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Crockpot Lasagna Soup

Easy Comfort Crockpot Lasagna Soup

This Crockpot Lasagna Soup has all the cheesy, meaty, and comforting flavors of classic lasagna—made effortlessly in the slow cooker. Rich tomato broth, tender noodles, savory sausage, and a creamy ricotta topping make this a cozy one-pot meal perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings 8 servings
Calories 410 kcal

Equipment

  • slow cooker or crockpot
  • large skillet for browning meat
  • wooden spoon
  • ladle
  • mixing bowl for ricotta topping
  • measuring cups and spoons

Ingredients
  

  • 1 pound ground Italian sausage or ground beef (or a mix of both)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 28 ounces crushed tomatoes
  • 14.5 ounces diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 4 cups low-sodium beef or chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon dried basil
  • 1 teaspoon sugar or balsamic vinegar (optional, to balance acidity)
  • 8 sheets lasagna noodles, broken into 1-inch pieces
  • 1 cup ricotta cheese
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons milk or cream
  • 1 teaspoon dried parsley
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh basil or parsley, chopped for garnish
  • to taste salt and pepper

Instructions
 

  • In a large skillet over medium-high heat, brown the sausage (or beef) with diced onion until cooked through. Drain excess grease and transfer the mixture to the slow cooker.
  • Add the crushed tomatoes, diced tomatoes, tomato paste, broth, garlic, Italian seasoning, basil, sugar or balsamic vinegar (if using), and red pepper flakes. Stir to combine. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
  • During the last 30 minutes of cooking, break the lasagna noodles into bite-sized pieces and stir them into the soup. Cover and cook until the noodles are tender but still slightly firm (al dente).
  • In a small bowl, combine ricotta cheese, Parmesan, parsley, and milk. Stir until creamy and smooth. Set aside for topping.
  • Ladle the hot soup into bowls. Top each serving with a generous scoop of the ricotta mixture and a sprinkle of fresh basil or parsley. Serve with extra Parmesan and garlic bread if desired.

Notes

Tips: For the best texture, add noodles during the last 30 minutes to prevent mushiness. If planning for leftovers, cook noodles separately and add to each bowl before serving.
Variations: Stir in spinach or zucchini for added vegetables, or use spicy sausage for extra kick.
Storage: Refrigerate leftovers for up to 4 days. For freezing, store the soup base (without noodles) for up to 3 months; add noodles after reheating.
Serving Suggestions: Serve with crusty garlic bread or a simple Caesar salad for a complete Italian-inspired meal.