Go Back
Easy Crockpot Lasagna Soup simmers beautifully in a slow cooker, creating a comforting and flavorful meal perfect for busy weeknights.

Crockpot Lasagna Soup Perfection

Enjoy the comforting flavors of lasagna in a warm, delicious soup form with this easy crockpot recipe. This soup is a flavor explosion, a comforting hug in a bowl, and the perfect way to satisfy your lasagna cravings without all the layering and fuss.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef or Italian sausage
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces lasagna noodles, broken into small pieces
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley optional, for garnish
  • Mozzarella cheese, shredded for topping

Equipment

  • Large Skillet
  • Spatula or spoon
  • 6-quart or larger slow cooker (crockpot)
  • Measuring cups and spoons
  • Small bowl
  • Ladle
  • Cutting board
  • Knife
  • Can opener

Method
 

  1. In a large skillet, brown the ground beef or Italian sausage over medium-high heat. Drain off any excess grease.
  2. Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
  3. Transfer the browned meat, onion, and garlic mixture to your crockpot.
  4. Stir in the crushed tomatoes, tomato sauce, diced tomatoes, and beef broth.
  5. Add the dried oregano, dried basil, salt, and pepper. Stir to combine.
  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 time, stir in the broken lasagna noodles.
  8. In a small bowl, combine the ricotta cheese, Parmesan cheese, and parsley (if using).
  9. Ladle the soup into bowls and top with a dollop of the ricotta cheese mixture and a sprinkle of shredded mozzarella cheese. Serve immediately.

Notes

For a thicker soup, use less broth. To make it spicier, add a pinch of red pepper flakes. If you're not a fan of ricotta cheese, you can substitute it with cottage cheese or sour cream. Store leftover soup in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2-3 months. Reheat on the stovetop or in the microwave, adding broth or water to thin if needed. Browning the meat is crucial for the depth of flavor. Do not overcook the noodles, add them in the last 30 minutes of cooking.