Crockpot Lasagna Soup Recipe

There’s something about lasagna that just feels like a warm hug in a bowl—especially when the weather starts to cool down. But let’s be real: lasagna can be a bit of a production. Enter Crockpot Lasagna Soup, my easy and comforting twist on a classic that cuts down on the effort without skimping on flavor. It’s everything you love about lasagna—rich tomato sauce, tender noodles, and lots of cheesy goodness—all simmered together in one pot. This recipe has quickly become a weeknight favorite at my house, especially on those busy days when I need something cozy without spending hours in the kitchen.

Now, I wasn’t always a fan of crockpot meals (somehow, I thought they lacked that home-cooked magic), but this lasagna soup totally changed my mind. The slow cooker really does all the work here, melding all those familiar Italian flavors while I go about my day. The best part? You still get those hearty, cheesy bites without layering noodles or turning on the oven. It’s a lazy cook’s dream—and I’m not ashamed to say I’m here for it!

Crockpot Lasagna Soup Recipe

The day I discovered crockpot magic

I first made this soup on one of those hectic fall days when everything felt like it was happening at once. You know the kind—work deadlines, errands, school pickups. The last thing I wanted to do was make a complicated dinner. I had planned to make lasagna, but by the time I got home, I realized I was in no mood to boil noodles, make a sauce, and layer everything together. So, I decided to experiment.

I tossed everything into the crockpot and hoped for the best. By the time I ladled the soup into bowls, my kitchen smelled like an Italian grandmother’s house—rich, savory, and totally inviting. The soup was like lasagna’s laid-back cousin: still cheesy and full of flavor, but much less fussy. That first spoonful felt like a revelation, and I’ve been making this cozy, one-pot meal ever since.

Where does lasagna soup come from, anyway?

While traditional lasagna has its roots in Italy, lasagna soup is a modern spin that popped up in kitchens looking for a simpler, more approachable way to enjoy those classic flavors. It’s essentially a deconstructed version of the beloved pasta bake. The crockpot method became popular because, let’s face it, who doesn’t love coming home to a meal that’s already made itself? Over time, home cooks have adapted this dish to suit all kinds of tastes, adding veggies, playing with the cheeses, and even switching up the meats. You’ll find endless variations online, but this one stays close to the heart of a good, old-fashioned lasagna.

The stars of the show: let’s talk ingredients!

Now, let’s dive into what makes this soup so special.

  • Ground beef: The base of any great lasagna is usually a hearty meat sauce. Ground beef brings a robust flavor, but you can easily substitute ground turkey or even Italian sausage if you’re feeling adventurous.
  • Onion and garlic: These aromatics build the foundation of the soup’s flavor. Sautéing them with the beef gives you that beautiful depth of flavor. Don’t skip this step—it makes all the difference!
  • Crushed tomatoes, tomato sauce, and diced tomatoes: Using three types of tomatoes adds layers of flavor and texture. The crushed tomatoes bring richness, the tomato sauce adds smoothness, and the diced tomatoes offer a bit of chunkiness. If you’re out of one, you can swap in another, or even add a can of fire-roasted tomatoes for a smoky twist.
  • Beef broth: This thins out the tomato base a bit and gives the soup a savory backbone. You can sub chicken or vegetable broth in a pinch, but beef broth gives it that deep, hearty flavor.
  • Dried herbs (basil, oregano, thyme): These classic Italian herbs are a must. They infuse the soup with that familiar lasagna taste. If you don’t have thyme, you could use Italian seasoning, or even fresh herbs if you have them on hand.
  • Lasagna noodles: Breaking them into pieces makes them much easier to eat in soup form. If you’re out of lasagna noodles, any wide, flat pasta like pappardelle or mafaldine would work.
  • Cheese trio (ricotta, mozzarella, Parmesan): This is where the magic happens! The blend of cheeses stirred in at the end makes the soup creamy and rich, giving you that essential cheesy lasagna vibe. If you’re dairy-free, swap in a plant-based ricotta and mozzarella, and you’ll still get that satisfying texture.
Crockpot Lasagna Soup Recipe

Gear up: what you’ll need in the kitchen

One of the things I love most about this recipe is how few tools you need—just a few basics, and you’re ready to go.

