Name: Crock Pot Lasagna Soup
Prep time: 15 min
Cook time: 360 min
Total time: 285 min
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)

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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.

Close-up side view of Crock Pot lasagna soup in a bowl, melted mozzarella, basil and beef in rich tomato broth.

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

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.
Load the Crock Pot: Add browned meat, onion, garlic, tomato paste, crushed tomatoes, marinara, broth, herbs, bay leaf, remaining salt and pepper.
Slow cook: Cover and cook Low 4–6 hours (or High 2–3 hours) until flavors meld.
Add pasta: Stir in broken lasagna noodles; cook on High 20–30 minutes until al dente (check at 15 minutes).
Make it creamy (optional): Stir in ¼–½ cup heavy cream for Creamy Lasagna Soup.
Ricotta finish: Ladle into bowls; top each with 1–2 Tbsp ricotta, a sprinkle of mozzarella & Parmesan, and basil.
Tortellini variant: Skip step 4 pasta. In last 10–12 minutes, add 9 oz refrigerated cheese tortellini; cook until just tender.
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.

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Prep Time 15

Cook Time 6

Total Time 4 45

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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