The Most Incredible Effortless Crockpot Lasagna Soup

This crockpot lasagna soup delivers the rich, cheesy flavors of traditional lasagna with 60% less prep time, perfect for busy weeknights or meal prep, offering restaurant-quality comfort food with minimal effort.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 8 servings

Course: Main Dish, Soup

Cuisine: Comfort Food, Italian

Calories: 425

Ingredients Equipment Method Notes

Ingredients

Protein Foundation

1 pound ground Italian sausage or ground beef
1 pound ground turkey optional

Aromatic Base

1 large yellow onion diced
4 cloves garlic minced
2 tablespoons olive oil

Rich Tomato Base

1 28 oz can crushed tomatoes
1 14.5 oz can diced tomatoes
2 tablespoons tomato paste
4 cups low-sodium chicken broth

Italian Seasoning Blend

2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes
salt and black pepper to taste

Pasta & Cheese Magic

8 ounces lasagna noodles broken into pieces
8 ounces cream cheese softened
1 cup ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup Parmesan cheese freshly grated
fresh basil leaves for garnish

Equipment

Slow Cooker (6-quart or larger)
Large Skillet
Medium Mixing Bowl
Whisk
Measuring Spoons

Method

Heat olive oil in a skillet over medium-high heat. Brown sausage for 5-6 minutes, add onions for 3 minutes, then garlic for 30 seconds.
Transfer meat mixture to crockpot. Add crushed tomatoes, diced tomatoes, tomato paste, broth, basil, oregano, Italian seasoning, and red pepper flakes.
Cover and cook on low for 4-5 hours or high for 2-2.5 hours.
Add broken lasagna noodles and cook for 30-45 minutes until al dente.
Whisk cream cheese and ricotta with 1/2 cup hot soup liquid until smooth.
Stir cheese mixture and 1.5 cups mozzarella into soup until melted. Garnish with Parmesan and basil.

Notes

Add pasta in the last 30-45 minutes to avoid mushiness. Temper cheese to prevent curdling. Adjust seasoning after adding cheese. Store without pasta for up to 4 days refrigerated or 3 months frozen, adding fresh pasta when reheating.