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An overhead view a bow filled with a serving of slow cooker lasagna soup with a dollop of ricotta cheese off to the side and two piece of Italian bread next to the bowl.

Slow Cooker Lasagna Soup

Course: Entree / Slow Cooker
Cuisine: American / Italian
Prep Time: 15 minutes
Cook Time: 15 minutes
In slow cooker: 6 hours 30 minutes
Total Time: 7 hours
Servings: 6
Calories: 617kcal
Author: Kris Longwell
Slow Cooker Lasagna Soup has all the cheesy, comforting flavors of classic lasagna made easy in one pot. Just set it and let your crockpot do the work for a hearty, family‑friendly meal.
Print Recipe

Equipment

Ingredients

  • 1 tablespoon olive oil
  • ½ lb ground beef 85% or 90% lean
  • ½ lb Italian sausage sweet, hot, or mild
  • 1 cup onion chopped
  • 1 cup celery chopped, optional
  • 1 cup carrots chopped, optional
  • 2 teaspoon garlic minced
  • ½ cup red wine optional
  • 1 28 oz. can crushed tomatoes
  • 1 8 oz. can tomato sauce
  • 4 cups beef broth
  • 1 teaspoon oregano dried
  • 1 teaspoon basil dried
  • 2 teaspoon Kosher salt
  • 1 teaspoon black pepper
  • 8 sheets lasagna noodles
  • 8 oz ricotta cheese whole milk
  • 2 tablespoon Italian parsley chopped
  • 2 cups mozzarella cheese shredded

Instructions

  • Heat the oil in a large skillet over medium heat. Add the beef and Italian sausage and cook until no longer pink, using a wooden spatula to break up the meat as it cooks.
    1 tablespoon olive oil, ½ lb ground beef, ½ lb Italian sausage
  • Spoon off most of the rendered grease and discard it safely. Add onions, celery (if using), carrots (if using), and garlic. Sauté until the vegetables are soft, about 4 to 5 minutes.
    1 cup onion, 1 cup celery, 1 cup carrots, 2 teaspoon garlic
  • Add the wine (if using) and simmer until almost evaporated, about 3 to 4 minutes.
    ½ cup red wine
  • Transfer the meat mixture, along with the tomatoes, tomato sauce, herbs, salt, and pepper, into your slow cooker. Cook on LOW to 6 to 7 hours, or on HIGH for 3 hours. In the last 30 minutes, stir in the pasta.
    1 28 oz. can crushed tomatoes, 1 8 oz. can tomato sauce, 4 cups beef broth, 1 teaspoon oregano, 1 teaspoon basil, 2 teaspoon Kosher salt, 1 teaspoon black pepper, 8 sheets lasagna noodles
  • In a bowl, mix together the ricotta cheese with 1 tablespoon of the parsley.
    8 oz ricotta cheese, 2 tablespoon Italian parsley
  • Ladle the soup into soup bowls, sprinkle with mozzarella cheese, and add a dollop of the ricotta/parsley on top. Garnish with more chopped parsley, if desired. Serve at once!
    2 cups mozzarella cheese

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
You can go with only beef, if desired. If so, use 1 l b. Ground pork can be substituted for the Italian sausage.
The carrots, celery, and wine are optional, but they do deliver that classic bolognese sauce flavor. 
Leftovers will keep in an air-tight container in the fridge for up to 5 days and can be frozen for 2 to 3 months. Reheat on the stove until bubbly and heated through. The noodles may start to break down a bit after reheating, but the soup is still delicious, even better the next day!

Nutrition

Calories: 617kcal | Carbohydrates: 37g | Protein: 32g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 104mg | Sodium: 789mg | Potassium: 633mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4183IU | Vitamin C: 7mg | Calcium: 330mg | Iron: 3mg