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Crockpot Lasagna Soup Recipe
Ash Tyrrell

Crockpot Lasagna Soup Recipe

I’ve always loved lasagna, but sometimes I don’t have the patience to layer noodles, cheese, and sauce in a hot oven. That’s when I discovered this crockpot lasagna soup recipe, and it changed everything for me.
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Total Time 5 hours 15 minutes
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef or Italian sausage – Use fresh not frozen, for the richest flavor. I like a mix of both for depth.
  • 1 medium onion diced – Adds sweetness and balances the tomato sauce.
  • 4 garlic cloves minced – Fresh garlic gives a much better aroma than pre-minced jars.
  • 1 28-ounce can crushed tomatoes – Full-bodied tomatoes make the soup rich and slightly sweet.
  • 1 6-ounce can tomato paste – Intensifies the tomato flavor. I sometimes add a splash of water if it’s too thick.
  • 4 cups chicken or beef broth – Homemade or low-sodium broth works best for control over saltiness.
  • 1 teaspoon dried basil – Fresh basil works too but add it at the end to preserve flavor.
  • 1 teaspoon dried oregano – Essential for that classic Italian lasagna taste.
  • ½ teaspoon red pepper flakes optional – Adds subtle heat; adjust to your preference.
  • 6 uncooked lasagna noodles broken into bite-sized pieces – I prefer fresh noodles, but dry noodles work fine.
  • 1 cup ricotta cheese – Use fresh ricotta; it makes the soup creamy without being too heavy.
  • 1 cup shredded mozzarella cheese – Freshly shredded melts better than pre-shredded.
  • ¼ cup grated Parmesan cheese – Adds a salty nutty punch at the end.
  • Salt and pepper to taste – Season gradually; you can always adjust before serving.
  • Fresh parsley or basil for garnish – Gives a bright fresh finish.

Method
 

  1. First, I brown the ground beef or sausage in a skillet over medium heat. I then add diced onions and garlic, cooking until soft and fragrant. This step builds a flavorful base for the soup.
  2. Next, I transfer the cooked meat and veggies into the crockpot. I add crushed tomatoes, tomato paste, broth, and seasonings, stirring to combine. Breaking the lasagna noodles into pieces and adding them now ensures they cook evenly.
  3. I cover the crockpot and let it cook on low for 4-5 hours. The noodles absorb the flavors beautifully, creating a rich, hearty soup. Occasionally, I give it a gentle stir to prevent sticking.
  4. Finally, I stir in ricotta, mozzarella, and Parmesan cheese, letting them melt slightly before serving. Topping with fresh parsley or basil adds color and freshness.

Notes

  • I always brown the meat first to avoid a greasy soup.
  • I break the lasagna noodles into small pieces; it makes eating easier.
  • I add fresh basil at the end to preserve its flavor.
  • I let the soup sit for 10 minutes after cooking to thicken slightly.
  • I taste and adjust salt and pepper just before serving for the best balance.