Crockpot Lasagna Soup

All the flavors of classic lasagna in one cozy bowl

This easy healthy recipe turns your favorite Italian comfort food into a rich and hearty soup that practically makes itself. Crockpot Lasagna Soup is packed with tender ground beef, perfectly seasoned tomato broth, and soft lasagna noodles, all finished with a creamy, cheesy topping that melts right into every spoonful. It’s the ultimate fall dinner idea warm, satisfying, and made for busy days when you want a homemade meal without all the layering and baking of traditional lasagna.

Time Breakdown

Prep Time: 15 minutes
Cook Time: 6 hours (low) or 3 hours (high)
Total Time: 6 hours 15 minutes
Servings: 6

Ingredients List

• 1 lb (450 g) ground beef or ground chicken
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 4 cups low-sodium beef or chicken broth
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 2 tbsp tomato paste
• 2 tsp Italian seasoning
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and black pepper to taste
• 8 lasagna noodles, broken into pieces
• 1 cup ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh parsley or basil for garnish

Kitchen Tools You’ll Need

You only need a few kitchen basics to create this easy slow cooker meal.

• Slow cooker or Crock Pot
• Large skillet
• Wooden spoon or spatula
• Measuring cups and spoons
• Ladle

Step-by-Step Beginner-Friendly Instructions

1. Cook the meat: In a skillet over medium heat, brown the ground beef with chopped onion until fully cooked. Drain any excess fat and stir in the minced garlic for 30 seconds.
2. Add to slow cooker: Transfer the cooked beef mixture to the Crockpot. Add broth, crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, red pepper flakes, salt, and black pepper. Stir well.
3. Slow cook: Cover and cook on low for 6 hours or high for 3 hours, allowing the flavors to develop.
4. Add noodles: In the final 30 minutes of cooking, stir in the broken lasagna noodles. Cook until the noodles are tender.
5. Make the cheese mixture: In a small bowl, combine ricotta, mozzarella, and Parmesan.
6. Serve: Ladle the soup into bowls and top with a spoonful of the cheese mixture. Sprinkle with chopped parsley or basil and a touch of extra Parmesan.

Pro Tips

• Storage: Refrigerate leftovers for up to 4 days. Reheat gently, adding a bit of broth if it thickens.
• Freezer Tip: Freeze the soup without the noodles, then add fresh noodles when reheating.
• Add Vegetables: Spinach, mushrooms, or zucchini make excellent additions for extra nutrition.
• Serving Suggestion: Serve with garlic bread or a green salad for a complete Italian-style meal.

Nutrition Table

Conclusion

This Crockpot Lasagna Soup is everything you love about lasagna made simple and spoonable. The slow cooker infuses every bite with rich, savory flavor while the cheesy topping adds that perfect creamy finish. It’s hearty, easy to make, and guaranteed to satisfy any pasta lover. Serve it hot, sprinkle on some extra cheese, and enjoy a comforting, homemade meal that tastes like an Italian classic — without the extra work.

Crockpot Lasagna Soup

This easy healthy recipe turns your favorite Italian comfort food into a rich and hearty soup that's perfect for busy days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Course Main Course, Soup

Cuisine Italian

Servings 6 servings

Calories 430 kcal

Ingredients

  

Main Ingredients

• 1 lb ground beef or ground chicken Use low-fat for a healthier option.
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 4 cups low-sodium beef or chicken broth Use low-sodium for a healthier option.
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 2 tbsp tomato paste
• 2 tsp Italian seasoning
• 1/2 tsp crushed red pepper flakes (optional) Adjust to taste.
• Salt and black pepper to taste
• 8 lasagna noodles, broken into pieces
• 1 cup ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh parsley or basil for garnish

Instructions

 

Cooking

• In a skillet over medium heat, brown the ground beef with chopped onion until fully cooked. Drain any excess fat and stir in the minced garlic for 30 seconds.
• Transfer the cooked beef mixture to the Crockpot. Add broth, crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, red pepper flakes, salt, and black pepper. Stir well.
• Cover and cook on low for 6 hours or high for 3 hours, allowing the flavors to develop.
• In the final 30 minutes of cooking, stir in the broken lasagna noodles. Cook until the noodles are tender.
• In a small bowl, combine ricotta, mozzarella, and Parmesan.
• Ladle the soup into bowls and top with a spoonful of the cheese mixture. Sprinkle with chopped parsley or basil and a touch of extra Parmesan.

Notes

Refrigerate leftovers for up to 4 days. Freeze the soup without the noodles, then add fresh noodles when reheating. Spinach, mushrooms, or zucchini make excellent additions for extra nutrition. Serve with garlic bread or a green salad for a complete Italian-style meal.

Keyword Comfort Food, Crockpot Soup, Hearty Soup, Italian Recipe, Lasagna Soup