Crockpot Lasagna Soup Recipe
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This Easy Crockpot Lasagna Soup has all the delicious flavors of traditional lasagna, but in a cozy, slurpable soup form! It’s a delicious meal that practically cooks itself in the slow cooker, making dinner effortless.
The PERFECT Comfort Food
The first time I made this easy lasagna soup recipe was on a chaotic weeknight, and just like that, it shot straight to the top of my favorites list. It’s a cozy, hearty soup that’s just what you need for an easy, delicious dinner!
With layers of savory meat, tender pasta, and gooey cheese in every bite, you get all the flavors of lasagna without any of the fuss. It’s perfect for chilly nights, hectic days, and anytime you need a little comfort food.
Love slow cooker recipes? Try my Crock Pot Oatmeal, Chili, Beef Burgundy, and Dressing With Cornbread.
Ingredients
For the Soup:
- Ground beef
- Mild Italian sausage
- Yellow onion, diced
- Garlic
- Tomato paste
- Can crushed tomatoes
- Can diced tomatoes (with juices)
- Low-sodium chicken or beef broth
- Basil
- Dried oregano
- Salt & black pepper
- Broken lasagna noodles (uncooked)
Cheesy topping (optional):
- Ricotta cheese
- Shredded mozzarella cheese
- Grated Parmesan cheese
- Chopped fresh parsley or basil (for garnish)
How to Make Slow Cooker Lasagna Soup
1. Heat up a skillet over medium heat and cook the ground beef, sausage, and diced onion until everything’s browned. Toss in the garlic and cook for another minute. Drain the grease and you’re good to go.
2. Add the cooked meat to your slow cooker. Mix in the tomato paste, crushed tomatoes, diced tomatoes, broth, and all the seasonings.
3. Cover it up and let it cook on LOW for 6-7 hours or HIGH for 3-4 hours, depending on your schedule.
4. About 30 minutes before it’s ready, toss in the broken lasagna noodles. Keep an eye on them and stir occasionally so they don’t overcook.
5. Time for the cheesy topping! In a small bowl, mix ricotta, mozzarella, and Parmesan until it’s nice and gooey.
6. Serve the soup hot in bowls. Add a big spoonful of the cheesy goodness on top, and sprinkle with fresh parsley or basil to finish it off. Enjoy!
What Goes Well with Lasagna Soup?
Pair your lasagna soup with warm, buttery garlic bread. My Zesty Garlic Bread Seasoning takes it to the next level! The crispy, golden slices are perfect for dipping into the rich, brothy goodness.
If you want something lighter, try my Super Food Salad for a fresh contrast, or go all-in on comfort with fluffy Spoon Rolls and dunk them right into your soup!
Storage
Store your homemade soup in an airtight container in the refrigerator for up to 3 days. It can also be frozen for longer storage, just be sure to leave a little room at the top of the container for it to expand.
Crockpot Lasagna Soup
This Crockpot Lasagna Soup is everything you love about classic lasagna: rich, cheesy, and comforting, but way easier! Just toss it in the slow cooker and let it do the work.
Ingredients
For the Soup:
- 1/2 lb ground beef
- 1/2 lb mild Italian sausage
- 1 small yellow onion, diced
- 1 tbsp minced garlic
- 1 (6 oz) can tomato paste
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can diced tomatoes (with juices)
- 4 cups low-sodium chicken or beef broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- 1 ½ cups broken lasagna noodles (uncooked)
Cheesy Topping (Optional but Recommended):
- 1 cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Chopped fresh parsley or basil (for garnish)
Instructions
- In a skillet over medium heat, cook the ground beef and sausage with diced onion until fully browned. Add garlic and cook 1 minute more. Drain excess grease.
- Add the cooked meat mixture to your slow cooker. Stir in tomato paste, crushed tomatoes, diced tomatoes, broth, and all seasonings.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
- About 30 minutes before serving, stir in the broken lasagna noodles. Cook until noodles are tender, checking occasionally to avoid overcooking.
- Make the cheese topping: In a small bowl, mix together ricotta, mozzarella, and Parmesan.
- Ladle hot soup into bowls. Top each serving with a generous spoonful of the cheese mixture and garnish with fresh parsley or basil.
