Description

A comforting and hearty slow‑cooker soup that layers all the flavors of classic lasagna in a creamy, cheesy broth — easy to prep and perfect for cozy meals.

Ingredients

1 pound ground beef or Italian sausage
1 small onion, finely diced
3 cloves garlic, minced
1 (28 oz) can crushed tomatoes
4 cups beef or chicken broth
8–10 no‑boil lasagna noodles, broken into pieces
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
1 cup ricotta cheese
1 cup shredded mozzarella cheese, plus extra for serving
1/2 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped (for garnish)

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Instructions

In a skillet over medium heat, brown the ground beef (or sausage) with the diced onion until meat is cooked through and onions are translucent. Add minced garlic; cook 1 minute more. Drain excess fat.
Transfer meat mixture into the slow cooker. Add crushed tomatoes, broth, oregano, basil, thyme, salt, and pepper. Stir to combine.
Add broken lasagna noodle pieces. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until noodles are tender.
About 15 minutes before serving, stir in the ricotta, mozzarella, and Parmesan until cheeses are melted and soup is creamy. Taste and adjust seasonings if needed.
Ladle soup into bowls and top with additional mozzarella and a sprinkle of fresh parsley. Serve warm with garlic bread or salad.

Notes

For a lighter version, use lean ground turkey and low‑sodium broth.
Vegetarian option: omit meat and add diced zucchini or bell peppers.
Short on time? Prep the browned meat and aromatics ahead, then combine everything in the crock pot when ready.
Lasagna noodles can thicken the soup; add extra broth if it becomes too thick while cooking.
Garnish ideas: fresh basil, red pepper flakes, or a drizzle of olive oil.