Name: Crockpot Lasagna Soup
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 pound ground beef; 6 ounces bulk mild Italian sausage, casings removed; 1 cup onion, finely chopped; 1 tablespoon minced garlic; 1 pinch crushed red pepper flakes; 1 teaspoon dried oregano; 1 teaspoon salt; ½ teaspoon black pepper; 32 ounces low-sodium chicken broth; 24 ounces marinara sauce; 8 lasagna noodles, broken into pieces; 15 ounces ricotta, at room temperature; 1 cup shredded mozzarella, approx. 4 ounces, at room temperature; ½ cup freshly grated Parmigiano-Reggiano

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Slow-cooked lasagna soup warms the soul with its hearty flavors and comforting textures. It brings all the familiar tastes of traditional lasagna into a wonderfully rich, savory broth, featuring tender bits of beef and sausage, and soft, slurpy noodles that melt in your mouth. Each bowl is like a cozy hug, perfect for chilly evenings or any time you want something that feels like home.

I first made this comforting dish during a winter gathering with friends, and it was an immediate hit. The way the warm, cheesy goodness mingled with the rich marinara sauce left everyone asking for seconds – and even thirds! Not only is this recipe budget-friendly, but it also lets you enjoy truly irresistible flavors without any fuss. If you adore lasagna but are looking for a quicker and simpler version, I cannot wait for you to try this crockpot lasagna soup!

Why You’ll Love This Recipe

Simple & Quick: With just a few minutes of prep, your slow cooker does the heavy lifting.
Irresistible Flavor: A delightful mix of ground beef, sausage, and cheeses creates a flavorful, comforting soup.
Eye-Catching Appeal: Layers of cheese atop each bowl make for an inviting presentation.
Flexible Serving: Perfect for casual dinners, parties, or cozy weekends in.
Diet-Friendly Options: Easily adapted for gluten-free diets by using gluten-free noodles.

Ingredients You’ll Need

1 tablespoon olive oil: Used for sautéing the meat and vegetables, which enhances their flavor. You could substitute with avocado oil if preferred.
1 pound ground beef: This provides a rich base of flavor and protein. Use lean ground beef for healthier options.
6 ounces bulk mild Italian sausage: Adds a warm, spicy kick. You can swap it for turkey sausage for a lighter version.
1 cup onion, finely chopped: Brings a sweet, aromatic flavor to the dish. Yellow onions are perfect, but you could also use sweet onions for a milder taste.
1 tablespoon minced garlic: This adds a robust savory note. Fresh garlic is best, but jarred minced garlic works in a pinch.
1 pinch crushed red pepper flakes: A little bit adds just the right amount of heat, but adjust according to your preference.
1 teaspoon dried oregano: This earthy herb complements the Italian flavors beautifully. Thyme can be used as a substitute.
1 teaspoon salt: Essential to flavor the soup; adjust to taste as some broth brands can be saltier than others.
½ teaspoon black pepper: Adds warmth and depth to the soup.
32 ounces low-sodium chicken broth (one can): The base for the soup; low-sodium versions are best for controlling saltiness.
24 ounces marinara sauce: This creates the sweet and tangy essence of the dish. Use your favorite brand or homemade if you have it on hand.
8 lasagna noodles, broken into pieces: These create the hearty texture of the soup; gluten-free noodles are great if needed.
15 ounces ricotta, at room temperature: This cheese mixture adds creaminess; cottage cheese can be used for a lighter version.
1 cup shredded mozzarella (approx. 4 ounces), at room temperature: Melts beautifully on top; use part-skim for a healthier choice.
½ cup freshly grated Parmigiano-Reggiano: Provides a sharp, nutty flavor that’s simply delicious!

How to Make Crockpot Lasagna Soup

Sauté Meat & Veggies: Heat 1 tablespoon olive oil in a skillet over high heat. Add 1 pound ground beef and 6 ounces bulk mild Italian sausage, cooking without stirring until the liquid evaporates and the meat sizzles, about 7 minutes. Stir to brown completely. Next, add 1 cup finely chopped onion, 1 tablespoon minced garlic, a pinch of crushed red pepper flakes, 1 teaspoon dried oregano, 1 teaspoon salt, and ½ teaspoon black pepper. Sauté for an additional 3–4 minutes until the onions become translucent. If your slow cooker has a sear-and-stew function, feel free to brown the meat and cook the vegetables right in it.
Transfer to Crockpot: Drain any excess fat from the meat mixture before transferring it to your crockpot. Pour in 32 ounces low-sodium chicken broth and 24 ounces marinara sauce, stirring well to combine.
Slow Cook: Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours. The aroma will soon fill your kitchen, making it hard to wait!
Add Noodles: About 30 minutes before you’re ready to serve, stir in 8 broken lasagna noodles into the pot. Cook on HIGH until the noodles are tender, which should take about 25–30 minutes.
Prepare Cheese Mixture: While the noodles cook, stir together 15 ounces ricotta, 1 cup shredded mozzarella, and ½ cup freshly grated Parmigiano-Reggiano in a small bowl until smooth.
Serve & Enjoy: Ladle the soup into bowls, topping each with a generous scoop of the cheese mixture. Trust me, this is the moment you’ve been waiting for—enjoy every bite!

Storing & Reheating

To store your leftover soup, let it cool completely and transfer it to an airtight container. It will be fine at room temperature for up to two hours, but for longer storage, keep it in the fridge where it’ll last about 3–4 days. You can also freeze this lasagna soup in a sealed container for up to 3 months. Reheat on the stove over medium heat, stirring frequently, until warmed through—around 10 to 15 minutes. Just know that the noodles may soak up some broth during storage, so you might need to add a little extra chicken broth to revive that lovely soupiness.

Chef’s Helpful Tips

Be mindful of browning the meat well; this deepens the flavor of your soup.
Use room-temperature ingredients like ricotta for better mixing. This helps everything blend smoothly.
If you’re making it ahead, consider cooking the noodles separately and adding them just before serving; this ensures they stay perfectly al dente.
Feel free to toss in some vegetables like spinach or mushrooms to enhance both nutrition and flavor.
Taste your broth before adding extra salt; some brands are quite salty, while others are very mild.

Slow-cooked lasagna soup is a wonderful way to enjoy the comforting flavors of lasagna with a fraction of the effort. This dish offers a delightful alternative to traditional lasagna, with each bite loaded with warmth and satisfaction. You can get creative with ingredients and personalization depending on your preferences. I hope you give this recipe a try and find joy in every bowl.

Recipe FAQs

Can I substitute the ground beef for another meat?

Absolutely! Ground turkey or even a vegetarian substitute like lentils or mushrooms can work well in this recipe. They provide a similar texture while imparting a whole new flavor profile.

How can I thicken the soup if it’s too brothy?

If you’d like a thicker soup, simply cook it uncovered for the last 30 minutes to allow some liquid to evaporate. Another option is to mix a slurry of 1 tablespoon cornstarch with 2 tablespoons of cold water, add it to the soup, and stir until it thickens up.

Can I make this soup ahead of time?

Certainly! You can prepare the soup base a day in advance and store it in the fridge. Just add the noodles and heat on the stove when you’re ready to serve. This makes for an even more flavorful dish as the ingredients mingle overnight!

What toppings can I use for the soup?

Parmesan and fresh basil are always a hit, but feel free to experiment with fresh oregano, arugula, or a drizzle of balsamic glaze for a unique twist!

Crockpot Lasagna Soup