Why You’ll Love This Recipe
Crockpot Lasagna Soup brings all the comforting flavors of traditional lasagna into an easy, hearty, and warming soup form. Made with ground meat, rich tomato broth, Italian herbs, and lasagna noodles, this slow-cooked dish is perfect for busy days or cozy nights in. It’s cheesy, filling, and tastes just like a bowl of lasagna—without all the layering work.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ground beef or Italian sausageoniongarliccrushed tomatoestomato pastebeef brothItalian seasoningcrushed red pepper flakes (optional)bay leafsalt and pepperbroken lasagna noodlesricotta cheeseshredded mozzarella cheesegrated Parmesan cheesefresh basil (for garnish)
directions
Brown the ground beef or sausage in a skillet over medium heat until fully cooked. Drain excess fat.
Add the cooked meat, diced onion, and minced garlic to the crockpot.
Stir in crushed tomatoes, tomato paste, beef broth, Italian seasoning, red pepper flakes (if using), bay leaf, salt, and pepper.
Cover and cook on low for 6-7 hours or on high for 3-4 hours.
About 30 minutes before serving, stir in the broken lasagna noodles. Cover and continue cooking until noodles are tender.
Before serving, remove the bay leaf. Stir in mozzarella and Parmesan cheeses until melted and combined.
Serve hot with a dollop of ricotta cheese on top and garnish with fresh basil.
Servings and timing
This recipe yields approximately 6 servings.Preparation time: 15 minutesCooking time: 6-7 hours (low) or 3-4 hours (high)Final touches: 30 minutesTotal time: 6.5 to 7.5 hours
Variations
Use ground turkey or chicken for a lighter version.
Add spinach or chopped zucchini for extra veggies.
Use gluten-free lasagna noodles if needed.
Top with a swirl of pesto for added flavor.
Substitute cottage cheese for ricotta if preferred.
storage/reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stovetop or in the microwave, adding a splash of broth if the noodles absorb too much liquid during storage.Freeze without the noodles for up to 2 months; add fresh noodles when reheating.
FAQs
Can I use uncooked noodles in the crockpot?
Yes, add them during the last 30 minutes so they cook through without turning mushy.
Can I make this vegetarian?
Yes, simply omit the meat and use vegetable broth and extra veggies like mushrooms or zucchini.
Can I make it spicy?
Add more red pepper flakes or use spicy Italian sausage.
What if I don’t have ricotta?
You can use cottage cheese, mascarpone, or even a spoonful of sour cream as a topping.
Will the noodles get soggy?
If left too long, they can. Only add them in the final 30 minutes of cooking.
Can I cook it on the stovetop?
Yes, simmer all ingredients (except cheese and noodles) for 30 minutes, then add noodles until tender and finish with cheese.
Conclusion
Crockpot Lasagna Soup is a flavorful and comforting one-pot meal that makes lasagna night easier than ever. It’s packed with cheesy goodness and savory depth, making it a weeknight winner and family favorite. Cozy up with a bowl and enjoy the taste of lasagna without the fuss.
Print
Crockpot Lasagna Soup
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Halal
Description
Crockpot Lasagna Soup is a hearty and comforting dish that transforms classic lasagna into an easy, slow-cooked soup loaded with Italian flavors, pasta, and cheese.
Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (24 oz) jar marinara sauce
- 4 cups beef broth
- 1 (14.5 oz) can diced tomatoes
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- 8 lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
Instructions
- In a skillet over medium heat, cook the ground beef and diced onion until the meat is browned and the onion is soft. Add garlic and cook for another minute.
- Transfer the beef mixture to the crockpot.
- Add marinara sauce, beef broth, diced tomatoes, Italian seasoning, salt, pepper, and red pepper flakes to the crockpot. Stir to combine.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- About 30 minutes before serving, add the broken lasagna noodles to the soup. Stir and continue cooking until the noodles are tender.
- In a small bowl, mix together ricotta, mozzarella, and Parmesan cheeses.
- When ready to serve, ladle the soup into bowls and top with a scoop of the cheese mixture and fresh herbs if desired.
Notes
- You can substitute ground turkey or sausage for the ground beef.
- Use oven-ready lasagna noodles if you prefer a quicker cooking pasta.
- Add spinach or zucchini for extra vegetables.