Crockpot Lasagna Soup is a cozy, comforting bowl filled with all the flavors you love in traditional lasagna, but in a warm, easy-to-scoop soup form. It’s packed with hearty ground beef, tender noodles, rich tomato sauce, and creamy melted cheese that makes every spoonful feel like a hug. The slow cooker does all the work, letting the flavors blend together beautifully over time.
I love making this soup on busy days because I can just toss everything in the crockpot in the morning and come home to a meal that smells amazing and tastes like it’s been simmering for hours. My little trick is to add a handful of fresh basil or parsley at the end to brighten up the flavors—it really brings the whole dish to life. It’s also wonderful because the leftovers taste just as good, sometimes even better the next day.
One of my favorite ways to serve this soup is with some crusty bread on the side for dipping, or a simple green salad to keep things fresh. It’s the kind of meal that feels special but is super easy to make, perfect for family dinners or when friends drop by unexpectedly. Every time I make it, I’m reminded why lasagna is such a classic—now with way less fuss!
Key Ingredients & Substitutions
Ground beef or Italian sausage: Ground beef gives a classic flavor, but Italian sausage adds a bit more spice and depth. For a lighter or vegetarian option, try ground turkey or plant-based crumbles.
Lasagna noodles: Broken into bite-sized pieces, they cook right in the soup. No need to pre-cook! You can swap with other pasta shapes like broken rigatoni or penne if you prefer.
Cheese: Mozzarella and Parmesan give that classic melty, cheesy taste. Ricotta adds creaminess on top, but sour cream works great too if you want a tangier finish.
Italian seasoning & dried basil: These herbs give the key Italian flavor. If you don’t have Italian seasoning, just mix oregano, thyme, and rosemary together.
How Do I Prevent Noodles from Getting Mushy in the Crockpot?
Noodles can easily turn mushy if cooked too long in a slow cooker. Here’s how to avoid that:
- Add broken noodles in the last 20-30 minutes of cooking, not at the start.
- Keep the lid on to trap heat and cook noodles evenly.
- Stir occasionally after adding noodles to prevent them from sticking together.
- Use regular lasagna noodles—not gluten-free ones—as they hold up better during slow cooking.
This way, your noodles stay tender but still have good texture that pairs perfectly with the rich broth.
Equipment You’ll Need
- Crockpot or slow cooker – This is key for hands-off cooking and slow flavor blending.
- Large skillet – Use it to brown the meat and soften onions before adding to the crockpot.
- Wooden spoon or spatula – Perfect for stirring the soup and scraping browned bits from the skillet.
- Sharp knife and cutting board – To chop onions, garlic, and herbs easily.
- Measuring cups and spoons – For accurate portioning of liquids and spices.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken to lighten the soup without losing protein.
- Add chopped spinach or kale near the end for extra greens and nutrients.
- Mix in Italian sausage for a spicier, more flavorful twist.
- Top with fresh basil or a sprinkle of crushed red pepper flakes for added freshness or heat.
Crockpot Lasagna Soup Recipe
Ingredients You’ll Need:
- 1 lb (450g) ground beef (or ground Italian sausage)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups beef broth
- 1 (6 oz) can tomato paste
- 1 tbsp Italian seasoning
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper, to taste
- 6 lasagna noodles, broken into bite-sized pieces
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 cup ricotta cheese or dollops of sour cream for topping
- Fresh chopped parsley or basil for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and browning the beef, then 6-7 hours on low (or 3-4 hours on high) cooking time in the crockpot. You’ll add the noodles for the last 20-30 minutes to soften before serving. Overall, about 7 hours, most of which is hands-off cooking.
Step-by-Step Instructions:
1. Brown the Beef and Onions:
Heat a large skillet over medium heat. Add the ground beef and diced onion. Cook for about 5-7 minutes, stirring, until the beef is no longer pink and the onions are soft. Drain off any extra fat. Add the minced garlic and cook for 1 more minute, until fragrant.
2. Combine Ingredients in the Crockpot:
Transfer the cooked beef mixture to your crockpot. Add crushed tomatoes, beef broth, tomato paste, Italian seasoning, dried basil, red pepper flakes (if you like a little heat), and salt and pepper. Stir everything well to combine.
3. Slow Cook the Soup:
Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours to let the flavors develop and blend nicely.
4. Add the Lasagna Noodles:
About 30 minutes before you’re ready to eat, stir in the broken lasagna noodles. Cover again and cook on high for 20-30 minutes, until the noodles are tender. Remember to stir occasionally to stop the noodles from sticking.
5. Add the Cheeses:
Once the noodles are cooked, stir in the mozzarella and Parmesan cheese until melted and well mixed into the soup.
6. Serve and Garnish:
Ladle the soup into bowls. Add a dollop of ricotta cheese or sour cream on top, and sprinkle with fresh parsley or basil and extra Parmesan cheese for a fresh, tasty finish.
7. Enjoy!
Serve your lasagna soup with crusty bread or a green salad to round out the meal. Enjoy the cozy, comforting flavors!
Can I Use Frozen Ground Beef for This Recipe?
Yes, but make sure to fully thaw it before cooking. Thaw in the fridge overnight or use the defrost setting on your microwave. This helps the beef brown evenly and prevents extra moisture in the soup.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the point before adding noodles. Refrigerate for up to 2 days, then add noodles and cook just before serving to keep them from getting mushy.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally to warm evenly. You may want to add a splash of broth if it thickens too much.
Can I Substitute Other Pasta for Lasagna Noodles?
Yes! Broken rigatoni, penne, or even broken spaghetti work well. Add them during the last 20-30 minutes of cooking to ensure they don’t overcook and get mushy.
