Crock Pot Lasagna Soup
All the cheesy, savory goodness of a classic lasagna—without the layering! This Crock Pot Lasagna Soup is hearty, cozy, and incredibly easy, made with beef, sausage, noodles, and a creamy cheesy finish right in your slow cooker.
Equipment
- Large skillet for browning meat
- Slow cooker to cook soup
- Wooden spoon for stirring
- Ladle for serving
Ingredients
- 1 lb lean ground beef
- 1 lb Italian sausage (mild or spicy)
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 28-ounce can crushed tomatoes
- 4 cups low-sodium chicken broth
- 8 oz lasagna noodles, broken into bite-sized pieces
- 1 15-ounce container ricotta cheese
- 2 cups shredded mozzarella cheese
- 2 tsp Italian seasoning
- Salt and black pepper, to taste
- Fresh basil or parsley, for garnish (optional)
Instructions
- In a large skillet, cook ground beef and Italian sausage over medium-high heat until fully browned. Drain excess grease.
- Add chopped onion to skillet and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute.
- Transfer browned meat, onions, and garlic to your slow cooker. Stir in crushed tomatoes, chicken broth, Italian seasoning, salt, and pepper.
- Add broken lasagna noodles to the crockpot and stir gently to combine.
- Cover and cook on LOW for 4 hours or HIGH for 2 hours, until noodles are tender.
- Stir ricotta cheese into the soup until melted and creamy.
- Ladle soup into bowls. Top each serving with shredded mozzarella and garnish with fresh basil or parsley if desired. Serve hot.
Notes
For best texture, serve immediately after cooking. The noodles will continue to absorb liquid as the soup sits, so add a splash of broth when reheating leftovers.