Crockpot Lasagna Soup

This Crockpot Lasagna Soup has all the flavor of classic lasagna, but in an easy, hearty soup! Made with rich tomato broth, tender noodles, and a creamy cheese topping for a comforting slow cooker meal.

Prep Time20

Cook Time7 10

Total Time7 30

Course: Dinner, Soup

Cuisine: Italian-American

Keyword: crock pot lasagna soup, crock pot soup, crockpot soup, slow cooker lasagna soup, slow cooker soup

Servings:

Author: Sandy Clifton

Equipment

Ingredients

1 pound Ground Beef (See Notes)
1 pound Ground Sausage (See Notes)
2 Onions, chopped
½ teaspoon Salt
1 teaspoon Black Pepper
5 cloves Garlic, minced
1 Tablespoon Italian Seasoning
2 teaspoons Garlic Powder
1 teaspoon Onion Powder
½ teaspoon Red Pepper Flakes (optional)
1 Bay Leaf
24-ounce jar Marinara Sauce
15-ounce can Diced Tomatoes, with juice
2 Tablespoons Tomato Paste
4 cups Beef Broth (See Notes)

To Finish

10 Uncooked Lasagna Noodles, broken (See Notes)
1 cup Heavy Cream (warmed up)

Cheese Mixture for Serving

1 cup Ricotta Cheese
½ teaspoon Black Pepper
1 cup Shredded Parmesan Cheese
1 cup Shredded Mozzarella Cheese
1 teaspoon Lemon Zest (optional)

Instructions

Brown the Meat & Onion

In a large skillet, brown the ground beef, sausage, and onions. Drain the grease. Add the salt, and pepper and mix together.
Transfer the meat mixture to the crockpot.

Make the Soup

Add the garlic, Italian seasoning, garlic powder, onion powder, red pepper flakes (if using), and bay leaf. Mix well.
Add in the marinara sauce and diced tomatoes. Stir.
Stir in the tomato paste until dissolved.
Pour in the beef broth and mix well.

Slow Cook

Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours.
About 45 minutes to 1 hour before serving, stir in the broken lasagna noodles and the warmed heavy cream.
Cover again and continue cooking until the noodles are tender, about 40–55 minutes on Low or 20–30 minutes on High. Stir once or twice so the noodles don’t stick together.

Make Cheese Mixture

While the soup is cooking, prepare the cheese mixture. In a medium bowl, mix together the ricotta, Parmesan, and pepper. Stir in the mozzarella (and lemon zest, if using).
Set aside until ready to serve, or refrigerate if it will be more than 45 minutes before serving.

Serve

Ladle the soup into bowls and add a generous scoop of the cheese mixture to each serving.

Notes

Meat

You can use all ground beef, all sausage, or even ground turkey, whatever you prefer.

Broth

We prefer a thicker lasagna soup, so I use 4 cups of broth. For a soupier texture, use 5 cups instead.

Noodles

If using no-boil noodles: Add them about 30 minutes before serving and cook just until tender.
If cooking noodles separately: Boil them on the stove according to the package directions to al dente, then stir them into the soup right before serving.

Nutrition