Crockpot Lasagna Soup: Homestyle Comfort, Easy Weeknight (Print Version)
Simple Crockpot Lasagna Soup recipe delivers hearty, cheesy comfort. Effortless weeknight meal with layers of flavor, minimal fuss.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 240 Minutes minutes
Total Time: 260 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Italian
# Ingredients:
→ Base Ingredients
01 -
1 lb ground beef (85/15 preferred)
02 -
1 large onion, chopped
03 -
4 cloves garlic, minced
→ Flavor Builders
04 -
1 (28 oz) can crushed tomatoes
05 -
1 (6 oz) can tomato paste
06 -
4 cups beef broth (low sodium)
07 -
2 tsp Italian seasoning
08 -
1 tsp dried basil
09 -
1/2 tsp salt (or to taste)
10 -
1/4 tsp black pepper (or to taste)
→ Pasta & Dairy
11 -
6-8 lasagna noodles, broken into 2-inch pieces
12 -
1 (15 oz) container whole milk ricotta cheese
13 -
1 1/2 cups shredded mozzarella cheese, divided
14 -
1/2 cup grated Parmesan cheese, divided
→ Finishing Touches
15 -
1/4 cup fresh basil, chopped
16 -
2 tbsp fresh parsley, chopped
# Instructions:
01 -
First things first, get that ground beef into a large skillet over medium-high heat. Break it up with a spoon and let it brown beautifully. This is where the flavor truly begins, honestly. Once it's cooked through and smelling amazing, drain off any excess fat—seriously, don't skip this, I've had soupy Crockpot Lasagna Soup because I forgot! Add your chopped onion and minced garlic, letting them soften until they're fragrant, maybe 3-5 minutes. The smell alone will make your kitchen feel warm and inviting.
02 -
Now, transfer that glorious beef and onion mixture into your trusty slow cooker. This is the 'dump and go' part I love! Pour in the crushed tomatoes, tomato paste, and beef broth. Stir in the Italian seasoning and dried basil. Give it a good mix to make sure everything is happy and combined. I always take a moment here to just admire the rich red color before moving on. It's looking good, even at this early stage.
03 -
Put the lid on your slow cooker and let it do its thing. Cook on low for 6-8 hours or on high for 3-4 hours. You want all those flavors to really meld together and deepen. You'll start to smell the most incredible aromas wafting through your house, a true sign that something delicious is happening. I often sneak a little taste at this point, just to check the seasoning, of course!
04 -
About 30-45 minutes before serving, stir in your broken lasagna noodles. They'll cook right in the Crockpot Lasagna Soup, absorbing all that wonderful sauce. Make sure they're submerged, or they might get a little crunchy, and nobody wants crunchy noodles in their soup! This is where you really see it transform into 'lasagna soup,' honestly. It's a fun moment, watching them soften.
05 -
Once the noodles are tender, it's time for the cheesy goodness! Stir in the ricotta cheese until it's mostly incorporated, leaving little pockets of creamy joy. Then, add about half of the shredded mozzarella and parmesan, stirring gently until melted and gooey. This makes the Crockpot Lasagna Soup so luxurious and comforting. Don't worry if it looks a little messy, that's part of the charm.
06 -
Ladle your Crockpot Lasagna Soup into bowls. Top each serving with the remaining mozzarella and parmesan cheese. For that final flourish, sprinkle generously with fresh basil and parsley. The fresh herbs really brighten up the dish and add a pop of color. It's ready! Take a deep breath and enjoy the fruits of your very easy labor. It smells incredible, feels even better.
# Notes:
01 -
Don't skip browning the meat—it adds so much depth, honestly.
02 -
Leftovers are even better the next day, just add a splash of broth if it's too thick.
03 -
If you're out of ricotta, a dollop of cream cheese can work in a pinch, I've tried it!
04 -
A sprinkle of fresh basil at the end makes it feel extra special, I never miss it.
# Tools You'll Need:
01 -
Large skillet
02 -
Slow cooker (6-quart or larger)
03 -
Ladle
# Nutrition Facts (Per Serving):
Calories: 500 kcal
Total Fat: 30 g
Total Carbohydrate: 40 g
Protein: 35 g