Crock Pot Lasagna Soup

Cozy, slow-cooker comfort with creamy ricotta, hands-off dinner, 15 min prep

A rich tomato-garlic broth, ribbons of pasta, and melty cheese come together like a deconstructed lasagna with the Crock Pot doing all the work.

Why You’ll Love It

• Dump-and-go friendly: Minimal prep, then the slow cooker handles it. Perfect for Crockpot Recipes Easy and Crock Pot Cooking seekers.
• Classic lasagna flavors, no layering: Italian-herbed beef, marinara, and three cheeses deliver that Creamy Lasagna Soup vibe.
• Custom pasta moment: Go traditional with broken lasagna noodles or pivot to tortellini for a Tortellini Soup Crockpot twist.
• Ricotta cloud on top: Dollops of ricotta mimic the classic lasagna bite—great for Lasagna Soup With Ricotta fans.

Ingredients (notes only)

Base & Aromatics

• Olive oil, onion, garlic, tomato paste, crushed tomatoes, marinara, low-sodium broth.
  Protein
• Lean ground beef or Italian sausage (or half-and-half). Brown first for best texture.
  Flavor
• Italian seasoning, oregano, basil, red pepper flakes, bay leaf, kosher salt, black pepper.
  Pasta Options
• Broken lasagna noodles or mini mafalda; OR refrigerated cheese tortellini for the tortellini variant.
  Finish & Toppings
• Heavy cream (optional for “creamy”), ricotta, shredded mozzarella, grated Parmesan, fresh basil.

Step-By-Step Instructions

1. Brown the meat (160°F): Heat oil in a skillet. Brown beef/sausage with a pinch of salt, breaking up until no pink remains; meat must reach 160°F. Drain.
2. Load the Crock Pot: Add browned meat, onion, garlic, tomato paste, crushed tomatoes, marinara, broth, herbs, bay leaf, remaining salt and pepper.
3. Slow cook: Cover and cook Low 4–6 hours (or High 2–3 hours) until flavors meld.
4. Add pasta: Stir in broken lasagna noodles; cook on High 20–30 minutes until al dente (check at 15 minutes).
5. Make it creamy (optional): Stir in ¼–½ cup heavy cream for Creamy Lasagna Soup.
6. Ricotta finish: Ladle into bowls; top each with 1–2 Tbsp ricotta, a sprinkle of mozzarella & Parmesan, and basil.
7. Tortellini variant: Skip step 4 pasta. In last 10–12 minutes, add 9 oz refrigerated cheese tortellini; cook until just tender.
8. Taste & serve: Adjust salt/pepper and red pepper flakes. Serve hot.

Pro Tips

• No mushy noodles: Add pasta near the end and serve promptly. For make-ahead, cook pasta separately and add to bowls.
• Richer body: A teaspoon of sugar or balsamic balances acidity if your tomatoes taste sharp.
• Lean but luscious: Swap half-and-half for cream, or use Greek yogurt off heat (stir in a little hot soup first to temper).
• Cheese control: Mix ricotta with a pinch of salt, pepper, and Parmesan for a “whipped” dollop.
• Freezer smart: Freeze the soup without pasta or dairy; add fresh when reheating.

Variations (mapped to interests)

• Tortellini Soup Crockpot / Crock Pot Tortellini Soup: Use cheese tortellini instead of lasagna noodles (Step 7).
• Creamy Lasagna Soup: Finish with cream or half-and-half; extra mozzarella on top.
• Lasagna Soup With Ricotta: Keep ricotta dollops plus grated Parmesan; skip cream if you prefer.
• Crock Pot Lasagna Recipe (hearty): Add broken lasagna sheets only and a thicker simmer for a stew-like bowl.

How to Serve

Garlic bread, simple Caesar or mixed-greens salad, and a final shower of Parmesan and basil. For meal prep bowls, add a spoon of ricotta just before eating.

Make-Ahead & Storage

• Fridge: 4 days in airtight containers (store pasta and soup separately for best texture).
• Freeze: Up to 3 months without pasta/dairy.
• Reheat: Stovetop low or microwave 60–90 seconds, adding broth as needed.
• Food safety: Reheat to 165°F.

