Easy crockpot lasagna soup is everything you like about lasagna, served in a bowl. You get seasoned beef and sausage, a tomato broth, ruffled noodles, and melted cheese. It works because the slow cooker builds the tomato base for hours, then the noodles cook right in the pot during the last half hour. They soak up flavor and release a little starch that thickens the broth.
I love making this Easy Crockpot Lasagna Soup when I’m craving the comforting flavors of traditional lasagna without all the layering and extra prep work. It’s a cozy, hearty meal that’s perfect for busy days when I want dinner to come together with minimal effort. Before publishing, add a real detail from Mercedes’s experience, such as what she adjusted after testing the recipe or how long the leftovers lasted at home.
What sets this version apart is the timing and the topping. The meat is browned with onion and tomato paste before it goes in, so the base tastes slow-simmered, not just stewed. The broken lasagna noodles go in at the very end, so they stay firm instead of turning to mush. Then a spoonful of seasoned ricotta goes on each bowl, which gives you the layered lasagna bite without building a layered lasagna.
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Why You’ll Love This Recipe
- Lasagna flavor, no layering: You skip boiling noodles separately, assembling layers, and baking. Everything cooks in one crock and one skillet.
- Mostly hands-off: You spend about 20 minutes browning meat and opening cans. The slow cooker handles the next 6 hours.
- Noodles cook in the pot: They take 20 to 30 minutes on High at the end. That means one less pot to wash.
- Feeds a crowd: The recipe makes about 12 cups, which is 8 generous bowls. It is easy to take to a gathering in the slow cooker.
- Easy to adjust: Use ground turkey, change the pasta shape, or add spinach. The ingredient notes explain what shifts with each swap.
- Pantry-based: Canned tomatoes, broth, pasta, and dried herbs make up most of the list. The cheeses and meat are the only things to buy fresh.
- Good with simple sides: Garlic bread, a green salad, or a plate of roasted vegetables is all you need.
- Freezer plan included: The storage section explains how to freeze the soup so the noodles don’t turn soft.
Ingredients
- Ground beef, 1 lb (450 g), 85% lean: This is the main meat flavor. The fat carries the seasoning, so don’t use anything leaner than 90%. If you do, add 1 tablespoon of olive oil to the pan. Ground turkey works, but it must reach 165°F (74°C), tastes milder, and needs an extra ½ teaspoon of Italian seasoning.
- Mild Italian sausage, 1 lb (450 g), casings removed: The fennel and spices in the sausage season the whole pot. Hot sausage gives more heat. If you skip it, use 2 lb of ground beef total and add ½ teaspoon of fennel seed and ¼ teaspoon of red pepper flakes.
- Yellow onion, 1 medium, diced: It builds the sweet, savory base. A shallot is a milder swap. Onion powder (2 teaspoons) works, but you lose the soft texture.
- Garlic, 4 cloves, minced: It gives the soup its backbone. Jarred minced garlic works at 2 teaspoons, though it tastes a bit flatter.
- Tomato paste, 2 tablespoons: Cooked for a minute in the pan, it deepens the tomato flavor. Three tablespoons of ketchup can stand in, but the soup will taste a little sweeter, so skip the sugar.
- Crushed tomatoes, 1 can (28 oz/794 g): This is the tomato base. Diced tomatoes work if you want chunkier soup. Fire-roasted crushed tomatoes add a mild smoky note.
- Tomato sauce, 1 can (15 oz/425 g): It adds body and a smooth texture. Plain tomato puree works the same way. Skip jarred pasta sauce, which has added sugar and oil and can make the soup taste off.
- Low-sodium beef or chicken broth, 4 cups (960 ml): This is the liquid the noodles absorb. Low-sodium lets you control the salt, since sausage and cheese add plenty. Beef broth gives a deeper flavor. Chicken broth makes a lighter soup.
- Italian seasoning, 2 teaspoons; dried basil, 1 teaspoon; dried oregano, 1 teaspoon: These give the lasagna flavor. If you only have Italian seasoning, use 4 teaspoons total.
- Granulated sugar, 1 teaspoon: It softens the acid in canned tomatoes. Honey works at the same amount. If your tomatoes already taste sweet, leave it out.
- Salt, 1 teaspoon; black pepper, ½ teaspoon; red pepper flakes, ¼ teaspoon (optional): These season the pot. Taste at the end, because the cheese adds salt as well.
- Bay leaf, 1: It adds a quiet herbal note. Remove it before serving.
- Lasagna noodles, 8 oz (225 g), broken into 1½-inch (4 cm) pieces: Regular dry noodles hold their shape best. Mafalda (mini lasagna), rotini, or medium shells also work. Avoid no-boil sheets, which turn soft and fall apart. Gluten-free pasta absorbs more liquid, so add ½ cup (120 ml) extra broth and check at 15 minutes.
