There’s something undeniably comforting about a steaming bowl of Crockpot Lasagna Soup, where all the beloved flavors of classic lasagna—tangy tomato, rich cheese, savory Italian sausage, and robust herbs—mingle together in one soul-warming spoonful. This dish brings all the magic of homemade Italian cooking into a single pot, effortlessly blending hearty pasta, vibrant vegetables, and creamy cheese in a way that feels both nostalgic and fresh. If you crave the coziness of lasagna but want something easier and more weeknight-friendly, let me convince you that Crockpot Lasagna Soup is about to be your new kitchen hero.

Crockpot Lasagna Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe lies in its straightforward ingredients: humble pantry staples and a handful of fresh touches come together to create something extraordinary. Each component plays a vital role—bringing texture, color, or depth—and when they simmer away in your crockpot, magic happens.

Olive oil: Adds essential richness and helps develop flavors as you brown the sausage or beef.
Italian sausage or ground beef: This adds deeply savory, hearty, and just-spicy-enough base notes to every bite.
Onion: Provides sweet undertones and a beautiful aroma once sautéed.
Garlic: Four cloves may sound like a lot, but trust—it’s the secret to that classic Italian warmth.
Red bell pepper: A pop of color and a subtle sweetness that rounds out the soup.
Crushed tomatoes: Give the broth its luscious, tangy-sweet body.
Tomato sauce: Adds depth and helps meld the flavors smoothly together.
Diced tomatoes: Tiny bites offer texture and an extra tomatoey punch.
Chicken or beef broth: The base that brings everything together—choose whichever you prefer for a heartier or lighter finish.
Tomato paste: For thickness and a pop of concentrated tomato flavor.
Italian seasoning, dried basil, oregano: The classic trio—herby, aromatic, and unmistakably Italian.
Red pepper flakes (optional): If you like a gentle, fiery kick, this is your friend!
Lasagna noodles: Broken into pieces, these transform the soup into a slurpable take on the casserole classic.
Ricotta cheese: Lends creaminess and richness when swirled into a hot bowl.
Shredded mozzarella cheese: Melty, gooey, and comforting—no lasagna is complete without it.
Grated Parmesan cheese: Adds umami depth and a salty, nutty finish.
Fresh parsley: A sprinkle of freshness to balance the rich flavors.
Salt and black pepper: To taste—absolutely essential for bringing everything together.

How to Make Crockpot Lasagna Soup

Step 1: Brown the Meat and Veggies

Start by heating the olive oil in a skillet over medium heat. Add the Italian sausage or ground beef, breaking it up as it cooks until it’s nicely browned and no longer pink. Next, toss in the diced onion, minced garlic, and bell pepper. Sauté it all together until the veggies soften and the wonderful aromas have you dreaming of a tiny trattoria—about five minutes should do the trick. This step helps develop complex, caramelized flavors you just can’t build in the crockpot alone.

Step 2: Transfer and Build the Broth

Scoop that sizzling medley right into your crockpot. Now, in go the crushed tomatoes, tomato sauce, diced tomatoes, broth, and tomato paste. Sprinkle over the Italian seasoning, basil, oregano, red pepper flakes if desired, and—don’t forget—a pinch of salt and pepper. Give everything a good stir. It may not look like much yet, but trust me, the slow simmer is where the magic happens.

Step 3: Slow Cook to Perfection

Cover your crockpot and set it on low for 6 to 7 hours (or, if you’re in a hurry, high for 3 to 4 hours). This gentle slow-cooking coaxes out all the savory, herby flavors while melding the tomatoes and broth into a deeply satisfying soup. Your kitchen will smell swoon-worthy for hours!

Step 4: Add the Noodles

About thirty minutes before you’re ready to serve, crack up those lasagna noodles—aim for pieces around two inches long—and drop them straight into the soup. Stir them in and let them cook until tender. This step gives your Crockpot Lasagna Soup that unmistakable pasta texture without any fuss.

Step 5: Make the Cheese Topping

In a small bowl, combine the ricotta, mozzarella, Parmesan, and fresh parsley. Stir it up until creamy and blended. This dreamy cheese mixture isn’t just a topping—it’s the soul of this soup, melting into brothy, tomato-rich goodness the second it hits your bowl.

Step 6: Serve and Garnish

Ladle the hot soup into bowls and finish each one with a generous dollop of the cheese topping. If you’re feeling fancy (and why not?), sprinkle over extra parsley. That’s it! The best part is watching the cheese swirl, melt, and become irresistible with every bite.

