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Crockpot Lasagna Soup: Easy Weeknight Comfort Food

A close-up of a hearty bowl of crockpot lasagna soup topped with dollops of ricotta, meat sauce, and fresh parsley.
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This slow cooker lasagna soup captures all the rich, cheesy flavors of classic lasagna in a simple, hearty bowl. It is a perfect dump and go dinner for busy weeknights.

Ingredients

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  • 1 pound Italian sausage, casings removed
  • 1 pound ground beef
  • 1 (24 ounce) jar marinara sauce
  • 1 (15 ounce) can tomato sauce
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 cups beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon red pepper flakes (optional)
  • 12 ounces lasagna noodles, broken into bite-sized pieces
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 2 cups shredded mozzarella cheese, divided
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Place the Italian sausage and ground beef in a large skillet. Cook over medium heat until browned. Drain off any excess grease.
  2. Transfer the cooked meat to the basin of your slow cooker.
  3. Add the marinara sauce, tomato sauce, diced tomatoes (with juice), beef broth, oregano, basil, garlic powder, onion powder, and red pepper flakes to the slow cooker. Stir to combine.
  4. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours.
  5. About 30 minutes before serving, stir in the broken lasagna noodles. Continue cooking until the noodles are tender, about 20 to 30 minutes, stirring occasionally to prevent sticking.
  6. In a medium bowl, mix together the ricotta cheese, egg, and 1/2 cup Parmesan cheese until well combined.
  7. Once the noodles are cooked, remove the slow cooker from the heat. Stir in 1 cup of the mozzarella cheese until melted and creamy.
  8. Ladle the soup into bowls. Top each serving with the remaining 1 cup of mozzarella cheese, a sprinkle of Parmesan cheese, and fresh parsley.

Notes

  • You can substitute ground turkey for the ground beef to make this a lighter option.
  • If you prefer a thicker soup, you can omit the last cup of mozzarella cheese stirred in during step 6 and instead stir in 1/4 cup of cornstarch mixed with 1/4 cup of cold water 15 minutes before the soup is done.
  • Serve this hearty Italian soup with warm garlic bread for dipping.

Nutrition

Find it online: https://cookingbycarla.com/crockpot-lasagna-soup-easy-weeknight-comfort/