Crock Pot Lasagna Soup
I make this Crock Pot Lasagna Soup whenever I want the cozy, layered flavors of lasagna without standing over the stove or rolling ricotta-filled noodles. It tastes like a bowl of Italian comfort — meaty tomato broth, tender broken lasagna noodles, creamy pockets of ricotta and a gooey mozzarella finish — but it’s mostly hands-off, perfect for busy weeknights or feeding a hungry family.
What makes this recipe special
This soup compresses all the best parts of lasagna — browned beef and sausage, seasoned tomato sauce, ricotta and melty mozzarella — into one easy slow-cooker bowl. It’s a lifesaver when you want something comforting, filling, and crowd-pleasing without the time or fuss of layering and baking. Because the slow cooker gently soaks noodles in flavored broth, you get lasagna-like texture with much less effort.
“We served this at a weeknight dinner and everyone went back for seconds — the ricotta makes it feel indulgent, but it’s so easy to throw together.” — a family-favorite review
If you’re comparing versions or looking for subtle differences in technique, you might also check this one-pot take on the same idea: Cozy One-Pot Lasagna Soup with Ricotta.
Preparing Crock Pot Lasagna Soup
Quick overview so you know what to expect:
- Brown the ground beef and Italian sausage in a skillet and drain off excess fat.
- Sauté onion and garlic briefly in the same pan to build flavor.
- Transfer meat and aromatics to the crock pot with crushed tomatoes, broth and seasoning.
- Add broken lasagna noodles and slow-cook until tender (low 4 hours or high 2 hours).
- Stir in ricotta off heat, serve in bowls and top with shredded mozzarella.
This sequence keeps flavors layered and makes cleanup easier — brown, sauté, combine, then forget it until dinner.
Gather these items
- 1 lb lean ground beef
- 1 lb Italian sausage (mild or spicy)
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 28 oz crushed tomatoes (canned)
- 4 cups low-sodium chicken broth (or vegetable broth)
- 8 oz lasagna noodles, broken into pieces
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- 2 tsp Italian seasoning
- Salt and pepper to taste
Notes/substitutions:
- Use low-sodium broth because Italian sausage can add salt; adjust salt at the end.
- For a lighter version, swap the beef for ground turkey and choose a turkey sausage, or use plant-based sausage.
- If you don’t have lasagna noodles, wide egg noodles or broken fettuccine will work in a pinch.
Step-by-step instructions
- Heat a large skillet over medium heat. Add the ground beef and Italian sausage. Brown thoroughly, breaking the meat into small pieces with a spatula. Drain off excess grease.
- In the same skillet, add the chopped onion and sauté 3–4 minutes until softened. Add the minced garlic and cook 30–60 seconds until fragrant.
- Transfer the browned meat, onions, and garlic to the crock pot. Pour in the crushed tomatoes and chicken broth. Sprinkle in the Italian seasoning and add salt and pepper to taste. Stir to combine.
- Add the broken lasagna noodles and stir gently so they’re evenly distributed. Cover and cook on low for 4 hours or on high for 2 hours. The noodles should be tender but not mushy.
- Turn the crock pot off and stir in the ricotta cheese until it’s incorporated into the soup. Taste and adjust seasoning.
- Ladle into bowls and top with shredded mozzarella so it melts on contact. Serve hot.
Short, clear action verbs and simple steps make this easy to follow whether you’re a slow-cooker novice or a seasoned pro.
Best ways to enjoy it
- Serve with a big green salad and garlicky croutons or crusty bread to soak up the broth.
- For a more Italian dinner, offer a side of roasted vegetables (broccoli or asparagus) and a simple Caesar salad.
- Top each bowl with fresh basil or chopped parsley, a drizzle of good olive oil, and optional red pepper flakes for heat.
- For a kid-friendly version, serve with grated parmesan to sprinkle on top.
Try pairing it with a glass of Chianti or a light-bodied red for a cozy weeknight dinner.
How to store & freeze
- Refrigerate: Cool the soup to room temperature (no longer than 2 hours at room temp), then store in airtight containers. Keeps 3–4 days in the fridge.
- Freeze: For best texture, freeze soup without the ricotta and shredded mozzarella. Portion into freezer-safe containers and freeze up to 3 months. Thaw overnight in the fridge before reheating. Add ricotta and mozzarella fresh when reheating.