How to Serve Crockpot Lasagna Soup

Garnishes

A little garnish elevates every bowl to restaurant-worthy status! Go with extra fresh parsley, freshly cracked black pepper, and a final dusting of Parmesan if you wish. For a beautiful color contrast and a flavor boost, try thinly sliced basil or a small drizzle of olive oil. These easy touches make your Crockpot Lasagna Soup stand out.

Side Dishes

Pair your soup with warm, crusty bread, garlic knots, or even a side of buttery breadsticks—nothing beats dipping bread into that rich broth. I also adore a crisp green salad with a bright, tangy dressing to balance the hearty, cheesy flavors. Roasted vegetables or marinated mozzarella balls make fun accompaniments, too.

Creative Ways to Present

For a family-style dinner, serve the soup in a big Dutch oven or colorful crock and let everyone ladle their own. Hosting friends? Ladle it into oven-safe bowls, add the cheese topping, then broil for a minute or two for a golden, bubbly finish. For parties, try serving in small mugs or mini bowls—instant comfort, no utensils required!

Make Ahead and Storage

Storing Leftovers

Let leftover soup cool to room temperature, then ladle it into airtight containers and refrigerate for up to four days. The flavors actually deepen overnight, so it tastes even better the next day! Keep the cheese topping in a separate container for maximum freshness.

Freezing

To freeze Crockpot Lasagna Soup, let it cool completely and store in freezer-safe bags or containers for up to three months. For the best texture, leave out the noodles and add them fresh when reheating, as pasta can become mushy after freezing and thawing. Don’t forget to label those containers!

Reheating

Warm individual portions gently on the stovetop or in the microwave, stirring occasionally until hot. If the noodles have soaked up extra broth, just add a splash of water or broth as needed. Always add the cheese topping right before serving for the creamiest, dreamiest results.

FAQs

Can I use ground turkey instead of sausage or beef?

Absolutely! Ground turkey is a fantastic lighter alternative and still soaks up all those rich Italian flavors. You may want to add a splash of olive oil and a little extra seasoning for even more flavor.

Is Crockpot Lasagna Soup gluten-free?

It’s easy to make it gluten-free by swapping the lasagna noodles for your favorite gluten-free pasta. The soup is otherwise naturally gluten-free, so everyone can enjoy it without worry.

Can I add extra vegetables?

Of course! Diced zucchini, mushrooms, spinach, or even shredded carrots all work beautifully. Stir in delicate greens like spinach during the last five minutes of cooking so they stay vibrant and tender.

How can I make this vegetarian?

Skip the sausage or beef, use vegetable broth instead of chicken or beef, and load up on extra veggies or even lentils for a hearty, plant-based version of Crockpot Lasagna Soup.

Does this soup freeze well?

Crockpot Lasagna Soup freezes well without the noodles—just add freshly cooked pasta when you’re ready to thaw and serve. Keep the cheese topping handy in the fridge or freeze plain mozzarella and ricotta separately.

Final Thoughts

I hope you’re feeling inspired to whip up a pot of Crockpot Lasagna Soup soon! Whether you’re feeding a family, meal-prepping for the week, or simply craving comfort in a bowl, this recipe checks every box. Give it a try—your kitchen (and everyone who tastes it) will thank you!

Crockpot Lasagna Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 14 reviews

Author: Emma
Total Time: 6 hours 20 minutes
Yield: 8 servings 1x
Diet: Non-Vegetarian

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Description

This Crockpot Lasagna Soup recipe is a comforting and flavorful twist on traditional lasagna, perfect for a cozy family dinner. It’s easy to make in a slow cooker and is packed with Italian seasonings and cheesy goodness.

Ingredients

Scale

For the Soup:

1 tablespoon olive oil
1 pound Italian sausage or ground beef
1 medium onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) tomato sauce
1 can (14.5 ounces) diced tomatoes
6 cups chicken or beef broth
2 tablespoons tomato paste
2 teaspoons Italian seasoning
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
8 ounces lasagna noodles, broken into pieces
Salt and black pepper, to taste

For the Cheese Topping:

1 1/2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped

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Instructions

In a skillet over medium heat, cook the sausage or ground beef in olive oil until browned. Add onion, garlic, and bell pepper, and sauté until softened. Transfer mixture to the crockpot.
Stir in crushed tomatoes, tomato sauce, diced tomatoes, broth, tomato paste, Italian seasoning, basil, oregano, red pepper flakes, salt, and pepper. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
About 30 minutes before serving, add the broken lasagna noodles and cook until tender.
In a small bowl, mix ricotta, mozzarella, Parmesan, and parsley to create the cheese topping.
Serve the soup hot in bowls, topped with a dollop of the cheese mixture and extra parsley if desired.