twice near the end. Different brands of lasagna noodles can cook at different speeds. Some are thicker, some are thinner, and some release more starch into the broth.
The noodles should be tender but still hold their shape. If they sit too long in the crock pot, they can become very soft. That does not ruin the soup, but the texture is better when the noodles still have a little bite.
If the soup gets too thick after the noodles cook, stir in more beef broth, 1/2 cup at a time. Pasta keeps absorbing liquid as it sits, so this is normal.
Do not add the ricotta too early
It can be tempting to stir the ricotta straight into the slow cooker. Resist that move.
Ricotta tastes best on top of the finished soup. It stays creamy, fresh, and slightly sweet. When stirred into a hot crock pot for a long time, it can lose that soft texture.
For the best bowl, ladle the soup first. Then add ricotta and shredded cheese right before serving.
Serve each bowl with ricotta and shredded cheese
Once the noodles are tender, give the soup a gentle stir. Ladle it into bowls while it is hot.
Top each bowl with:
A spoonful of ricotta
A handful of shredded mozzarella or Italian blend cheese
A sprinkle of parmesan, if you like
Fresh basil or parsley for color
The shredded cheese will soften into the hot soup. The ricotta will sit on top at first, then melt in as you eat. That mix of red sauce, sausage, pasta, creamy ricotta, and melted cheese is what makes this feel like lasagna in soup form.
This is a great meal to serve with garlic bread, toasted Italian bread, or a simple green salad. The bread is especially useful because the broth is hearty and full of sauce.
Make the soup thicker or runnier
One of the best parts of crock pot soup is that it is easy to adjust.
For a thicker soup, use the smaller amount of broth and let the noodles absorb more liquid. You can also let the soup sit uncovered for a few minutes after cooking.
For a brothier soup, add more beef broth after the noodles are cooked. This helps if you plan to serve the soup later or keep leftovers.
For a creamier bowl, add extra ricotta at serving time. You can also stir a small spoonful into each individual bowl before adding shredded cheese.
For more heat, use hot Italian sausage or add red pepper flakes. Start with a small pinch. The sausage and sauce already bring plenty of flavor.
For extra vegetables, add chopped spinach during the last few minutes of cooking. It wilts quickly and pairs well with the ricotta and sausage. You can also add diced bell pepper with the onion when browning the sausage.
This is a flexible Italian recipe, Riggs Sauce recipe, and weeknight comfort meal all in one pot.
Store leftovers the smart way
Lasagna soup tastes great the next day, but the noodles continue to absorb broth as they sit. That means leftovers often thicken in the refrigerator.
Store leftovers in an airtight container for up to 3 to 4 days. When reheating, add a splash of beef broth or water to loosen the soup. Warm it gently on the stove or in the microwave, stirring partway through.
If you know you are making the soup ahead, there is an even better method. Cook the soup base without the noodles, then store it. When you are ready to eat, heat the base and add the snapped noodles fresh. This gives you the best texture.
You can also freeze the sausage, sauce, and broth base before adding pasta. Noodles tend to soften after freezing and reheating, so freeze the base only if texture matters to you. Add fresh noodles when you reheat the soup.
Use these tips for the best bowl
Small details make this crock pot lasagna soup taste more complete.
Brown the sausage well.
Let it get some color before moving it to the crock pot. Browning adds flavor that you cannot get from simmering alone.
Add noodles late.
This keeps the pasta from breaking down during a long cook.
Taste before serving.
Broth, sausage, cheese, and sauce all bring salt. Taste first, then adjust.
Top each bowl separately.
Ricotta and shredded cheese are best added fresh to each serving.
Keep extra broth nearby.
Lasagna noodles absorb a lot of liquid, especially after the soup rests.
Follow this simple step-by-step method
Here is the full process in one easy flow.
Brown the sausage.
Cook the Italian sausage in a skillet over medium heat, breaking it into small pieces.
Move everything to the crock pot.
Add the sausage to the slow cooker.
Pour in the sauce and broth.
Add Riggs Sauce and beef broth.
Cook the soup base.
Cover and cook on low for 5 to 6 hours or high for 2 1/2 to 3 hours.
Add the noodles.
Snap lasagna noodles in half and press them into the hot broth.
Cook until tender.
Cook on high for 20 to 35 minutes, until the noodles are done.
Adjust the broth.
Add more beef broth if the soup is thicker than you like.
10. Serve with cheese.
Ladle into bowls and top with ricotta and shredded cheese.
What success looks like
A good pot of crock pot lasagna soup should be rich, saucy, and full of tender pasta. The broth should taste like tomato sauce, beef broth, sausage, garlic, and herbs all came together slowly. The noodles should be soft but not falling apart. The ricotta should melt into each bowl, and the shredded cheese should pull everything together.
This is the kind of recipe that works for a busy night, a relaxed Sunday, or a casual dinner with family. It has the comfort of lasagna without the layering, baking, and waiting.
If you are ready to stock up for this recipe and the next one, shop Riggs Sauce for your crock pot meals.
Make it once, then keep the idea in your back pocket. With Italian sausage, beef broth, Riggs Sauce, snapped lasagna noodles, ricotta, and shredded cheese, you have a dependable cold-weather dinner that tastes like it took far more effort than it did.
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