  • Crockpot: This is the star of the show, obviously. If you don’t have a crockpot, a large Dutch oven on low heat could work, but you’ll need to keep an eye on it.
  • Skillet: You’ll want to brown the beef and sauté the onion and garlic before transferring everything to the crockpot. This step adds a lot of flavor!
  • Cheese grater: Freshly grated Parmesan is a must. Sure, the pre-grated stuff is convenient, but the fresh kind melts better and has more flavor.

Step-by-step: making crockpot lasagna soup

Alright, let’s get cooking! Here’s how you’ll whip up this cozy lasagna soup:

  1. Brown the beef: In a large skillet over medium heat, cook the ground beef until it’s browned and crumbled. Drain any excess fat—you don’t want a greasy soup. Then, toss in your chopped onion and minced garlic. Cook until the onion is soft and translucent, about 3-4 minutes. (Tip: If you’re feeling fancy, you can splash in a bit of red wine here. It adds an extra layer of richness.)
  2. Dump it all in the crockpot: Transfer your beef mixture to the crockpot. Add the crushed tomatoes, tomato sauce, diced tomatoes, beef broth, and tomato paste. Stir in the dried basil, oregano, thyme, salt, and pepper. Cover and set your crockpot to cook on low for 4-6 hours, or high for 2-3 hours. (If you’re using a Dutch oven, set it on the lowest heat and let it simmer gently.)
  3. Add the noodles: About 30 minutes before you’re ready to serve, break the lasagna noodles into rough pieces and stir them into the soup. Make sure they’re fully submerged in the liquid. They’ll cook directly in the soup, absorbing all those flavors.
  4. Cheese time! In a small bowl, mix together the ricotta, mozzarella, and Parmesan. About 10 minutes before serving, stir the cheese mixture into the crockpot. This is where the soup turns from “delicious” to “heavenly.”
  5. Serve and enjoy: Once the noodles are tender and the cheese is melted and gooey, ladle the soup into bowls. Top with fresh basil or parsley if you’re feeling fancy, and dig in!
Crockpot Lasagna Soup Recipe

Variations and twists to try

If you’re anything like me, you’re always tweaking recipes to see what works. Here are a few variations I’ve tried with this soup:

  • Gluten-free: Swap the lasagna noodles for your favorite gluten-free pasta. It works just as well and still gives you that classic lasagna flavor.
  • Vegetarian: Ditch the ground beef and add more veggies like zucchini, mushrooms, or bell peppers. You can also use lentils for a protein boost.
  • Low-carb: For a keto-friendly version, skip the noodles and stir in thinly sliced zucchini or use shirataki noodles.
  • International twist: For a fun flavor twist, try adding a teaspoon of smoked paprika or even a pinch of red pepper flakes for heat. I once added a bit of smoked Gouda along with the mozzarella for a slightly smoky flavor—highly recommend!

Serving suggestions: making it a meal

This soup is pretty hearty on its own, but if you’re hosting or just want to round out the meal, I like to serve it with some crusty garlic bread. You could also add a simple green salad with a tangy vinaigrette to balance out the richness of the soup.

When it comes to presentation, ladling the soup into shallow bowls lets all those gorgeous ingredients shine. A sprinkle of freshly grated Parmesan and a few torn basil leaves on top make it look like you spent hours on it (even though the crockpot did all the work).

What to drink with your lasagna soup

Since this soup is packed with Italian flavors, I love pairing it with a nice glass of red wine—something like a Chianti or Sangiovese would be perfect. If you’re more of a beer person, a light lager or even an amber ale would complement the richness of the soup. For a non-alcoholic option, sparkling water with a squeeze of lemon adds a refreshing contrast.

Leftovers and storage tips

One of the great things about this soup is that it keeps really well. Store any leftovers in an airtight container in the fridge for up to 4 days. The flavors actually get better over time! When reheating, you might find that the noodles soak up more of the broth, so feel free to add a splash of beef broth or water to thin it out.

If you want to freeze it, I’d recommend leaving out the noodles and cheese mixture until you’re ready to reheat it. Just freeze the soup base, and then when you’re ready to serve, cook the noodles fresh and stir in the cheese.

