Crockpot Lasagna Soup is a comforting mash-up of all the best lasagna flavors with the ease of a slow cooker. It’s packed with ground beef, tender noodles, gooey cheese, and a rich tomato broth that’s warm and inviting. This soup catches you with familiar tastes, but in a fun, cozy bowl that’s perfect for cooler days.
I love making this soup on busy days because it’s so hands-off. You just toss everything in the crockpot and let it do its thing, filling the house with that amazing Italian aroma. My favorite part is when the melted cheese floats on top and I get a spoonful of it along with some noodles and meat in every bite—it feels like a hug in food form.
Serving this soup with some crusty bread or garlic toast makes it extra special, perfect for dipping and soaking up every last bit. Whenever I make this, it quickly becomes a family favorite, and I’m pretty sure it’ll become one of yours too. It’s such an easy way to enjoy lasagna without all the fuss!
Key Ingredients & Substitutions for Crockpot Lasagna Soup
Ground Beef: This adds a rich, meaty base to your soup. You can swap in ground turkey or chicken for a lighter option. For a vegetarian version, try cooked lentils or a plant-based crumble.
Lasagna Noodles: Breaking lasagna noodles into small pieces works best here. If you can’t find them, use broken rigatoni, penne, or any pasta that holds up well in soup.
Ricotta Cheese: Adds creaminess and that classic lasagna layer feel. If you don’t have ricotta, cottage cheese or mascarpone are good substitutes. You can also skip it for a lighter soup.
Mozzarella & Parmesan: Mozzarella gives that melty cheese goodness, while Parmesan adds a sharp, salty flavor. Use whatever shredded Italian cheeses you like or have on hand.
Marinara Sauce & Tomatoes: These create the tomato base. Use homemade sauce or jarred—just choose one with flavors you enjoy. Diced tomatoes add texture and freshness.
How Do I Get the Perfect Noodle Texture Without Them Getting Mushy?
Adding noodles too early can turn them mushy. Here’s how to keep them just right:
- Break noodles into bite-size pieces before adding.
- Add them about 30 minutes before the soup is done to avoid overcooking.
- If your crockpot runs hot, check noodles at 20 minutes for tenderness.
- If short on time, boil noodles separately and add them just before serving.
These small steps keep your noodles tender but firm, giving you that perfect lasagna feel in every bite.
Equipment You’ll Need
- Crockpot (slow cooker) – I use my crockpot because it allows the flavors to meld and makes cooking hands-off.
- Skillet – for browning the ground beef, onion, and garlic so everything is flavorful.
- Cutting board and knife – to chop the onion and garlic easily.
- Measuring cups and spoons – to keep the ingredients just right.
- Wooden spoon or spatula – for stirring everything together in the crockpot.
- Soup ladle – makes serving easy and mess-free.
- Optional: Pasta pot – for boiling noodles separately if you prefer.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a leaner version.
- Stir in cooked spinach or kale just before serving for added greens.
- Add crushed red pepper flakes for a spicy kick.
- Top with fresh basil, oregano, or extra Parmesan for a burst of fresh flavor.
Crockpot Lasagna Soup
Ingredients You’ll Need:
- 1 lb ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (24 oz) jar marinara or spaghetti sauce
- 4 cups beef broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 8 lasagna noodles, broken into bite-sized pieces
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley or basil for garnish
- Crusty bread or garlic bread, for serving
Time You’ll Need
This recipe takes about 15 minutes to prepare, then you let it cook in the crockpot for between 3 to 6 hours depending on your setting. Add an extra 30 minutes to cook the noodles before serving. So, plan for roughly 4 to 6.5 hours total for a delicious and easy meal!
Step-by-Step Instructions:
1. Brown the Meat and Sauté Aromatics
Start by heating a skillet over medium heat. Add the ground beef, chopped onion, and minced garlic. Cook until the meat is no longer pink and the onions are soft, about 5-7 minutes. Drain any excess fat to keep the soup from being greasy.
2. Assemble Ingredients in the Crockpot
Transfer your cooked meat, onion, and garlic mixture into the crockpot. Pour in the marinara sauce, beef broth, diced tomatoes with liquid, dried basil, oregano, and red pepper flakes if you want a little spice. Season with salt and pepper. Stir everything together well.
3. Slow Cook the Soup
Cover the crockpot and cook the soup on low for 5-6 hours or on high for 3-4 hours. This lets all the flavors blend together beautifully.
4. Add Noodles
About 30 minutes before serving, add the broken lasagna noodles to the crockpot. Give it a good stir, cover again, and let it cook until the noodles are tender — about 25 to 30 minutes. Keep an eye so the noodles don’t get too soft.
5. Finish with Cheese
Turn off the crockpot and stir in the ricotta cheese and half of the shredded mozzarella cheese. This makes the soup creamy and cheesy in all the best ways.
6. Serve and Garnish
Spoon the soup into bowls and sprinkle the remaining mozzarella and Parmesan cheese on top. Garnish with fresh parsley or basil for a pretty, fresh finish. Don’t forget some crusty or garlic bread on the side for dipping—perfect!
Can I Use Frozen Ground Beef for This Soup?
Yes, but make sure to fully thaw the ground beef before browning it. Thaw it overnight in the fridge or use the defrost setting on your microwave to speed up the process. Properly thawed meat ensures even cooking and better texture in the soup.
Can I Make Crockpot Lasagna Soup Ahead of Time?
Absolutely! You can prepare everything up to adding the noodles, then refrigerate the soup for up to 2 days. Add the noodles and cook them fresh when you’re ready to serve to avoid mushy pasta.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove or in the microwave, stirring occasionally to heat evenly. Add a splash of broth if the soup has thickened too much.
Can I Substitute the Lasagna Noodles?
Yes! If you don’t have lasagna noodles, use any sturdy pasta like penne, rigatoni, or broken spaghetti. Add pasta about 30 minutes before the end of cooking for best texture, or cook separately and add when serving.
