Crockpot Lasagna Soup
This crockpot lasagna soup has all the flavor of classic lasagna — seasoned ground beef, tender pasta, rich tomato broth, and plenty of Italian herbs — without the layering or the oven. It is hearty, cozy, and made for busy nights.
My son and husband have declared this his new favorite dinner. I said good — it is easy enough for you to make for us.
The slow cooker does most of the work, then the lasagna noodles go in at the end so they stay tender instead of mushy. Serve it with a spoonful of ricotta or a handful of mozzarella on top.
Why This Recipe Works
Browning the beef first gives the soup a deeper flavor than dumping everything raw into the crockpot. A mix of crushed tomatoes, broth, and Italian seasoning creates that familiar lasagna taste in spoonable form.
Adding the noodles near the end is the most important step. They cook right in the broth, soak up the sauce, and stay intact. A creamy cheese topping at the table makes it taste even closer to the original.
Crockpot Lasagna Soup
Prep Time: 15 minutes | Cook Time: 6 hours | Total Time: 6 hours 15 minutes | Servings: 6
Ingredients
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) diced tomatoes
- 4 cups low-sodium beef or chicken broth
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes (optional)
- 8 lasagna noodles, broken into bite-size pieces
- Kosher salt and black pepper to taste
- Fresh parsley, chopped, for serving
- Optional toppings: ricotta, shredded mozzarella, grated Parmesan
Instructions
- Brown the ground beef and onion in a skillet over medium-high heat, breaking the meat up with a spoon, about 6–7 minutes. Stir in the garlic and tomato paste and cook for 1 minute. Drain excess fat if needed.
- Transfer the beef mixture to a slow cooker. Add the crushed tomatoes, diced tomatoes, broth, Italian seasoning, basil, red pepper flakes, salt, and black pepper. Stir well.
- Cover and cook on LOW for 6 hours or HIGH for 3 hours.
- Stir in the broken lasagna noodles. Cover and cook on HIGH for 20–30 minutes, until the noodles are tender. Stir once so they do not stick together.
- Taste and adjust the seasoning. If the soup is thicker than you like, add a splash of broth.
- Ladle into bowls and finish with parsley and cheese toppings. Serve hot.
Notes
- Italian sausage can replace all or part of the ground beef for extra flavor.
- The noodles will continue to absorb broth as the soup sits. Add extra broth when reheating.
- For stovetop: simmer the soup base for 20 minutes, then cook the noodles in the pot until tender.
- Leftovers keep in the refrigerator for up to 4 days. Store extra noodles separately if you can.
Make It Your Own
Stir in a handful of spinach during the last 10 minutes, or add a scoop of ricotta right into the slow cooker before serving. A pinch of sugar can balance extra-acidic tomatoes. Serve with garlic bread for a complete lasagna-night dinner.
Frequently Asked Questions
Can I use a different pasta?
Yes. Mafalda, bowties, or broken fettuccine all work. Adjust the cooking time until the pasta is just tender.
Can I make this ahead of time?
Cook the soup base ahead, then add the noodles when reheating so they do not get too soft.
Do I have to brown the beef first?
It is worth the extra few minutes. Browning adds flavor and keeps the broth from tasting greasy.
This crockpot lasagna soup is easy enough for someone else to make and good enough to become the new favorite dinner. It is hearty, familiar, and exactly the kind of recipe that disappears fast.
