Crockpot Lasagna Soup

Crockpot Lasagna Soup Recipe – Easy, Comforting, and Packed with Flavor

If you love classic lasagna but don’t love the mess of layering noodles and cheese in a baking dish, this Crockpot Lasagna Soup is your new weeknight favorite. It’s got everything you crave in traditional lasagna—rich tomato sauce, ground beef, Italian herbs, and plenty of melted cheese—but in the cozy, slurpable form of soup. Whether you’re cooking for a crowd, meal prepping for the week, or just want a comforting bowl of goodness on a chilly day, this recipe checks all the boxes.

Why You’ll Love This Crockpot Lasagna Soup

This recipe captures all the comfort of lasagna without the hassle. You’ll love it because it’s simple to throw together—just brown the meat, toss everything in your slow cooker, and let it simmer to perfection. It’s hearty, filling, and packed with bold Italian flavors that taste like they’ve been simmering all day. Plus, it freezes beautifully and reheats like a dream, making it ideal for busy families or meal prep enthusiasts.

Serving Size, Prep Time, and Cook Time

• Serving Size: 6 servings
• Prep Time: 15 minutes
• Cook Time: 6 hours on Low or 3 hours on High
• Total Time: 6 hours 15 minutes

Kitchen Equipment Required

• 6-quart slow cooker (Crockpot)
• Large skillet for browning meat
• Wooden spoon or spatula
• Measuring cups and spoons
• Ladle for serving

Ingredients

• 1 lb ground beef or Italian sausage
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 4 cups beef broth
• 2 tsp Italian seasoning
• 1 tsp dried basil
• 1 tsp salt
• ½ tsp black pepper
• 8 oz uncooked lasagna noodles, broken into pieces
• 1 cup ricotta cheese
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Fresh parsley or basil for garnish (optional)

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How to Make Crockpot Lasagna Soup

1. Brown the Meat: In a skillet over medium heat, cook the ground beef (or sausage) with diced onion until browned. Drain excess grease, then stir in minced garlic for about 1 minute.
2. Assemble the Soup: Add the cooked meat mixture to your slow cooker. Pour in the crushed tomatoes, tomato sauce, beef broth, and all seasonings. Stir well.
3. Cook: Cover and cook on Low for 6 hours or High for 3 hours.
4. Add the Noodles: About 30 minutes before serving, stir in the broken lasagna noodles. Continue cooking until tender.
5. Finish with Cheese: Before serving, stir in mozzarella and Parmesan cheese until melted. Serve each bowl topped with a dollop of ricotta and a sprinkle of fresh parsley or basil.

Tips for the Best Lasagna Soup

• Use quality cheese. Freshly shredded mozzarella melts better and adds that stretchy, gooey texture you crave.
• Don’t overcook the noodles. Add them toward the end so they stay firm and don’t turn mushy.
• Make it extra creamy. Stir a little ricotta directly into the soup right before serving for a rich, velvety texture.
• Add a splash of cream. If you like a slightly richer broth, stir in ¼ cup of heavy cream or half-and-half before serving.

Common Mistakes to Avoid

• Adding noodles too early: They’ll soak up too much broth and fall apart.
• Skipping the browning step: It might save time, but it sacrifices flavor. Browning the meat adds depth.
• Using low-quality tomatoes: Since the broth is tomato-based, go for good-quality canned tomatoes for the best taste.

Variations and Substitutions

• Meatless Version: Swap the beef for plant-based crumbles or add extra veggies like mushrooms and zucchini.
• Chicken Lasagna Soup: Use ground chicken or shredded rotisserie chicken and substitute chicken broth.
• Spicy Twist: Add red pepper flakes or use hot Italian sausage for a kick.
• Gluten-Free Option: Use gluten-free lasagna noodles or rice noodles.
• Cheese Lovers’ Dream: Add extra mozzarella and Parmesan for an even cheesier bite.

How to Store and Meal Prep

Store leftovers in airtight containers in the refrigerator for up to 4 days. The noodles will absorb some broth, so add a little extra when reheating. For longer storage, freeze without the noodles for up to 3 months. When ready to eat, thaw overnight, reheat, and add fresh noodles before serving.

For meal prep, cook the soup base ahead of time and store it in portions. Add the noodles and cheese when reheating to keep the texture perfect.

Serving and Presentation Ideas

Serve your Crockpot Lasagna Soup in large bowls topped with a generous scoop of ricotta, a sprinkle of mozzarella, and a few fresh basil leaves. Pair it with garlic bread or a crisp Caesar salad for a complete Italian-inspired meal. A drizzle of olive oil or balsamic glaze on top can elevate the presentation and add flavor depth.

Frequently Asked Questions

Can I cook this on the stovetop instead?
Yes! Brown the meat, then simmer everything (except noodles) on medium-low for about 30 minutes. Add noodles in the last 10–12 minutes.

Can I use different pasta shapes?
Absolutely. Penne, rotini, or bowtie pasta all work well—just adjust the cooking time.

Can I make this dairy-free?
Yes. Use dairy-free cheese alternatives and skip the ricotta topping for a lighter version.

Why did my noodles get mushy?
They were likely added too early or cooked too long. Always add them during the last 30 minutes.

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This Crockpot Lasagna Soup is everything you love about lasagna made effortless. With minimal prep, simple ingredients, and a slow cooker doing all the work, it’s the perfect recipe for busy weeknights or cozy weekends. Once you try this hearty, cheesy, flavor-packed soup, it’ll quickly become a family favorite—and a must-save recipe for Pinterest boards everywhere.