You know those nights when you want comfort food but you also want to do absolutely nothing to earn it? That’s where this Crockpot Lasagna Soup steps in. It’s got all the familiar lasagna things — the slow-cooked tomato sauce, the creamy ricotta, that hint of basil — except you just throw it all in a slow cooker, walk away, and come back to a pot of bubbling, cheesy heaven.
It’s like lasagna’s chill cousin who doesn’t need all that fussing with layers or ovens.
A Little Backstory
Lasagna, of course, hails from Italy — one of those dishes that’s part family tradition, part full-day project. The soup version, though? That’s a totally American comfort food invention. It appears to have been born out of practicality (and maybe a bit of laziness) — a way to get that same cozy flavor without turning your kitchen into a mess of sauce splatters and sticky noodles.
And honestly, whoever thought of it deserves a medal.
🍅 Ingredients
For the main version:
- 1 lb (450 g) ground beef or Italian sausage (or both, half-and-half)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 jar (24 oz) marinara or crushed tomatoes
- 4 cups beef or chicken broth
- 1 tsp dried oregano
- 1 tsp basil
- ½ tsp red pepper flakes (optional)
- 6–8 lasagna noodles, broken into bite-sized pieces
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella
- Salt & pepper, to taste
- Fresh basil or parsley for garnish
💚 Vegan Option:
Skip the meat — use lentils, crumbled tempeh, or a plant-based ground “meat.” Choose veggie broth, and use vegan ricotta or cashew cream instead of cheese. It’s shockingly rich and creamy — no one at the table will complain.
👩🍳 Instructions
- Brown it first (optional):
If you’re feeling fancy, brown your ground meat and onions in a skillet with a touch of olive oil. Not required, but it adds a bit more flavor. - Dump and go:
Add your meat (or lentils), garlic, tomatoes, broth, and seasonings into the slow cooker. Give it a quick stir. - Let it cook:
Cover and cook on Low for 6–7 hours, or High for about 3–4 hours. Your house will smell like an Italian restaurant — which, honestly, might be the best part. - Add noodles:
About 30 minutes before it’s done, toss in your broken lasagna noodles. Stir a couple times so they don’t stick together. - Cheese it up:
Right before serving, stir in ricotta and mozzarella (or spoon dollops on top). The heat will melt it just enough so it’s gooey and perfect. Garnish with basil or parsley.
🥖 Serving Ideas
This soup is pretty hearty on its own, but if you want to go full Italian comfort mode:
- Serve with garlic bread (obviously).
- Add a simple Caesar or green salad on the side.
- Or a glass of red wine if it’s that kind of night (I won’t judge).
🌿 Vegan Notes
If you’re going dairy-free, try blending soaked cashews with lemon juice, garlic, and salt for a ricotta-like texture. You can even add a spoon of nutritional yeast for that subtle cheesy flavor — it’s actually kinda addictive.
🧊 Storage Tips
- Fridge: Keeps beautifully for up to 4–5 days.
- Freezer: Up to 2 months, but note — noodles may soften a bit when reheated.
- Reheat: On the stove with a splash of broth or water to loosen it up.
Pro tip: Make a batch of just the soup base and freeze before adding noodles. Then cook the pasta fresh when you’re ready to eat — texture stays perfect.
🧠 Nutritional Facts (Per Serving – Approx.)
- Calories: 430
- Protein: 28g
- Carbs: 32g
- Fat: 18g
- Fiber: 3g
- Sugar: 6g
(Vegan version: ~380 calories, 20g protein, 34g carbs, 15g fat)
💬 Personal Note
The first time I made this, I dumped everything in, forgot to add the noodles until the end, and somehow it turned out better. It’s forgiving like that. If you want something that feels like a hug in a bowl but doesn’t leave your kitchen in chaos — this is it.
