I first tried this Crock Pot Lasagna Soup on a rainy Sunday and it instantly replaced the stove-top lasagna nights in my rotation. It captures the cozy, cheesy layers of classic lasagna but in a spoon-friendly, weeknight-friendly bowl — with far less fuss and far more ease. If you love hearty one-pot meals, this is comfort-food magic that practically makes itself while you handle other things. If you enjoy other slow-cooked soups, you might also like this creamy crockpot chicken gnocchi soup (great for comparing textures and timing).

Why you’ll love this dish

This soup gives you all the cheesy, meaty satisfaction of lasagna without assembling multiple layers or heating up the oven. It’s ideal for busy weeknights, potlucks, or when you want a crowd-pleasing dinner with minimal hands-on time. The crock pot gently melds flavors so the Italian seasoning, garlic, and tomatoes taste home-cooked. Breaking the noodles into pieces turns lasagna into a cozy soup that’s easier for kids and picky eaters to enjoy.

"A bowl that tastes like lasagna but comes together while you run errands — pure genius." — family-tested review

Step-by-step overview

Brown the ground beef and Italian sausage; drain fat.
Sauté onion and garlic in the same pan to capture browned flavor.
Add meats, aromatics, crushed tomatoes, chicken broth, and seasoning to the crock pot.
Stir in broken lasagna noodle pieces and cook on low (4 hours) or high (2 hours) until noodles are tender.
Swirl in ricotta for creaminess and finish with shredded mozzarella right before serving.

This gives you a clear timeline so you know whether this fits a busy evening or a relaxed day at home.

What you’ll need

Key ingredients

1 lb lean ground beef
1 lb Italian sausage (mild or spicy) — remove casings if using links
1 medium yellow onion, chopped
4 cloves garlic, minced
28 oz crushed tomatoes (canned)
4 cups low-sodium chicken broth (or vegetable broth)
8 oz lasagna noodles, broken into pieces (about 8–10 noodles)
15 oz ricotta cheese
2 cups shredded mozzarella cheese
2 tsp Italian seasoning
Salt and pepper to taste

Notes and substitutions

Use ground turkey or extra beef if you prefer a single-protein version. If you want vegetarian, substitute crumbled firm tofu or a plant-based sausage and swap chicken broth for vegetable broth.
If you prefer a thicker soup, reduce the broth by 1/2 cup. For a looser broth, add up to 1 cup more.
Fresh basil or a pinch of red pepper flakes added at the end brightens and personalizes the flavor.

Step-by-step instructions

Heat a large skillet over medium. Add the ground beef and Italian sausage. Brown until fully cooked, breaking up chunks with a spatula. Drain excess grease.
In the same skillet, sauté the chopped onion for 3–4 minutes, then add the minced garlic and cook 30–60 seconds until fragrant and translucent.
Transfer the browned meats, onion, and garlic to your crock pot. Pour in the crushed tomatoes and chicken broth. Season with Italian seasoning, salt, and pepper. Stir to combine.
Add the broken lasagna noodles and stir gently so the pieces are mostly submerged in the liquid.
Cover and cook on low for 4 hours or high for 2 hours, until the noodles are tender but not mushy. (Check at 90 minutes on high to avoid overcooking.)
Turn off the crock pot and stir in the ricotta cheese until it melts through the soup, creating a creamy texture.
Serve into bowls and top each portion with shredded mozzarella so it melts on contact. Garnish with fresh basil or extra black pepper if you like.

Best ways to enjoy it

Serve with crusty garlic bread or warm focaccia to soak up the broth.
A simple green salad (arugula with lemon vinaigrette) cuts the richness nicely.
For an indulgent finish, place bowls under the broiler for 1–2 minutes to bubble and brown the mozzarella — use an oven-safe dish and watch closely.
To make individual portions party-ready, ladle into mini ovenproof crocks, sprinkle cheese, and broil briefly.

Storage and reheating tips

Refrigerator: Cool to room temperature, then store in airtight containers for up to 3–4 days.
Freezer: Freeze in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating. Note: pasta can absorb broth during freezing; you may want to undercook slightly before freezing.
Reheating: Gently reheat on the stovetop over low heat, stirring occasionally. Add a splash of broth or water if the soup has thickened. Microwaving is fine for single servings — cover and stir halfway through to heat evenly.
Food safety: Do not leave at room temperature for more than 2 hours. Reheat to 165°F (74°C) before serving.

Helpful cooking tips

Break the lasagna noodles into smaller pieces so bites crowd less and cook evenly.
If you prefer firmer pasta, add noodles in the last 60–90 minutes of cook time rather than at the start.
Browning the meats and sautéing the onion/garlic in the same pan adds depth — don’t skip this step.
Use low-sodium broth so you can control final seasoning. Taste before adding extra salt.
For quicker cleanup, brown meats and onions in a foil-lined pan or use a splatter screen.

If you like exploring other crock pot comfort soups for protein inspiration, check this beef-and-broccoli crock pot recipe.

Creative twists

Vegetarian: Replace meats with a mix of mushrooms, lentils, and crumbled tempeh; use vegetable broth and skip ricotta or use a dairy-free ricotta.
Spicy: Swap mild Italian sausage for spicy, or add red pepper flakes and a dash of hot sauce.
Green boost: Stir in a few handfuls of fresh spinach or kale in the last 5 minutes until wilted.
White lasagna version: Use a creamy béchamel or Alfredo-like base in place of crushed tomatoes for a white lasagna soup.
Make it lighter: Use part-skim ricotta and reduced-fat mozzarella, and swap one pound of meat for extra vegetables.

If you want another stick-to-your-ribs option, try this hearty crockpot beef and barley soup for a different but equally comforting slow-cooked bowl.

Common questions

Q: Can I make this gluten-free?
A: Yes. Swap the lasagna noodles for a gluten-free pasta that holds up to long cooking (larger shapes work best). Alternatively, use gluten-free lasagna sheets broken into pieces. Check labels for cross-contamination if you’re highly sensitive.

Q: Will the noodles get too mushy if I cook on low for 4 hours?
A: It depends on your noodles and crock pot. Traditional lasagna noodles can soften a lot over long cook times. For firmer noodles, add them during the last 60–90 minutes. If you like them very soft, adding at the start is fine.

Q: Can I prep this the night before?
A: Yes. Brown the meat and sauté the onion/garlic, then combine everything (including noodles) in the crock pot, cover, and refrigerate overnight. Start the cook the next day; you may need to add 30–45 minutes to the timing if a cold crock pot is used. Alternatively, add noodles fresh in the morning for best texture.

Q: How can I lighten the dish without losing flavor?
A: Use leaner meats (ground turkey or extra-lean beef), part-skim ricotta and mozzarella, and increase vegetables (zucchini, bell peppers). Season well with herbs to maintain depth.

Q: Is it safe to freeze?
A: Yes. Freeze in airtight containers up to 2 months. Expect some texture change in the pasta; reheating with extra broth helps restore the soup’s body.

Conclusion

Crock Pot Lasagna Soup is an easy, family-friendly shortcut to a classic favorite — great for busy nights and leftovers that taste even better the next day. For more slow-cooker lasagna-soup inspiration and alternate techniques, see these two reliable recipes: Crock pot Lasagna Soup Recipe and Slow Cooker Lasagna Soup {an easy, cheesy family favourite!}.