Irresistible Crockpot Lasagna Soup Recipe

I made this Crockpot Lasagna Soup when I need all the comfort of traditional lasagna without spending an hour assembling layers. It’s one of those recipes that feels like a warm hug after a long day.

The slow cooker does most of the work while I go about my day. By dinnertime, I have a hearty soup packed with pasta, seasoned meat, and a creamy cheese topping that makes everyone ask for seconds.

What makes this Crockpot Lasagna Soup a keeper for years to come

I love how this soup captures every bit of lasagna flavor without the stress of perfect layers or worrying about undercooked noodles. It’s forgiving, flexible, and always turns out rich and satisfying.

The combination of ground beef and Italian sausage gives it a depth that keeps me coming back. Plus, the cheese mixture on top adds that creamy, indulgent finish I crave from a classic lasagna.

The best part is how little hands-on time it requires. I brown the meat, sauté the vegetables, toss everything in the crockpot, and let it simmer for hours while I handle other things.

Looking for more hearty comfort in a bowl? My My Epic Wild Rice Soup has that same cozy, stick-to-your-ribs quality, and The Best African Peanut Soup Recipe brings bold, warming flavors that pair perfectly with crusty bread.

My ingredient list for Crockpot Lasagna Soup

• 1 pound 80/20 ground beef
• 1 pound Italian bulk sausage (hot or mild, not in casings)
• 2 tablespoons olive oil
• 1 cup diced yellow onion (about half of one large onion)
• 1 medium green bell pepper, diced
• 2 tablespoons minced garlic
• 1 (14 oz) can petite diced tomatoes
• 1 (28 oz) can crushed tomatoes
• 6 cups chicken stock or broth (beef broth works too)
• 3 teaspoons dried basil
• 2 teaspoons dried oregano
• 1 teaspoon kosher salt
• ½ teaspoon black pepper (plus ¼ teaspoon for seasoning the meat)
• 10-12 lasagna noodles, broken into bite-sized pieces (break them smaller than you think, they double in size when cooked)

Cheese Topping:

• 8 ounces ricotta cheese
• ½ cup shredded Parmesan cheese
• ½ cup shredded mozzarella cheese
• ¼ teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon salt
• ⅛ teaspoon black pepper

Notes: I prefer using a mix of ground beef and Italian sausage for the best flavor, but you can use just one if that’s what you have. If ricotta isn’t your thing, cottage cheese or mascarpone work beautifully. For the broth, chicken or beef stock both add great depth, but vegetable broth might leave the soup tasting a bit flat. Break those lasagna noodles smaller than you think you need to since they expand quite a bit during cooking.

How I Make This Crockpot Lasagna Soup

1. Heat a large nonstick skillet over medium-high heat for 1 minute. Add the ground beef and Italian sausage, breaking it up with a spoon, and cook until browned, about 8-10 minutes. Season with ¼ teaspoon black pepper and a pinch of salt. Drain the fat and set the meat aside.
2. In the same skillet, add 2 tablespoons olive oil and reduce heat to medium. Add the diced onion and cook until translucent and softened, about 3 minutes. The onion should smell sweet and look slightly golden around the edges.
3. Add the diced green bell pepper to the skillet and cook for another 2 minutes until it starts to soften. Stir in the minced garlic and cook for 1 minute until fragrant. Remove the skillet from heat.
4. Transfer the cooked meat to your 6-7 quart slow cooker. Top with the sautéed onion, bell pepper, and garlic mixture.
5. Add the petite diced tomatoes, crushed tomatoes, and chicken stock to the slow cooker. Stir in the basil, oregano, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Cover and cook on high for 3 hours or low for 6 hours. The soup should be bubbling gently and smell rich and tomatoey.
6. While the soup base is cooking, break the lasagna noodles into bite-sized pieces. I like to snap them into roughly 1-inch squares, remembering they’ll puff up quite a bit.
7. After the initial cooking time, add the broken lasagna noodles to the slow cooker and stir well to prevent clumping. Cover and cook on high for an additional 30-40 minutes, stirring every 10 minutes or so. The noodles are done when they’re tender but still have a slight bite.
8. While the noodles cook, make the cheese topping. In a medium bowl, combine the ricotta, Parmesan, and mozzarella. Stir in the oregano, basil, salt, and black pepper until smooth and well mixed.
9. Ladle the hot soup into bowls and top each serving with a generous scoop of the cheese mixture. Garnish with fresh chopped basil if you have it on hand.

My kitchen secrets for getting this Crockpot Lasagna Soup just right

Don’t skip browning the meat before adding it to the slow cooker. That step builds flavor and prevents the soup from tasting flat or greasy.

Stir the noodles frequently during the last 30-40 minutes of cooking. They have a tendency to stick together or settle at the bottom, and a quick stir every 10 minutes keeps everything evenly cooked.

If your soup turns out thinner than you’d like, mix a tablespoon of cornstarch with a tablespoon of warm water and stir it into the pot during the last 10 minutes. It thickens up beautifully without changing the flavor.

How I love to share this Crockpot Lasagna Soup

I serve this soup on busy weeknights when I need something hearty that doesn’t require much attention. It’s also a hit at casual gatherings since I can keep it warm in the slow cooker and let guests help themselves.

A simple side salad and some crusty bread are all you need to round out the meal. The bread is perfect for soaking up every last bit of the rich, tomatoey broth.