Go Back

Crockpot Lasagna Soup

A comforting lasagna-inspired soup made in the slow cooker with ground beef, tomatoes, pasta, and melted cheeses.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the soup base
  • 1 pound ground beef (85/15) Use leaner if preferred
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes Substitute with diced tomatoes for chunkier texture
  • 4 cups beef broth Can swap with chicken or vegetable broth
  • 2 cups pasta (lasagna style broken) Or other short pasta
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • to taste salt and pepper
For the cheese mix
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • Grated Parmesan cheese for serving
  • Fresh basil for garnish (optional)

Method
 

Preparation
  1. Heat a skillet over medium-high heat. Add ground beef, diced onion, and minced garlic. Brown until the beef is no longer pink and the onions are translucent, about 6–8 minutes. Drain any excess fat.
  2. Transfer the browned beef, onion, and garlic to the crockpot.
Cooking
  1. Add the crushed tomatoes, beef broth, broken pasta pieces, dried basil, dried oregano, and a pinch of salt and pepper. Stir to combine.
  2. Cover and cook on low for 6–8 hours or on high for 3–4 hours until the pasta softens.
  3. About 30 minutes before serving, stir in the ricotta cheese and shredded mozzarella. Mix gently so the cheeses incorporate. Cover and allow the cheese to melt and the soup to heat through.
  4. Taste and adjust seasoning with salt and pepper. If the soup is too thick, add a splash of broth or water to reach desired consistency.
  5. Serve hot with a generous sprinkle of grated Parmesan and torn fresh basil if using.

Notes

You can substitute ground turkey, Italian sausage, or plant-based crumbles for the beef. For a creamier twist, stir in a splash of half-and-half with the cheeses. Store leftovers in airtight containers for 3-4 days, and reheat thoroughly.