This comforting Crock Pot Lasagna Soup brings all the rich flavors of classic lasagna into a hearty, slow-cooked soup. Made with ground beef, crushed tomatoes, Italian herbs, broken lasagna noodles, and topped with a creamy ricotta and cheese blend, it’s perfect for cozy dinners and easy meal prep.
In a skillet over medium heat, cook the ground beef and diced onion until browned. Drain any excess grease.
Add the minced garlic to the skillet and cook for another minute until fragrant.
Transfer the cooked meat mixture to the slow cooker.
Add crushed tomatoes, diced tomatoes, tomato paste, beef broth, Italian seasoning, dried basil, salt, pepper, and crushed red pepper flakes if using. Stir well to combine.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
About 30 minutes before serving, stir in the broken lasagna noodles. Add water or extra broth if the soup seems too thick.
Cover and continue cooking until the noodles are tender, stirring occasionally to prevent sticking.
While the noodles cook, mix ricotta, half of the mozzarella, and Parmesan cheese in a small bowl.
Ladle the soup into bowls and top each serving with a spoonful of the cheese mixture.
Garnish with fresh parsley and extra mozzarella cheese if desired. Serve hot with garlic bread or a fresh salad.