This soup gives you all the beloved flavors of traditional lasagna with a fraction of the effort. The slow cooker does the heavy lifting, allowing the ingredients to meld together beautifully while you go about your day. It’s filling, family-friendly, and ideal for feeding a crowd. Plus, the cheesy topping melts perfectly into the soup, delivering the comfort of lasagna in every bite without the need to layer or bake anything.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ground beef or Italian sausage (or a mix of both)
Onion
Garlic
Crushed tomatoes
Tomato paste
Diced tomatoes
Chicken or beef broth
Italian seasoning
Salt and pepper
Lasagna noodles (broken into pieces)
Ricotta cheese
Mozzarella cheese
Parmesan cheese
Fresh basil or parsley (optional for garnish)
Directions
In a skillet over medium heat, cook the ground meat with diced onion until browned. Drain excess fat.
Add garlic and sauté for another minute until fragrant.
Transfer the cooked meat mixture to the crockpot.
Add crushed tomatoes, tomato paste, diced tomatoes, broth, Italian seasoning, salt, and pepper.
Stir everything together, cover, and cook on low for 6–8 hours or high for 3–4 hours.
About 30 minutes before serving, stir in the broken lasagna noodles. Cover and cook until the noodles are tender.
In a small bowl, mix ricotta, shredded mozzarella, and grated Parmesan.
To serve, ladle the soup into bowls and top with a generous spoonful of the cheese mixture.
Garnish with fresh basil or parsley if desired.
Servings and timing
This recipe serves 6–8 people and takes approximately 6.5 to 8.5 hours in total:
On low: 7–8 hours
On high: 3.5–4.5 hours
Add an extra 30 minutes to cook the noodles at the end. Prep time is about 15–20 minutes, including browning the meat.
Variations
Vegetarian Version: Skip the meat and add extra vegetables like mushrooms, zucchini, or spinach.
Spicy Kick: Use hot Italian sausage or add red pepper flakes.
Creamy Style: Stir in a bit of heavy cream or a splash of milk before serving for a creamy twist.
Gluten-Free: Use gluten-free lasagna noodles or pasta.
Cheese Lovers: Add extra mozzarella or a layer of shredded cheese directly into the soup before serving.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The noodles may continue to soften over time, so for best texture, cook them separately and add to individual servings. Reheat on the stovetop over medium heat or in the microwave, adding a splash of broth if the soup has thickened. This soup can also be frozen for up to 2 months. Thaw overnight in the fridge and reheat as desired.
FAQs
Can I cook the noodles separately?
Yes, if you prefer firmer noodles or plan to freeze the soup, cook them separately and add them just before serving.
What kind of meat works best?
Ground beef, Italian sausage, or a combination of both give the soup great flavor.
Can I use pre-cooked pasta?
Yes, just stir it in right before serving to prevent it from becoming mushy.
Do I have to brown the meat first?
Browning the meat adds flavor and improves texture, so it’s highly recommended.
Can I make this soup dairy-free?
Yes, skip the cheese or use dairy-free cheese alternatives for a dairy-free version.
Is this soup freezer-friendly?
Yes, but it’s best to freeze it without the noodles and add fresh pasta when reheating.
What kind of broth should I use?
Both chicken and beef broth work well; beef gives a richer flavor.
Can I add vegetables to this soup?
Absolutely. Mushrooms, spinach, bell peppers, or zucchini are great additions.
How can I thicken the soup?
Simmer uncovered for a few minutes, or add a bit of tomato paste if it’s too thin.
Can I make this in an Instant Pot?
Yes, use the sauté function to brown the meat, then cook on pressure mode for 10 minutes. Add noodles after pressure cooking and simmer until tender.
Conclusion
Crockpot Lasagna Soup is the ultimate comfort food made easy. It delivers the classic lasagna flavor in a cozy, one-pot meal that’s perfect for any night of the week. With its savory broth, tender pasta, and cheesy topping, this soup will quickly become a family favorite. Just toss everything in the slow cooker, and let it do the magic while you enjoy the delicious results.
Crockpot Lasagna Soup is a hearty, comforting dish that brings all the classic flavors of lasagna into a cozy, cheese-topped bowl of soup. It’s perfect for busy nights or chilly days, and the slow cooker makes it incredibly easy.
Ingredients
1 lb ground beef or Italian sausage (or a mix of both)
1 small onion, diced
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
2 tbsp tomato paste
1 can (14.5 oz) diced tomatoes
4 cups chicken or beef broth
1 tbsp Italian seasoning
Salt and pepper, to taste
8 lasagna noodles, broken into pieces
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Fresh basil or parsley, for garnish (optional)
Instructions
In a skillet over medium heat, cook the ground meat with diced onion until browned. Drain excess fat.
Add garlic and sauté for 1 minute until fragrant.
Transfer the meat mixture to the crockpot.
Add crushed tomatoes, tomato paste, diced tomatoes, broth, Italian seasoning, salt, and pepper. Stir well.
Cover and cook on low for 6–8 hours or high for 3–4 hours.
About 30 minutes before serving, stir in the broken lasagna noodles. Cover and cook until noodles are tender.
In a small bowl, mix ricotta, mozzarella, and Parmesan cheese.
Ladle the soup into bowls and top each with a generous spoonful of the cheese mixture.
Garnish with fresh basil or parsley if desired. Serve warm.
Notes
For firmer noodles, cook them separately and add before serving.To make ahead, prepare soup base and refrigerate, then cook noodles just before serving.Use dairy-free cheese for a dairy-free option.Add vegetables like spinach or mushrooms for extra nutrition.Freeze without noodles for best texture.
