The real magic happens at the end when the soup is topped with a generous dollop of ricotta and finished with mozzarella and Parmesan, melting gently into the hot broth and creating creamy pockets just like traditional lasagna layers. Crockpot Lasagna Soup is perfect for busy days, cold evenings, or feeding a crowd because it’s filling, budget-friendly, and reheats beautifully. It’s also a favorite for meal prep, as the flavors continue to improve overnight. Served with crusty bread or garlic toast, this soup delivers comfort, nostalgia, and big Italian-inspired flavor with minimal effort, making it a reliable go-to recipe you’ll come back to again and again.
Ingredients
1 pound ground beef or Italian sausage
1 small onion, diced
3 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 (15 oz) can diced tomatoes
4 cups chicken or beef broth
2 tablespoons tomato paste
1 teaspoon salt
½ teaspoon black pepper
1½ teaspoons Italian seasoning
½ teaspoon dried basil
½ teaspoon dried oregano
8 lasagna noodles, broken into pieces
1 cup ricotta cheese
1½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
Fresh parsley or basil for garnish
Instructions
In a skillet over medium heat, brown the ground beef or sausage with the onion until fully cooked. Add the garlic and cook for 30 seconds, then drain excess fat.
Transfer the meat mixture to the crockpot. Add crushed tomatoes, diced tomatoes, broth, tomato paste, salt, pepper, Italian seasoning, basil, and oregano. Stir well.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
About 30 minutes before serving, stir in the broken lasagna noodles. Cover and continue cooking until the noodles are tender.
Serve hot, topped with ricotta, mozzarella, and Parmesan. Garnish with fresh herbs if desired.
For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
