This got-dang easy crockpot lasaga — oh, I mean lasagna — soup has all the fabulous flavors you crave but with a hell of a lot less hassle. I typically throw it together earlier in the day, when I can steal a few free minutes, and by dinner — pow, it’s ready to go! No stress, no mess.
- Trust me, this one is guaranteed to please a crowd — serve it with a side of cheesy breadsticks to dip and scoop up that rich, delicious tomato-y broth.
- Pro tip: Make more than you think you need, because this soup freezes like a dream.
- No fussin’ with boiling noodles or layering, just dump ’em in!
- Simple ingredients, fast prep (you can do some of it the night before, if you’re feelin’ organized).
Why You Should Give This Dish a Try?
- Great for Picky Eaters: Have children who love pasta but aren’t so sure about soup? This recipe is a delicious way to get them on your side.
- Set It and Forget It: Other than browning the meat, your slow cooker does it all—just set it and forget it!
- Warm & Comforting: On a cold night there’s nothing like a big bowl of cheesy, filling soup.
- Tastes Exactly Like Lasagna … or Does It? Some people call it just soup, while others insist it’s got all the cheesy richness of traditional lasagna — give it a try and see what you think!
- Better the Next Day? Unlike traditional lasagna, this soup may taste even better after spending the night together, but not everyone agrees — some love it fresh!
Ingredients Required for the Dish:
- Ground beef and sausage — A tasty combination and meaty base.
- Diced tomatoes & tomato sauce – Gives that traditional lasagna-style zing.
- Lasagna noodles – Broken in pieces to fit right into the soup.
- Onion & garlic – Staple aromatics to enrich the taste.
- Italian seasoning — A mix of herbs to bring it all together.
- Beef broth – Gives it some depth and makes it so hearty.
- Ricotta & mozzarella cheese – That creamy, melty, cheeseeeee goodness.
- Parmesan cheese – To sprinkle on top for extra savory goodness.
- Salt & pepper – Simple straight forward but needed for seasoning perfectly.
How To Cook Crock Pot Cheesy Lasagna Soup?
Step 1: Brown the Meat
Get a big ol’ frying pan, put it over medium-high heat. Add the ground beef, chopped onion and minced garlic — sizzle until no pink is left. Give it the occasional stir; meat that’s not evenly cooked? No thanks! Note: Drain that excess grease—it’s going to make everything oily.
Step 2: Prep the Slow Cooker
Toss that perfectly browned meat into a 6-quart slow cooker. Okay, now add everything EXCEPT the pasta and spinach, seriously you do not want to mess this step up! Add tomato sauce, diced tomatoes, broth, herbs and spices, mushrooms and peppers. Cover and let the slow cooker work its magic: HIGH for about 3-4 hours OR LOW for 7-8 hours.
Steps 3: Cook the Pasta Off to the Side
Thirty minutes before your soup is ready, take a pot, and fill it with water (salt it, too!). Get it good and boiling and drop in the pasta. Cook until al dente — soft but still somewhat firm. Nobody wants mushy noodles. Generally needs 7-10 minutes (but check the package just in case). Pro tip: Drain and rinse the pasta with cold water — it prevents it from cooking any further.
Step 4: Mix It All Together
After the veggies have softened up nicely in the slow cooker, stir in the pasta and the spinach. Cover and cook for an additional 10-15 minutes. The spinach need only wilt, not become a sad overcooked mess.
Step 5: Time to Eat!
Scoop that deliciousness into bowls and load it up with toppings — extra cheese, fresh herbs, even a drizzle of olive oil if you want to get fancy So grab a spoon and take a bite and enjoy every cozy, cheesy, hearty spoonful!
Possible Variations for This Lasagna Soup:
- Switch Up the Meat — Sautee ground turkey, chicken, or plant-based crumbles in place of beef and sausage.
- Make It Creamy — Stir in a bit of heavy cream or ricotta cheese at the end for a richer, creamier soup.
- Go Veggie – Leave out the meat, or add in extra veggies like zucchini, carrots or mushrooms for a hearty vegetarian option.
- Spice It Up — Are you fond of a little heat? Bump up the heat with red pepper flakes or a splash of hot sauce.
- Use a Different Pasta – No lasagna noodles? No problem! Penne, rotini, or even broken-up spaghetti work well.
- Add More Cheese — If you’re a cheesehead, fold in some more mozzarella or sprinkle on some Parmesan before you serve it.
Tips For Making Your Meal More Delicious:
- Brown the Meat Well — Don’t skimp on this step! Sear the beef and sausage to develop flavor and crust. And definitely strain that grease — no one wants oily soup.
- Use the Right Pasta – Don’t Add Too Early – If you throw the noodles in at the start, it will be mush. Cook them separately and fold them in at the last minute for perfect texture.
- Season to Taste– Also, you should taste your soup before serving! A little more salt (or maybe black pepper, or Italian seasoning) sometimes goes a long way.
- Use Fresh Cheese — Pre-shredded cheese has anti-caking agents to keep it from melting smoothly. Uses shredded mozzarella and shredded Parmesan for that gooey goodness!
- Let It Rest Before Serving — Allowing the soup 5 or 10 minutes off the heat allows all the flavors
Crock Pot Cheesy Lasagna Soup Recipe
this recipe for Slow Cooker Lasagna Soup has all the flavors of classic lasagna but takes less effort. Just brown the meat, combine everything in the slow cooker and let it do its thing. Toward the end stir in cooked pasta and spinach, and top with cheese. A warm and comforting meal that’s easy to create and just great for any day!
Ingredients
Instructions
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Brown the Meat – In a skillet, brown together ground beef, onion, and garlic, over medium-high heat, until there is no pink left. Drain fat.
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Slow Cooker Assembly – Add beef mixture to a 6QT slow cooker. Stir in the broth, crushed tomatoes, diced tomatoes, tomato paste, Italian seasoning, salt, black pepper, red pepper flakes, mushrooms, and bell pepper.
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Cover and cook on HIGH for 3-4 hours or LOW for 7-8 hours. Veggies will be tender.
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Prepare the Pasta – 30 minutes before soup is finished, boil water, cook lasagna noodles until al dente, drain and set aside.
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Final Mix – Add the cooked pasta and spinach. Cover and cook an additional 10 to 15 minutes.
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Serve & Enjoy – Divide into bowls, top with ricotta, mozzarella, Parmesan etc
Servings 6
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 8g40%
- Trans Fat 0.5g
- Cholesterol 55mg19%
- Sodium 900mg38%
- Potassium 650mg19%
- Total Carbohydrate 35g12%
- Dietary Fiber 4g16%
- Sugars 8g
- Protein 22g44%
- Vitamin A 750 IU
- Vitamin C 12 mg
- Calcium 180 mg
- Iron 4 mg
- Vitamin D 15 IU
- Vitamin E 1.2 IU
- Vitamin K 22 mcg
- Thiamin 0.3 mg
- Riboflavin 0.3 mg
- Niacin 4.3 mg
- Vitamin B6 0.6 mg
- Folate 43 mcg
- Vitamin B12 1.2 mcg
- Biotin 6 mcg
- Pantothenic Acid 1 mg
- Phosphorus 250 mg
- Iodine 30 mcg
- Magnesium 55 mg
- Zinc 2.6 mg
- Selenium 14 mcg
- Copper 0.2 mg
- Manganese 0.6 mg
- Chromium 5 mcg
- Molybdenum 9 mcg
- Chloride 1230 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.