Go Back
Crockpot lasagna soup with noodles, meat, and basil in a bowl.
Daniel

Hearty Crockpot Lasagna Soup

A comforting, slow-cooked delight that captures all the flavors of traditional lasagna in a warm, satisfying soup. Perfect for busy weeknights or weekend gatherings when you crave Italian comfort food without the fuss.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American, Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Meat Base
  • 1 lb ground beef lean (90/10)
  • 1/2 lb Italian sausage casings removed
  • 1 large onion diced
  • 4 cloves garlic minced
Soup Base
  • 1 can crushed tomatoes (28 oz)
  • 2 cans tomato sauce (15 oz each)
  • 4 cups chicken broth low sodium
  • 2 tbsp tomato paste
  • 8 oz lasagna noodles broken into pieces (about 10 noodles)
Seasonings
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp red pepper flakes adjust to taste
  • 2 bay leaves bay leaves
  • 1 tbsp brown sugar
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground
Cheese Mixture & Garnish
  • 1 cup ricotta cheese
  • 1/2 cup Parmesan cheese grated, plus more for serving
  • 2 cups mozzarella cheese shredded
  • 2 tbsp fresh parsley chopped, for garnish
  • 1 tbsp fresh basil chopped, for garnish

Equipment

  • Slow Cooker/Crockpot
  • Large skillet
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Method
 

Prepare Meat Base
  1. In a large skillet over medium-high heat, brown the ground beef and Italian sausage, breaking it up with a spoon as it cooks, until no pink remains (about 8 minutes).
  2. Add the diced onion to the skillet and cook until softened, about 3-4 minutes.
  3. Add the minced garlic and cook for another minute until fragrant.
  4. Drain excess fat if necessary.
Assemble in Slow Cooker
  1. Transfer the meat mixture to a 6-quart slow cooker.
  2. Add the crushed tomatoes, tomato sauce, chicken broth, and tomato paste to the slow cooker. Stir to combine.
  3. Add the dried basil, oregano, thyme, red pepper flakes, bay leaves, brown sugar, salt, and pepper. Stir well to combine all ingredients.
Slow Cook
  1. Cover and cook on low for 6 hours.
  2. About 30 minutes before serving, add the broken lasagna noodles to the slow cooker and stir to combine.
  3. Cover and cook for an additional 30 minutes or until noodles are tender.
Serve and Garnish
  1. Remove bay leaves.
  2. Ladle soup into bowls.
  3. Top each serving with a spoonful of ricotta cheese, a sprinkle of Parmesan and mozzarella, and garnish with fresh parsley and basil.
  4. Serve immediately with crusty bread if desired.

Notes

This soup freezes well without the cheese garnishes. Add fresh cheeses after reheating. Adjust seasonings to taste before serving.