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Easy Crockpot Lasagna Soup

A close-up of a white bowl filled with rich crockpot lasagna soup, featuring meat sauce, pasta pieces, and topped with a poached egg and herbs.
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Make a hearty, cheesy lasagna soup with minimal effort using your slow cooker. This dump-and-go recipe captures classic lasagna flavors.

Ingredients

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  • 1 pound ground beef or Italian sausage
  • 1 (24 ounce) jar marinara sauce
  • 1 (15 ounce) can tomato sauce
  • 4 cups beef broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces lasagna noodles, broken into 1-inch pieces
  • 1 cup water
  • 1 cup ricotta cheese, divided
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Brown the ground beef or sausage in a skillet over medium heat. Drain off any excess fat.
  2. Transfer the cooked meat to the basin of your slow cooker.
  3. Add the marinara sauce, tomato sauce, beef broth, diced tomatoes, Italian seasoning, garlic powder, basil, salt, and pepper to the slow cooker. Stir to combine.
  4. Cover and cook on low for 6 hours or on high for 3 hours.
  5. About 30 minutes before serving, stir in the broken lasagna noodles and the water.
  6. Continue cooking on high until the pasta is tender, about 20 to 30 minutes, stirring occasionally to prevent sticking.
  7. Stir in 1/2 cup of the ricotta cheese until melted into the soup.
  8. Ladle the soup into bowls. Top each serving with a dollop of the remaining ricotta cheese, shredded mozzarella, and grated Parmesan cheese.

Notes

  • For a richer flavor, use Italian sausage instead of ground beef.
  • If you prefer a thicker soup, cook the noodles separately according to package directions and add them just before serving.
  • You can substitute cottage cheese for ricotta cheese if desired.

Nutrition

Find it online: https://flavorzine.com/crockpot-lasagna-soup-recipe-easy-slow-cooker/