Creamy Crockpot Lasagna Soup: Easy Comfort Food
A hearty, slow-cooker lasagna soup that combines the nostalgic flavors of classic Italian lasagna with the ease of a one-pot meal. Topped with creamy ricotta dollops and melted mozzarella, this dish is perfect for busy weeknights and meal prep.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 1 lb (450g) Ground Beef (80/20 lean-to-fat ratio)
- 1/2 lb (225g) Italian Sausage (mild or hot)
- 4 cloves Garlic, minced
- 1 medium Onion, diced
- 2 jars (48 oz total) Marinara Sauce
- 4 cups (960 ml) Chicken Broth (low-sodium)
- 8–10 sheets Lasagna Noodles, broken into bite-sized pieces
- 1/2 cup (120 ml) Heavy Cream
- 1 cup (240g) Ricotta Cheese (full-fat, small-curd)
- 1 cup (115g) Mozzarella Cheese, shredded
- 1/4 cup Fresh Basil, chopped
- 2 tbsp Olive Oil
Instructions
- Brown the meat: Heat a large skillet over medium-high heat with 1 tbsp olive oil. Add ground beef and Italian sausage, breaking it up as it cooks until browned. Drain excess grease if necessary, then transfer to the slow cooker.
- Sauté aromatics: In the same skillet, add a little more oil if needed. Sauté diced onion and minced garlic until translucent and fragrant (3-4 minutes). Scrape up browned bits and add to the slow cooker.
- Combine liquids and noodles: Pour marinara sauce and chicken broth into the slow cooker. Add broken lasagna noodles and stir to ensure they are submerged.
- Slow cook: Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours, until noodles are tender but not mushy.
- Add cream and cheese: Stir in heavy cream. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle soup into bowls. Drop spoonfuls of ricotta cheese on top (do not stir immediately). Sprinkle with shredded mozzarella and fresh basil. Serve immediately.
Notes
For best results, break the noodles into bite-sized pieces to prevent clumping. If the soup thickens during storage, add a splash of broth or water when reheating. Ricotta dollops can be made with an ice cream scoop for uniform presentation. For a lighter version, swap beef for turkey and use half-and-half instead of heavy cream.
Nutrition
- Serving Size: 1 bowl with ricotta
- Calories: 550
- Sugar: 8
- Sodium: 900
- Fat: 35
- Saturated Fat: 15
- Carbohydrates: 30
- Fiber: 3
- Protein: 30
Keywords: lasagna soup, crockpot recipes, slow cooker meals, comfort food, creamy soup, ricotta dollop, easy dinner, meal prep