Crockpot Lasagna Soup
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.
Recipe FAQ's
For a thicker soup, you can add a bit of the cheese mixture to the slow cooker at the same time you add the uncooked pasta. Another option is to make a mixture of equal parts warm water and cornstarch, then mix the cornstarch slurry into the soup at the end of cooking until it thickens.
This soup has nutrition from ingredients like bell peppers and tomatoes and protein from the ground beef and sausage. When you factor in the cheese mixture that does add some fat and calories, but overall this is a nutritionally balanced soup that's will become an instant favorite comfort food!
Yes! If making ahead, cook the soup base without the noodles and refrigerate. When ready to serve, reheat the soup, add the dried noodles, and check for doneness after 25 minutes of cooking time.
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Crockpot Lasagna Soup
Equipment
Ingredients
- 1 pound 80/20 ratio ground beef
- 1 pound Italian bulk sausage not in casings, hot or mild
- ¼ teaspoon black pepper
- 2 tablespoon olive oil
- 1 cup yellow onion diced (½ of one large onion)
- 1 medium green pepper diced
- 2 tablespoon garlic minced
- 1 (14 oz) can of petite diced tomatoes
- 1 (28 oz) can of crushed tomatoes
- 6 cups chicken stock or broth
- 3 teaspoon dried basil
- 2 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 10-12 lasagna noodles broken into small (bite-sized) pieces (*Note- break these pieces smaller than you think you need to; since its pasta will basically double in size when cooked)
Cheese Topping
- 8 ounces Ricotta cheese
- 1/2 cup parmesan cheese shredded
- 1/2 cup mozzarella cheese
- 1/4 teaspoon oregano
- 1/2 teaspoon basil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat a large nonstick skillet over medium-high heat for 1 minute. Add the ground beef and Italian sausage until brown, then season with salt and pepper. Drain and set aside.
- In the same pan, add the olive oil and reduce to medium heat. Then, add the onion and cook until translucent and it starts to soften for about 3 minutes. Add the chopped green pepper and cook until softened for another 2 minutes.
- Add garlic and cook for 1 minute. Remove the skillet from the heat.
- In a 6 to 7 qt 7-sized crock pot, add the cooked meat mixture, then top with the cooked onions, pepper & garlic.
- Add the diced tomatoes, crushed tomatoes, chicken stock, basil, oregano, salt & pepper to the crock pot. Cook on high for 3 hours or low for 6 hours.
- Once cooked for 3 or 6 hours (depending on the temperature setting), add the lasagna pasta pieces to the crock pot and stir to combine. Cover and cook for an additional 30 to 40 minutes on the high-temperature setting, stirring often (to prevent the pasta from sticking together).
- While the pasta is cooking in the soup, make the cheese topping.
- In a small bowl, mix all the ricotta, mozzarella, and parmesan cheese. Add the basil, oregano, salt & pepper and stir until combined.
- Serve while warm in a bowl garnished with a scoop of the cheese mixture on top, and garnish with fresh chopped basil (if desired).
Video
Notes
- If you don’t like ricotta, you can use cottage cheese, mascarpone, or a mix of cream cheese and a splash of milk for a creamy alternative.
- Do not add the noodles until the last 30-40 minutes or else they will become mushy from cooking too long.
