Crockpot Lasagna Soup
Hi, I’m Brooke! You have probably seen me on Social Media as Meals and Munchies. I’m a busy stay at home mom who loves sharing easy, family-friendly meals that come together fast—because let’s be honest, we don’t always have time for complicated. Whether you’re chasing toddlers, working from home, or just trying to get dinner on the table after work without a fuss, you’re in the right place. Meals and Munchies is where I share real-life recipes that are quick, comforting, and made with ingredients you probably already have in your kitchen. Easy recipes for every day life- let’s get cooking!Slow cooker meals are my secret weapon for stress-free days. These set-it-and-forget-it recipes are perfect for busy every day life. Simply toss in the ingredients into your slow cooker, and dinner’s done by the time the day winds down. They’re comforting, flavorful, and made to fit real-life schedules.This Crockpot Lasagna Soup is a comforting, easy slow cooker dinner that combines all the flavors of classic lasagna in a warm, hearty bowl of soup. Made with Italian sausage or lean ground beef, marinara sauce, crushed tomatoes, lasagna noodles, and a delicious blend of mozzarella, Parmesan, and creamy ricotta cheese, this family-friendly recipe is perfect for busy weeknights and chilly evenings. Let the slow cooker do most of the work, then add the noodles and cheeses near the end for a satisfying meal with minimal effort. Serve this easy crockpot lasagna soup with garlic bread or a fresh green salad for a cozy dinner everyone will love.
Equipment
- 1 Slow cooker / Crockpot
- 1 Large Skillet
- 1 cutting board
- knife
- Measuring cups and spoons
- Wooden spoon or spatula
- ladle
Ingredients
- 1 lb Italian sausage or lean ground beef
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 jar (24 oz) marinara sauce
- 1 can (15 oz) crushed tomatoes
- 4 cups low-sodium chicken or beef broth
- 1 tsp Italian seasoning
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 8 lasagna noodles, broken into bite-size pieces
- 1 cup ricotta cheese, divided
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley, optional for garnish
Instructions
- In a skillet, cook the sausage or ground beef with the onion until browned. Drain excess grease. Stir in the garlic for 30 seconds.
- Add the cooked meat mixture, marinara, crushed tomatoes, broth, Italian seasoning, salt, and pepper. Stir to combine.
- Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours.
- About 30 minutes before serving, stir in the broken lasagna noodles. Cover and cook until just tender, checking around 20-30 minutes so they do not overcook.
- Once the noodles are tender, stir 1/2 cup ricotta directly into the soup along with the mozzarella and Parmesan. Stir gently until creamy and the cheeses are melted.
- Ladle into bowls and top each serving with a spoonful of the remaining 1/2 cup ricotta. Garnish with basil or parsley and extra Parmesan if you like.
If the soup gets thicker than you like after the noodles cook, stir in an extra splash of broth before serving.