Go Back Email Link
Homemade slow cooker lasagna soup topped with ricotta, mozzarella, and Parmesan cheese
Isaac blogger

Slow Cooker Lasagna Soup

A cozy slow cooker lasagna soup made with seasoned ground beef, tender pasta, rich tomato broth, and creamy ricotta for an easy, comforting dinner with classic lasagna flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6
Course: Main Dish / Soup
Cuisine: Italian-Inspired
Calories:
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 4 cups chicken or vegetable broth
  • 1 (28 oz) can crushed tomatoes
  • 12 oz lasagna noodles, broken into 1–2 inch pieces
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • Fresh basil (optional, for serving)

Method
 

  1. Before You Begin
  2. Prepare your slow cooker and ingredients as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. In a skillet over medium heat, cook ground beef and onion until the beef is fully browned and reaches an internal temperature of 160°F (71°C). Drain excess fat.
  4. Add garlic, oregano, basil, salt, and black pepper. Cook for about 1 minute until fragrant.
  5. Transfer the beef mixture to the slow cooker. Stir in broth and crushed tomatoes.
  6. Add broken lasagna noodles, pressing gently so they are fully submerged in the liquid.
  7. Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until noodles are softened. Stir once during cooking if possible.
  8. Stir in ricotta cheese until fully blended and smooth with no visible lumps.
  9. Serve warm, topped with mozzarella, Parmesan, and fresh basil if desired.

Notes

  • Fully cook ground beef before adding to the slow cooker for food safety and proper texture.
  • Stir once during cooking to prevent pasta from sticking together.
  • Add warm broth if soup thickens too much while cooking or reheating.
  • Refrigerate leftovers within 2 hours and store airtight up to 4 days.
  • Freeze soup without pasta up to 3 months; add freshly cooked pasta when reheating.
  • Reheat gently on stovetop or in microwave until hot and steaming throughout before serving.
  • Discard if odor, texture, or appearance changes.