Nothing beats coming home to the rich, comforting aroma of lasagna soup simmering in your crockpot. This recipe gives you all the cozy flavors of traditional lasagna – tender noodles, savory beef, and melty cheeses – but in spoonable soup form! I’ve been making this crockpot lasagna soup for years, especially on busy weeknights when I want maximum comfort with minimal effort. Just toss everything in the slow cooker, and let it work its magic while you go about your day. The best part? That first bite of cheesy, tomatoey goodness tastes just like the lasagna my grandma used to make, but without all the layering fuss.
Why You’ll Love This Crockpot Lasagna Soup
Let me tell you why this soup is my weeknight hero – it’s basically lasagna without the layering drama! Here’s why you’ll adore it:
- You get all the cozy lasagna flavors without wrestling with tricky noodle layers
- Your crockpot does all the heavy lifting while you’re at work or running errands
- The cheesy, tomatoey broth will make your whole house smell incredible
- Leftovers taste even better the next day (if there are any!)
- It’s way faster to make than traditional lasagna but tastes just as comforting
Trust me, once you try this crockpot lasagna soup on a chilly evening, you’ll understand why it’s my most-requested recipe!
Ingredients for Crockpot Lasagna Soup
Here’s what you’ll need to make my favorite cozy soup – I like to gather everything before starting so I can just toss it all in the crockpot:
- 1 lb ground beef (browned and drained – don’t skip this step!)
- 1 onion, diced (yellow or white both work great)
- 3 cloves garlic, minced (or 1 tsp garlic powder in a pinch)
- 1 (28 oz) can crushed tomatoes (the base of our rich broth)
- 4 cups chicken broth (low-sodium if you’re watching salt)
- 1 (6 oz) can tomato paste (for that deep tomato flavor)
- 2 tsp Italian seasoning (or 1 tsp each basil & oregano)
- 1 tsp salt (adjust to taste later)
- 1/2 tsp black pepper
- 8 oz lasagna noodles, broken into pieces (regular, not no-boil)
- 1/2 cup ricotta cheese (the secret creamy touch)
- 1/2 cup shredded mozzarella (for that perfect stretch)
- 2 tbsp grated Parmesan (the flavor finisher)
- Fresh basil for garnish (optional but pretty!)
Ingredient Substitutions & Notes
Don’t stress if you’re missing something – this soup is super flexible:
- Swap ground beef with turkey or Italian sausage (remove casings)
- Use vegetable broth to make it vegetarian
- No ricotta? Cottage cheese works in a pinch
- Can’t find lasagna noodles? Use mafalda or broken fettuccine
- Fresh garlic and onions make the best flavor, but 1 tsp each of powdered works too
Pro tip: Want it creamier? Stir in an extra 1/4 cup ricotta at the end!
How to Make Crockpot Lasagna Soup
Alright, let’s get this cozy magic happening! Here’s exactly how I make my favorite crockpot lasagna soup:
- Brown that beef first: In a skillet over medium heat, cook your ground beef until it’s nicely browned (about 5-7 minutes). Drain off the excess fat – this keeps your soup from getting greasy. Now toss in the onions and garlic, cooking for another 2-3 minutes until they’re fragrant and softened.
- Crockpot assembly: Dump the beef mixture into your slow cooker. Add the crushed tomatoes, chicken broth, tomato paste, Italian seasoning, salt, and pepper. Give it all a good stir – I like to use a wooden spoon to really blend the tomato paste into the broth.
- Slow cook time: Cover and cook on low for 6 hours or high for 3 hours. This long simmer lets all those flavors marry beautifully.
- Noodle time: About 30-40 minutes before serving, add your broken lasagna noodle pieces. Stir them in gently so they’re submerged in the broth. They’ll cook right in the soup and soak up all that amazing flavor!
- Cheese please: Once noodles are tender (test one to be sure), stir in the ricotta, mozzarella, and Parmesan. Keep stirring until the cheeses melt into creamy perfection.
