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Crockpot Lasagna Soup

Crockpot Lasagna Soup

This easy Crockpot Lasagna Soup combines all the cozy, cheesy, and comforting flavors of traditional lasagna into one simple slow cooker meal. Made with savory ground beef, tender noodles, and creamy cheese, it’s the perfect hearty dinner for busy weeknights or lazy weekends.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef or Italian sausage
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 1 28 oz can crushed tomatoes
  • 1 15 oz can tomato sauce
  • 4 cups beef broth low sodium
  • 2 tsp Italian seasoning
  • ½ tsp red pepper flakes optional
  • Salt and pepper to taste
  • 8 lasagna noodles broken into pieces
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • Fresh basil or parsley for garnish

Method
 

  1. In a skillet over medium heat, cook ground beef and onion until browned. Add minced garlic and cook for another minute. Drain excess fat.
  2. Transfer the beef mixture to your Crockpot. Add crushed tomatoes, tomato sauce, beef broth, Italian seasoning, red pepper flakes, salt, and pepper. Stir well.
  3. Cover and cook on Low for 6–7 hours or High for 3–4 hours.
  4. About 30 minutes before serving, add broken lasagna noodles to the Crockpot and stir. Cook until noodles are tender.
  5. In a small bowl, mix ricotta, mozzarella, and Parmesan cheese.
  6. To serve, ladle soup into bowls and top each serving with a spoonful of the cheese mixture. Garnish with basil or parsley.

Notes

  • Add spinach or zucchini for extra veggies.
  • Use ground turkey or chicken for a lighter version.
  • To make it vegetarian, replace the meat with lentils or mushrooms and use vegetable broth.
  • Store leftovers in an airtight container for up to 4 days.
  • For freezing, freeze the soup base without noodles and add fresh pasta when reheating.