Crockpot Lasagna Soup

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A bowl of lasagna soup topped with ricotta cheese and chopped herbs, with a slice of bread, grated cheese, and a cloth napkin nearby.

Skip the layering and labor and make this cozy Slow Cooker Lasagna Soup instead! Packed with seasoned meat, tender lasagna noodles, and a creamy ricotta topping, this easy dinner has all the flavor of classic lasagna with a fraction of the effort.

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Prep Time: 20

Cook Time: 6 20

Total Time: 6 40

Servings: Servings

Author: Michelle

Equipment

Slow Cooker, 7 or 8 quart model

Ingredients

For The Lasagna Soup

½ lb lean ground beef, 90% lean
½ lb Italian sausage, hot or sweet
1 cup diced onion (1/2 large)
24 oz tomato sauce, marinara
5 cups low-sodium chicken broth
3 cloves garlic, minced (I like adding it to the Crockpot so I don’t burn it)
1 teaspoon Italian seasoning
2 tablespoons tomato paste
6 uncooked lasagna noodles, broken into bite sized pieces. Do not use the oven ready kind.
½ teaspoon coarse Kosher salt, plus more to taste
¼ teaspoon black pepper, plus more to taste

For the Ricotta Topping:

8 oz (1 cup) whole milk ricotta cheese
1/4 cup grated Parmesan cheese (I like a parmesan and pecorino romano blend)
1/4 teaspoon Kosher salt and a pinch of pepper, to taste

Instructions

Make the ricotta topping:

In a small bowl, mix ricotta, Parmesan, salt, and pepper. Taste and adjust the seasonings if necessary. Store in the fridge until the soup is ready to serve.

To make the soup:

In a large skillet over medium heat, sauté the ground beef, Italian sausage, and diced onion until the meat is browned and cooked through. Using a slotted spoon, transfer the meat to a paper towel lined plate to drain off the grease.
Once drained, add the meat mixture into the slow cooker. Add the tomato sauce, chicken broth, Italian seasoning, garlic, tomato paste, and 1/2 teaspoon salt and a pinch of pepper. Stir to combine.
Cover and cook the soup on LOW for 6-7 hours or HIGH for 3–4 hours. Cooking note: Cook the soup long enough to come to a simmer and bubble around the edges for 1 hour.
Before serving, stir in the broken lasagna noodles. Cover and cook on high heat until the noodles are just tender, about 15 minutes. Once the noodles are done, Serve right away with a dollop of ricotta topping.

Notes

Drain the fat from the meat thoroughly so the soup doesn’t turn oily. If needed, excess fat can be skimmed off the soup before adding the noodles.
If you expect leftovers, boil the noodles separately and store them apart from the soup. This keeps the noodles from soaking up all the broth and turning mushy.

Cuisine American, Italian

Course Dinner, Main Course, Soup

Nutrition