Easy Crockpot Chili Lasagna Soup Recipe

This Easy Crockpot Chili Lasagna Soup is the ultimate comfort food mashup—hearty, bold, and incredibly simple to make. With the deep, smoky flavors of chili combined with the cheesy, saucy soul of lasagna, this soup is everything you love about both dishes in one spoonful. It’s a hands-off, slow cooker dream that’s ideal for busy weeknights when you want something warm and filling without hovering over the stove.

Why You’ll Love This Recipe

• Dump-and-go simplicity: Just toss everything into the crockpot and let it do the heavy lifting—no sautéing or complicated steps.
• Bold, comforting flavors: Think of all the meaty, cheesy, tomato-rich goodness of lasagna and chili, gently simmered into a cozy soup.
• Hearty and satisfying: Packed with ground beef, beans, pasta, and cheese—this is a full meal in a bowl.
• Perfect for meal prep: It makes a generous batch, stores well, and tastes even better the next day.

Ingredients You’ll Need

Here’s what goes into this chili lasagna soup and why each ingredient matters:

• Ground beef: Adds rich, savory flavor and makes the soup satisfying and protein-packed.
• Onion: For depth and a little sweetness as it cooks down.
• Garlic: Essential for that aromatic, savory base.
• Crushed tomatoes: Forms the heart of the broth and gives it that signature lasagna-style richness.
• Tomato paste: Intensifies the tomato flavor and thickens the soup.
• Red kidney beans: Bring heartiness and a nice contrast in texture. You can also use black beans or pinto beans.
• Beef broth: Keeps everything juicy and flavorful. Use low-sodium if you want more control over the saltiness.
• Lasagna noodles: Break them into bite-sized pieces—these give the soup its lasagna twist.
• Chili powder, cumin, paprika, oregano: These classic chili spices bring warmth and smokiness.
• Salt and pepper: Adjust to taste—start light and build up.
• Mozzarella cheese: Melts beautifully into the soup for that gooey, lasagna finish.
• Ricotta cheese: Optional but recommended for topping—adds creaminess and gives that classic lasagna vibe.

Variations

• Vegetarian Version: Swap the beef for lentils or plant-based crumbles and use veggie broth instead.
• Add Veggies: Throw in bell peppers, corn, zucchini, or mushrooms for extra nutrition and texture.
• Spice it Up: Add jalapeños, chipotle peppers in adobo, or a dash of cayenne for more heat.
• Cheese Choices: Try provolone, cheddar, or a blend of Italian cheeses for a different cheesy profile.
• Pasta Options: No lasagna noodles? Use rotini, bowtie, or even broken spaghetti.

How to Make Easy Crockpot Chili Lasagna Soup

Step 1: Prep the Ingredients

Break the lasagna noodles into roughly 2-inch pieces. Dice the onion and mince the garlic. If using canned beans, drain and rinse them.

Step 2: Add Everything to the Crockpot

In a large crockpot, add ground beef (raw is fine—it will cook in the crockpot), onions, garlic, crushed tomatoes, tomato paste, beans, broth, and all seasonings. Give it a good stir to combine.

Step 3: Let it Cook

Set the crockpot to low for 6–7 hours or high for about 3–4 hours. Stir occasionally if you’re around, but it’s not essential.

Step 4: Add Pasta

About 30 minutes before serving, stir in the broken lasagna noodles. They’ll cook right in the soup and soak up all those incredible flavors.

Step 5: Finish with Cheese

Once the noodles are tender, stir in shredded mozzarella until melted. If desired, serve with a dollop of ricotta on top for that true lasagna experience.

Pro Tips for Making the Recipe

• Brown the meat first if you prefer: Not necessary, but browning the beef can add a bit of extra flavor and texture.
• Keep an eye on the noodles: Add them too early, and they may get too soft. 30 minutes before serving is perfect.
• Double the batch and freeze: This soup is incredibly freezer-friendly. Make a double batch and save some for later.
• Don’t skip the cheese: That melty mozzarella and creamy ricotta take this soup from good to absolutely crave-worthy.

How to Serve

Serve this chili lasagna soup piping hot with your favorite toppings:

Toppings:

• A generous dollop of ricotta
• Shredded mozzarella or parmesan
• Fresh basil or parsley
• A sprinkle of red pepper flakes for heat

Pairing Ideas:

• Crusty garlic bread or a warm baguette
• A crisp green salad with a tangy vinaigrette to balance the richness
• Roasted veggies on the side for a complete meal

Make Ahead and Storage

Storing Leftovers

Let the soup cool completely, then store in an airtight container in the refrigerator for up to 4 days.

Freezing

This soup freezes beautifully. Cool completely and freeze in single-serve containers or a large batch. It’ll keep well for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Warm on the stove over medium heat or in the microwave. Add a splash of broth or water if the soup has thickened too much.

FAQs

Can I use cooked noodles instead of adding them to the crockpot?
Yes, you can cook the pasta separately and stir it in just before serving. This works well if you’re worried about overcooked noodles, especially for leftovers.

Do I have to brown the ground beef before adding it to the crockpot?
Nope! One of the beauties of this recipe is that the beef cooks right in the crockpot. But if you want a deeper flavor, browning it first is a nice touch.

Can I make this on the stovetop instead of a slow cooker?
Absolutely! Brown the beef and onions in a large pot, then add everything else except the pasta. Simmer for 20 minutes, add the noodles, and cook until tender. Stir in cheese at the end.

Is this recipe spicy?
It has a mild warmth thanks to the chili powder and paprika, but it’s not overly spicy. Want more kick? Add some cayenne or diced jalapeños.

Final Thoughts

This Easy Crockpot Chili Lasagna Soup is everything a comfort meal should be—rich, hearty, full of bold flavors, and incredibly easy to make. It’s a hug in a bowl, perfect for cold nights or hectic days when you need something nourishing and delicious. Try it once, and it just might become your new favorite soup!

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