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Ultimate Cheesy Crockpot Lasagna Soup: Dump-and-Go Weeknight Comfort Food

A close-up of a bowl of rich crockpot lasagna soup topped with dollops of ricotta and shredded Parmesan.
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This recipe delivers all the rich, savory flavor of classic lasagna in a simple, spoonable soup format. Use your slow cooker for this easy, cheesy, and hearty meal perfect for busy weeknights.

Ingredients

Scale
  • 1 pound Italian sausage, casings removed
  • 1 pound lean ground beef
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 (28 ounce) cans crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 4 cups beef broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 1/2 cup water
  • 12 ounces lasagna noodles, broken into bite-sized pieces
  • 2 cups shredded mozzarella cheese

Instructions

  1. Place the Italian sausage and ground beef into your slow cooker. Cook the meat on HIGH for 1 hour, breaking it up with a spoon as it cooks. Drain off any excess grease.
  2. Add the chopped onion, minced garlic, crushed tomatoes, tomato sauce, beef broth, basil, oregano, salt, and pepper to the slow cooker. Stir everything together well.
  3. Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours.
  4. In a medium bowl, mix together the ricotta cheese, egg, and 1/4 cup of Parmesan cheese. Set aside.
  5. About 30 minutes before serving, stir the 1/2 cup of water into the soup mixture. Increase the heat to HIGH if it is on LOW.
  6. Add the broken lasagna noodles to the soup. Cook, uncovered, on HIGH for about 20 to 30 minutes, or until the pasta is tender. Stir occasionally to prevent sticking.
  7. Once the noodles are cooked, gently drop spoonfuls of the ricotta mixture over the top of the soup. Sprinkle the mozzarella cheese over everything.
  8. Cover the slow cooker and let it sit on the WARM setting for 10 to 15 minutes, or until the cheese is melted and the ricotta is heated through.
  9. Serve hot, topping each bowl with extra Parmesan cheese.

Notes

  • Breaking the lasagna noodles into small, manageable pieces before adding them helps them cook evenly and makes the soup easier to eat.
  • If you prefer a thicker soup base, you can mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir this slurry into the soup during the last 30 minutes of cooking.
  • For a richer flavor, substitute half of the beef broth with chicken broth or use Italian sausage that includes fennel.

Nutrition

Find it online: https://tastetaught.com/crockpot-lasagna-soup-recipe-easy-comfort/