Pro Tips for Perfect Soup
Here’s my hard-earned wisdom for lasagna soup success:
- Don’t add noodles too early or they’ll turn to mush – that last 30-40 minute window is key
- Stir cheeses thoroughly so you don’t get clumps – I like to mix ricotta with a bit of hot broth first to help it blend
- Soup too thick? Add more broth a splash at a time until it’s just right
- For extra flavor, sprinkle a little extra Parmesan on each bowl when serving
Serving Suggestions for Crockpot Lasagna Soup
This crockpot lasagna soup is practically a meal on its own, but I love rounding it out with a few simple sides. Garlic bread is my go-to – perfect for soaking up that rich broth! A crisp Caesar salad adds freshness alongside the hearty soup. Don’t forget the finishing touches: sprinkle extra Parmesan and tear some fresh basil over each bowl right before serving. The green against the red soup makes it look as good as it tastes!
Storing and Reheating Crockpot Lasagna Soup
Here’s the scoop on keeping your lasagna soup tasting fresh – because let’s be honest, you’ll probably want leftovers! I always store mine in airtight containers (glass works best for reheating) in the fridge. It’ll stay delicious for about 3 days. When reheating, the stovetop is my favorite – just warm it gently over medium-low heat, stirring occasionally. If you’re in a hurry, the microwave works too – just zap it in 60-second bursts, stirring between each one so the cheese doesn’t separate. Pro tip: add a splash of broth when reheating to bring back that perfect soup consistency!
Crockpot Lasagna Soup FAQs
I’ve gotten so many questions about this recipe over the years – here are answers to the ones I hear most!
Can I use no-boil lasagna noodles?
Oh honey, don’t do it! Regular lasagna noodles work best because they hold their shape better in the slow cooker. No-boil noodles turn into mush – trust me, I learned this the hard way!
How can I make the soup creamier?
Two tricks: First, stir in an extra 1/4 cup ricotta at the end. Second, mix your ricotta with a bit of hot broth before adding it to help it blend smoother. You’ll get that dreamy, velvety texture every time.
Can I make this soup ahead of time?
Absolutely! Prep everything except the noodles up to 2 days in advance. Store in the fridge, then add the noodles when you’re ready to cook. The flavors actually deepen overnight!
What if my soup gets too thick?
No worries – just stir in more broth a splash at a time until it’s perfect. The noodles keep absorbing liquid, so I always keep extra broth handy.
Nutritional Information
Just so you know, these numbers are estimates – your actual bowl might vary a bit! Per serving, you’re looking at about 350 calories, 20g protein, and 40g carbs. It’s got 4g fiber too, which I always appreciate in a comforting meal like this. The cheeses bring some calcium to the party, while the tomatoes pack vitamin C. Not bad for something that tastes this indulgent!
Did you make this soup? I’d love to hear how it turned out! Snap a pic and tag me on Instagram – nothing makes me happier than seeing your cozy crockpot creations. And if you loved it as much as we do, drop a star rating so others can find this recipe too!
Print1 Pot of Heartwarming Crockpot Lasagna Soup Bliss
A hearty and easy-to-make lasagna soup cooked in a crockpot.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Low Lactose
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups chicken broth
- 1 (6 oz) can tomato paste
- 2 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 8 oz 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 in a skillet over medium heat. Drain excess fat.
- Add the diced onion and minced garlic. Cook for 2-3 minutes.
- Transfer the beef mixture to the crockpot.
- Add crushed tomatoes, chicken broth, tomato paste, Italian seasoning, salt, and black pepper. Stir well.
- Cover and cook on low for 6 hours or high for 3 hours.
- Add broken lasagna noodles. Cook for an additional 30-40 minutes until noodles are tender.
- Stir in ricotta cheese, mozzarella, and Parmesan.
- Serve hot, garnished with fresh basil if desired.
Notes
- You can use ground turkey instead of beef.
- Add more broth if you prefer a thinner soup.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 45 mg