- Reheating: Reheat gently on the stovetop over medium-low, stirring and adding a splash of broth if it’s thickened. Microwave reheats work too—stir halfway through. From frozen, simmer gently until heated through.
Safe handling tip: always cool and refrigerate within two hours to reduce the risk of bacterial growth.
Pro chef tips
- Don’t over-salt early: Italian sausage and canned tomatoes can be salty. Wait until the end to adjust seasoning.
- Break noodles into similar-sized pieces so they cook evenly.
- If the soup thickens too much while cooking, add up to 1 cup extra broth and stir.
- For a silkier finish, whisk ricotta with a few tablespoons of warm soup before stirring it into the crock pot. This prevents clumping and disperses creaminess evenly.
- If you prefer a chunkier experience, reserve 1/2 cup of ricotta to dollop on top of each bowl rather than stirring it in.
You can also explore a slightly different spin here: another crock pot version if you want inspiration for tweaks.
Flavor swaps
- Vegetarian: Replace meats with a mix of mushrooms, lentils, and extra vegetables (bell pepper, zucchini). Use vegetable broth and a plant-based ricotta or cashew ricotta.
- Low-carb: Use torn low-carb lasagna sheets (if available) or swap in spiralized zucchini added at the end for a lighter base.
- Extra cheesy: Mix 1 cup grated parmesan into the ricotta before stirring it in; top with provolone and mozzarella.
- Spicy: Use hot Italian sausage or add 1/2 tsp red pepper flakes when you add the tomatoes and broth.
Experimenting with proteins and cheeses lets you tailor it to family preferences without losing the lasagna soul.
Helpful answers
Q: How long does this take from start to finish?
A: Active prep is about 20–30 minutes (browning meat, sautéing onion/garlic, assembling). Then cook low for 4 hours or high for 2 hours.
Q: Can I add fresh herbs?
A: Yes — stir in fresh basil or parsley at the end to preserve flavor. Add delicate herbs after cooking to keep their brightness.
Q: Should I stir the soup during cooking?
A: It’s not necessary, but stirring once midway can help prevent noodles from sticking if your crock pot runs hot. Be gentle — the noodles can break up.
Q: Can I make this in an Instant Pot?
A: Yes — brown meats on the sauté setting, sauté onion/garlic, add tomatoes, broth and noodles, then pressure cook for 4–5 minutes with a quick release. Stir in ricotta after it’s depressurized.
Q: Is it okay to freeze with cheese?
A: Freezing with mozzarella and ricotta changes texture — cheeses can become grainy. For best results, freeze without them and add fresh when reheating.
Conclusion
If you want more ideas or alternate takes on lasagna soup, check this classic crock-pot version: Crock pot Lasagna Soup Recipe. For another slow-cooker, cheesy family favorite to compare techniques and seasoning, see: Slow Cooker Lasagna Soup {an easy, cheesy family favourite!}.
Enjoy the cozy, hands-off comfort — and don’t forget the extra mozzarella.
Crock Pot Lasagna Soup
Ingredients
For the Soup Base
- 1 lb lean ground beef
- 1 lb Italian sausage (mild or spicy)
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 28 oz crushed tomatoes (canned)
- 4 cups low-sodium chicken broth (or vegetable broth)
- 8 oz lasagna noodles, broken into pieces
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- 2 tsp Italian seasoning
- to taste Salt and pepper
Instructions
Preparation
- Heat a large skillet over medium heat. Add the ground beef and Italian sausage. Brown thoroughly, breaking the meat into small pieces with a spatula. Drain off excess grease.
- In the same skillet, add the chopped onion and sauté for 3–4 minutes until softened. Add the minced garlic and cook for 30–60 seconds until fragrant.
- Transfer the browned meat, onions, and garlic to the crock pot. Pour in the crushed tomatoes and chicken broth. Sprinkle in the Italian seasoning and add salt and pepper to taste. Stir to combine.
- Add the broken lasagna noodles and stir gently so they’re evenly distributed.
Cooking
- Cover and cook on low for 4 hours or on high for 2 hours. The noodles should be tender but not mushy.
- Turn the crock pot off and stir in the ricotta cheese until it’s incorporated into the soup. Taste and adjust seasoning.
- Ladle into bowls and top with shredded mozzarella so it melts on contact. Serve hot.
