Tutorial Overview
This step-by-step tutorial walks you through Crockpot Lasagna Soup. Did you know lasagna soup gets all the layered lasagna flavor in 1/3 the time and 1/10 the effort? Crockpot lasagna soup is the cozy slow-cooker version – browned beef and sausage, herb-rich tomato broth, broken lasagna noodles, topped with creamy ricotta dollop and melty mozzarella. All the comfort, hands-off ease.
What You Need
- Browned beef: 1 lb ground beef + 1 lb Italian sausage casings removed + 1 large onion diced + 4 cloves garlic minced
- Broth base: 6 cups beef broth + 1 (28 oz) can crushed tomatoes + 1 (15 oz) can tomato sauce + 1 (6 oz) can tomato paste + 1 tbsp Italian seasoning + 2 tsp dried basil + 2 tsp dried oregano + 1 tsp sugar + 2 bay leaves + salt + pepper
- Pasta: 12 lasagna noodles broken into 2-inch pieces (added later)
- Ricotta dollop: 1.5 cups whole-milk ricotta + 1/2 cup grated parmesan + 1 tbsp Italian parsley + salt + pepper
- Cheese topping: 2 cups shredded mozzarella
- Garnish: Fresh basil + extra parmesan + cracked pepper + olive oil
Timing
Brown beef + sausage: 15 min. Slow cook: 6 hr on low. Add noodles: 30 min. Total: 6 hr 45 min.
Tutorial Step 1 — Brown Beef and Sausage
Brown ground beef + sausage in skillet over medium-high with onion 8 min until cooked through. Add garlic last 1 min. Drain fat.
Tutorial Step 2 — Transfer to Crockpot
Transfer beef mixture to slow cooker. Stir in broth, crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, basil, oregano, sugar, bay leaves, salt, pepper.
Tutorial Step 3 — Slow Cook the Base
Cover and cook on LOW 6 hours (or HIGH 3 hours). Stir occasionally if home. Flavors deepen the longer it cooks.
Tutorial Step 4 — Add Broken Noodles
30 minutes before serving, stir in broken lasagna noodle pieces. Cover and cook on HIGH 25-30 min until noodles are al dente. Remove bay leaves.
Tutorial Step 5 — Mix Ricotta Topping
While noodles cook, mix ricotta + parmesan + parsley + salt + pepper in a small bowl. Set aside.
Tutorial Step 6 — Serve with Dollops
Ladle hot soup into bowls. Top each with a dollop of ricotta mixture, generous handful of mozzarella (it melts in), fresh basil, parmesan, cracked pepper, olive oil drizzle.
Nutritional Information
Calories: 560 per serving. Protein: 32 g. Fat: 28 g.
Healthier Tutorial Tips
Use ground turkey instead of beef. Skip sausage or use turkey sausage. Part-skim ricotta and mozzarella. Whole-wheat noodles. Add spinach in last 10 min.
Serving Tutorial
Serve with crusty Italian bread, garlic bread, Caesar salad, and red wine. Perfect for cold-weather nights, freezer meal prep, game day or potluck.
Tutorial Pitfalls
- Adding noodles too early – turn mushy in slow cooker
- Underseasoning broth – tastes flat
- Not browning meat – misses flavor
- Skipping ricotta dollop – signature touch
- Too much liquid – thin soup
Tutorial Storage
Refrigerate 4 days. Noodles absorb broth – add more when reheating. Freeze 3 months (cook noodles fresh when serving for best texture).
Tutorial Conclusion
You can now confidently make Crockpot Lasagna Soup. Practice once and it’s yours.
Tutorial FAQs
Stovetop version? Simmer base 45 min, add noodles, simmer 12 min.
Instant Pot? Pressure cook 8 min after browning.
Vegetarian? Skip meat, double mushrooms and zucchini.
Make ahead? Yes – base 3 days, add noodles when serving.
Gluten-free? Use GF lasagna noodles.
