Crockpot Lasagna Soup Recipe tastes like a cozy bowl of cheesy lasagna that decided to put on sweatpants and relax in soup form. It works perfectly for busy families, meal preppers, or anyone who wants classic Italian comfort with about 20 minutes of hands-on time and the slow cooker doing the rest. I first made this on a cold Tuesday when my kids had practice all evening, and it instantly joined our regular rotation.
Why Choose This Crockpot Lasagna Soup Recipe
This Crockpot Lasagna Soup Recipe gives you all the flavor of traditional lasagna without layering noodles or babysitting the oven. You toss everything in the slow cooker, walk away, then finish with noodles and cheese at the end.
The soup tastes rich, tomatoey, and cheesy with tender pasta and plenty of Italian seasoning. It also freezes well, so you can stash leftovers for future lazy nights.
“This Crockpot Lasagna Soup Recipe tastes like restaurant lasagna in a bowl, but my slow cooker did all the work. ★★★★★”
Ingredients You’ll Need
Protein
- 1 pound lean ground beef
- 1/2 pound Italian turkey sausage, casings removed
- 1 small yellow onion, diced
- 4 cloves garlic, minced
You can use all ground beef if you prefer. You can also swap in ground chicken or plant-based crumbles for a lighter version.
Liquids & Tomatoes
- 4 cups low sodium beef broth (or chicken broth)
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 2 tablespoons tomato paste
Use a good quality crushed tomato brand like Cento or Muir Glen for the best flavor. Tomato paste adds depth and that slow cooked taste without extra time.
Seasonings
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon black pepper
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon sugar (balances acidity)
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
You can use an Italian seasoning blend instead of the separate dried herbs. Just use about 2 to 3 teaspoons and adjust to taste.
Pasta & Cheese
- 8 to 10 lasagna noodles, broken into bite-size pieces
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
You can use no-boil lasagna noodles or regular ones. You can also swap in small pasta shapes like mafalda, rotini, or bow ties if that is what you have in the pantry.
Extras & Garnishes
- 1 tablespoon olive oil
- Fresh basil or parsley, chopped, for topping
- Extra Parmesan for serving
Olive oil helps brown the meat and onion. Fresh herbs on top make the soup taste brighter and fresher.
Equipment List
- 6 quart or larger slow cooker / crockpot
- Large skillet for browning meat
- Wooden spoon or spatula
- Cutting board and knife
- Ladle for serving
- Small bowl and spoon for mixing the cheese topping
Tips & Tricks
- Brown the meat and onion first so you build flavor and avoid greasy soup.
- Drain excess fat after browning if the meat releases a lot of grease.
- Break lasagna noodles into small, spoon friendly pieces so you get pasta in every bite.
- Add the noodles near the end of cooking so they stay tender and not mushy.
- Keep the soup a little brothy because the noodles soak up liquid as they sit.
- Taste and adjust salt and pepper at the end, since slow cooking can mute seasoning.
- Stir the cheese mixture into each bowl right before serving so it stays creamy and melty.
- Use low sodium broth so you control the salt level with the final seasoning.
- Let the soup sit 5 minutes after adding noodles so it thickens slightly.
- If the soup thickens too much, stir in extra broth or water when you reheat it.
How to Make Crockpot Lasagna Soup Recipe
Step 1: Brown the Meat and Aromatics
Heat the olive oil in a large skillet over medium high heat. Add the ground beef, turkey sausage, and diced onion. Cook and crumble the meat until it browns and the onion softens, about 6 to 8 minutes.
Add the minced garlic and cook 1 more minute while you stir. Drain any excess fat, then transfer the meat mixture to your slow cooker.
Step 2: Build the Soup Base in the Crockpot
Pour the crushed tomatoes, tomato sauce, tomato paste, and broth into the slow cooker. Stir in the salt, pepper, basil, oregano, thyme, parsley, sugar, and red pepper flakes if you use them. Mix everything well so the tomato paste dissolves and the seasonings distribute evenly.
