I’m sharing my crockpot lasagna soup that packs classic lasagna components into one pot for an easy family meal and earns a spot on my list of Easy Crockpot Dinners, so save this pin to check the recipe.

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I love warming up with Crockpot Lasagna Soup, it feels like lasagna reimagined in a bowl. Made with ground beef and creamy ricotta cheese, this version has all the rich flavors without the fuss.

I pin it under Cozy Crockpot Lasagna Soup because everyone asks for seconds at family meals, and its one of those dishes that somehow gets better after sitting a bit. I mess up recipes all the time but this one is forgiving, so I make it when friends pop by or when I want dinner that pleases a crowd.

Save this pin, you will thank me later.

Ingredients

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Ground beef or Italian sausage: Rich in protein and fat, adds savory depth, more calories but very satisfying.
Crushed tomatoes: Provides vitamin C and fiber, tangy-sweet tomato flavor, balances the rich meat.
Lasagna noodles: Major carb source, gives chewy comfort, breaks into bite sized pieces for easy slurping.
Ricotta cheese: Creamy, adds protein and calcium, gives lasagna-y creaminess, not too salty.
Mozzarella cheese: Melty and gooey, adds protein and calcium, makes every spoonful totally cheesy.
Onion: Adds natural sweetness and depth when cooked, brings savory backbone to the soup.
Garlic: Punch of flavor, low calories, a little goes a long way, wakes up the pot.

Ingredient Quantities

1 tablespoon olive oil

1 pound ground beef or Italian sausage

1 medium yellow onion diced

3 cloves garlic minced

1 teaspoon dried Italian seasoning

1 teaspoon dried basil

1/4 to 1/2 teaspoon crushed red pepper flakes optional

1 28 ounce can crushed tomatoes

1 15 ounce can tomato sauce

4 cups beef broth or low sodium chicken broth

8 to 10 lasagna noodles broken into bite sized pieces

1 cup ricotta cheese

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon sugar optional

Fresh basil or parsley for garnish

How to Make this

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1. Heat 1 tablespoon olive oil in a skillet over medium high heat, add 1 pound ground beef or Italian sausage and brown, breaking it up with a spoon for 5 to 7 minutes; drain a bit of fat if it looks greasy.

2. Add 1 medium diced yellow onion and cook until soft about 3 minutes, then stir in 3 cloves minced garlic, 1 teaspoon dried Italian seasoning, 1 teaspoon dried basil, and 1/4 to 1/2 teaspoon crushed red pepper flakes if you want heat; cook another 30 seconds so the garlic smells fragrant.

3. Dump the meat and aromatics into the crockpot and pour in 1 28 ounce can crushed tomatoes, 1 15 ounce can tomato sauce and 4 cups beef broth or low sodium chicken broth; stir in 1 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon sugar if using to cut acidity.

4. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours so flavors meld, stirring once if you remember.

5. With about 30 to 45 minutes left on low (or 20 to 30 minutes on high) add 8 to 10 lasagna noodles broken into bite sized pieces, pushing them down so they are mostly submerged; cook until the noodles are tender but not mushy, timing varies by brand so check early.

6. When noodles are just tender, taste and adjust seasoning; if soup seems too thick add a splash more broth. Tip: breaking noodles inside a zip bag with a rolling pin is faster and less messy.

7. Turn the crockpot off and either stir in dollops of 1 cup ricotta for creamy pockets, or spoon ricotta into bowls when serving; stir in about 1 cup of the shredded mozzarella if you want the cheese melted into the broth.

8. Sprinkle each bowl with the remaining 2 cups shredded mozzarella and 1/2 cup grated Parmesan right before serving so it melts a little on top, add extra cracked black pepper or red pepper flakes if you like.

9. Garnish with chopped fresh basil or parsley, serve hot. Leftovers keep 3 to 4 days in the fridge, noodles soak up liquid so add a little broth when reheating.

Equipment Needed

1. Large skillet or frying pan for browning the meat
2. Wooden spoon or sturdy spatula to break up and stir the meat
3. Chef knife and cutting board for the onion and herbs
4. Crockpot or slow cooker, at least 4 quart capacity
5. Can opener for the crushed tomatoes and tomato sauce
6. Measuring spoons and measuring cups for oil, spices and broth
7. Plastic zip bag and rolling pin to break the lasagna noodles fast (less mess)
8. Ladle or large serving spoon and bowls for serving, plus a box grater if your cheese isnt pre shredded

FAQ

Q: Can I swap the ground beef for something else or make this vegetarian? A: Yes. Ground turkey or chicken work fine but can be a bit lean so brown with a splash of oil. For vegetarian swap in chopped mushrooms, lentils, or a plant based crumble and use vegetable broth instead of beef broth. You might need to boost seasoning since those swaps are milder.

Q: When should I add the lasagna noodles so they do not get mushy? A: Add broken noodles in the last 30 to 45 minutes on high or about 60 minutes on low so they cook through but stay a little toothy. If you want zero risk of mush, cook noodles separately and stir them in when serving.

Q: Can I make this ahead or freeze it? A: Yes, make ahead is great. Refrigerate for up to 3 days. For freezing, cool completely and freeze without the ricotta and shredded mozzarella since dairy changes texture when frozen. Freeze up to 3 months, thaw overnight, reheat on the stove, then stir in ricotta and sprinkle mozzarella to melt.

Q: How do I get the soup creamy and make the ricotta and mozzarella blend in well? A: Stir dollops of ricotta in at the end and gently stir to loosen it with a few spoonfuls of hot broth so it doesnt clump. Add shredded mozzarella on top and put the lid on for a few minutes so it melts, or stir it in until smooth. A little extra splash of broth or cream helps if it looks too thick.

Q: What if I only have jarred marinara or fresh tomatoes? A: Jarred marinara is an easy swap, use the same volume and taste for salt and sweetness. If using fresh tomatoes cook them down longer and add a bit of sugar if the sauce tastes too acidic.

Q: How long should this cook in the crockpot and do I have to brown the meat first? A: Cook about 4 hours on high or 7 to 8 hours on low. Browning the meat and onions first in a skillet gives much more flavor and less grease in the soup, but if you are rushed you can skip it and just drain excess fat after cooking.

Crockpot Lasagna Soup Recipe Substitutions and Variations

Ground beef or Italian sausage: swap for ground turkey, ground chicken, or plant based crumbles. Turkey is leaner so add a little olive oil and extra seasoning, still really good.
Broken lasagna noodles: use broken spaghetti, rotini, or penne instead. If the shapes are bigger just give the soup a few extra minutes to soften.
Ricotta cheese: replace with whole milk cottage cheese (blend it smooth), mascarpone, or cream cheese thinned with a splash of milk. Blend cottage cheese so it aint lumpy.
Beef broth or low sodium chicken broth: use vegetable broth, mushroom broth, or plain water plus a bouillon cube for depth. Chicken broth works fine too if you want a lighter taste.

Pro Tips

– Brown the meat until you get little browned bits on the pan, they add big flavor, then drain most but not all of the fat so the sauce isnt greasy but still tastes rich.
– Bloom the garlic and dried herbs briefly in the hot pan before they hit the crockpot, or splash a little broth or wine in to deglaze the pan and scrape up those browned bits for deeper flavor.
– When you add broken noodles check them early and undercook them slightly, different brands vary a lot so dont let them go mushy; pushing them down so theyre submerged helps them cook evenly.
– Thin the ricotta with a spoonful of warm broth or a little milk before stirring it in so you get creamy pockets instead of cold lumps, and save plenty of shredded mozzarella to sprinkle on top right before serving so it melts nicely.