I get all the cheesy, saucy lasagna flavor I crave in one easy crock pot soup. This recipe is so simple, it feels like cheating.

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I’m obsessed with this Crock Pot Lasagna Soup because it gives me all the saucy, cheesy, noodle-loaded payoff of lasagna without making my kitchen look like a crime scene. I love how the ground beef melts into that rich tomato sauce flavor, then the broken lasagna noodles make every spoonful feel ridiculous in the best way.

And yes, I absolutely go back for seconds. Maybe thirds.

It’s hearty, messy, bold, and loaded with that classic Italian-style taste I crave when plain soup sounds boring. But this?

This is lasagna in a bowl, and I’m fully here for it again tonight.

Ingredients

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Ground beef or sausage makes it hearty, cozy, and totally dinner-worthy.
Onion adds that sweet, savory base you’d miss if it wasn’t there.
Garlic brings the big comfort-food smell.
You know the one.
Crushed tomatoes give the soup body and that classic lasagna vibe.
Tomato sauce keeps everything smooth, rich, and spoon-friendly.
Tomato paste adds deep flavor without making things complicated.
Beef broth makes the whole pot taste fuller and more savory.
Sugar softens the tomato bite, so it’s not too sharp.
Italian seasoning and basil make it taste like Sunday dinner.
Broken lasagna noodles turn this into real lasagna soup, basically.
Ricotta gives you those creamy, cheesy pockets everyone fights for.
Mozzarella melts in all stretchy and gooey.
The best part.
Parmesan adds salty, nutty flavor right at the finish.
Red pepper flakes bring a tiny kick, if you’re into that.
Plus, fresh herbs make the bowl look bright and taste fresher.

Ingredient Quantities

1 pound ground beef or Italian sausage

1 medium yellow onion, finely chopped

3 garlic cloves, minced

1 (28 ounce) can crushed tomatoes

1 (15 ounce) can tomato sauce

2 tablespoons tomato paste

4 cups beef broth

1 teaspoon sugar

1 tablespoon Italian seasoning

1 teaspoon dried basil

1 teaspoon salt, or to taste

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes, optional

8 ounces dry lasagna noodles, broken into pieces

1 cup ricotta cheese

2 cups shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese, divided

1 tablespoon olive oil

Fresh basil or parsley for garnish, optional

How to Make this

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1. Heat 1 tablespoon olive oil in a skillet over medium heat; add 1 pound ground beef or Italian sausage and cook until browned, breaking it up as it cooks. Drain excess fat if needed.

2. Add 1 medium finely chopped yellow onion and 3 minced garlic cloves to the skillet and cook 2 to 3 minutes until softened and fragrant.

3. Transfer the meat mixture to the crock pot and add 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, and 2 tablespoons tomato paste; stir to combine.

4. Pour in 4 cups beef broth and stir in 1 teaspoon sugar, 1 tablespoon Italian seasoning, 1 teaspoon dried basil, 1 teaspoon salt or to taste, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes if using.

5. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours to let flavors meld.

6. About 30 to 45 minutes before serving, add 8 ounces dry lasagna noodles broken into pieces to the crock pot; press them into the liquid and cook until the noodles are tender, stirring occasionally to prevent sticking.

7. When noodles are cooked, stir in 1 cup ricotta cheese, 1 1/2 cups of the shredded mozzarella, and 1/4 cup grated Parmesan until the soup is creamy and cheese is melted.

8. Taste and adjust seasoning with additional salt and pepper if needed.

9. Ladle soup into bowls and top each serving with the remaining 1/2 cup shredded mozzarella and remaining 1/4 cup grated Parmesan. Garnish with fresh basil or parsley if desired.

Equipment Needed

1. Large skillet or frying pan
2. Crock pot or slow cooker
3. Cutting board and chef knife
4. Wooden spoon or heatproof spatula
5. Measuring cups and measuring spoons
6. Can opener
7. Ladle and large serving spoon
8. Cheese grater and small mixing bowl

FAQ

Can I use Italian sausage instead of ground beef? Yes. Use sweet or spicy Italian sausage for extra flavor; remove casings if needed and brown before adding to the slow cooker.

How long should I cook it in the crock pot? Cook on low for 6 to 8 hours or on high for 3 to 4 hours, then add broken lasagna noodles and cook on high 20 to 30 minutes until noodles are tender.

Can I add the noodles at the start? No. Adding dry noodles at the beginning makes them mushy. Add them toward the end so they stay al dente and absorb the right amount of liquid.

