Hearty and Easy Crockpot Lasagna Soup

If you love lasagna but don’t love the time it takes to layer, bake, and wait, then this Crockpot Lasagna Soup is the perfect solution. All the rich, comforting flavors of classic lasagna come together in one cozy bowl—without ever turning on your oven. This slow-cooked soup combines tender pasta, a tomato-rich broth, hearty meat, and creamy ricotta for a soul-satisfying meal that’s perfect for weeknights or make-ahead lunches.

Think of this as lasagna’s laid-back cousin: everything you love—meaty tomato sauce, herbs, cheese, and noodles—made effortlessly in a single pot. The combination of ground beef and Italian sausage adds depth, while crushed and diced tomatoes build the base of a flavorful broth. Slow cooking melds the flavors beautifully, and a scoop of ricotta stirred in just before serving mimics the creamy, cheesy goodness of traditional lasagna layers. Top it with parsley and maybe a sprinkle of mozzarella or parmesan for a restaurant-quality finish. With minimal prep and maximum flavor, this Crockpot Lasagna Soup is bound to become a staple in your comfort food rotation.

Why You’ll Love This Recipe

1. All the Flavor of Lasagna, None of the Fuss: No baking, layering, or fuss—just set it and forget it.
2. Slow-Cooked Depth: The long simmer time develops incredible flavor in the broth.
3. One Pot Wonder: Easy cleanup with everything cooked in your crockpot.
4. Hearty and Satisfying: Loaded with meat, pasta, and cheese—it’s a full meal in a bowl.
5. Perfect for Meal Prep: Makes a big batch that reheats beautifully throughout the week.

Ingredients

• Olive oil
• Lean ground beef
• Italian sausage (casings removed)
• Garlic (minced)
• Sweet onion (diced)
• Crushed tomatoes
• Petite diced tomatoes
• Beef stock
• Italian seasoning
• Dried basil
• Kosher salt
• Ground black pepper
• Uncooked campanelle pasta (or pasta of choice)
• Whole milk ricotta cheese
• Fresh parsley leaves (chopped)

Variations

• Cheesy Finish: Stir in shredded mozzarella or parmesan just before serving for an extra cheesy touch.
• Spicy Kick: Add red pepper flakes or use spicy Italian sausage.
• Vegetarian Option: Omit the meat and use veggie broth, adding sautéed mushrooms or lentils instead.
• Low Carb: Use zucchini noodles or cauliflower florets instead of pasta.
• Different Pasta Shapes: Any short pasta like rotini, fusilli, or farfalle works great.

How to Make the Recipe

Step 1: Brown the Meat

In a skillet, heat olive oil over medium heat. Add ground beef and Italian sausage. Cook until browned, breaking it apart with a spoon. Drain excess fat if needed.

Step 2: Add Aromatics

Stir in the minced garlic and diced onion. Cook for 2–3 minutes until softened and fragrant.

Step 3: Transfer to Crockpot

Add the cooked meat mixture to your crockpot. Pour in crushed tomatoes, diced tomatoes, and beef stock.

Step 4: Season and Cook

Stir in Italian seasoning, dried basil, salt, and pepper. Cover and cook on low for 7–8 hours or high for 3–4 hours.

Step 5: Add Pasta

About 30 minutes before serving, stir in uncooked pasta. Cover and cook on high until pasta is tender, about 20–30 minutes.

Step 6: Finish with Ricotta

Just before serving, spoon a dollop of ricotta cheese into each bowl. Garnish with fresh parsley and additional cheese if desired.

Tips for Making the Recipe

• Brown the meat before adding to the crockpot for the best flavor and texture.
• Add pasta near the end of cooking to avoid mushiness.
• Stir ricotta into the whole pot for a creamy finish, or keep it as a topping for each bowl.
• If soup thickens too much, stir in a bit more broth before serving.
• Use fresh herbs for a flavor boost right before serving.

How to Serve

Ladle the hot lasagna soup into bowls and top with a generous spoonful of ricotta cheese. Sprinkle with fresh parsley and, optionally, a bit of shredded mozzarella or parmesan. Serve with warm garlic bread or a side salad for a complete, comforting meal.

Make Ahead and Storage

Storing Leftovers

Let the soup cool, then store in an airtight container in the refrigerator for up to 4 days.

Freezing

Freeze without the pasta and ricotta for best results. Reheat and add fresh pasta when ready to serve.

Reheating

Reheat gently on the stove or in the microwave. Add a splash of broth if the soup has thickened in storage.

FAQs

1. Can I cook the pasta separately?

Yes, especially if you plan to store leftovers. Add freshly cooked pasta to each serving.

2. What’s the best pasta to use?

Short pasta like campanelle, fusilli, or rotini works best—they hold up well and catch the broth.

3. Can I use ground turkey instead of beef?

Absolutely—ground turkey or chicken are great lean alternatives.

4. How do I keep the soup from getting too thick?

Add more beef stock or water as needed, especially after adding pasta.

5. Can I make this on the stovetop?

Yes! Simmer the soup base for 30–40 minutes, then add pasta and cook until tender.

6. Can I use jarred marinara sauce?

You can substitute one of the cans of crushed tomatoes with marinara for added flavor.

7. Is it okay to omit the ricotta?

Yes, though it adds a classic lasagna creaminess. You could sub in mozzarella or sour cream.

8. Can I add vegetables?

Definitely. Try spinach, zucchini, or bell peppers for added nutrition and texture.

9. Is it spicy?

Not inherently, but you can spice it up with hot sausage or crushed red pepper.

10. How long does it keep in the fridge?

Up to 4 days. Store pasta and soup separately if you want to maintain the best texture.

Conclusion

This Crockpot Lasagna Soup brings all the classic comfort of lasagna into a one-pot, slow-cooked masterpiece. It’s hearty, rich, and deeply flavorful—yet incredibly easy to make. Whether you’re feeding a hungry family or meal prepping for the week, this recipe has you covered. With its tender noodles, savory broth, and cheesy finish, this soup is sure to become a cold-weather favorite that you’ll turn to again and again.

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