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slow cooker lasagne soup in a white bowl with ricotta cheese and basil on top

Easy Slow Cooker Lasagna Soup

This Easy Crock Pot Lasagna Soup has all the cozy, cheesy lasagna flavor without the layering. Just brown the beef, toss everything in the slow cooker, add the noodles at the end, and finish with ricotta, mozzarella, and Parmesan.

Course Soup
Prep Time 20 minutes
Cook Time 7 hours
Servings 6

Ingredients

  • 1 pound ground beef
  • ½ yellow onion diced
  • 1 medium red bell pepper diced
  • 1 can diced tomatoes 14.5 ounces
  • 1 large can crushed tomatoes 28 ounces
  • 1 teaspoon minced garlic 2 garlic cloves
  • 1 tablespoon Italian seasoning
  • 4 cups beef broth
  • 12 ounces lasagna noodles
  • ½ cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded Parmesan cheese
  • Fresh basil as a garnish optional

Instructions

  1. Brown the ground beef in a large skillet over medium-high heat, then drain the excess grease.
  2. Transfer the cooked beef to a large slow cooker. Add the diced onion, red bell pepper, crushed tomatoes, and diced tomatoes.
  3. Stir in the seasonings, then pour in the beef broth and mix gently to combine.
  4. Cover and cook on Low for 6–8 hours or High for 3–4 hours.
  5. Remove the lid and break the lasagna noodles into bite-size pieces directly over the slow cooker. Stir them in, cover, and cook on High for another 30–45 minutes, until the noodles are tender.
  6. To serve, spoon the soup into bowls and top with a dollop of ricotta, a sprinkle of mozzarella, and a little shredded Parmesan. Garnish with fresh basil for color.

Recipe Notes

Please see the recipe post for tips, tricks, and swaps!