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This Crockpot Lasagna Soup is everything you love about lasagna, but way easier to make. It’s warm, hearty, and loaded with beef, sausage, noodles, and melty cheese. Perfect for chilly nights or lazy weekends when you want something comforting without a ton of effort.
Servings: 6
Prep Time: 15 minutes
Cook Time: 4 to 8 hours
Why You’ll Love It
- Super Easy: Just brown the meat, toss everything into the slow cooker, and let it do the work.
- Filling and Satisfying: Full of protein, carbs, and cheese. A full meal in one bowl.
- Perfect Comfort Food: Great for cozy dinners with the family.
Equipment
- Large skillet
- Slow cooker (Crockpot)
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 1 lb ground beef
- 1 lb chicken sausage
- 1/2 yellow onion, diced
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 4 cups chicken broth (or beef broth)
- 24 oz marinara sauce
- 8 lasagna noodles, broken into pieces
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
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Slow Cooker I Use
Hamilton Beach Portable 6 Quart Set Forget Digital Programmable Slow Cooker with Lid Lock, Temperature Probe, Dishwasher Safe Crock & Lid, Black Stainles
Optional Swaps:
- Use ground turkey for a lighter version.
- Swap ricotta with cottage cheese.
- Use gluten-free noodles or a different pasta if needed.
How to Make It
- Cook the Meat: In a skillet over medium-high heat, brown the ground beef, sausage, and diced onion. Drain the grease.
- Season: Add onion powder, garlic powder, Italian seasoning, salt, and pepper. Mix well.
- Slow Cook: Transfer the meat to your crockpot. Add the broth and marinara sauce. Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Add Noodles: Stir in the broken lasagna noodles. Cook on high for 30-45 minutes, until noodles are tender.
- Add Cheese: Stir in the ricotta during the last 5 minutes. Serve hot with mozzarella sprinkled on top.
Tips
- Add 5-6 cups of broth if you prefer a soupier texture.
- Stir the noodles while they cook to keep them from sticking.
- Brown the meat before adding to the slow cooker for better flavor.
- Leftovers? Add a splash of broth before reheating.
- You can freeze leftovers for up to 3 months.
Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in zip-top bags or containers for up to 3 months.
FAQs
Can I use beef broth instead of chicken broth?
Yes, it gives a richer flavor.
How do I stop the noodles from getting mushy?
Stir them in near the end or cook them separately.
Can I make this in an Instant Pot?
Yes, brown the meat using sauté mode, then pressure cook for 20 minutes before adding noodles.
Can I use cottage cheese instead of ricotta?
Definitely. It’s a great alternative.
Want it spicy?
Use hot sausage or add red pepper flakes.
Nutrition (Per Serving)
- Calories: 797
- Carbs: 45g
- Protein: 37g
- Fat: 52g
- Saturated Fat: 22g
- Cholesterol: 152mg
- Sodium: 1524mg
- Fiber: 4g
- Sugar: 7g
- Vitamin A: 939IU
- Vitamin C: 10mg
- Calcium: 186mg
- Iron: 4mg
Make this soup once and it’ll be on repeat all winter long. If you try it, take a photo and tag me on Pinterest or Facebook. I’d love to see your version!
Disclaimer: Nutrition facts are estimates and may vary based on ingredients and methods. For exact info, consult a nutritionist.
