Let me tell you about my family’s new favorite weeknight savior – this crazy delicious crockpot lasagna soup. I stumbled onto this recipe one frantic Wednesday when my kids were begging for lasagna but I just didn’t have the energy to layer noodles and cheese for an hour. That’s when the lightbulb went off – all those amazing lasagna flavors could become an easy, dump-it-and-forget-it slow cooker meal! Now when the weather turns chilly or we need serious comfort food, this hearty soup with melty cheese and tender pasta is what my crew requests. The best part? You’ll spend about 15 minutes prepping in the morning, then come home to your kitchen smelling like an Italian grandma’s been cooking all day. Trust me, one spoonful of this rich, tomato-y broth with pockets of creamy ricotta, and you’ll be hooked just like we were.
Why You’ll Love This Crockpot Lasagna Soup
Oh friends, this isn’t just any soup – it’s like your favorite lasagna decided to put on cozy pajamas and become the easiest weeknight meal ever. Here’s why this recipe has become my go-to:
Hearty and Comforting
That first spoonful? Pure magic. The rich tomato broth wraps around tender pasta just like the sauce in baked lasagna, while the melty cheeses make every bite creamy and satisfying. My kids actually argue over who gets the last bits of gooey mozzarella! The combination of herbs and garlic gives it that authentic Italian flavor we all crave.
Effortless Preparation
Here’s the beautiful part: you’ll spend about 15 minutes prepping in the morning (most of that is just browning the meat), then your slow cooker does all the heavy lifting. No standing over a hot stove, no messy layering – just set it and forget it while the flavors develop into something amazing. I’ve made this on days when I’m working from home, and the aroma alone makes me count down to dinnertime!
Ingredients for Crockpot Lasagna Soup
Okay, let’s talk ingredients – and I promise, nothing fancy here! This is all about simple, pantry-friendly stuff that comes together magically in your slow cooker. Here’s what you’ll need:
- 1 lb ground beef – I use 80/20 for flavor, but leaner works too
- 1 onion, diced – trust me, fresh is better than powder here
- 3 cloves garlic, minced – because lasagna isn’t lasagna without that punch!
- 1 (28 oz) can crushed tomatoes – the backbone of our soup
- 1 (15 oz) can tomato sauce – gives that smooth, rich base
- 4 cups chicken broth – or veggie broth if you prefer
- 1 tsp dried basil + 1 tsp dried oregano – my Italian grandma would approve
- Salt & pepper – to taste, but start with 1/2 tsp salt and 1/4 tsp pepper
- 8 lasagna noodles, broken by hand – no need to be perfect!
- Cheese trio: 1/2 cup ricotta, 1/2 cup shredded mozzarella, and 2 tbsp Parmesan for topping
- Fresh basil (optional) – makes it pretty and adds a bright note
See? Nothing crazy – just good, honest ingredients that’ll make your kitchen smell like heaven. Now let’s get cooking!
How to Make Crockpot Lasagna Soup
Alright, let’s get into the good stuff! This recipe is so simple you’ll wonder why you haven’t been making it for years. Just follow these easy steps, and you’ll have a pot of comfort ready when dinner time rolls around. Here’s how it all comes together:
Browning the Meat
First things first – grab your favorite skillet and let’s brown that beef! I always do this step on medium heat, breaking the meat into small crumbles as it cooks. Toss in your diced onion and minced garlic when the beef is about halfway done – that way everything gets perfectly golden without burning the garlic. Here’s my pro tip: tilt the skillet and spoon out any excess fat before adding to the crockpot. You’ll keep all that delicious flavor without the greasiness!
Slow Cooking the Soup
Now for the easy part – dump everything except the noodles and cheeses into your crockpot! Stir it well to combine all those beautiful flavors. I usually cook mine on LOW for 6-7 hours if I’m prepping in the morning, or HIGH for 3-4 hours when I’m in a hurry. Either way, your house will smell incredible as the tomatoes, herbs, and beef work their magic together.
Adding the Final Touches
About 30 minutes before serving, break those lasagna noodles into pieces right into the pot. No need to be neat – rustic is part of the charm! Stir them in, pop the lid back on, and let them cook until tender. Right before serving, I dollop in the ricotta and give it a gentle stir – it creates these amazing creamy pockets throughout the soup. Then just ladle into bowls and top with a sprinkle of mozzarella, Parmesan, and fresh basil if you’re feeling fancy. Dinner is served!
Tips for Perfect Crockpot Lasagna Soup
After making this soup more times than I can count, I’ve picked up some tricks that make it foolproof every single time. First – don’t add those noodles too early! They only need about 30 minutes to cook through in the hot broth. Any longer and you’ll end up with mush (been there, cried over that). When stirring in the ricotta, go gentle – you want lovely creamy swirls, not a completely blended soup. Oh, and if your soup seems too thick after adding the noodles? Just splash in a little extra broth or water until it’s just right. My last tip? Always make extra – this soup tastes even better the next day when the flavors have really gotten to know each other!
