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Ultimate Cheesy Crockpot Lasagna Soup (15 Minute Prep)

A close-up of a bowl of rich, red crockpot lasagna soup topped with dollops of white ricotta cheese and grated parmesan.

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Make this easy Crockpot Lasagna Soup for a comforting, family-friendly meal. It captures all the rich flavors of traditional lasagna without the layering work, perfect for busy weeknights.

Ingredients

Scale
  • 1 pound ground beef or Italian sausage
  • 1 (24 ounce) jar marinara sauce
  • 1 (15 ounce) can tomato sauce
  • 4 cups beef broth
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup uncooked lasagna noodles, broken into pieces
  • 1/2 cup water
  • 1 cup ricotta cheese, divided
  • 1 cup shredded mozzarella cheese, divided
  • 1/4 cup grated Parmesan cheese
  • Fresh basil for garnish (optional)

Instructions

  1. Place the ground beef or sausage into the slow cooker. Cook on high for 30 minutes, then drain any excess grease.
  2. Add the marinara sauce, tomato sauce, beef broth, Italian seasoning, garlic powder, salt, and pepper to the slow cooker. Stir to combine.
  3. Add the broken lasagna noodles and water. Stir gently.
  4. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the noodles are tender.
  5. About 15 minutes before serving, stir in 1/2 cup of the ricotta cheese and 1/2 cup of the mozzarella cheese until melted and creamy.
  6. Ladle the soup into bowls. Top each serving with a dollop of the remaining ricotta cheese, a sprinkle of the remaining mozzarella, and Parmesan cheese. Garnish with fresh basil if desired.

Notes

  • For a richer flavor, use Italian sausage instead of ground beef.
  • You can stir in a splash of heavy cream during the last 30 minutes of cooking for a creamier texture.
  • This recipe is great for ‘dump and go’ preparation; brown the meat the night before and store it in the refrigerator.
  • Serve this hearty meat and pasta soup with warm garlic bread for dipping.

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