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Crockpot lasagna soup in a bowl with pasta, tomato broth, ground meat, and cheese topping.

Hearty Crockpot Lasagna Soup

A comforting, savory soup that combines all the flavors of traditional lasagna in an easy slow-cooker recipe. Perfect for busy weeknights or weekend gatherings when you want the taste of lasagna without all the layering work.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American, Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Meat Base
  • 1 pound ground beef lean (90/10)
  • 1/2 pound Italian sausage casings removed
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 tbsp olive oil
Soup Base
  • 28 oz crushed tomatoes canned
  • 15 oz tomato sauce
  • 6 cups chicken broth low sodium
  • 2 tbsp tomato paste
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp red pepper flakes optional, adjust to taste
  • 2 bay leaves bay leaves
  • 1 tbsp brown sugar to balance acidity
  • 8 oz lasagna noodles broken into pieces (about 10-12 noodles)
Cheese Mixture & Garnish
  • 1 cup ricotta cheese
  • 1/2 cup Parmesan cheese freshly grated, plus more for serving
  • 2 cups mozzarella cheese shredded
  • 1/4 cup fresh basil chopped, for garnish
  • salt and pepper to taste

Equipment

  • 6-Quart Slow Cooker
  • Large Skillet
  • Cutting Board
  • Sharp Knife
  • Measuring Cups & Spoons
  • Wooden Spoon

Method
 

Prepare the Meat Base
  1. Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3-4 minutes until translucent.
  2. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Add the ground beef and Italian sausage to the skillet. Break it apart with a wooden spoon and cook until browned, about 5-7 minutes. Drain excess fat if necessary.
  4. Season the meat mixture with salt and pepper to taste.
Slow Cooker Assembly
  1. Transfer the cooked meat mixture to the slow cooker.
  2. Add the crushed tomatoes, tomato sauce, chicken broth, tomato paste, dried basil, dried oregano, dried thyme, red pepper flakes (if using), bay leaves, and brown sugar to the slow cooker.
  3. Stir well to combine all ingredients. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
Add Pasta
  1. During the last 30 minutes of cooking, add the broken lasagna noodles to the slow cooker. Stir well to combine.
Finish and Serve
  1. Remove and discard bay leaves. Stir the soup well.
  2. Ladle soup into bowls. Top each serving with a spoonful of ricotta cheese, shredded mozzarella, and a sprinkle of Parmesan cheese.
  3. Garnish with fresh chopped basil and additional salt and pepper to taste.
  4. Serve hot with a side of garlic bread or a crisp salad if desired.

Notes

For a vegetarian version, substitute meat with plant-based sausage and use vegetable broth. You can adjust the cook time depending on your slow cooker settings. Leftovers store well and flavors deepen overnight.