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A white bowl filled with hearty Lasagna Soup, topped with ricotta cheese, grated Parmesan, and chopped parsley on a dark counter.

Hearty Crock Pot Lasagna Soup

Enjoy all the comforting flavors of a classic lasagna in a convenient, easy-to-make soup, perfect for a cozy weeknight meal. This Crock Pot Lasagna Soup is packed with savory meat, rich tomato broth, and cheesy goodness.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 1.5 lbs ground beef 80/20 lean, or Italian sausage
  • 1 tbsp olive oil
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 6 cups beef broth low sodium preferred
  • 2 tbsp tomato paste
  • 2 tsp Italian seasoning
  • 1/2 tsp red pepper flakes optional, for a kick
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper or to taste
  • 8 ounces lasagna noodles broken into 2-inch pieces
  • 2 cups fresh spinach optional, roughly chopped
For the Ricotta Topping
  • 1 (15 ounce) container ricotta cheese whole milk preferred
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh parsley chopped
  • 1 large egg lightly beaten (optional, helps bind)
  • 1/4 tsp salt
  • 1/8 tsp black pepper
For Garnish
  • 1/2 cup shredded mozzarella cheese for serving
  • 1/4 cup grated Parmesan cheese for serving
  • Fresh basil chopped, for serving

Equipment

  • 6-quart (or larger) Slow Cooker
  • Large Skillet
  • Medium mixing bowl

Method
 

Prepare the Meat & Aromatics
  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef (or sausage) and cook, breaking it apart with a spoon, until browned. Drain off any excess grease.
  2. Add chopped onion to the skillet with the cooked meat and sauté until softened, about 5-7 minutes. Add minced garlic and tomato paste, cooking for another 1 minute until fragrant.
  3. Transfer the meat and onion mixture to a 6-quart (or larger) slow cooker.
Assemble the Soup Base
  1. To the slow cooker, add the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Stir everything well to combine.
  2. Cover the slow cooker and cook on HIGH for 3-4 hours or on LOW for 6-8 hours, until the flavors have melded and the soup is bubbling.
Add Noodles & Spinach
  1. About 45 minutes to 1 hour before serving, stir in the broken lasagna noodles. Ensure they are submerged in the liquid. Cover and continue to cook until the noodles are tender.
  2. If using, stir in the fresh spinach during the last 10-15 minutes of cooking, just until wilted.
Prepare the Ricotta Topping
  1. While the noodles are cooking, in a medium mixing bowl, combine the ricotta cheese, 1/2 cup shredded mozzarella, 1/4 cup grated Parmesan, chopped fresh parsley, beaten egg (if using), salt, and pepper. Mix well until everything is evenly combined.
Serve
  1. Ladle the hot Crock Pot Lasagna Soup into bowls. Top each serving with a dollop of the ricotta mixture, a sprinkle of extra shredded mozzarella, grated Parmesan, and fresh chopped basil. Serve immediately.

Notes

For a vegetarian version, omit the ground beef and use vegetable broth, adding extra veggies like mushrooms or zucchini.
This soup can be made ahead. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The noodles will absorb more liquid over time, so you might need to add a splash of broth when reheating.
Feel free to adjust the spice level by increasing or decreasing the red pepper flakes.