Crockpot Lasagna Soup

This Crockpot Lasagna Soup has all the comforting flavors of classic lasagna in an easy, hearty soup. Ground beef, tomatoes, Italian seasoning, broken lasagna noodles, and creamy melted cheese come together in the slow cooker for a cozy family dinner with minimal effort.

Ingredients

• 1 lb (450 g) ground beef or Italian sausage
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) diced tomatoes
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• ½ teaspoon black pepper
• ½ teaspoon salt, or to taste
• 8 lasagna noodles, broken into bite-sized pieces
• 1 cup ricotta cheese
• 1½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley or basil

Directions

1. Brown the Meat

Heat a large skillet over medium-high heat.

Add the ground beef and chopped onion.

Cook for 6–8 minutes, breaking the meat into small pieces, until browned and cooked through.

Add the minced garlic and cook for another 30 seconds.

Drain excess grease if necessary.

2. Add Ingredients to the Crockpot

Transfer the cooked beef mixture to a 6-quart slow cooker.

Add the crushed tomatoes, diced tomatoes, beef broth, tomato paste, Italian seasoning, basil, oregano, black pepper, and salt.

Stir well.

3. Slow Cook

Cover and cook on:

• LOW for 5–6 hours, or
• HIGH for 2½–3½ hours

4. Add the Lasagna Noodles

About 30–40 minutes before serving, stir in the broken lasagna noodles.

Cover and continue cooking until the noodles are tender but not mushy.

Stir once or twice while the noodles cook to prevent them from sticking together.

5. Prepare the Cheese Topping

In a small bowl, combine the ricotta and Parmesan cheese.

Season with a little black pepper if desired.

6. Serve

Ladle the hot lasagna soup into bowls.

Top each serving with a spoonful of the ricotta mixture and a generous sprinkle of shredded mozzarella.

Garnish with fresh parsley or basil.

Let the soup sit for a minute or two so the mozzarella melts.

Recipe Tips

• Browning the meat first adds much more flavor to the soup.
• Don’t add the noodles at the beginning because they can become overly soft during long slow cooking.
• If you plan to have leftovers, cook the noodles separately and add them to individual bowls. This prevents them from absorbing too much broth.
• Ground Italian sausage can be used instead of beef for extra flavor.
• Add red pepper flakes for a spicy kick.
• Stir in fresh spinach during the final few minutes for extra vegetables.
• Leftover soup can be refrigerated for 3–4 days.

Prep & Cooking Time

Prep Time: 15 minutes
Cook Time: 5–6 hours on LOW
Servings: 6–8

Meta Description

Make Crockpot Lasagna Soup with ground beef, tomatoes, Italian herbs, tender lasagna noodles, ricotta, Parmesan, and melted mozzarella for an easy comfort-food dinner.