Cover the slow cooker. Cook on low for 6 to 7 hours or on high for 3 to 4 hours.
Step 3: Add the Lasagna Noodles
About 30 minutes before you want to eat, break the lasagna noodles into small pieces. Stir the noodle pieces into the hot soup. Make sure the noodles sit under the liquid so they cook evenly.
Cook on high for 20 to 30 minutes, stirring once halfway through. Check a noodle piece and stop cooking when it reaches al dente texture.
Step 4: Mix the Cheesy Topping
While the noodles cook, stir together the ricotta, 1 cup mozzarella, and 1/4 cup Parmesan in a small bowl. Add a pinch of salt and pepper. Mix until the cheeses combine and look creamy.
You can keep this mixture in the fridge until serving time. Pull it out 10 minutes before you serve so it softens slightly.
Step 5: Finish and Serve
Taste the soup and adjust salt, pepper, or red pepper flakes. Ladle the hot lasagna soup into bowls. Add a generous spoonful of the ricotta mixture to the center of each bowl.
Sprinkle with the remaining mozzarella and Parmesan. Top with chopped fresh basil or parsley. Serve hot while the cheese melts and gets stretchy and glorious.
What to Serve with it?
This Crockpot Lasagna Soup Recipe pairs nicely with a simple green salad tossed with Italian dressing and lots of crunchy veggies. Add garlic bread, breadsticks, or a warm baguette so you can scoop up every bit of cheesy tomato broth. Kids usually love a side of steamed broccoli or green beans with a little butter and garlic. Finish the meal with fresh fruit or a light dessert like lemon sorbet or vanilla yogurt with berries.
Storage Options
- Store leftover lasagna soup in airtight containers in the fridge for up to 4 days.
- Keep the cheese mixture in a separate container in the fridge for up to 3 days so it stays creamy.
- Freeze the soup without noodles for up to 3 months, then add fresh pasta when you reheat it.
- Reheat on the stove over medium heat, stirring often, and add a splash of broth or water if it thickens too much.
- You can also reheat single portions in the microwave in 60 to 90 second bursts, stirring between each burst until hot.
Crockpot Lasagna Soup Recipe
Ingredients
Method
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, Italian turkey sausage, and diced onion.
- Cook and crumble the meat until browned and the onion is softened, about 6 to 8 minutes.
- Stir in the minced garlic and cook for 1 more minute. Drain any excess fat, then transfer the meat mixture to the slow cooker.
- Add the crushed tomatoes, tomato sauce, tomato paste, and beef broth to the slow cooker.
- Stir in the salt, black pepper, dried basil, dried oregano, dried thyme, dried parsley, sugar, and red pepper flakes if using. Mix well so the tomato paste dissolves and seasonings are evenly distributed.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
- About 30 minutes before serving, break the lasagna noodles into small, bite-size pieces.
- Stir the noodle pieces into the hot soup, making sure they are submerged in the liquid.
- Cook on high for 20 to 30 minutes, stirring once halfway through, until the noodles are al dente.
- In a small bowl, stir together the ricotta, 1 cup of the shredded mozzarella, and 1/4 cup of the Parmesan.
- Season the cheese mixture with a pinch of salt and pepper and mix until creamy. Refrigerate until serving, then let sit at room temperature for about 10 minutes before using.
- Taste the soup and adjust salt, pepper, or red pepper flakes as needed.
- Ladle the hot lasagna soup into bowls. Add a generous spoonful of the ricotta cheese mixture to the center of each bowl.
- Sprinkle with the remaining mozzarella and Parmesan. Top with chopped fresh basil or parsley if desired, and serve hot.
Notes
Approximate per serving (1/8 of recipe): 430 calories; fat 22 g; saturated fat 10 g; carbohydrates 30 g; fiber 3 g; sugars 9 g; protein 27 g; sodium 1200 mg. Values are estimates and will vary based on specific brands, exact ingredient amounts, and portion sizes.