Lasagna soup made in the crockpot is like having all the cozy flavors of classic lasagna but in a warm, comforting bowl of soup. It’s packed with tender ground beef, rich tomato sauce, noodles, and plenty of gooey cheese. The slow cooker brings out the deep, hearty tastes, making it a perfect meal for busy days when you want something tasty without a lot of fuss.
I love how easy this recipe is to put together—just toss everything in the crockpot and let it work its magic while you go about your day. The smell filling the house is enough to get everyone excited for dinner. One tip I like to use is adding the noodles near the end so they don’t get too mushy, keeping that nice little bite that reminds you of real lasagna noodles.
This soup is my go-to when the weather turns chilly or when I’m craving something filling and easy to share. I usually serve it with a side of crusty bread to soak up all the delicious sauce. It’s the kind of meal that feels homemade and special, and yet it’s simple enough to become a regular weeknight favorite.
Key Ingredients & Substitutions
Ground beef: This gives the soup a rich, hearty flavor. You can swap it for ground turkey or chicken for a lighter version, or use plant-based crumbles for a vegetarian option.
Tomatoes and tomato paste: Crushed tomatoes create the base, while tomato paste adds depth. If you want a smoother sauce, you can blend the crushed tomatoes before adding.
Lasagna noodles: Broken noodles work best here, but egg noodles or any pasta shape that cooks quickly can be used. For gluten-free, try gluten-free pasta added at the end.
Cheeses (ricotta, mozzarella, Parmesan): These three cheeses bring the creamy, melty character. You can use part-skim mozzarella for less fat, or ricotta made from cottage cheese if you prefer a lighter cheese.
How Do You Prevent the Noodles from Getting Mushy in Crockpot Lasagna Soup?
Noodles can become too soft if added too early. To keep them just right:
- Cook the soup base fully first (the broth and meat mixture).
- Add broken noodles about 20-30 minutes before serving—this gives them time to soften without turning mushy.
- Stir occasionally after adding noodles to prevent sticking.
- If using gluten-free pasta, add it even closer to serving time, as it tends to cook faster.
This way, your noodles stay tender but still hold their shape, giving you the texture of classic lasagna in soup form.
Equipment You’ll Need
- Crockpot or slow cooker – makes slow cooking easy and hands-free for tender flavors.
- Large skillet – great for browning the ground beef and softening onions before adding to the crockpot.
- Wooden spoon or silicone spatula – perfect for stirring ingredients without scratching your cookware.
- Measuring cups and spoons – to get your broth, tomato paste, and spices just right.
- Cheese grater – handy for shredding fresh mozzarella and Parmesan for topping the soup.
Flavor Variations & Add-Ins
- Use ground Italian sausage instead of beef for a spicier, more herb-forward taste.
- Add chopped spinach or kale near the end for some extra greens and nutrition.
- Mix in mushrooms with the beef for an earthy flavor boost and extra texture.
- Top with fresh basil or swap dried oregano with Italian seasoning for a different herb profile.
How to Make Lasagna Soup in a Crockpot
Ingredients You’ll Need:
- 1 lb (450g) ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz/800g) crushed tomatoes
- 4 cups (960ml) beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
- 8 oz (225g) broken lasagna noodles or egg noodles
- 1 cup (240g) ricotta cheese
- 1 cup (100g) shredded mozzarella cheese
- 1/2 cup (50g) grated Parmesan cheese
- Fresh parsley or dried parsley flakes for garnish
Time You’ll Need
This cozy lasagna soup takes about 15 minutes of prep. Then let it cook in the crockpot on low for 6–7 hours or on high for 3–4 hours. Don’t forget to add the noodles about 30 minutes before serving so they cook perfectly. All together, you’re looking at roughly 7 hours for a hands-off, delicious meal.
Step-by-Step Instructions:
1. Brown the Meat and Onion
Start by heating a large skillet over medium heat. Cook the ground beef and chopped onion until the beef loses its pink color and the onion softens—about 5 to 7 minutes. Drain any extra fat to keep it light.
2. Add Garlic
Stir in the minced garlic and cook for another minute until it gives off that lovely aroma.
3. Combine Ingredients in Crockpot
Transfer your beef, onion, and garlic mix into your crockpot. Pour in the crushed tomatoes, beef broth, tomato paste, and sprinkle in the basil, oregano, red pepper flakes (if you like a bit of heat), salt, and pepper. Give everything a good stir so it all gets cozy together.
4. Slow Cook the Soup
Cover your crockpot and let the soup cook low and slow for 6 to 7 hours, or speed things up by setting it to high for 3 to 4 hours. This gives the flavors plenty of time to blend into a tasty bubbling bowl of warmth.
5. Add Noodles
Thirty minutes before you’re ready to eat, toss in the broken lasagna noodles and stir. Cover again and cook until the noodles are soft but still hold their shape, usually 20 to 30 minutes.
6. Stir in Cheeses
Before serving, mix half of the shredded mozzarella and Parmesan cheese into the hot soup. This helps make it nice and creamy.
7. Serve and Top
Ladle the soup into bowls. Add a generous spoonful of ricotta cheese on top, sprinkle with the rest of the mozzarella and Parmesan, and finish with a pinch of parsley for color and freshness.
8. Enjoy!
This lasagna soup is perfect with crusty or garlic bread to dip right in. Warm, hearty, and comforting—the best kind of meal to look forward to!
Can I Use Frozen Ground Beef for This Recipe?
Yes, but make sure to thaw it completely before cooking. Thaw in the refrigerator overnight or use the defrost setting on your microwave. Cooking from frozen can cause uneven browning and affect the texture.
Can I Make This Soup Vegetarian?
Absolutely! Simply skip the ground beef and use vegetable broth instead of beef broth. Add extra veggies like mushrooms, zucchini, or bell peppers for more flavor and heartiness.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. You may want to add a splash of broth if the soup thickens too much when chilled.
Can I Freeze Lasagna Soup?
Yes! Freeze cooled soup without the noodles for best results, since noodles can get mushy when thawed. When ready to eat, thaw overnight in the fridge, reheat, and then cook fresh noodles separately to add in.
