This Crock Pot Lasagna Soup gives you all the comforting flavors of classic lasagna with a fraction of the work. Rich tomato broth, tender pasta, and a trio of cheeses come together in your slow cooker for a hearty, satisfying meal. It’s weeknight-friendly, family-approved, and perfect for cozy evenings or easy entertaining.
Ingredients
- 1 pound ground beef or Italian sausage
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 8 ounces lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions
- In a skillet over medium heat, brown the ground beef or Italian sausage until fully cooked, breaking it up with a spoon. Drain excess fat and transfer the meat to the crock pot.
- Add the chopped onion and minced garlic to the crock pot. Pour in the crushed tomatoes and beef broth, then stir in the tomato paste, dried oregano, dried basil, salt, and pepper until everything is well combined.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the flavors have melded and the broth is rich and aromatic.
- About 30 minutes before serving, stir in the broken lasagna noodles, making sure they are submerged in the liquid. Cover and continue to cook on HIGH until the noodles are tender, 20–30 minutes.
- Once the noodles are cooked al dente, stir in the ricotta cheese and half of the shredded mozzarella cheese until the cheeses are fully melted and incorporated into the soup.
- Taste and adjust seasoning with additional salt and pepper if needed. Ladle the soup into bowls and top with the remaining mozzarella, grated Parmesan, and fresh basil, if desired. Serve hot.
Variation
- Swap the meat: Use ground turkey or chicken instead of beef or sausage for a leaner soup.
- Make it vegetarian: Omit the meat and use vegetable broth, adding sliced mushrooms, zucchini, or spinach for extra heartiness.
- Spicy version: Use hot Italian sausage and add a pinch of red pepper flakes for a little kick.
Cooking Notes
- Cook time can vary slightly depending on your slow cooker; check the noodles early the first time you make this recipe.
- To prevent noodles from getting mushy, add them toward the end of cooking and serve once they are just tender.
- If you plan on having lots of leftovers, cook and store some noodles separately, adding them to each bowl as you serve to keep their texture firm.
Serving Suggestions
- Serve with warm garlic bread or crusty Italian bread to soak up the flavorful broth.
- Pair with a simple green salad dressed with balsamic vinaigrette for a complete meal.
- Top each bowl with an extra dollop of ricotta and a sprinkle of red pepper flakes for added richness and spice.
Tips
- Brown the meat well to develop deeper flavor before adding it to the crock pot.
- Crush the lasagna noodles into similar-sized pieces so they cook evenly in the soup.
- If your slow cooker tends to run hot, check the soup earlier, especially after adding the noodles, to avoid overcooking.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 6–8 hours on LOW or 3–4 hours on HIGH
- Total Time: 6–8 hours
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 22 g
- Sodium: 820 mg
Frequently Asked Questions
- Can I cook the noodles separately and add them before serving?
Yes, you can cook the lasagna noodles on the stovetop, then add them to each bowl of soup. This helps keep them from getting too soft in leftovers. - Can I freeze Crock Pot Lasagna Soup?
Yes, but it’s best to freeze it before adding the noodles and cheeses. Add freshly cooked noodles and cheese when reheating for the best texture. - How can I make this gluten-free?
Use gluten-free lasagna noodles and be sure your broth and tomato products are certified gluten-free. - Can I make this on the stovetop instead of in a slow cooker?
Yes. Simmer the soup base on low for 30–40 minutes, then add the noodles and cook until tender. Stir in the cheeses just before serving.
Conclusion
This Crock Pot Lasagna Soup turns classic lasagna into a cozy, low-effort one-pot meal. With rich tomato broth, tender noodles, and melty cheese, it’s everything you love about lasagna made weeknight easy. Just load the slow cooker, let it simmer, and serve up a hearty bowl the whole family will ask for again.
Print
Crock Pot Lasagna Soup
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
This Crock Pot Lasagna Soup gives you all the comforting flavors of classic lasagna with a fraction of the work. Rich tomato broth, tender pasta, and a trio of cheeses come together in your slow cooker for a hearty, satisfying meal. It’s weeknight-friendly, family-approved, and perfect for cozy evenings or easy entertaining.
Ingredients
Scale
- 1 pound ground beef or Italian sausage
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 8 ounces lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions
- In a skillet over medium heat, brown the ground beef or Italian sausage until fully cooked, breaking it up with a spoon. Drain excess fat and transfer the meat to the crock pot.
- Add the chopped onion and minced garlic to the crock pot. Pour in the crushed tomatoes and beef broth, then stir in the tomato paste, dried oregano, dried basil, salt, and pepper until everything is well combined.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the flavors have melded and the broth is rich and aromatic.
- About 30 minutes before serving, stir in the broken lasagna noodles, making sure they are submerged in the liquid. Cover and continue to cook on HIGH until the noodles are tender, 20–30 minutes.
- Once the noodles are cooked al dente, stir in the ricotta cheese and half of the shredded mozzarella cheese until the cheeses are fully melted and incorporated into the soup.
- Taste and adjust seasoning with additional salt and pepper if needed. Ladle the soup into bowls and top with the remaining mozzarella, grated Parmesan, and fresh basil, if desired. Serve hot.
Notes
- You can use either ground beef or Italian sausage, or a mix of both, depending on your flavor preference.
- If your soup becomes too thick after adding the noodles and cheese, stir in additional beef broth or water until it reaches your desired consistency.
- For a lighter version, use part-skim ricotta and mozzarella, and lean ground beef or turkey.
- Lasagna noodles will continue to absorb liquid as the soup sits. Add extra broth when reheating leftovers to loosen it back up.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup, Main Dish
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 820 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 70 mg
Keywords: crock pot lasagna soup, slow cooker lasagna soup, easy lasagna soup, weeknight dinner, one pot meal