Lasagna soup in the crockpot is like a big, warm hug in a bowl! It’s packed with all the flavors you love from classic lasagna—rich tomato sauce, tender ground beef or sausage, gooey cheese, and little pasta pieces—all simmered together slowly to bring out the best taste. The slow cooker makes it super easy, letting the ingredients meld beautifully without you having to stand over the stove.
I love making this soup when I want the comfort of lasagna but with less fuss. It’s such a crowd-pleaser, and you can just toss everything in the crockpot in the morning and come back hours later to a perfectly cooked meal. I always add a little extra cheese on top when serving; it melts right into the soup and makes it feel extra cozy.
One of my favorite ways to enjoy this soup is with some crusty bread or garlic knots for dipping. It reminds me of those family dinners where everyone gathers around the table, enjoying each spoonful and catching up. If you want an easy, tasty meal that brings that same warm feeling without the effort of layering noodles, this crockpot lasagna soup is a perfect choice.
Key Ingredients & Substitutions
Ground Beef: This gives the soup its hearty, meaty flavor. You can swap it with ground turkey or chicken for a lighter option. For a vegetarian version, try cooked lentils or crumbled tofu instead.
Tomatoes: Crushed and diced tomatoes form the rich base. If you like a smoother soup, use all crushed. Canned fire-roasted tomatoes add a nice smoky note.
Lasagna Noodles: Breaking the noodles helps them cook evenly in the soup. You can use broken rigatoni or penne as well. Whole noodles won’t cook well in the slow cooker.
Cheeses: Ricotta adds creaminess, mozzarella melts on top, and Parmesan boosts the flavor. If you’re dairy-free, try vegan cheese alternatives or leave them out.
How Do I Get Perfect Pasta Texture in Crockpot Lasagna Soup?
The tricky part is cooking the noodles so they’re tender but not mushy. Add the pasta during the last 20-30 minutes of cooking. Stir well to keep noodles separate and check for doneness often.
- If you add noodles too early, they can become very soft and soggy.
- If you want to prep soup ahead, cook and add pasta right before serving.
- Stir gently to avoid breaking noodles apart too much.
This way, the noodles stay tender and keep the soup’s great texture, just like in traditional lasagna.
Equipment You’ll Need
- Crockpot/slow cooker – it gently cooks all the flavors together without much effort.
- Large skillet – for browning the ground beef and softening onions before adding to the crockpot.
- Wooden spoon or spatula – perfect for stirring the soup and scraping browned bits.
- Knife and cutting board – to chop onions, garlic, and fresh herbs easily.
- Measuring cups and spoons – for precise and simple seasoning and broth measuring.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage for a spicier, richer taste.
- Add chopped spinach or kale near the end of cooking for extra greens and nutrients.
- Stir in mushrooms when browning the meat to add earthiness and texture.
- Use ground turkey or chicken for a lighter version but keep the same seasonings.
Lasagna Soup Crockpot
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground beef
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can diced tomatoes with juice
- 4 cups beef broth
- 1 tbsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 8 oz broken lasagna noodles (or broken wide pasta)
Cheese & Garnish:
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh parsley or basil, chopped (for garnish)
Time Needed
This recipe takes about 15 minutes to prepare, plus 5 to 6 hours of slow cooking on low or 2 to 3 hours on high. Adding the pasta in the last 30 minutes ensures it stays tender but not mushy. Overall, plan for about 6 hours if cooking low and 3 hours if cooking high.
Step-by-Step Instructions:
1. Brown the Meat and Veggies:
Heat a large skillet over medium heat. Add the ground beef, diced onion, and minced garlic. Cook until the meat is no longer pink and the onion is soft, about 5 to 7 minutes. Drain any extra fat.
2. Add Everything to the Crockpot:
Transfer the cooked meat and onion mixture to your crockpot. Add crushed tomatoes, diced tomatoes with their juice, beef broth, Italian seasoning, salt, and black pepper. Stir everything together well.
3. Slow Cook the Soup:
Cover the crockpot and cook on low for 5-6 hours or on high for 2-3 hours. This allows the flavors to develop fully.
4. Add the Pasta:
About 30 minutes before you’re ready to eat, stir in the broken lasagna noodles. Cover and cook until the noodles are tender, about 20-30 minutes.
5. Serve with Cheese and Garnish:
Ladle the soup into bowls. Top each serving with a generous dollop of ricotta cheese, then sprinkle mozzarella and Parmesan cheese on top. Finish by sprinkling chopped fresh parsley or basil for a fresh touch.
6. Enjoy!
Serve warm, with crusty bread or garlic bread on the side for dipping. This soup is comforting, cheesy, and perfect for chilly days.
Can I Use Frozen Ground Beef for This Soup?
Yes, you can use frozen ground beef, but be sure to fully thaw it in the fridge overnight before browning. This helps the meat cook evenly and prevents excess liquid in the soup.
Can I Substitute Other Pasta for Lasagna Noodles?
Absolutely! Broken wide pasta like penne or rigatoni works great. Just make sure to break the noodles into bite-sized pieces so they cook evenly in the crockpot.
How Should I Store Leftover Lasagna Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to keep the pasta from sticking together.
Can I Make This Soup Vegetarian?
Yes! Replace the ground beef with cooked lentils, mushrooms, or a plant-based meat substitute. Use vegetable broth instead of beef broth to keep the flavors balanced and hearty.
