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Easy Crockpot Lasagna Soup is a delicious and comforting meal shown simmering in a slow cooker, perfect for a simple weeknight dinner.

Crockpot Lasagna Soup

This Crockpot Lasagna Soup recipe brings the comforting flavors of lasagna to a hearty, easy-to-make soup. Perfect for a weeknight meal, it combines ground meat, rich tomato broth, lasagna noodles, and a creamy ricotta topping for a satisfying and flavorful experience.
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Prep Time 15 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 45 minutes
Servings: 2025
Course: Main Course
Cuisine: Italian-American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef or Italian sausage
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes optional
  • Salt to taste
  • Pepper to taste
  • 8 ounces lasagna noodles, broken into small pieces
  • 15 ounces ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley

Equipment

  • Crockpot (Slow Cooker)
  • Large Skillet
  • Spoon
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Small bowl
  • Ladle
  • Bowls for serving

Method
 

  1. In a large skillet, brown the ground beef or Italian sausage over medium-high heat. Break it up with a spoon as it cooks. Drain off any excess grease.
  2. Add the chopped onion and minced garlic to the skillet. Cook until the onion is softened and translucent, about 5 minutes.
  3. Transfer the browned meat, onion, and garlic mixture to your crockpot.
  4. Pour in the crushed tomatoes, tomato sauce, diced tomatoes, and beef broth.
  5. Stir in the oregano, basil, thyme, red pepper flakes (if using), salt, and pepper. Give it a good stir to combine everything.
  6. Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours.
  7. During the last 30 minutes of cooking, stir in the broken lasagna noodles. Make sure they are submerged in the liquid.
  8. Cook until the noodles are tender, about 20-30 minutes. Be careful not to overcook them, or they'll become mushy.
  9. In a small bowl, combine the ricotta cheese, Parmesan cheese, and parsley. Mix well.
  10. Ladle the Lasagna Soup into bowls. Top each bowl with a generous dollop of the ricotta mixture and a sprinkle of extra Parmesan cheese and parsley, if desired.

Notes

For best results, brown the meat before adding it to the crockpot to enhance the flavor and prevent a greasy soup. Break lasagna noodles into small, bite-sized pieces for even cooking. Adjust cooking time based on your crockpot model. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months (without noodles). Consider adding a pinch of sugar to balance the acidity of the tomatoes. Get creative with toppings like mozzarella cheese, pesto, or a drizzle of balsamic glaze.