Variations and Substitutions
One of my favorite things about this crockpot lasagna soup is how easily you can tweak it to fit your family’s tastes or dietary needs! If you’re watching your red meat intake, ground turkey works beautifully here – just add an extra pinch of herbs to amp up the flavor. Vegetarian friends, swap in plant-based crumbles and veggie broth for an equally delicious meatless version. Gluten-free? No problem! Use your favorite GF lasagna noodles (add them a bit later since they cook faster). And if you’re dairy-free, a dollop of cashew cream makes a killer ricotta substitute. Honestly, half the fun is playing with different combos – that’s how cooking should be!
Serving Suggestions
Oh, let me tell you how I love to serve this soup! A big, crusty loaf of garlic bread is non-negotiable – perfect for soaking up every last drop of that incredible broth. For a lighter touch, I’ll often add a crisp green salad with Italian dressing. Sometimes when I’m feeling extra, I’ll set out little bowls of extra Parmesan and red pepper flakes so everyone can customize their bowl just how they like it!
Storing and Reheating Crockpot Lasagna Soup
Here’s the beautiful thing about this soup – it actually gets better as leftovers! Store any extras in an airtight container in the fridge for up to 3 days. When reheating, I splash in a little broth or water to loosen it up, then warm it gently on the stove over medium-low heat – stirring often so the cheese melts evenly. For freezer meals, portion it out before adding the noodles (they get mushy when frozen). Just thaw overnight in the fridge, then cook fresh noodles when you reheat!
Nutritional Information
Just a quick note – these numbers can vary based on your specific ingredients and portion sizes. But generally, one hearty bowl (about 1.5 cups) of this crockpot lasagna soup will give you around 380 calories, 24g protein, and 4g fiber to keep you satisfied. It’s got 14g fat (6g saturated) and 38g carbs per serving, with about 920mg sodium – so you might want to go easy on the salt if you’re watching that. Not too shabby for a meal that tastes like comfort in a bowl!
Frequently Asked Questions
I get so many questions about this crockpot lasagna soup – here are the ones that pop up most often from fellow home cooks!
Can I Prep This Ahead?
Absolutely! The beef mixture (onion, garlic and all) keeps beautifully in the fridge for 2-3 days after browning. Just store it in an airtight container, then dump it in the crockpot with the other ingredients when you’re ready to cook. This is my secret for those crazy mornings when I need dinner ready before I’ve even had coffee!
How to Adjust Thickness?
Too thin? Let it simmer uncovered for 15-20 minutes at the end. Too thick? Easy fix – just stir in more broth (or even water) until it’s just right. I like mine somewhere between a soup and a stew – thick enough to coat the spoon but still brothy enough to sip!
Can I Use No-Boil Lasagna Noodles?
You can, but they’ll cook faster than regular noodles – check them after 15-20 minutes. Honestly? I prefer regular noodles here because they hold their texture better and absorb more of that delicious broth flavor!
How to Make It Vegetarian?
Super easy – just swap the beef for plant-based crumbles or lentils, and use veggie broth instead of chicken. The rest stays the same! Some sautéed mushrooms would add great meaty texture too. My vegetarian friends go nuts for this version!
Nothing makes me happier than seeing your versions of this crockpot lasagna soup! Did your family go crazy for it like mine does? Snap a pic of those cheesy, steaming bowls and tag me – I’ll be your biggest cheerleader! And please, leave a comment below with any tweaks you made or stories about who you shared it with. Food tastes better when we enjoy it together!
PrintIrresistible Crockpot Lasagna Soup Recipe in Just 30 Mins
A hearty and comforting lasagna soup made easily in your crockpot. This recipe combines classic lasagna flavors with the convenience of a slow cooker.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Low Lactose
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 4 cups chicken broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 lasagna noodles, broken into pieces
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 2 tbsp grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions
- Brown the ground beef, onion, and garlic in a skillet over medium heat. Drain excess fat.
- Transfer the beef mixture to your crockpot.
- Add crushed tomatoes, tomato sauce, chicken broth, basil, oregano, salt, and black pepper. Stir well.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- About 30 minutes before serving, add the broken lasagna noodles to the crockpot. Stir and cover.
- Once noodles are tender, stir in ricotta cheese.
- Serve hot, topped with mozzarella, Parmesan, and fresh basil if desired.
Notes
- You can substitute ground turkey for a lighter version.
- Store leftovers in an airtight container for up to 3 days.
- Add a pinch of red pepper flakes for extra heat.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 8g
- Sodium: 920mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 55mg
