If lasagna and soup had a baby, this would be it. This Crockpot Lasagna Soup is hearty, cheesy, and full of rich Italian flavor—basically like a warm hug in a bowl. And the best part? The slow cooker does most of the work for you.
I usually toss everything in before a busy day, and when I come back? The whole house smells amazing, and dinner’s practically done. Serve it with garlic bread or a side salad and you’ve got comfort food magic!
Ingredients & Easy Swaps
- Ground Beef or Italian Sausage: I love Italian sausage for extra flavor, but ground turkey, chicken, or even meatless crumbles totally work.
- Onion & Garlic: Adds depth! Don’t skip it—but shallots or green onions can pinch-hit.
- Crushed Tomatoes + Tomato Sauce: These make the base nice and saucy. Want it fresher? Blend up some fresh tomatoes.
- Broth: Chicken broth adds richness, but vegetable broth works if you’re keeping it meatless.
- Ricotta Cheese: So creamy! Sub with blended tofu or cashew cream for a dairy-free version.
Ingredients
For the Soup:
- 1 lb ground beef or Italian sausage
- 1 medium onion, diced
- 3 garlic cloves, minced
- 28 oz crushed tomatoes
- 15 oz tomato sauce
- 4 cups chicken or vegetable broth
- 1 tbsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 8 oz lasagna noodles, broken into pieces
For the Cheese Mixture:
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
- Fresh parsley or basil for garnish
Instructions:
1. Brown the Meat:
In a skillet, cook the ground meat, onion, and garlic until fully browned and fragrant. Drain off any grease.
2. Load the Crockpot:
Add the cooked meat to your slow cooker along with the crushed tomatoes, tomato sauce, broth, and seasonings. Stir everything together.
3. Let It Simmer:
Cover and cook on low for 6–8 hours or on high for 3–4 hours. Your house will smell like a cozy Italian kitchen!
4. Add the Noodles:
About 30 minutes before serving, stir in the broken lasagna noodles. Add a bit more broth if it’s looking too thick. Keep an eye on the noodles—they cook fast!
5. Stir in the Cheese:
Once the noodles are tender, mix in the ricotta, half the mozzarella, and half the Parmesan. The soup gets creamy and rich—like actual lasagna in soup form.
6. Serve & Top It Off:
Spoon into bowls and sprinkle with the remaining cheese and some fresh herbs. Dig in while it’s hot and cheesy!
FAQs
Can I Use Ground Turkey Instead of Beef?
Totally! Just brown it with a splash of olive oil since it’s leaner.
What If I Don’t Have Lasagna Noodles?
No worries—use any pasta you’ve got. Penne, fusilli, or even broken spaghetti will work!
Can I Make It Vegetarian?
Yep! Just skip the meat or use plant-based crumbles, and use veggie broth. Feel free to toss in mushrooms, spinach, or bell peppers too.
How Do I Store Leftovers?
Pop leftovers in the fridge for up to 4 days. Reheat on the stove or in the microwave, and add a splash of broth if it thickens too much.
