Best Crockpot Lasagna Soup
Many slow-cooker lasagna soups end up tasting like a generic beef stew with mushy noodles. To fix this, we use a hybrid protein base of ground beef and Italian sausage to provide the essential fennel and herb notes of a classic lasagna. We also solve the texture problem with a late-stage noodle integration—adding the pasta only in the final 30 minutes of cooking ensures it remains al dente rather than dissolving into a "gummy mess". Finally, the addition of a Parmesan rind and a splash of balsamic vinegar (or red wine) provides the deep umami and acidic "brightening" that transforms the broth into a rich, complex sauce.
Ingredients
The Savory Base
- 1 tbsp Extra Virgin Olive Oil
- 1/2 lb Lean Ground Beef 90/10
- 1/2 lb Mild or Hot Italian Sausage casings removed
- 1 cup Yellow Onion finely diced
- 6 cloves Garlic minced
- 2 tbsp Tomato Paste
The Broth & Liquids
- 1 jar 24-ounce High-Quality Marinara Sauce (such as Rao's)
- 1 can 28-ounce Crushed Tomatoes
- 6 cups Low-Sodium Chicken Broth preferred for a lighter, non-stew flavor
- 1/2 cup Dry Red Wine Chianti or Cabernet OR 2 tbsp Balsamic Vinegar
- 1 Parmesan Cheese Rind approx. 2 inches
Seasonings
- 1 tbsp Italian Seasoning
- 1 tsp Dried Oregano
- 1/2 tsp Red Pepper Flakes optional for heat
- 1 tsp Granulated Sugar to balance tomato acidity
- 2 Bay Leaves
The Finish
- 8-10 oz Mafaldine mini lasagna pasta or traditional lasagna sheets broken into 2-inch pieces
- 2 cups Fresh Baby Spinach
- 1/4 cup Fresh Basil thinly sliced
- Three-Cheese Ricotta Topping
- 1 cup Whole Milk Ricotta
- 1/2 cup Shredded Mozzarella
- 1/2 cup Grated Parmesan
- 2 tbsp Fresh Parsley or Basil chopped
Instructions
- Brown and Sauté: In a large skillet over medium-high heat, brown the ground beef and Italian sausage, breaking it into small crumbles.
- Add Aromatics: Add the onion and sauté for 4-5 minutes until translucent. Stir in the garlic and tomato paste, cooking for 1 minute until fragrant.
- Deglaze: Pour in the red wine (or balsamic vinegar) and scrape the bottom of the pan to release the browned bits (fond).
- Slow Cook: Transfer the meat mixture to a 6-quart slow cooker. Add the marinara sauce, crushed tomatoes, chicken broth, Italian seasoning, oregano, sugar, bay leaves, red pepper flakes, and the Parmesan rind.
- Simmer: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Add Pasta: 30 minutes before serving, turn the slow cooker to HIGH. Stir in the broken lasagna noodles, ensuring they are fully submerged. Cover and cook for 30 minutes or until the pasta is al dente.
- Final Finish: Turn off the heat. Remove and discard the bay leaves and Parmesan rind. Stir in the baby spinach until wilted, then stir in the fresh basil.
- Cheesy Yum: In a small bowl, mix the ricotta, mozzarella, parmesan, and parsley.
- Serve: Ladle the hot soup into bowls and top with a generous dollop of the ricotta mixture.
Notes
Preventing Mushy Noodles: Never add the noodles at the beginning of the cook time. The residual heat of the crockpot will continue to cook the pasta as it sits, so serving immediately is best.
Leftovers: If you plan on having leftovers, cook the noodles separately on the stovetop and add them to each bowl individually. This prevents the noodles from absorbing all the broth in the fridge.
Beef vs. Chicken Broth: While beef broth is traditional, many experts prefer chicken broth in this soup because it provides a lighter base that highlights the tomato and herb flavors without crossing over into "beef stew" territory.
Tried this recipe?Let us know how it was!