This super easy Crockpot Lasagna Soup recipe is a great way to combine all of the flavors of the classic Italian dish without all the work. Just throw it all in the slow cooker and you’ll have a hearty, nostalgic soup ready by dinnertime!
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Making a traditional lasagna involves some time and patience when it comes to assembling all the ingredients and forming the layers. This super easy lasagna soup is a much easier version that results in a complete meal and is bound to be a family favorite!
Why This Recipe Works
When it comes to Italian classics, lasagna is one of my all-time favorites. But it can be such a pain to assemble all the layers and wait for it to bake!
This slow cooker soup recipe is a favorite comfort meal of mine thanks to easy prep and delicious ingredients. It’s packed with pasta, two kinds of meat, veggies, and it’s seasoned to perfection!
And if you do want a classic version of this dish, my Meat Lovers Lasagna is a tried and true option. Try this Chicken Alfredo Lasagna if you’re craving something extra special!
Ingredients Needed
- Ground Meat: I use a combination of ground beef and Italian sausage, but feel free to use just one or the other if you prefer.
- Seasonings: This soup is so flavorful thanks to a combination of basil, oregano, garlic, salt and black pepper.
- Veggies: For some extra flavor and nutrition, add green bell peppers, onion, and tomatoes.
- Chicken Stock: I prefer using a chicken broth or even a beef broth for this soup–vegetable broth might not give you the same amount of flavor.
- Lasagna Noodles
- Cheese Topping: For the creamy and delicious cheese topping, combine ricotta, Parmesan cheese, mozzarella cheese, oregano, basil, and salt and pepper to taste.
How to Make This Crockpot Lasagna Soup
- Step 1: Heat olive oil in a large pot or skillet and add ground beef and sausage. Cook until browned and set aside.
- Step 2: To the same pan, heat another drizzle of olive oil and cook onion until translucent, about 3 minutes. Then add the bell pepper, cook for another 2 minutes, and add the garlic. Cook until fragrant.
- Step 3: While the vegetables are sauteing, break the lasagna noodles into smaller pieces.
- Step 4: Add the cooked meat and veggies into the slow cooker.
- Step 5: Mix in the tomatoes and chicken stock.
- Step 6: Stir in basil, oregano, and salt and pepper to taste. Cover and cook for 3 hours on high temperature or 6 hours on low temperature.
- Step 7: After 3 or 6 hours, add the lasagna noodles and cook for another 30 to 40 minutes on high, stirring often to prevent sticking.
- Step 8: In a separate bowl, combine ricotta, mozzarella, and Parmesan. Mix in the seasonings. Add a scoop of the cheese mixture to each bowl of lasagna soup.
Recipe Tips
- For some added flavor, garnish your crock pot soup with fresh chopped basil.
- Make this slightly lighter by using ground chicken instead of ground beef.
- If you don’t love ricotta, you can use cottage cheese or mascarpone instead. Another great option is a bit of cream cheese and a splash of milk or heavy cream.
- This soup can be made with any kind of pasta noodles you like. Bowtie pasta is a fun option if you’re serving this for kids, or you could do another short cut noodle like penne or rotini.
- If you have leftover soup, transfer to an airtight container. It will keep in the fridge for 4 days or so, and can be frozen for several months.
- Allow frozen soup to thaw overnight in the fridge before reheating.
