Crock Pot Lasagna Soup

Name: Crock Pot Lasagna Soup
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: Italian
Ingredients: 1 pound ground beef; 1 medium onion, chopped; 2 cloves garlic, minced; 1 (28 oz) can crushed tomatoes; 4 cups beef broth; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes (optional); 1/2 cup ricotta cheese; 2 cups shredded mozzarella cheese; 8 lasagna noodles, broken into pieces; Salt and pepper, to taste

This hearty Crock Pot Lasagna Soup transforms the classic Italian casserole into a comforting, spoonable dish that brings together all the flavors of traditional lasagna in a convenient slow cooker recipe. Perfect for busy weeknights or weekend family gatherings, this soup delivers rich tomato flavor, tender noodles, and gooey cheese in every bite.

Why You’ll Love This Recipe

Combines all the delicious flavors of lasagna in an easy-to-make soup
Set-it-and-forget-it slow cooker recipe that works around your schedule
One-pot meal that minimizes cleanup
Great for meal prep and freezes beautifully
Customizable with your favorite lasagna add-ins
Kid-friendly while satisfying adult palates
Provides the comfort of lasagna without the layering and assembly
Perfect for cold weather or anytime you crave Italian flavors

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Ground beef provides the hearty protein base for this soup, just as it does in traditional lasagna. You can substitute ground turkey or Italian sausage for different flavor profiles.

Onion and garlic form the aromatic foundation, adding depth and savory notes that complement the tomato base. Fresh or dried garlic works, but fresh will provide more pronounced flavor.

Crushed tomatoes create the rich, thick base for the soup. Their texture is perfect for soup, providing body without requiring additional blending or processing.

Beef broth adds savory depth and creates the soup consistency. You can substitute chicken broth if that’s what you have on hand, though it will yield a slightly lighter flavor.

Dried basil and oregano infuse the soup with classic Italian herb flavors. These herbs bloom beautifully during the slow cooking process, releasing their oils and aromas throughout the broth.

Red pepper flakes bring a gentle heat that balances the richness of the cheese and tomatoes. They’re optional but recommended for a subtle warmth rather than intense spiciness.

Ricotta cheese adds creaminess and authentic lasagna flavor. Its subtle sweetness helps balance the acidity of the tomatoes.

Mozzarella cheese creates that irresistible stretchy, melty goodness that defines a great lasagna. It brings richness and body to each spoonful.

Lasagna noodles transform this from a standard soup to a true lasagna-inspired dish. Breaking them into pieces makes them easier to eat while maintaining their distinctive wide, flat shape.

Salt and pepper are essential for balancing and enhancing all the flavors in the soup. Always taste before serving to adjust seasoning to your preference.

Directions

In a large skillet, cook the ground beef over medium heat until browned, about 6-8 minutes. Drain excess fat.
Transfer the beef to a slow cooker and add the chopped onion, garlic, crushed tomatoes, beef broth, basil, oregano, and red pepper flakes (if using). Stir to combine.
Cover and cook on low for 6-7 hours or on high for 3-4 hours.
About 30 minutes before serving, add the broken lasagna noodles to the soup.
Just before serving, stir in the ricotta and mozzarella cheese. Season with salt and pepper to taste.

Servings and Timing

This recipe yields 6 generous servings, making it perfect for family dinners or meal prep. The prep time is approximately 10 minutes, with a cooking time of 3-4 hours on high or 6-7 hours on low in the slow cooker. The total time from start to finish is about 4 hours and 10 minutes if cooking on high. Each serving contains approximately 450 calories.

Variations

Vegetarian Lasagna Soup: Omit the ground beef and use vegetable broth instead of beef broth. Add extra vegetables like diced zucchini, bell peppers, or mushrooms for additional texture and flavor.

Spicy Lasagna Soup: Double the red pepper flakes and add a dash of hot sauce or a diced jalapeño for extra heat.

Spinach and Mushroom: Add 2 cups of fresh spinach and 8 ounces of sliced mushrooms during the last hour of cooking for a veggie-packed version.

Creamy Lasagna Soup: Stir in 1/2 cup of heavy cream along with the cheeses for an even richer, more decadent soup.

Chicken Lasagna Soup: Substitute ground chicken or shredded rotisserie chicken for the beef for a lighter option.

Italian Sausage Version: Replace half or all of the ground beef with Italian sausage for a more robust, spiced flavor profile.

Gluten-Free Option: Use gluten-free lasagna noodles to accommodate dietary restrictions.

Storage/Reheating

Refrigeration: Store leftover lasagna soup in an airtight container in the refrigerator for up to 4 days. The flavors often deepen and improve overnight, making this an excellent make-ahead meal.

