My husband goes crazy for this Slow Cooker Lasagna Soup — and I don’t blame him. A Crockpot lasagna soup is far easier than building a layered lasagna, but still delivers the same comforting, cheesy, tomatoey flavors. Pair it with a simple winter salad and homemade garlic bread for a complete, cozy meal that’s hearty and full of flavor with minimal effort.
If you’ve followed this blog for a while, you know I love simplifying time-consuming recipes. Traditional lasagna involves boiling, sautéing, layering, and lots of cleanup — which can be overwhelming on a weeknight. This Slow Cooker Lasagna Soup gives you all the classic lasagna flavors without the fuss: seasoned meat, tender broken lasagna noodles, and a creamy ricotta topping, all cooked in one pot.
Why You’ll Love This Recipe for Lasagna Soup
- Easy – All the flavors of lasagna with none of the layering or extra work.
- Delicious – Hearty, cozy, and full of flavor — perfect comfort food.
- Crowd-pleaser – Family-friendly and a hit with kids and adults alike.
Lasagna Soup Crockpot Ingredients
This recipe has two components: the saucy soup base with noodles and a creamy ricotta topping. Here’s what you need:
For the Soup
- Lean ground beef – I use 90% lean.
- Italian sausage – Ground pork sausage works well; use hot or sweet to taste.
- White onion – diced.
- Tomato sauce (marinara) – store-bought or homemade.
- Chicken broth – low-sodium helps control saltiness from the sausage.
- Fresh garlic cloves – minced or crushed.
- Italian seasoning – or a blend of dried basil and oregano.
- Tomato paste – for depth of flavor.
- Dried lasagna noodles – uncooked and broken into bite-size pieces (do not use oven-ready noodles).
- Salt and pepper – to taste.
For the Ricotta Topping
- Whole milk ricotta cheese — creamy and mild.
- Grated Parmesan — a blend with pecorino romano adds extra flavor if you like.
- Salt and pepper — a small amount to balance the topping.
How to Make Crockpot Lasagna Soup
Refer to the recipe card for exact measurements and timing. Here’s an overview of the process:
Step 1.
Sauté the ground beef, Italian sausage, and diced onion in a large skillet over medium heat until the meat is browned and the onions are soft. Drain the meat on a paper towel-lined plate to remove excess grease.
Step 2.
Transfer the drained meat to the slow cooker. Add tomato sauce, chicken broth, Italian seasoning, garlic, tomato paste, 1/2 teaspoon salt, and a pinch of pepper. Stir to combine. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the soup has simmered and flavors have melded.
While the soup cooks, mix ricotta, Parmesan, salt, and pepper in a small bowl. Refrigerate until ready to serve.
Step 3.
When the soup is done cooking, stir in the broken lasagna noodles. Cover and cook on HIGH until the noodles are just tender, about 15 minutes.
Step 4.
Ladle the soup into bowls and top each serving with a generous dollop of the ricotta mixture, extra grated Parmesan, and chopped fresh basil or parsley. Serve immediately while hot.
Substitutions & Variations
- Swap chicken broth for beef or vegetable stock if you prefer.
- Use farfalle or cavatappi instead of broken lasagna noodles for a different texture.
- Add vegetables like grated carrot, sliced mushrooms, diced zucchini, or stir in baby spinach at the end so it wilts gently.
- Use all ground beef, ground turkey, or turkey sausage for a leaner version.
- Gluten-free lasagna noodles can be boiled separately and added to bowls when serving to prevent them from getting too soft in the soup.
Best Lasagna Soup Recipe Tips & Tricks
- Drain the cooked meat well and use a slotted spoon to transfer it to the slow cooker to keep the soup from becoming greasy. If needed, skim fat off the surface before adding noodles.
- Break lasagna noodles into small, bite-sized pieces — they expand as they cook.
- Use regular dried lasagna noodles, not oven-ready types.
- Add the garlic directly to the slow cooker rather than sautéing it to prevent it from burning.
- The soup is best eaten the day it’s made because the noodles continue to soak up broth over time.
How to Store Leftover Lasagna Soup
Because the noodles absorb liquid, store leftovers carefully. If you plan on refrigerated leftovers for more than one meal, cook and store the noodles separately and combine when reheating. If only a small portion remains, you can store soup and noodles together.
Cool the soup, transfer to an airtight container, and refrigerate for up to 3 days.
How to Reheat Lasagna Soup
Reheat gently on the stovetop over low to medium-low heat. Add a splash of chicken broth or marinara to loosen the soup if it has thickened.
Freezing Instructions
Freeze the soup base without noodles in an airtight container for up to 3 months. Thaw and reheat on the stove or in the slow cooker, then add dried noodles and cook until al dente. Do not freeze the soup with the noodles, as they will become mushy.
What to Serve with Crock Pot Lasagna Soup
Top each bowl with the ricotta mixture and extra Parmesan, then serve with one of the following sides for a satisfying meal:
- Sourdough grilled cheese
- Homemade garlic bread
- Garlic crostini
- Parker House rolls
- Apple and walnut salad
- Cherry tomato Caprese salad
More Soup Recipes You’ll Love:
Slow Cooker Chicken Tortilla Soup
Crockpot Broccoli Cheese Soup
Minestrone Soup (Vegetarian)
Creamy Chicken Tortellini Soup
Crockpot Lasagna Soup
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Equipment
- Slow cooker (7–8 quart)
Ingredients
For the Lasagna Soup
- ½ lb lean ground beef (90% lean)
- ½ lb Italian sausage (hot or sweet)
- 1 cup diced onion (about ½ large)
- 24 oz tomato sauce (marinara)
- 5 cups low-sodium chicken broth
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 2 tablespoons tomato paste
- 6 uncooked lasagna noodles, broken into bite-size pieces (do not use oven-ready)
- ½ teaspoon Kosher salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
For the Ricotta Topping
- 8 oz (1 cup) whole milk ricotta cheese
- ¼ cup grated Parmesan (or a Parmesan/pecorino blend)
- Kosher salt and a pinch of pepper, to taste
Instructions
Make the ricotta topping
- In a small bowl, combine ricotta, Parmesan, salt, and pepper. Taste and adjust seasonings. Refrigerate until serving.
To make the soup
- In a large skillet over medium heat, sauté ground beef, Italian sausage, and diced onion until browned and the onion is soft. Use a slotted spoon to transfer the meat to a paper towel-lined plate to drain.
- Add the drained meat to the slow cooker with tomato sauce, chicken broth, Italian seasoning, garlic, tomato paste, ½ teaspoon salt, and a pinch of pepper. Stir to combine.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours. Cook long enough for the soup to come to a simmer and bubble at the edges for about an hour.
- Just before serving, stir in broken lasagna noodles, cover, and cook on HIGH until noodles are tender, about 15 minutes. Serve immediately topped with the ricotta mixture.
Notes
- Drain fat from the cooked meat thoroughly so the soup doesn’t become oily. Skim excess fat from the surface if needed before adding noodles.
- If you expect leftovers, cook and store noodles separately to prevent them from soaking up all the broth.