Description

Crockpot Lasagna Soup is everything you love about classic lasagna, but made easier in a slow cooker. With layers of rich tomato broth, savory ground meat, tender noodles, and a creamy cheese topping, this hearty soup is perfect for busy weeknights or cozy family dinners.

Ingredients

Scale

1 lb ground beef or Italian sausage (substitute with turkey or chicken)
1 medium onion, diced
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 can (15 oz) tomato sauce
4 cups beef or chicken broth
2 teaspoons Italian seasoning
1 teaspoon dried basil
1/2 teaspoon dried oregano
8 oz lasagna noodles, broken into pieces
1 cup ricotta cheese (or cottage cheese)
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
Fresh basil or parsley, for garnish (optional)

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Instructions

Brown the Meat: In a skillet, cook the ground beef or sausage with diced onion and garlic until browned. Drain excess fat.
Load the Crockpot: Transfer the meat mixture to the crockpot. Add crushed tomatoes, tomato sauce, broth, and seasonings. Stir to combine.
Slow Cook: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours to allow the flavors to meld.
Add Pasta: About 30 minutes before serving, stir in broken lasagna noodles. Cook until tender.
Prepare Cheese Mixture: In a small bowl, combine ricotta, mozzarella, and Parmesan cheese.
Serve: Ladle the soup into bowls and top each with a spoonful of the cheese mixture. Garnish with fresh basil or parsley if desired.

Notes

For extra veggies, add spinach, zucchini, or mushrooms during the last 30 minutes of cooking. Freeze the soup without pasta for up to 3 months, and add fresh noodles when reheating for the best texture.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Main Dish
Method: Slow Cooker
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 8g
Sodium: 820mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 22g
Cholesterol: 55mg