There is something so comforting about lifting the lid on a slow cooker and catching that first warm wave of garlic, basil, and simmering tomatoes. This Crockpot Lasagna Soup tastes just like a bubbling pan of lasagna, with browned beef and sausage, a silky tomato broth, and ruffled noodles that soak up every bit of flavor. The best part is the dollop of creamy, cheesy ricotta that melts into each spoonful.
I make this soup on busy weekdays when I want something hearty without spending an hour layering noodles and waiting on the oven. You brown the meat in the morning, let the crockpot do the work all day, and stir in the noodles near the end so they stay tender instead of mushy. It is perfect for chilly fall evenings, casual game nights, or anytime you need a big pot of comfort food that feeds a crowd.
SaveMy kids used to pick the noodles out of regular lasagna and leave the rest, but put it in a bowl with a spoon and suddenly everyone asks for seconds. It has become our go-to Sunday supper, and the leftovers make the best lunch the next day. If you love lasagna but not the fuss, this recipe is going to feel like a little gift to yourself.
Crockpot Lasagna Soup
Ingredients
Soup
Cheesy Ricotta Topping
Instructions
- Brown the meat
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and Italian sausage and cook for 6 to 7 minutes, breaking the meat into small crumbles with a wooden spoon, until no pink remains. Drain off most of the fat, leaving about 1 tablespoon in the pan for flavor.
- Soften the onion and garlic
Add the diced onion to the skillet with the meat and cook for 3 to 4 minutes, stirring often, until it turns soft and translucent. Stir in the minced garlic and cook for 30 seconds, just until fragrant, being careful not to let it brown.
- Toast the tomato paste
Push the meat mixture to the sides, add the tomato paste to the center of the skillet, and stir it for about 1 minute until it darkens slightly. Mix it into the meat. This quick step deepens the tomato flavor and gives the broth a richer color.
- Load the crockpot
Transfer the meat mixture to a 6-quart slow cooker. Add the crushed tomatoes, diced tomatoes with their juices, chicken broth, Italian seasoning, sugar, 1 teaspoon salt, black pepper, and red pepper flakes. Stir well so everything is evenly combined.
- Slow cook the soup
Cover and cook on LOW for 6 hours or on HIGH for 3 hours. The broth will thicken slightly and the flavors will meld into a savory, lasagna-like sauce. Avoid lifting the lid during cooking, since each peek lets out heat and adds time.
- Add the noodles
Stir in the broken lasagna noodles, making sure they are submerged in the liquid. Switch the slow cooker to HIGH if it was on LOW, cover, and cook for 25 to 30 minutes, stirring once halfway through so the pieces do not stick together, until the noodles are tender but still have a slight bite.
- Wilt the spinach
Stir the baby spinach into the hot soup and let it sit for 2 to 3 minutes, until the leaves are wilted and bright green. Taste the broth and add more salt if needed. If the soup seems too thick, stir in up to 1 cup of hot water or broth.
- Mix the ricotta topping
While the noodles cook, stir together the ricotta, 1/2 cup Parmesan, chopped basil, and a pinch of salt in a small bowl until creamy and smooth. Keep the shredded mozzarella in a separate bowl so it can melt directly on the hot soup.
- Top each bowl
Ladle the soup into bowls. Add a generous spoonful of the ricotta mixture to the center of each bowl and sprinkle about 2 tablespoons of shredded mozzarella over the top. The heat of the soup will melt the mozzarella into gooey, stretchy strands within a minute.
- Garnish and serve
Finish each bowl with an extra sprinkle of grated Parmesan and serve right away while the cheese is melty. Encourage everyone to swirl the ricotta into the broth as they eat for a creamy, lasagna-style bite every time.
Substitutions and variations
- Swap the ground beef for ground turkey or chicken for a lighter soup, and add an extra pinch of Italian seasoning to make up for the milder flavor.
- Use all ground beef or all Italian sausage if that is what you have on hand; hot sausage works great if your family likes a little heat.
- Replace the lasagna noodles with 2 cups of mafalda, campanelle, or bowtie pasta, which cook in about the same amount of time.
- Stir in chopped kale instead of spinach, adding it with the noodles so it has time to soften.
- Use cottage cheese blended until smooth in place of ricotta for a tangier, higher protein topping.
Chloe's tips
- Always add the noodles at the end; cooking them for the full 6 hours will turn them soft and mushy.
- Draining the fat after browning keeps the broth from tasting greasy and lets the tomato flavor shine.
- Break the noodles over the crockpot inside a zip-top bag to keep the pieces from flying across the kitchen.
- Use whole milk ricotta for the creamiest topping; part-skim can taste grainy.
- If you plan to have leftovers, cook the noodles separately and add them to each bowl so they do not soak up all the broth.
How to store it
- Store leftover soup in an airtight container in the refrigerator for up to 4 days, keeping the ricotta topping in a separate container.
- The noodles will absorb broth as the soup sits, so add 1/2 cup of broth or water per serving when reheating.
- Reheat individual portions in the microwave for 2 to 3 minutes, stirring halfway, or warm the whole batch on the stovetop over medium heat.
- To freeze, cool the soup without noodles and freeze for up to 3 months, then thaw overnight and cook fresh noodles when reheating.
Serving suggestions
This hearty soup is a full meal on its own, but a few simple sides make it feel even more special.
- Warm garlic bread or cheesy breadsticks for dunking
- A crisp Caesar salad with crunchy croutons
- Simple mixed greens with balsamic vinaigrette
- Toasted focaccia brushed with olive oil and herbs
- Roasted broccoli with a squeeze of lemon
Frequently asked questions
Can I put uncooked lasagna noodles in the crockpot?
Yes, regular uncooked lasagna noodles work perfectly. Just add them during the last 25 to 30 minutes on HIGH so they cook through without getting mushy.
Do I have to brown the meat first?
Browning the beef and sausage adds a deep, savory flavor and lets you drain the excess fat. Skipping it will leave the soup greasy and less flavorful, so it is worth the extra 10 minutes.
Can I make this soup on the stovetop instead?
Absolutely. Brown the meat in a large Dutch oven, add the remaining soup ingredients, and simmer covered for 30 minutes. Add the noodles and cook for 12 to 15 minutes until tender, then stir in the spinach.
How do I keep the noodles from getting soggy in leftovers?
Cook the noodles separately in salted water and add them to each bowl as you serve. Store the soup and noodles in separate containers so the pasta stays firm.
Let's get cooking!
Crockpot Lasagna Soup is proof that comfort food does not have to be complicated. With a little browning in the morning and a quick noodle stir at the end, you get all the cheesy, saucy goodness of lasagna in a cozy bowl. Give it a try this week, top it with plenty of ricotta, and watch your family come back for seconds.
