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Crock Pot Lasagna Soup

Crock Pot Lasagna Soup Recipe: A Comforting One-Pot Meal That Tastes Like Your Favorite Italian Dish

This comforting Crock Pot Lasagna Soup Recipe combines all the beloved flavors of traditional lasagna in an easy-to-prepare slow cooker meal. Ground beef, Italian sausage, rich tomato broth, melted cheese, and tender pasta create a restaurant-quality dish that tastes like you’ve been cooking all day—with minimal effort.

  • Total Time: 6 hours20 minutes
  • Yield: 8-10 servings

Ingredients

For the Meat Base:

  • 1 pound ground beef (80/20 blend)
  • ½ pound Italian sausage, removed from casings
  • 4 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 2 tablespoons olive oil

For the Broth and Tomato Elements:

  • 1 can (28 ounces) crushed San Marzano tomatoes
  • 1 can (15 ounces) tomato sauce
  • 4 cups beef broth
  • 2 cups chicken broth
  • 2 tablespoons tomato paste
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon red pepper flakes

For Italian Seasoning and Flavor:

  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 bay leaves
  • ¼ cup fresh basil (for garnish)

For Pasta and Cheese:

  • 2 cups lasagna noodles, broken into bite-sized pieces
  • 1 cup whole milk ricotta cheese
  • 1½ cups freshly shredded mozzarella cheese
  • ½ cup freshly grated Parmesan cheese
  • 1 egg yolk
  • 2 tablespoons cream cheese (optional)

Instructions

  • Brown the Meat: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add diced onion and minced garlic; sauté 2-3 minutes until fragrant and translucent.
  • Cook Meat: Add ground beef and Italian sausage, breaking apart with a wooden spoon. Cook 6-8 minutes until completely browned. Drain excess fat if necessary.
  • Build Crock Pot Base: Transfer meat mixture to 6-8 quart slow cooker. Add crushed tomatoes, tomato sauce, beef broth, chicken broth, tomato paste, and balsamic vinegar.
  • Season: Stir in dried basil, oregano, Italian seasoning, salt, pepper, red pepper flakes, and bay leaves. Mix thoroughly until well combined.
  • Slow Cook: Cover and cook on low for 6-8 hours, allowing flavors to develop and meld.
  • Prepare Cheese Mixture: Combine ricotta, egg yolk, ¾ cup mozzarella, ¼ cup Parmesan, and optional cream cheese in a bowl. Mix gently.
  • Add Pasta: Increase heat to high. Break lasagna noodles into bite-sized pieces and add to pot. Stir to submerge. Cook uncovered 15 minutes, stirring occasionally.
  • Incorporate Cheese: Reduce heat to low. Gently dollop and fold ricotta mixture into soup. Cook 10-15 minutes until noodles are tender.
  • Remove Bay Leaves: Remove bay leaves and taste. Adjust seasonings as desired.
  • Garnish and Serve: Top each serving with remaining mozzarella and Parmesan cheese. Finish with fresh basil and cracked black pepper.

Notes

  • Use San Marzano tomatoes for superior flavor
  • Don’t skip browning the meat—this develops essential savory depth
  • Fresh pasta becomes too soft; use dried noodles
  • Add pasta only in the final 30 minutes to prevent mushiness
  • Freeze leftovers in airtight containers for up to 3 months
  • This recipe easily doubles for large crowds
  • Toasting dried pasta before adding prevents mushiness
  • Author: Emy Hayer
  • Prep Time: 20 minutes
  • Cook Time: 6 hours
  • Category: Soups
  • Method: Slow Cooker
  • Cuisine: Italian-American
  • Diet: Vegetarian

Find it online: https://yourrecipesguide.com/2026/01/14/crock-pot-lasagna-soup-recipe/