This creamy lasagna soup made in a slow cooker or crock-pot combines ricotta cheese, jarred pasta sauce, and grass-fed ground beef for a hearty, time-saving weeknight meal. Rich, flavorful, and easy to prep—it’s everything you want in comfort food, without the layering. Perfect for busy families or anyone wanting better-for-you ingredients (think omega-3s and antioxidants!).
Ingredients
- 1 lb grass-fed ground beef (lean)—healthier fats and more omega-3s compared to conventional. Mayo ClinicHealthSouthern Living
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp oregano
- ½ tsp onion powder
- ½ tsp garlic powder
- 16 oz jarred pasta sauce (choose your favorite)
- 1 can fire-roasted diced tomatoes (or just double the jarred sauce)
- 32 oz beef broth (plus extra for a brothier soup)
- 1 tsp Italian seasoning
- 9 lasagna noodles (I recommend gluten-free like Jovial if needed)
- 2 cups ricotta cheese
- ½ cup freshly grated aged Parmesan cheese
- 1 tbsp freshly sliced basil
- 2 cups fresh spinach
Toppings: extra Parmesan, ricotta mixture, and crushed red pepper flakes.
Instructions
1. Brown the grass-fed ground beef in a skillet over medium heat. Season with salt, pepper, oregano, onion powder, garlic powder. Drain excess fat.
2. Transfer beef to the bottom of your slow cooker (or crock pot). Add jarred pasta sauce, diced tomatoes or extra sauce, beef broth, and Italian seasoning. Stir gently.
3. Cook on LOW for 6–7½ hours or HIGH for 2–3 hours.
4. About 20 minutes before serving, break the lasagna noodles into bite-sized pieces and stir into the soup. Cook on HIGH until tender.
5. Meanwhile, mix ricotta, Parmesan, and basil in a bowl.
6. Once noodles are cooked, stir in half the ricotta mixture and the fresh spinach—this makes the soup incredibly creamy and nutrient-rich. Add more broth if you want a thinner consistency.
7. Serve hot with a dollop of the remaining ricotta mix, extra Parmesan, and crushed red pepper flakes for a touch of heat.
Why This Works
- Healthy boost with grass-fed beef: richer in omega-3 fatty acids, CLA, antioxidants, and vitamin E—benefiting heart and immune health.
- Creamy comfort: ricotta adds richness without layering complexity.
- Easy & versatile: jarred sauce saves time, and the slow cooker (or crock pot) does the work.
- SEO-friendly: natural inclusion of slow cooker, crock pot, creamy, ricotta, jarred sauce, and grass-fed beef captures varied search terms.
- Structure-heavy: clearly delineated sections and headings aid scanning and ranking.
FAQ: Creamy Slow Cooker (Crock Pot) Lasagna Soup
Can I freeze lasagna soup?
Yes! To freeze lasagna soup, cook the soup base (without noodles), let it cool, and then freeze in an airtight container for up to 3 months. When reheating, add fresh lasagna noodles directly into the simmering soup so they don’t get mushy.
Can I make lasagna soup without ricotta?
Definitely. While ricotta adds creaminess, you can swap it with cottage cheese, mascarpone, or even a dollop of plain Greek yogurt for a lighter option. Parmesan and mozzarella also give the soup that cheesy lasagna flavor.
Can I make lasagna soup in the Instant Pot?
Yes! Use the sauté function to brown the ground beef, then add all ingredients (except noodles, ricotta mixture, and spinach). Cook on high pressure for 10 minutes and quick release. Stir in broken lasagna noodles, switch to sauté, and cook until tender (about 5–7 minutes). Finish with ricotta mixture and spinach.
What’s the best beef to use for lasagna soup?
Grass-fed ground beef is highly recommended—it’s leaner, rich in omega-3 fatty acids, and contains more antioxidants compared to conventional beef. It makes this soup not only hearty and flavorful but also better for your health.
Can I make lasagna soup vegetarian?
Yes! Just skip the beef and use vegetable broth instead of beef broth. You can add mushrooms, zucchini, or lentils for a hearty vegetarian version.
How can I make my lasagna soup creamier?
Stirring in half of the ricotta mixture at the end gives this soup a rich, creamy texture. For an extra indulgent version, add a splash of heavy cream or half-and-half along with the ricotta.
Find more slow cooker recipes here!
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Creamy Slow Cooker Lasagna Soup
- Total Time: 7 hours
- Yield: 6 1x
Description
This creamy slow cooker (crock pot) lasagna soup is made with grass-fed beef, ricotta, and jarred pasta sauce for a hearty, cheesy, and easy family dinner. All the flavor of lasagna in a cozy bowl of soup without the layering!
Ingredients
-
1 lb grass-fed ground beef
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1/2 teaspoon salt
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1/2 teaspoon black pepper
-
1/2 teaspoon oregano
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1/2 teaspoon onion powder
-
1/2 teaspoon garlic powder
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16 oz jarred pasta sauce (your favorite brand)
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1 can fire roasted diced tomatoes (or double the pasta sauce)
-
32 oz beef broth (plus extra if you prefer a thinner soup)
-
1 teaspoon Italian seasoning
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9 lasagna noodles, broken into pieces (I recommend Jovial gluten-free)
-
2 cups ricotta cheese
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1/2 cup freshly grated aged Parmesan cheese
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1 tablespoon fresh basil, sliced
-
2 cups fresh spinach
Get Recipe Ingredients
Instructions
-
Brown ground beef in a skillet over medium heat. Season with salt, pepper, oregano, onion powder, and garlic powder. Drain fat.
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Place cooked beef into the bottom of your slow cooker (or crock pot). Add jarred pasta sauce, diced tomatoes (or extra sauce), beef broth, and Italian seasoning. Stir to combine.
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Cover and cook on LOW for 6–7.5 hours or HIGH for 2–3 hours.
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About 20 minutes before serving, break up the lasagna noodles and stir them in. Cook on HIGH until noodles are tender.
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While noodles cook, mix ricotta, Parmesan, and basil in a bowl.
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Once noodles are done, stir in half the ricotta mixture and the fresh spinach. Add more broth if you want a thinner soup.
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Serve hot with a dollop of ricotta mixture, extra Parmesan, and crushed red pepper flakes.
Notes
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For best texture, cook noodles at the end so they don’t get mushy.
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To freeze: prepare soup without noodles, freeze, then add noodles when reheating.
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Swap beef with Italian sausage or ground turkey if desired.
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Vegetarian? Skip the beef and use vegetable broth with mushrooms or lentils.
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Grass-fed beef is recommended for richer flavor and added nutrition.
- Prep Time: 15
- Cook Time: 405
- Category: soup
- Method: slow cooker
- Cuisine: Italian-American
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I made the lasagna soup in the crockpot. It was so easy to make and the noodles turned out perfect in a half hour like it says. I asked the family and agreed this is something we’ll make again.