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Ultimate Easy Crockpot Lasagna Soup: Cheesy Comfort without the Layers

A close-up of a white bowl filled with rich crockpot lasagna soup, topped generously with melted mozzarella and fresh parsley.
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Make classic lasagna flavors in a simple, hearty soup using your slow cooker. This dump-and-go recipe is perfect for busy weeknights.

Ingredients

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  • 1 pound Italian sausage or ground beef
  • 1 (24 ounce) jar marinara sauce
  • 1 (15 ounce) can crushed tomatoes
  • 4 cups beef broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup uncooked lasagna noodles, broken into 1-inch pieces
  • 1/2 cup water
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided

Instructions

  1. Brown the sausage or ground beef in a skillet over medium heat. Drain off any excess fat.
  2. Transfer the cooked meat to the slow cooker.
  3. Add the marinara sauce, crushed tomatoes, beef broth, basil, oregano, garlic powder, salt, and pepper to the slow cooker. Stir to combine.
  4. Cook on low for 4 hours or on high for 2 hours.
  5. Stir in the broken lasagna noodles and the 1/2 cup of water.
  6. Continue cooking on low for another 30 to 45 minutes, or until the pasta is tender.
  7. Stir in 1/2 cup of the mozzarella cheese and 1/4 cup of the Parmesan cheese until melted.
  8. Ladle the soup into bowls. Top each serving with the remaining mozzarella and Parmesan cheese before serving.

Notes

  • For a richer flavor, use a mix of Italian sausage and ground beef.
  • If you do not have lasagna noodles, you can substitute with broken spaghetti or penne pasta. Adjust cooking time as needed.
  • Stir in a splash of heavy cream at the end for a creamier texture.

Nutrition

Find it online: https://tastytribune.com/crockpot-lasagna-soup-recipe/