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