Crockpot Lasagna Soup is a cozy, delicious twist on a classic comfort dish. It’s loaded with noodles, cheesy goodness, and hearty tomato sauce, all cooked together in a slow cooker until everything is perfectly melded. This soup brings the best flavors of lasagna into a warm, easy-to-serve bowl, with layers of meat, cheese, and pasta all mingling in a rich broth.
I love how simple this recipe is to put together. Just throw all the ingredients in the crockpot and let it do the work while you go about your day. It’s especially perfect for busy days or chilly evenings when you want something comforting but don’t feel like standing over the stove. I always make sure to have extra shredded cheese and a sprinkle of fresh basil on hand to make each serving a little extra special.
Serving this lasagna soup with some crusty bread or a simple green salad turns it into a full meal that everyone at the table will enjoy. I find it’s a great way to bring friends or family together without a lot of fuss. Plus, it’s easy to adjust the ingredients to suit what you have at home—making it a dependable, go-to dinner that feels homemade and just right.
Key Ingredients & Substitutions
Ground Beef or Italian Sausage: I like ground beef for a classic feel, but Italian sausage adds a nice, flavorful kick. You could also use ground turkey or plant-based meat for a lighter or vegetarian option.
Lasagna Noodles: Breaking lasagna noodles into pieces works great here. If you can’t find them, mafaldine or broken rotini are good swaps. Be sure to add them late so they don’t get mushy.
Ricotta Cheese: This creamy cheese is key to that lasagna feel in the soup. If you prefer, cottage cheese is a lighter alternative. For a dairy-free version, try cashew cream.
Tomatoes: Using both crushed and diced tomatoes adds texture and richness. If you want, swap crushed for tomato sauce, but keep some diced tomatoes for chunks.
How Can I Get the Best Texture for Noodles in Crockpot Lasagna Soup?
Noodles easily get too soft or mushy when cooked too long in the slow cooker. Here’s what I do to keep a nice bite:
- Add broken noodles about 30 minutes before the end of cooking.
- Stir gently after adding noodles, so they don’t stick together or to the pot.
- Check the noodles for doneness around 20 minutes in—timing will vary by noodle type.
- If you like firmer noodles, you can cook them separately and add just before serving.
Taking these steps helps the noodles stay tender but not overcooked, making the soup feel fresh and hearty!
Equipment You’ll Need
- Slow cooker (Crockpot) – I love it because it does all the cooking hands-off and makes a flavorful soup without much fuss.
- Large skillet – for browning the meat and onions; it’s the first step to building flavor.
- Wooden spoon – for stirring the meat mixture and combining ingredients easily.
- Big spoon or ladle – to serve the hearty soup into bowls without spills.
- Measuring cups and spoons – for accuracy with liquids and seasonings, making sure each batch is perfect.
Flavor Variations & Add-Ins
- Switch the meat: Use Italian sausage, ground turkey, or plant-based crumbles for different flavors or healthier options.
- Extra veggies: Stir in spinach, chopped bell peppers, or zucchini during the last 30 minutes for added color and nutrition.
- Cheese swaps: Use provolone or asiago instead of mozzarella for new cheesy tastes.
- Spice it up: Add red pepper flakes or a dash of hot sauce to give the soup a little heat.
Crockpot Lasagna Soup
Ingredients You’ll Need:
- 1 lb ground beef (or ground Italian sausage)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups beef broth (or a mix of beef and chicken broth)
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 8 oz lasagna noodles or broken lasagna pasta pieces (or a pasta like mafaldine)
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley or basil, chopped (for garnish)
- Optional: sour cream or additional ricotta for topping
Time You’ll Need:
This recipe takes about 15 minutes to prepare, plus 3-7 hours to cook in the crockpot depending on your setting. Add about 30 extra minutes towards the end to cook the noodles and mix in the cheeses. It’s mostly hands-off cooking time!
Step-by-Step Instructions:
1. Brown the Meat and Veggies:
Start by heating a skillet over medium heat. Cook the ground beef or sausage with the chopped onion and minced garlic until the meat is browned and the onions are soft. Drain any excess fat before moving on.
2. Load Your Crockpot:
Transfer the cooked meat mixture into the crockpot. Pour in the beef broth, crushed tomatoes, diced tomatoes (with their juice), Italian seasoning, basil, oregano, salt, and pepper. Give it a good stir to combine all the flavors.
3. Let It Cook Low and Slow:
Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours. This slow cooking time helps the soup develop rich, hearty flavors.
4. Add the Noodles:
About 30 minutes before you want to serve, break the lasagna noodles into bite-sized pieces and add them to the crockpot. Stir to mix them in well. Cover and cook on high until the noodles are tender, about 20 to 30 minutes. Stir occasionally to keep the noodles from sticking.
5. Stir in the Cheeses:
Mix the ricotta cheese and half of the shredded mozzarella cheese into the soup until melted and creamy. This adds the classic creamy lasagna texture.
6. Serve and Garnish:
Ladle the soup into bowls. Sprinkle with the remaining mozzarella and Parmesan cheese. Add some fresh parsley or basil on top for a bright finish. If you like, add a dollop of sour cream or extra ricotta for extra creaminess.
7. Enjoy!
Serve your Crockpot Lasagna Soup hot with some crusty bread or a simple green salad for a complete, comforting meal.
Can I Use Frozen Ground Beef or Sausage?
Yes, but be sure to fully thaw the meat before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave. This helps it brown evenly and safely.
Can I Make Crockpot Lasagna Soup Ahead of Time?
Absolutely! You can prepare it up to a day in advance and store it in the fridge. Reheat gently on the stove or in the microwave, stirring occasionally. Add noodles fresh when reheating to avoid mushiness.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze the soup without noodles. Thaw in the fridge overnight and add cooked or fresh noodles when reheating.
What Can I Substitute for Ricotta Cheese?
Cottage cheese can be a good swap if you want a lighter option, or try cream cheese for extra richness. For dairy-free, cashew cream or a plant-based ricotta alternative works well too.