How can I make this ahead for a dinner party? Complete the soup through the long slow cook stage, cool, and refrigerate up to 2 days. Reheat on low in the slow cooker or on the stove, then add noodles and cook until tender before serving.

Can I freeze the soup? Yes. Freeze without the noodles and without fresh cheeses in airtight containers for up to 3 months. Thaw, reheat, add noodles and cheeses, and finish as directed.

How can I make a vegetarian version? Replace meat with a can of drained and rinsed white beans or 12 ounces of chopped mushrooms and use vegetable broth instead of beef broth. Brown mushrooms with onion and garlic before adding to the slow cooker.

Crock Pot Lasagna Soup Recipe Substitutions and Variations

Ground beef or Italian sausage: swap with ground turkey or chicken for a leaner option; use plant-based crumbles for vegetarian; or try diced Italian-style seitan for vegan protein.
Dry lasagna noodles: replace with broken penne or rigatoni to hold sauce better; use no-boil lasagna sheets (add extra cooking time in slow cooker if needed); or use gluten-free pasta for GF diets.
Ricotta cheese: substitute with cottage cheese (blend for smoother texture); use mascarpone for a richer, creamier finish; or use dairy-free ricotta for a vegan version.
Beef broth: use chicken broth for a milder flavor; use vegetable broth for vegetarian/vegan needs; or use low-sodium broth and adjust salt to taste.

Pro Tips

1. Brown the meat well and let it sit a minute before adding the onion. Those browned bits are flavor gold and they mellow into the sauce in the crock pot, giving the soup deeper, richer taste.

2. If your broth tastes flat, add a splash of Worcestershire sauce or a teaspoon of balsamic vinegar toward the end of cooking. It brightens and rounds the tomato flavors without making it tangy.

3. Break the noodles into similar sized pieces and tuck them gently into the liquid rather than stirring them in aggressively. That reduces clumping and helps them cook evenly so you avoid gummy noodles.

4. Stir in the cheeses off heat once the noodles are just tender. High heat can make ricotta grainy, so gentle mixing keeps the soup creamy and silky.

5. If you like more texture, reserve some browned meat and a handful of shredded mozzarella to sprinkle on top when serving. It adds a nice contrast and a little golden crunch if you broil the bowls briefly.

Crock Pot Lasagna Soup Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I get all the cheesy, saucy lasagna flavor I crave in one easy crock pot soup. This recipe is so simple, it feels like cheating.

Servings

servings

Calories

635

kcal

Equipment: 1. Large skillet or frying pan
2. Crock pot or slow cooker
3. Cutting board and chef knife
4. Wooden spoon or heatproof spatula
5. Measuring cups and measuring spoons
6. Can opener
7. Ladle and large serving spoon
8. Cheese grater and small mixing bowl

Ingredients

1 pound ground beef or Italian sausage
1 medium yellow onion, finely chopped
3 garlic cloves, minced
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
2 tablespoons tomato paste
4 cups beef broth
1 teaspoon sugar
1 tablespoon Italian seasoning
1 teaspoon dried basil
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes, optional
8 ounces dry lasagna noodles, broken into pieces
1 cup ricotta cheese
2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
1 tablespoon olive oil
Fresh basil or parsley for garnish, optional

Directions

Heat 1 tablespoon olive oil in a skillet over medium heat; add 1 pound ground beef or Italian sausage and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
Add 1 medium finely chopped yellow onion and 3 minced garlic cloves to the skillet and cook 2 to 3 minutes until softened and fragrant.
Transfer the meat mixture to the crock pot and add 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, and 2 tablespoons tomato paste; stir to combine.
Pour in 4 cups beef broth and stir in 1 teaspoon sugar, 1 tablespoon Italian seasoning, 1 teaspoon dried basil, 1 teaspoon salt or to taste, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes if using.
Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours to let flavors meld.
About 30 to 45 minutes before serving, add 8 ounces dry lasagna noodles broken into pieces to the crock pot; press them into the liquid and cook until the noodles are tender, stirring occasionally to prevent sticking.
When noodles are cooked, stir in 1 cup ricotta cheese, 1 1/2 cups of the shredded mozzarella, and 1/4 cup grated Parmesan until the soup is creamy and cheese is melted.
Taste and adjust seasoning with additional salt and pepper if needed.
Ladle soup into bowls and top each serving with the remaining 1/2 cup shredded mozzarella and remaining 1/4 cup grated Parmesan. Garnish with fresh basil or parsley if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.