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Lasagna Soup Crockpot

Lasagna Soup Crockpot

This cozy and flavorful Lasagna Soup Crockpot recipe combines all the delicious flavors of traditional lasagna in one easy, comforting bowl. Made in your slow cooker, it’s filled with tender noodles, rich tomato broth, Italian herbs, and a creamy ricotta topping. Perfect for busy weeknights or lazy weekends, this low cooker lasagna soup is one of the best lasagna crockpot recipes for the whole family.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef or Italian sausage or shredded chicken for variation
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 can 28 oz crushed tomatoes
  • 1 can 15 oz tomato sauce
  • 4 cups chicken or beef broth
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes optional
  • 8 lasagna noodles broken into bite-size pieces (or use tortellini for crock pot tortellini soup)
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh basil or parsley for garnish

Method
 

  1. Brown the meat:
  2. In a skillet over medium heat, add olive oil and cook the ground beef (or sausage) with chopped onion until browned. Add garlic and cook for 1 minute. Drain excess fat.
  3. Add ingredients to crockpot:
  4. Transfer the cooked meat mixture to the slow cooker. Stir in crushed tomatoes, tomato sauce, broth, Italian seasoning, basil, red pepper flakes, salt, and pepper.
  5. Slow cook:
  6. Cover and cook on Low for 6–7 hours or High for 3–4 hours.
  7. Add noodles:
  8. About 30 minutes before serving, stir in the broken lasagna noodles. Cook until the noodles are tender.
  9. (Optional: Use cheese tortellini instead for a creamy tortellini soup crockpot version.)
  10. Prepare the cheese mixture:
  11. In a small bowl, combine ricotta, mozzarella, and Parmesan cheese.
  12. Serve:
  13. Ladle the hot soup into bowls and top each with a spoonful of the cheese mixture. Garnish with fresh basil or parsley.

Notes

  • Add the noodles near the end to prevent overcooking.
  • Use shredded chicken instead of beef for a lighter chicken lasagna soup version.
  • Add spinach or zucchini for extra nutrients.
  • For extra creaminess, mix in ½ cup of heavy cream before serving.
  • To store: Refrigerate up to 4 days or freeze without noodles for up to 3 months.