Easy Crockpot Lasagna Soup

Name: Easy Crockpot Lasagna Soup
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Yield: 6
Cuisine: Italian
Ingredients: 1 pound ground beef; 1 small yellow onion, diced; 2 cloves garlic, minced; 1 can (28 ounces) crushed tomatoes; 4 cups beef broth; 1 can (6 ounces) tomato paste; 1 teaspoon dried oregano; 1 teaspoon dried basil; 8 ounces lasagna noodles, broken into small pieces; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1/4 cup grated parmesan cheese; Salt and black pepper to taste

A cozy and comforting bowl of soup that tastes just like your favorite homemade lasagna.

By Daily Recipes Book· 🌍 Italian· July 17, 2026

dailyrecipesbook.com

Prep

15 minutes

Cook

5 hours

Total

5 hours 15 minutes

Serves

There is something so special about a warm bowl of soup, especially when it packs all the rich flavors of a classic lasagna into one simple dish. This has quickly become a family favorite in my house because it is hearty, cheesy, and requires very little effort to pull together on a busy weeknight.

You will love how the pasta cooks right in the broth, soaking up all that delicious tomato flavor. My best tip is to stir in the ricotta cheese right at the end, because it makes the soup incredibly creamy and authentic.

Ingredients

1 pound ground beef
1 small yellow onion, diced
2 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
4 cups beef broth
1 can (6 ounces) tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
8 ounces lasagna noodles, broken into small pieces
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
Salt and black pepper to taste

Instructions

1
Brown the ground beef and diced onion in a skillet over medium heat until the meat is cooked through.
2
Drain any excess fat from the skillet and stir in the minced garlic for about one minute until fragrant.
3
Transfer the meat mixture to your slow cooker.
4
Add the crushed tomatoes, beef broth, tomato paste, oregano, and basil to the slow cooker and stir well.
5
Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours.
6
About 30 minutes before you are ready to serve, stir in the broken lasagna noodles.
7
Once the noodles are tender, stir in the ricotta, mozzarella, and parmesan cheeses until the soup is creamy and melted.
8
Season with salt and pepper to your liking and serve hot.

💡 Tips

Serve this soup with a side of crusty garlic bread to soak up the extra broth. If you have leftovers, keep them in the fridge for up to three days, but keep in mind that the noodles will absorb more liquid over time. You might need to add a splash of broth when reheating.

#Comfort food #Pasta #Soup #Slow cooker #Italian

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