Scaling the recipe for a crowd

This recipe easily doubles if you’re feeding a crowd. The crockpot can handle it! Just make sure your pot is large enough to hold everything. You may need to cook the noodles in batches if the pot gets too full. When doubling, don’t forget to taste for seasoning—sometimes you’ll need to add a bit more salt and herbs to balance everything out.

Common pitfalls to avoid

  • Noodles getting too soft: Be careful not to add the noodles too early, or they’ll turn mushy. Stick to that 30-minute window!
  • Too thick? If your soup turns out a bit too thick for your liking, just add more broth to loosen it up.
  • Forgot the cheese? No worries—just stir it in as soon as you remember! It’ll still melt beautifully.

Ready to give this crockpot lasagna soup a try?

This soup has quickly become a staple in my kitchen, and I hope it finds a place in yours, too. It’s one of those recipes that’s forgiving, comforting, and oh-so-satisfying. Whether you’re making it for a cozy weeknight dinner or serving it to a crowd, it’s sure to be a hit. So grab your crockpot, get that lasagna soup simmering, and prepare for some seriously happy eaters!

Crockpot Lasagna Soup Recipe

FAQs

  1. Can I use a different type of pasta?
    Yes! If you’re out of lasagna noodles, feel free to use any wide, flat pasta. Pappardelle or mafaldine work great.
  2. How do I prevent the noodles from getting mushy?
    Add them about 30 minutes before serving. Any earlier, and they might overcook.
  3. Can I make this recipe vegetarian?
    Absolutely! Skip the beef and add extra veggies or lentils for a vegetarian version.
  4. What if I don’t have a crockpot?
    No problem—just simmer everything on the stovetop in a large pot or Dutch oven on low heat.
  5. Can I freeze this soup?
    Yes, but I recommend freezing the soup without the noodles or cheese. Add those fresh when reheating!
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Crockpot Lasagna Soup Recipe

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This Crockpot Lasagna Soup is a comforting, easy-to-make twist on the classic dish. Perfect for busy weeknights!

  • Total Time: 4 hours 20 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 1 pound ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 (15-ounce) can diced tomatoes
  • 1 cup beef broth
  • 2 tablespoons tomato paste
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 lasagna noodles, broken into pieces
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh basil or parsley for garnish (optional)

Instructions

  • Brown the beef: In a large skillet over medium heat, cook the ground beef until it’s browned and crumbled. Drain any excess fat—you don’t want a greasy soup. Then, toss in your chopped onion and minced garlic. Cook until the onion is soft and translucent, about 3-4 minutes. (Tip: If you’re feeling fancy, you can splash in a bit of red wine here. It adds an extra layer of richness.)
  • Dump it all in the crockpot: Transfer your beef mixture to the crockpot. Add the crushed tomatoes, tomato sauce, diced tomatoes, beef broth, and tomato paste. Stir in the dried basil, oregano, thyme, salt, and pepper. Cover and set your crockpot to cook on low for 4-6 hours, or high for 2-3 hours. (If you’re using a Dutch oven, set it on the lowest heat and let it simmer gently.)
  • Add the noodles: About 30 minutes before you’re ready to serve, break the lasagna noodles into rough pieces and stir them into the soup. Make sure they’re fully submerged in the liquid. They’ll cook directly in the soup, absorbing all those flavors.
  • Cheese time! In a small bowl, mix together the ricotta, mozzarella, and Parmesan. About 10 minutes before serving, stir the cheese mixture into the crockpot. This is where the soup turns from “delicious” to “heavenly.”
  • Serve and enjoy: Once the noodles are tender and the cheese is melted and gooey, ladle the soup into bowls. Top with fresh basil or parsley if you’re feeling fancy, and dig in!

Notes

Serving suggestions: making it a meal

This soup is pretty hearty on its own, but if you’re hosting or just want to round out the meal, I like to serve it with some crusty garlic bread. You could also add a simple green salad with a tangy vinaigrette to balance out the richness of the soup.

When it comes to presentation, ladling the soup into shallow bowls lets all those gorgeous ingredients shine. A sprinkle of freshly grated Parmesan and a few torn basil leaves on top make it look like you spent hours on it (even though the crockpot did all the work).

  • Author: Jessica
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Category: Dinner

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