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Slow Cooker Lasagna Soups Perfect for Lazy Weekends - Cozy, Easy, and Comforting

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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) Italian sausage or ground beef (or a mix)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can tomato sauce
  • 4 cups low-sodium chicken or beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon Italian seasoning (optional)
  • 1/2 teaspoon crushed red pepper flakes (optional, for heat)
  • 2 bay leaves
  • 8–10 lasagna noodles, broken into bite-size pieces (about 6–7 ounces)
  • Salt and black pepper, to taste
  • 1 cup whole-milk ricotta
  • 1 1/2 cups shredded mozzarella, plus more for topping
  • 1/2 cup grated Parmesan, plus more for serving
  • Fresh basil or parsley, chopped (for garnish)
  • Olive oil, as needed

Method
 

  1. Brown the meat: Heat a skillet over medium. Add a drizzle of olive oil, then the sausage or beef. Cook until browned, breaking it up with a spoon. Drain excess fat if needed.
  2. Sauté aromatics: Add the diced onion to the same pan and cook 3–4 minutes, until softened. Stir in the garlic for 30 seconds, just until fragrant. Transfer everything to the slow cooker.
  3. Build the base: Add crushed tomatoes, tomato sauce, broth, tomato paste, basil, oregano, Italian seasoning (if using), red pepper flakes, bay leaves, and a pinch of salt and pepper. Stir to combine.
  4. Set and forget: Cook on Low for 6–7 hours or on High for 3–4 hours. This allows the flavors to deepen without any extra effort.
  5. Add the noodles: About 30 minutes before serving, stir in the broken lasagna noodles. Cover and cook on High until tender, 20–30 minutes. Check at 15 minutes to avoid overcooking.
  6. Mix the cheese blend: In a small bowl, combine ricotta, 1 cup mozzarella, and 1/4 cup Parmesan. Season with a pinch of salt and pepper.
  7. Finish the soup: Remove bay leaves. Taste and adjust salt, pepper, or red pepper flakes. If it’s too thick, add a splash of broth; if too thin, simmer uncovered for 5–10 minutes.
  8. Serve: Ladle soup into bowls. Top each with a generous spoonful of the ricotta mixture and a sprinkle of extra mozzarella and Parmesan. Garnish with fresh basil or parsley.