Slow Cooker Lasagna Soup with Broken Lasagna Noodles and Ricotta

There’s a point during the long cook when the beef, tomatoes, and broth smell like a pot of lasagna filling, but the soup is still waiting on its best part:…

By Julia • October 18, 2026 • Reading time: 9 min

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There’s a point during the long cook when the beef, tomatoes, and broth smell like a pot of lasagna filling, but the soup is still waiting on its best part: the noodles and that cool, creamy spoonful of ricotta. I add the broken lasagna noodles near the end, not at the start, so they turn tender without spending hours soaking up broth. That timing is what makes this slow cooker lasagna soup feel like lasagna in a bowl instead of a pot of overcooked pasta.

I brown the beef and onion in a skillet first, then let the slow cooker take over while the tomato base develops. The ricotta topping is mixed separately with mozzarella, Parmesan, and parsley, then spooned onto each bowl. You get a little of that cheesy lasagna finish in every serving, with the beefy tomato broth still clear enough to ladle.

Why the Ricotta Belongs on Top, Not in the Slow Cooker

The ricotta mixture is meant to finish each bowl, not disappear into the pot. Ricotta, mozzarella, and Parmesan make a soft, creamy topping with a little stretch from the mozzarella and a savory edge from the Parmesan. Stir that mixture into the full slow cooker and it loses its distinct texture; you also lose the contrast between the tomato broth and the cheese.

I keep the topping in a small bowl until serving, then add a spoonful to each portion. That way, the ricotta stays creamy and the parsley remains visible instead of blending into the soup. It’s a small serving detail, but it gives each bowl the familiar layered feeling of lasagna without turning the broth cloudy or overly thick. The recipe serves six, so divide the topping across the bowls rather than mixing it all into the cooker.

Which Ingredients Give This Lasagna Soup Its Character

• Ground beef — The 85% lean beef brings a hearty texture without leaving as much excess fat as a fattier grind. A standard grocery-store pack is fine; there’s no need for premium beef here. Ground turkey works in the same amount if you want a lighter-tasting soup, though it won’t have quite the same beefy depth.
• Tomato paste and crushed tomatoes — The paste gives the base concentrated tomato flavor, while crushed tomatoes make it substantial enough to stand up to broth and noodles. Any reliable canned crushed tomatoes are suitable. If you only have whole peeled tomatoes, use a 28-ounce can and crush the tomatoes by hand before adding them; the texture will be a little less uniform.
• Low-sodium beef broth — This keeps the broth savory while leaving room for the measured kosher salt. Regular beef broth tends to bring more salt with it, so low-sodium is the better choice when you want the seasoning to stay predictable. Choose a broth you enjoy drinking; an expensive brand isn’t necessary.
• Lasagna noodles — Breaking the noodles into pieces gives you the broad, ruffled pasta that makes this read as lasagna soup. Standard dried lasagna noodles are the straightforward choice. Gluten-free lasagna noodles are an option, but they soften differently, so follow the adaptation below rather than assuming the same texture.
• Whole-milk ricotta and the cheeses — Whole-milk ricotta makes the topping creamy, while mozzarella and Parmesan bring stretch and salty savoriness. A store-brand ricotta works well; look for one that’s thick rather than watery. Part-skim ricotta can stand in, though the topping will be less rich and soft.

Build the Tomato Base First, Then Let the Noodles Cook Briefly

Brown the Beef and Onion in the Skillet

Heat the olive oil in a 12-inch skillet over medium heat, then add the chopped onion and ground beef. Cook for 7 to 9 minutes, breaking the beef into small crumbles as it browns. The beef should reach 160°F, and the onion should look softened rather than raw and sharp. Drain excess fat if needed; a little is fine, but a pool of grease will make the soup heavy.

Cook the Seasonings Until Fragrant

Stir the minced garlic, tomato paste, Italian seasoning, kosher salt, and black pepper into the skillet. Cook for 1 minute, stirring so the garlic doesn’t sit against the hot pan and scorch. The tomato paste should coat the beef and deepen in color slightly. Keep this step brief; browned garlic can make the whole pot taste bitter.

Slow-Cook the Beefy Tomato Broth

Transfer the beef mixture to a 6-quart slow cooker, then stir in the crushed tomatoes and low-sodium beef broth. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. The long cook gives the broth time to take on the flavor of the browned beef, onion, and seasonings. Keep the lid on while it cooks so the slow cooker can hold its heat.

Add the Broken Noodles and Finish Each Bowl

Set the slow cooker to HIGH and stir in the lasagna noodles broken into 2-inch pieces. Cover and cook for 30 to 45 minutes, stirring once halfway through, until the noodles are tender when pierced. If they’re still firm in the center, give them more time within that range rather than serving them with a chalky bite. Meanwhile, stir together the ricotta, mozzarella, Parmesan, and chopped parsley, then ladle the soup into bowls and add a spoonful of the mixture to each.

Easy Swaps for a Different Lasagna Soup Bowl

Questions That Come Up While Making Lasagna Soup

Slow Cooker Lasagna Soup with Broken Lasagna Noodles and Ricotta

Slow cooker lasagna soup combines browned beef, crushed tomatoes, and broken lasagna noodles in a savory broth, then cooks until the noodles are tender. Each bowl gets a creamy ricotta, mozzarella, Parmesan, and parsley topping.

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Prep Time 15 minutes mins

Cook Time 7 hours hrs 55 minutes mins

Total Time 8 hours hrs 10 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 555

Ingredients Equipment Method Notes

Ingredients

  

For the soup

• 1 tbsp olive oil
• 1 yellow onion medium, chopped
• 1 lb ground beef 85% lean
• 3 cloves garlic minced
• 2 tbsp tomato paste
• 1 tbsp Italian seasoning
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 can (28 oz) crushed tomatoes
• 6 cups low-sodium beef broth
• 8 oz lasagna noodles broken into 2-inch pieces

For the ricotta topping

• 1 cup whole-milk ricotta
• 0.5 cup mozzarella cheese shredded
• 0.25 cup Parmesan cheese grated
• 2 tbsp fresh parsley chopped

Equipment

• 1 12-inch skillet
• 1 6-quart slow cooker

Method

 

Make the soup

1. Heat the olive oil in a 12-inch skillet over medium heat, then add the onion and ground beef.
2. Cook for 7 to 9 minutes, breaking up the beef, until the beef is browned and reaches 160°F; drain excess fat if needed.
3. Stir in the garlic, tomato paste, Italian seasoning, salt, and black pepper, and cook for 1 minute.
4. Transfer the beef mixture to a 6-quart slow cooker and stir in the crushed tomatoes and beef broth.
5. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours.
6. Set the slow cooker to HIGH and stir in the broken lasagna noodles.
7. Cover and cook for 30 to 45 minutes, stirring once halfway through, until the noodles are tender.

Make the ricotta topping

1. Stir together the ricotta, mozzarella, Parmesan, and parsley in a small bowl.
2. Ladle the soup into bowls.
3. Top each serving with a spoonful of the ricotta mixture.

Notes

For the best texture, serve soon after the noodles become tender. Refrigerate leftovers for up to 4 days; freezing is possible, though the noodles may soften after thawing. For a gluten-free option, use gluten-free lasagna noodles and check that the broth and Italian seasoning are gluten-free.