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A white bowl filled with hearty Lasagna Soup, topped with melted cheese and fresh parsley, served with a side of garlic bread.

Hearty Crockpot Lasagna Soup

Enjoy all the comforting flavors of classic lasagna in a warm, satisfying soup, made effortlessly in your slow cooker. This hearty one-pot meal is perfect for a cozy weeknight dinner.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 1 lb Ground Italian Sausage or lean ground beef
  • 1 Yellow Onion diced
  • 3 cloves Garlic minced
  • 6 oz Tomato Paste
  • 28 oz Crushed Tomatoes 1 large can
  • 4 cups Beef Broth low sodium
  • 1/2 cup Water
  • 2 tsp Italian Seasoning
  • 1 tsp Dried Basil
  • 1/2 tsp Red Pepper Flakes optional, for a kick
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper or to taste
  • 6-8 Lasagna Noodles broken into 1-2 inch pieces
  • 2 cups Fresh Spinach optional, roughly chopped
For the Ricotta Topping
  • 15 oz Ricotta Cheese full-fat recommended
  • 1/2 cup Parmesan Cheese grated
  • 1/4 cup Fresh Parsley chopped
  • 1 Egg optional, helps bind
  • 1/4 tsp Salt
  • 1/8 tsp Black Pepper
For Garnish
  • 1/2 cup Mozzarella Cheese shredded
  • Fresh Basil chopped

Equipment

  • 6-quart or larger Crockpot/Slow Cooker
  • Large Skillet
  • Mixing Bowl

Method
 

Prepare the Meat Base
  1. In a large skillet over medium-high heat, brown the ground Italian sausage (or beef), breaking it apart with a spoon. Drain any excess grease.
  2. Add the diced yellow onion to the skillet with the cooked meat and sauté for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
  3. Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, to deepen its flavor.
Assemble and Cook in Crockpot
  1. Transfer the meat and onion mixture to a 6-quart or larger crockpot. Add the crushed tomatoes, beef broth, water, Italian seasoning, dried basil, red pepper flakes (if using), salt, and black pepper. Stir well to combine.
  2. Cover the crockpot and cook on HIGH for 3-4 hours or on LOW for 6-8 hours. The goal is for the flavors to meld and the sauce to be heated through.
  3. During the last 30-45 minutes of cooking (or when the sauce is simmering well), add the broken lasagna noodles to the crockpot. Stir gently to ensure the noodles are submerged in the liquid. If adding spinach, stir it in now until wilted.
  4. Continue cooking until the lasagna noodles are tender but still have a slight bite (al dente).
Prepare Ricotta Topping
  1. While the soup finishes cooking, prepare the ricotta topping. In a medium mixing bowl, combine the ricotta cheese, grated Parmesan cheese, fresh chopped parsley, egg (if using), salt, and black pepper. Mix thoroughly until well combined.
Serve
  1. Ladle the hot lasagna soup into bowls. Top each serving with a dollop of the ricotta cheese mixture, a sprinkle of shredded mozzarella cheese, and fresh chopped basil.
  2. Serve immediately with crusty bread for dipping, if desired.

Notes

This soup is even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For a vegetarian version, omit the meat and add extra vegetables like mushrooms or zucchini along with the onion, and use vegetable broth. If the soup is too thick, add a little extra broth or water until desired consistency is reached.