Lasagna is a work of art.
Layer after layer, cheese carefully spread like you’re buttering the Mona Lisa, noodles laid down like bricks in a cathedral, and sauce spooned on with the patience of a saint. It’s beautiful. It’s delicious. It also takes roughly the same amount of time as finishing law school.
Enter: Crockpot Lasagna Soup.
This recipe is basically lasagna that couldn’t be bothered. It’s lasagna in sweatpants. It’s lasagna that says, “Look, I’m not about to build a 13-layer tower of noodles, but I will give you all the flavor with none of the stress.” You throw the ingredients in a crockpot, walk away, and by the time you remember you own a slow cooker, your house smells like an Italian grandmother just moved in.
Why This Soup Slaps (Harder Than Your Nonna’s Wooden Spoon)
- It’s stupidly easy. Dump, stir, wait. That’s the recipe. You could make this while half-asleep or mildly hungover.
- It’s cozy. It tastes like traditional lasagna but feels like soup season got drunk on Chianti.
- It’s customizable. Beef, chicken, mushrooms, sausage—this thing plays well with everyone.
- It’s family-proof. Even the picky eater who thinks ketchup counts as “sauce” will inhale this.
Ingredients (aka the Band Members)
- 1 lb ground beef – or Italian sausage if you’re feeling spicy.
- 1 onion, chopped – no, you can’t skip it.
- 2 cloves garlic, minced – always two, never one.
- 1 (28-oz) can crushed tomatoes – go fancy with fire-roasted if you want extra depth.
- 1 (15-oz) can tomato sauce – smooth operator.
- 1 (15-oz) can diced tomatoes – for chunky texture.
- 1 cup beef broth – don’t cheap out here, it’s the backbone.
- 2 tbsp tomato paste – flavor concentrate, not optional.
- 2 tsp dried basil
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp salt + ¼ tsp pepper
- 8 lasagna noodles, broken into chaotic pieces – the rebel child.
- 1 cup ricotta cheese – creamy dream.
- 1 cup mozzarella – gooey glue.
- ½ cup Parmesan – salty sass.
- Fresh basil or parsley for garnish (if you’re trying to impress Instagram).
Method (or: How to Fake Being an Italian Genius)
Step 1. Brown your beef in a skillet. Drain the fat so you don’t end up with oily regret. Toss in the onion and garlic, cook ‘til fragrant. Your kitchen now smells like happiness.
Step 2. Chuck the beef mixture into your crockpot. Add crushed tomatoes, tomato sauce, diced tomatoes, broth, tomato paste, and herbs. Stir it like a witch with a very Italian cauldron.
Step 3. Cover. Cook. Walk away. 4–6 hours on low, or 2–3 on high. Do literally anything else with your life.
Step 4. Half an hour before you’re ready to eat, snap those lasagna noodles into pieces and throw them in. Yes, it feels weird to break them. Yes, it’s necessary.
Step 5. Mix ricotta, mozzarella, and Parmesan in a bowl. Try not to eat it straight with a spoon (I failed).
Step 6. Ten minutes before serving, stir the cheese mixture into the soup. It will melt into creamy, gooey glory.
Step 7. Ladle into bowls. Garnish if you want to look fancy. Or don’t, and just shovel it in.
Tips for Soup That’ll Make Nonna Proud
- Brown the beef first. It adds depth, keeps grease at bay, and makes you feel like you did more than dump cans into a pot.
- Fire-roasted tomatoes > regular tomatoes. Trust me.
- Break noodles into even pieces or you’ll have one giant pasta sheet floating like a lasagna raft.
- Add the cheese last. If you throw it in too early, it turns into sad clumps instead of silky soup.
Pairings That Just Make Sense
- Garlic bread. Crunchy, buttery, absolute necessity.
- Green salad. To make yourself feel better about the cheese.
- Roasted veggies. Zucchini, peppers, carrots — for balance (or something).
- Cheese-stuffed breadsticks. Because if you’re here, you’re not here for balance.
Variations (Choose Your Own Soup Adventure)
- Vegetarian: Skip the beef, add mushrooms, zucchini, and spinach. Use veggie broth. Still delicious.
- Chicken Lasagna Soup: Use shredded chicken instead of beef. Extra cozy.
- Spicy: Add jalapeños or swap beef for spicy Italian sausage. Brace yourself.
- Gluten-free: Use GF noodles and double-check your canned goods.
FAQ (Because You’re Definitely Wondering)
Q: Can I use other meats?
Yes. Chicken, turkey, sausage—go wild.
Q: How long does it cook?
4–6 hours on low, 2–3 on high. Translation: you’ve got options.
Q: Can I prep ahead?
Yep. Make it a day early, stash it in the fridge, reheat when needed.
Q: Can I freeze it?
Yes. Just cool completely first, then freeze. Thaw + reheat for instant comfort.
Q: Ricotta alternatives?
Cottage cheese, cream cheese, or sour cream + cream cheese hybrid. Ricotta snobs, cover your ears.
Final Word
This Crockpot Lasagna Soup is everything lasagna should be — cheesy, saucy, hearty — without the actual hassle of lasagna. It’s lazy cooking disguised as genius. It’s perfect for busy weeknights, cold weekends, or anytime you want to feel like an Italian grandma without actually rolling noodles by hand.
Bottom line: it’s lasagna that moved into a hot tub and never looked back.
