I think we can all agree that a classic lasagna is a wonderful thing, but it does ask for a bit of your time and attention. On those days when you want all that cozy, cheesy comfort without the layering and the long bake, this soup is the perfect answer.
It truly captures the heart of a traditional lasagna, with savory ground beef, tender pasta, and a rich tomato broth. The best part, though, is that your slow cooker does nearly all the work for you.
Ingredients Needed for the Recipe
Here’s what you’ll need to bring this simple, comforting soup together. I like to think of the ingredients in two parts: the soup itself and the essential cheesy topping.
- Extra-Virgin Olive Oil: This is for sautéing our vegetables and beef, giving them a nice foundation of flavor.
- Lean Ground Beef: I use 90% lean to keep things from getting too greasy. It provides that classic, hearty lasagna texture.
- Yellow Onion & Green Bell Pepper: These are your aromatic base, diced small to melt right into the soup as it cooks.
- Garlic: Because what’s an Italian-inspired dish without plenty of garlic? It adds a wonderful depth.
- Italian Seasoning, Salt, Black Pepper, & Red Pepper Flakes: This simple blend of seasonings creates that familiar lasagna flavor profile, with just a hint of warmth from the pepper flakes.
- Marinara Sauce: This forms the soul of your soup’s broth, so choose a brand you genuinely enjoy eating.
- Low-Sodium Chicken Broth: Using a low-sodium broth allows you to control the salt level of the final dish perfectly.
- Parmesan Rind: This is a little secret for an extra savory, umami-rich broth. If you have one tucked in your cheese drawer, definitely use it.
- Dried Lasagna Noodles: You’ll break them into pieces before adding. They give the soup its signature “lasagna” feel.
- Baby Spinach: It wilts down easily and adds a pop of color and a little nutrition, but you can skip it if you prefer.
- Part-Skim Ricotta, Shredded Mozzarella, & Grated Parmesan: This trio is for the incredible cheesy topping that makes each bowl so special.
- Fresh Basil: Used both in the topping and as a fresh garnish, it really brightens up the whole dish.
Why You’ll Love This Method
Using a crockpot for this soup is such a gentle way to cook. It allows all the different flavors to meld together slowly, creating a much deeper and more complex taste than a quick stovetop version could.
It also gives you the gift of time. Once the initial, quick browning of the beef is done, you are free to walk away for hours, only coming back to add the pasta near the end. It’s a true set-it-and-forget-it kind of meal.
How to Make Crockpot Lasagna Soup?
Step 1 – Sauté the Aromatics and Beef
In a large skillet, heat the olive oil over medium-high heat. Add the ground beef, diced onion, diced bell pepper, garlic, Italian seasoning, black pepper, and red pepper flakes.
Cook everything together, breaking the meat apart with your spoon, until the beef is browned on the outside and the onions are just starting to soften. This step builds a ton of flavor, so don’t rush it.
Step 2 – Combine in the Slow Cooker
Carefully transfer the cooked beef and vegetable mixture into your slow cooker. Pour in the marinara sauce and chicken broth, and drop in that precious Parmesan rind if you’re using it.
Give everything a good stir to combine. You’ll notice the broth looks a bit thin at this stage, but it will reduce and intensify beautifully as it cooks.
Step 3 – Let It Simmer
Place the lid securely on your slow cooker. Now, you have a choice. You can cook it on the LOW setting for 7 to 8 hours, or on the HIGH setting for 4 to 5 hours.
I often prefer the low and slow method for a weekday, as it fills the house with a lovely aroma all afternoon and makes the beef incredibly tender.
Step 4 – Add the Pasta
About 25 to 35 minutes before you plan to eat, uncover the slow cooker and stir in the broken lasagna noodle pieces. Recover the pot and let it cook on LOW.
This separate pasta-cooking step is key. It ensures your noodles turn out perfectly al dente, rather than becoming mushy from hours of cooking.
Step 5 – Prepare the Cheese Topping
While the pasta is cooking, this is the perfect time to mix up the topping. In a small bowl, stir together the ricotta, mozzarella, Parmesan, salt, and 1/4 cup of the chopped fresh basil.
This creamy, cheesy mixture is what truly transforms the soup into a lasagna experience, so don’t be shy with it.
Step 6 – The Final Touches
Once the noodles are tender, uncover the soup and stir in the torn spinach. It will wilt almost instantly from the heat of the broth.