FAQs

Can I skip browning the meat?
Browning builds flavor and ensures a safe 160°F internal temp. If your slow cooker has a sauté function, use it; otherwise brown on the stove.

Which pasta holds best?
Mafalda corta or broken lasagna sheets work well. Cook right before serving to avoid sogginess.

Can I make it dairy-free?
Yes—omit cream and cheeses; finish with olive oil and fresh basil. Use a dairy-free ricotta if desired.

Gluten-free?
Use gluten-free lasagna sheets or GF tortellini and a GF-certified broth.

Can I add veggies?
Yes—mushrooms, zucchini, or baby spinach (stir spinach in during the last 2–3 minutes).

Simple Nutrition (estimate per serving, 1/6 of recipe)

Calories 430 • Protein 26g • Carbs 41g • Fat 19g • Fiber 4g • Sodium 980mg

Sarah

Crock Pot Lasagna Soup

Slow-cooker lasagna, no layering required. A savory tomato-garlic broth with tender pasta and a creamy ricotta finish—weeknight-easy, with tortellini and creamy variations.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 4 hours hrs 45 minutes mins

Servings: 6 servings

Course: Dinner, Soup

Cuisine: American-Italian

Calories: 430

Ingredients Equipment Method Nutrition Notes

Ingredients

• 1 tbsp olive oil
• 1 lb lean ground beef or Italian sausage (450 g, or ½ + ½)
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp Italian seasoning
• 1 tsp dried oregano
• 1 tsp dried basil
• 0.25–0.5 tsp red pepper flakes (to taste)
• 1.5 tsp kosher salt, divided (plus more to taste)
• 0.5 tsp black pepper
• 4 cups low-sodium beef or chicken broth (960 ml)
• 3 cups marinara sauce (24 oz/680 g)
• 1 can crushed tomatoes (14.5 oz/410 g)
• 8 oz broken lasagna noodles or mini mafalda (225 g)
• 0.25–0.5 cup heavy cream or half-and-half (optional)
• 0.75 cup ricotta, for serving
• 1 cup shredded mozzarella, for serving
• 0.5 cup grated Parmesan, for serving
• fresh basil, chopped (garnish)
• 1 bay leaf (optional)

Equipment

• 5–6 qt Crock Pot (slow cooker)
• Skillet for browning meat
• Wooden spoon
• measuring cups and spoons
• Instant-read thermometer

Method

• Heat oil in a skillet over medium-high. Brown beef/sausage with ½ tsp salt until cooked through (160°F internal); drain excess fat.
• Transfer meat to slow cooker. Add onion, garlic, tomato paste, herbs, red pepper flakes, remaining salt, black pepper, broth, marinara, crushed tomatoes, and bay leaf; stir well.
• Cook on LOW 4–6 hours or HIGH 2–3 hours.
• Stir in broken lasagna noodles. Cook on HIGH 20–30 minutes, stirring once, until pasta is al dente.
• Remove bay leaf. Stir in cream if using. Adjust seasoning to taste.
• Ladle into bowls and top with ricotta dollops, mozzarella, Parmesan, and basil before serving.

Nutrition

Calories: 430kcalCarbohydrates: 41gProtein: 26gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 65mgSodium: 980mgPotassium: 650mgFiber: 4gSugar: 8gVitamin A: 700IUVitamin C: 15mgCalcium: 250mgIron: 4mg

Notes

Protein: Use turkey or plant-based crumbles (cook to 160°F or per package). Pasta timing: If holding on warm, cook pasta separately and add to bowls. GF: Use gluten-free lasagna noodles. DF: Skip dairy; finish with olive oil and herbs or dairy-free ricotta. Equipment: 5–6 qt Crock Pot, skillet for browning, thermometer. Alternate Methods: Instant Pot—sauté meat, add sauces/broth, pressure cook 5 min, quick release, simmer pasta 6–10 min. Stovetop—brown meat, simmer 20–25 min, add pasta 8–12 min, finish creamy if desired.

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