- Whole milk ricotta, 1 cup (225 g): It forms the creamy ricotta layer on top. Cottage cheese, drained and blended or stirred well, is a reasonable swap with a tangier taste. Part-skim ricotta works but is drier.
- Parmesan, ¼ cup (25 g), grated, plus extra for serving: It adds a salty, nutty edge to the ricotta. Pecorino Romano is stronger, so use 3 tablespoons.
- Fresh parsley, 2 tablespoons, chopped: It brightens the ricotta. Fresh basil also works, and 1 teaspoon of dried parsley is a fine backup.
- Shredded mozzarella, 2 cups (8 oz/225 g): It melts on top for the lasagna pull. Shred it from a block, since bagged shreds are coated and melt less smoothly. Provolone adds more flavor, and a mix of the two works well.
- Baby spinach, 3 packed cups (90 g), optional: It wilts into the soup and adds color. Frozen spinach works at 1 cup, thawed and squeezed dry, so it doesn’t water down the broth.
Tips For Making Easy Crockpot Lasagna Soup
- Brown the meat first. Browning builds flavor the slow cooker can’t create. It also lets you drain the extra fat so the soup doesn’t turn greasy.
- Leave a spoonful of fat in the pan. Cook the onion in it. The fat carries flavor into the vegetables, but too much leaves an oily layer on the soup.
- Cook the tomato paste. One minute in the pan turns it from bright red to brick color. This removes the raw, metallic taste.
- Break the noodles small. Pieces about 1½ inches (4 cm) fit on a spoon, so you get noodle, meat, and broth in one bite. Long pieces tangle and are hard to eat.
- Never add dry noodles at the start. This is the most common mistake. After hours of cooking, the noodles break down into mush and soak up so much liquid that the soup turns into a thick stew. Add them in the last 20 to 30 minutes.
- Check the noodles at 20 minutes. Slow cookers run hot or cool. The noodles are done when they are just tender with a slight chew. They keep softening in the hot soup, so pull the lid a little early.
- Fix a soup that is too thick. The noodles keep absorbing liquid as the soup sits. Stir in warm broth, ¼ cup (60 ml) at a time, until it looks like you want it.
- Fix a soup that is too greasy. If oil floats on top, lay a paper towel on the surface for a few seconds to blot it, or skim it with a ladle. Next time, drain the meat more.
- Taste before adding salt. Sausage, broth, and cheese all add sodium. Season after the soup finishes, then adjust.
- Make the ricotta topping while the noodles cook. Stir it together and let it come to room temperature. Cold ricotta cools the soup and takes longer to warm through.
Step-by-Step Instructions
- Brown the meat. Heat a large skillet over medium-high heat. Add the beef and sausage and break them into small crumbles. Cook 8 to 10 minutes until no pink remains and the meat is browned. It should reach 160°F (71°C).
- Drain and cook the onion. Spoon off the extra fat, leaving about 1 tablespoon. Add the onion and cook 3 to 4 minutes until soft and translucent.
- Add garlic and paste. Stir in the garlic and cook 30 seconds until you can smell it. Add the tomato paste and cook 1 minute until it darkens slightly.
- Fill the slow cooker. Scrape the mixture into a 6-quart (5.7 L) slow cooker. Add the crushed tomatoes, tomato sauce, broth, Italian seasoning, basil, oregano, sugar, salt, pepper, pepper flakes, and bay leaf. Stir well.
- Cook. Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours. The soup is ready when the broth looks deep red and the sausage pieces are soft.
- Mix the ricotta. In a small bowl, stir the ricotta, Parmesan, parsley, and a pinch of salt and pepper until combined. Set aside.
- Add the noodles. Remove the bay leaf. Turn the slow cooker to High. Stir in the broken noodles, pressing them under the liquid. Cover and cook 20 to 30 minutes, stirring once or twice, until the noodles are just tender.
- Add the spinach. If you are using it, stir it in for the last 2 to 3 minutes, until the leaves look wilted and dark green.
- Top with cheese. Scatter the mozzarella over the soup and drop spoonfuls of the ricotta mixture on top. Cover and cook 5 to 10 minutes until the mozzarella is melted and bubbling at the edges.
- Serve. Ladle into bowls, getting some of the melted cheese in each one. Add extra Parmesan and parsley on top.
How To Store Leftovers
Refrigerate leftovers within 2 hours of serving. Move the soup from the slow cooker into shallow airtight containers so it cools quickly. It keeps 3 to 4 days in the fridge. The noodles will soak up broth overnight, so the soup will look thicker the next day.
