Our easy Crockpot lasagna soup with ravioli is a cozy, flavorful weeknight dinner. Using a jar of spaghetti sauce and ground sausage, you can have this prepped in about 10 minutes and ready after a busy day.
I’ve been posting easy Crockpot recipes for over a decade. With three kids and two working parents, slow cooker dinners saved many evenings. I’ve tried this soup with different pastas and add-ins, but this version — especially with frozen ravioli — is the simplest and most satisfying.
If you don’t have time to brown meat in the morning, there’s also an Instant Pot lasagna soup version so you can choose the method that fits your schedule.
I prefer using frozen ravioli filled with cheese or meat. You don’t need to boil them separately — adding them straight into the soup lets them absorb flavor as they cook and keeps a pleasant surprise inside.
There are only 4 main ingredients for the base of this dish. You can tweak and add extras, but these basics are all you need to get started:
Ingredient Notes
Use a good-quality spaghetti sauce (marinara) for that classic lasagna flavor. This recipe is a great way to use leftover homemade sauce as well.
Can you use jar sauce?
Yes — jarred sauce is what I use most often, including for my Crockpot lasagna casserole. Choose your favorite brand or whatever’s on sale; chunky sauces work particularly well.
For protein, use ground beef, ground sausage, or a mix of both. I like HOT Jimmy Dean sausage for a little kick, but mild sausage or lean ground beef are fine too.
Do you have to brown the ground beef first?
Yes. Sauté the meat until it’s no longer pink before adding it to the slow cooker. This ensures it cooks safely and keeps a better texture than adding raw ground meat to the liquid.
How Long to Cook Lasagna Soup with Ravioli in Slow Cooker
Once combined, cook time is about 5 hours on low. If you’ll be away longer, you can extend the initial cook and add the ravioli an hour before serving. Avoid cooking ravioli for much longer than an hour to prevent them from becoming too soft or falling apart.
Can you add meatballs?
Yes — frozen meatballs can be added along with the ravioli and will cook in about an hour. This is a good shortcut if you want to skip sautéing in the morning.
FAQ
Yes. You can add uncooked noodles or pasta shapes directly to the soup so they cook in the sauce and absorb flavor. If using large lasagna sheets, break them into smaller pieces so they fit and cook evenly.
Stir in heavy cream during the last hour for a creamy finish. Alternatively, add a spoonful of sour cream or plain Greek yogurt off heat to thicken and add richness.
Let the soup cool completely, transfer to an airtight container, and refrigerate for up to 3 days. Note that the ravioli will continue to soften in the liquid over time.
Yes. Cool fully, place in a tightly sealed, freezer-safe container, and freeze flat until solid. Thaw in the fridge before reheating.
Crockpot Lasagna Soup Recipe
Equipment
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1 slow cooker
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1 skillet
Ingredients
- 1 pound ground sausage, or ground beef, or a mix
- 1 small onion, diced
- 1 jar spaghetti sauce, 24 oz
- 4 cups beef broth
- 1 bag frozen ravioli, about 25 oz
- 1 cup mozzarella cheese, shredded
Instructions
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Sauté the ground sausage and diced onion (you can add diced bell pepper if you like) in a skillet with a little olive oil until the meat is no longer pink. Drain any excess fat and transfer the mixture to the slow cooker.
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Pour the jar of spaghetti sauce and the beef broth over the meat, stir to combine, cover, and cook on low for about 4 hours.
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Add the bag of frozen ravioli, pressing them down so they’re submerged in the liquid. Cover and cook on high for 1 to 1¼ hours, or until the ravioli are tender to your liking.
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Ladle into bowls, top with shredded mozzarella (or a dollop of ricotta), and serve with bread if desired.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.