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–+ servings
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 minutes
Cook Time 6 hours
Total Time 4 hours 45 minutes
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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