Freezing: This soup freezes well, though it’s best to freeze it without the noodles and cheese if possible. When ready to enjoy, thaw overnight in the refrigerator, add fresh noodles during reheating, and stir in cheese just before serving. If freezing the complete soup, use within 2-3 months for best quality.

Reheating: Warm refrigerated soup in a saucepan over medium-low heat until heated through, stirring occasionally. Microwave individual portions in a microwave-safe bowl, covered with a paper towel, for 2-3 minutes, stirring halfway through. You may need to add a splash of broth when reheating as the noodles tend to absorb liquid during storage.

Make-Ahead Tips: For meal prep, prepare the soup base without noodles or cheese and refrigerate or freeze. Add noodles and cheese when reheating to serve.

Crock Pot Lasagna Soup

FAQs

Can I use regular lasagna noodles or do I need no-boil noodles?

Regular lasagna noodles work perfectly in this recipe. The 30-minute cooking time in the hot soup is sufficient to cook them to al dente. If you prefer softer noodles, you can add them a bit earlier or break them into smaller pieces.

My soup seems too thick. What should I do?

Simply add more beef broth, 1/2 cup at a time, until you reach your desired consistency. Remember that the soup will thicken slightly as it cools and as the noodles absorb more liquid.

Can I make this soup on the stovetop instead of a slow cooker?

Yes! Brown the meat in a large Dutch oven, add the remaining ingredients except noodles and cheese, and simmer for 30-40 minutes. Add the noodles and cook until tender, about 10-15 minutes, then stir in the cheese just before serving.

The noodles absorbed too much liquid overnight. How can I fix this?

This is common with pasta soups. When reheating, add a splash of beef broth or water to return to soup consistency. To prevent this issue, you can store noodles separately from the soup base.

Can I use cottage cheese instead of ricotta?

Absolutely. Cottage cheese makes a good substitute for ricotta in this recipe. For a smoother texture, blend the cottage cheese briefly before adding it to the soup.

Is there a way to make this recipe lower in calories?

Use lean ground beef (90/10 or leaner), reduced-fat cheese options, and increase the vegetables. You could also use whole wheat lasagna noodles for added fiber.

My family doesn’t like spicy food. Can I omit the red pepper flakes?

Yes, the red pepper flakes are entirely optional. The soup will still have plenty of flavor without them.

How can I make this recipe dairy-free?

Skip the ricotta and mozzarella cheese or substitute with dairy-free alternatives like cashew cream and plant-based mozzarella shreds.

Can I add vegetables to this soup?

Definitely! Diced carrots, celery, zucchini, bell peppers, or spinach make excellent additions. Add hearty vegetables with the other ingredients at the beginning of cooking time, and more delicate vegetables like spinach in the last 30 minutes.

How do I know when the noodles are done?

Test a noodle after about 25-30 minutes in the hot soup. It should be tender but still have a slight firmness (al dente). Cooking time may vary based on the thickness of your lasagna noodles.

Conclusion

This Crock Pot Lasagna Soup brilliantly captures the essence of traditional lasagna in a convenient, comforting soup format. It’s the perfect solution for busy families who crave homemade Italian flavors without the fuss of layering a traditional lasagna. The slow cooker does most of the work, filling your home with mouthwatering aromas while you attend to other tasks.

Beyond its convenience, this soup delivers on flavor, combining rich tomato broth, savory beef, tender noodles, and creamy cheeses in perfect harmony. It’s a versatile recipe that welcomes adaptations to suit your family’s preferences or whatever ingredients you have on hand.

Whether served as a hearty weeknight dinner, weekend lunch, or special occasion meal, this Crock Pot Lasagna Soup is sure to become a regular in your recipe rotation, especially during colder months when comfort food cravings hit strongest. Pair it with a simple green salad and garlic bread for a complete meal that satisfies body and soul.

Crock Pot Lasagna Soup

Why You’ll Love This Recipe

Ingredients

Directions

Servings and Timing

Variations

Storage/Reheating

FAQs

Can I use regular lasagna noodles or do I need no-boil noodles?

My soup seems too thick. What should I do?

Can I make this soup on the stovetop instead of a slow cooker?

The noodles absorbed too much liquid overnight. How can I fix this?

Can I use cottage cheese instead of ricotta?

Is there a way to make this recipe lower in calories?

My family doesn’t like spicy food. Can I omit the red pepper flakes?

How can I make this recipe dairy-free?

Can I add vegetables to this soup?

How do I know when the noodles are done?

Conclusion

Crock Pot Lasagna Soup

Ingredients

Instructions

Notes

Nutrition