For the freezer, the noodles hold up best if you freeze the soup without the ricotta topping. Cool it completely, then freeze in freezer-safe containers with about ½ inch (1.25 cm) of space at the top. It keeps 2 to 3 months. The noodles will be softer after thawing, which some people prefer and some do not. For firmer pasta, freeze the soup before adding noodles and cook fresh noodles when you reheat. Thaw overnight in the refrigerator.
To reheat, use the stovetop or microwave instead of the slow cooker. USDA guidance says slow cookers heat leftovers too slowly to be safe. Warm the soup, stirring often, until it is steaming hot and reaches 165°F (74°C). Add a splash of broth to loosen it. Reheat leftovers only once.
Frequently Asked Questions
Can I add the noodles at the start of cooking?
It’s not a good idea. After 6 hours, the pasta breaks down and absorbs so much broth that you end up with a thick, mushy stew. Add the broken noodles in the last 20 to 30 minutes on High, when the soup is already hot.
What kind of noodles work best?
Regular dry lasagna noodles, broken into small pieces, give the most authentic result. Mafalda (mini lasagna), rotini, and medium shells also work well. Skip no-boil lasagna sheets and thin pastas like angel hair, which turn soft too quickly.
Do I have to brown the meat first?
For safety, the meat must reach 160°F (71°C), which a slow cooker does reach, but raw meat tends to clump and leave grease floating on top. Browning takes about 10 minutes and gives you small crumbles, a deeper flavor, and a cleaner broth.
Can I make this with ground turkey or chicken?
Yes. Use 2 lb of ground turkey in place of the beef and sausage, and cook it to 165°F (74°C). Add 1 tablespoon of olive oil to the pan and an extra teaspoon of Italian seasoning, plus a pinch of fennel seed if you have it. Poultry is milder, so taste and adjust the salt at the end.
Can I freeze lasagna soup?
Yes. Freeze it without the ricotta topping and for 2 to 3 months. The noodles will be a bit softer after thawing. For a firmer texture, freeze the soup before adding noodles and cook fresh noodles when you reheat it.
Why is my soup so thick the next day?
The noodles keep absorbing liquid as the soup cools and sits. When you reheat it, stir in warm broth or water, ¼ cup (60 ml) at a time, until the soup looks the way you like it.
Can I use something other than ricotta?
Yes. Cottage cheese works, and it tastes tangier and a little saltier, so use less Parmesan. Mascarpone gives a smoother, milder topping. You can also skip the ricotta and stir 4 ounces (115 g) of cream cheese into the soup at the end.
Can I cook this entirely on High?
Yes. Cook the soup base on High for 3 to 4 hours, then add the noodles as written. Low gives a slightly deeper flavor, but the difference is small. Either way, add the noodles only once the soup is hot.
Recipe Card
Easy Crockpot Lasagna Soup
Prep time: 20 minutes | Cook time: 6 hours 45 minutes | Total time: 7 hours 5 minutes | Servings: 8 (about 1½ cups each)
Ingredients
- 1 lb (450 g) 85% lean ground beef
- 1 lb (450 g) mild Italian sausage, casings removed
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can (28 oz/794 g) crushed tomatoes
- 1 can (15 oz/425 g) tomato sauce
- 4 cups (960 ml) low-sodium beef or chicken broth
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 1 bay leaf
- 8 oz (225 g) dry lasagna noodles, broken into 1½-inch (4 cm) pieces
- 1 cup (225 g) whole milk ricotta
- ¼ cup (25 g) grated Parmesan, plus extra for serving
- 2 tablespoons chopped fresh parsley
- 2 cups (8 oz/225 g) shredded mozzarella
- 3 packed cups (90 g) baby spinach (optional)
Instructions
- Brown the beef and sausage in a large skillet over medium-high heat 8 to 10 minutes until no pink remains and it reaches 160°F (71°C).
- Drain, leaving about 1 tablespoon of fat. Cook the onion 3 to 4 minutes until soft.
- Stir in the garlic for 30 seconds, then the tomato paste for 1 minute.
- Transfer to a 6-quart (5.7 L) slow cooker. Add the tomatoes, tomato sauce, broth, Italian seasoning, basil, oregano, sugar, salt, pepper, pepper flakes, and bay leaf. Stir.
- Cover and cook on Low 6 to 7 hours or High 3 to 4 hours.
- Mix the ricotta, Parmesan, parsley, and a pinch of salt and pepper in a small bowl.
- Remove the bay leaf. Turn to High, stir in the noodles, cover, and cook 20 to 30 minutes until just tender.
- Stir in the spinach, if using, for 2 to 3 minutes until wilted.
- Top with the mozzarella and spoonfuls of the ricotta mixture. Cover and cook 5 to 10 minutes until the mozzarella melts and bubbles.
- Serve with extra Parmesan.
Nutrition per serving (estimate): about 540 calories, 33 g protein, 36 g carbohydrates, 30 g fat, 4 g fiber, 1,150 mg sodium.