To serve, ladle the hot soup into deep bowls. Top each one with a generous dollop of the ricotta mixture and a sprinkle of the remaining fresh basil.
Choosing Your Pasta and Other Variations
While broken lasagna noodles are the most fun and authentic choice for this soup, you truly can use any short pasta you have on hand. Mafalatta, campanelle, or even rotini would work wonderfully.
Just keep in mind that cooking times may vary slightly depending on the shape and size of the pasta you choose. The best way to know it’s done is to taste a piece for doneness.
For a fun twist, you could also try using a cheese-filled tortellini instead of the lasagna noodles. Add it at the same time you would the noodles, and cook just until it’s tender and heated through.
Tips
- Don’t skip browning the beef and veggies. That quick sauté in the skillet is what creates a rich, deep flavor foundation for the entire soup.
- If you’re short on time in the morning, you can brown the beef and onion mixture the night before. Store it in the fridge, and in the morning, just dump it into the crockpot with the other ingredients.
- Always break your lasagna noodles before adding them. This makes the soup much easier to eat and helps the pasta cook more evenly.
- Grate your own Parmesan cheese for the topping if you can. The pre-grated kind often contains anti-caking agents that can make it a bit grainy.
- If your soup seems a little too thick after adding the pasta, feel free to stir in an extra splash of chicken broth until it reaches your preferred consistency.
Storing and Reheating Your Soup
Leftover soup will keep beautifully in an airtight container in the refrigerator for up to five days. The pasta will continue to absorb liquid, so it will thicken as it sits.
When you reheat it, whether on the stovetop or in the microwave, you may want to add a little more broth or water to loosen it up again. The ricotta topping should be stored separately in its own container.
This soup also freezes quite well for up to three months, though the pasta may become a little softer upon thawing. Let it thaw overnight in the refrigerator before gently reheating it on the stove.
Crockpot Lasagna Soup Recipe
Description
When you want the deliciousness of lasagna without the effort, Crockpot Lasagna Soup is the move. It’s packed with ground beef, veggies, pasta, and cheese—no layering needed! This hearty, comforting soup captures all the classic lasagna flavors in an easy, hands-off slow cooker recipe. Finished with a creamy ricotta-mozzarella-Parmesan topping and fresh basil, it tastes just like your favorite Italian dish—only better, because it’s soup!
ingredients
For the Soup
For the Topping
Instructions
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In a large skillet, heat the olive oil over medium-high heat. Add the ground beef, onion, bell pepper, garlic, Italian seasoning, salt, black pepper, and red pepper flakes. Cook, breaking apart the meat, until the beef is browned on the outside and the onion begins to soften, about 5 minutes. The beef doesn’t need to be fully cooked through.
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Transfer the beef mixture to a 6-quart or larger slow cooker. Add the marinara sauce, chicken broth, and Parmesan rind (if using).
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Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours.
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Stir in the broken lasagna noodles. Cover and cook on LOW until the noodles are tender but not mushy, about 25 to 35 minutes.
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Meanwhile, in a small bowl, stir together the ricotta, mozzarella, Parmesan, salt, and ¼ cup chopped basil to make the topping.
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Uncover the soup and stir in the spinach until it wilts, about 2–3 minutes.
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Ladle the soup into bowls. Top each serving with a generous dollop of the cheese mixture and a sprinkle of fresh basil. Serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 21g33%
- Saturated Fat 9g45%
- Trans Fat 0.5g
- Cholesterol 65mg22%
- Sodium 980mg41%
- Potassium 800mg23%
- Total Carbohydrate 34g12%
- Dietary Fiber 4g16%
- Sugars 7g
- Protein 26g52%
- Calcium 25 mg
- Iron 20 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.
Note
- TO STORE: Leftover crockpot lasagna soup may be kept in the refrigerator for up to 5 days. The ricotta topping can be refrigerated for 3–4 days.
- TO FREEZE: Freeze soup (without topping) for up to 3 months. Thaw overnight in the fridge before reheating. The cheese topping can also be frozen but may separate slightly; stir well before using.
- TO REHEAT: Warm on the stovetop or in the microwave until heated through. Let the ricotta mixture come to room temperature before topping.
- Vegetarian Option: Swap ground beef for lentils or plant-based crumbles and use veggie broth.
- Pasta Tip: Add noodles just before serving if prepping ahead to avoid mushiness.
