I absolutely love this Crockpot Lasagna Soup Recipe because it gives you all the comforting flavors of classic lasagna, but in a cozy, slurpable bowl that’s perfect for busy days and chilly evenings. When I first tried this, I was blown away by how easy it was to set up in the morning, walk away, and then come home to an incredible aroma and a warm dinner waiting for me.
You’ll find that this soup is a total game-changer for weeknight dinners or casual weekend family meals. It’s hearty and satisfying yet doesn’t demand hours of babysitting like a traditional baked lasagna. Plus, it’s a great way to feed a crowd or keep leftovers for the week without any fuss.
Why You’ll Love This Recipe
- Hands-Off Cooking: Just toss everything in the crockpot and let it do its magic while you get on with your day.
- Rich, Authentic Flavor: The combination of marinara, Italian seasoning, and parmesan rind creates deep, lasagna-like richness without the fuss.
- Comfort Food Made Simple: Perfect for chilly days, this soup brings warmth and ease to your dinner table with minimal cleanup.
- Customizable and Kid-Friendly: You can easily tweak the ingredients to suit dietary needs or picky eaters without losing flavor.
Ingredients You’ll Need
You’ll want fresh, quality ingredients here to get the best flavor. The combination of beef, veggies, and real Italian seasoning plays perfectly with the marinara and broth, creating a broth that’s deeply savory and comforting.
- Extra-virgin olive oil: This adds a nice depth and helps brown the beef and veggies beautifully.
- Lean ground beef: I like using 90% lean so you get flavor without too much grease in the pot.
- Yellow onion: Adds a subtle sweetness and body as it softens.
- Green bell pepper: Gives a little fresh, peppery crunch that balances the richness.
- Garlic: Always a must in Italian dishes – it brings everything together.
- Italian seasoning: The signature herb blend that delivers those familiar lasagna flavors in a snap.
- Kosher salt & black pepper: For seasoning layers of flavor.
- Red pepper flakes: Just a pinch for a subtle kick, but feel free to adjust if you like it spicier.
- Marinara sauce: Choose a good-quality jar like Rao’s for the best base.
- Low-sodium chicken broth: Adds richness without overpowering the tomato base.
- Parmesan rind (optional): Toss it in if you have one; it melts into a wonderful umami boost.
- Dried lasagna noodles (regular, not no-boil): Broke into pieces so they cook evenly in the soup.
- Baby spinach: Added at the end for freshness and a little green goodness.
Variations
I love shaking things up based on what I have on hand or who I’m cooking for. This Crockpot Lasagna Soup Recipe is really forgiving, so feel free to make it your own!
- Use ground turkey or Italian sausage: I swapped ground turkey once for a leaner option, and my family still went crazy for it — the flavors held up beautifully.
- Make it vegetarian: Skip the meat and use mushrooms or lentils instead for a hearty twist that still packs that lasagna punch.
- Spice it up: Add more red pepper flakes or a splash of hot sauce if you like a little heat—I’ve found it wakes up all the flavors perfectly.
- Try gluten-free noodles: Just add them carefully towards the end to avoid overcooking, as they tend to get mushy faster.
How to Make Crockpot Lasagna Soup Recipe
Step 1: Brown Your Beef and Sauté the Veggies
Start by heating your olive oil in a large skillet over medium-high heat. Add the ground beef, diced onion, green bell pepper, minced garlic, Italian seasoning, black pepper, and red pepper flakes. Use a wooden spoon or spatula to break the meat up as it browns, letting the onion soften and the aromas build. This usually takes around 5 minutes. The beef doesn’t need to be totally cooked through here because it’ll finish slow-cooking in the crockpot.
Step 2: Transfer Everything to Your Slow Cooker
Once your stovetop mix is fragrant and the beef has some color, you’ll want to move it all into a 6-quart (or larger) slow cooker. Now add the marinara sauce, chicken broth, and if you have a Parmesan rind, toss it in — it melts down and adds unbelievable depth. Give it a gentle stir to combine. Then cover and cook on LOW for around 7 to 8 hours or HIGH for 4 to 5 hours, depending on your schedule.
Step 3: Add the Lasagna Noodles
When the slow cooker time is almost done, stir in the broken lasagna noodles pieces. Cover again and cook on LOW until the noodles are tender but not mushy—about 25 to 35 minutes. Keep an eye on it; slow cookers vary a lot, and you want just the right bite.
Step 4: Finish with Spinach and Ricotta Topping
While the noodles cook, mix together the ricotta, shredded mozzarella, Parmesan, kosher salt, and some fresh chopped basil in a small bowl. When the noodles are just right, stir in the baby spinach right into the soup and let it wilt for a couple minutes. Then you’re ready to serve!
Ladle the soup into your bowls and top each with a generous dollop of the creamy ricotta mixture and a sprinkle of fresh basil. I swear, the contrast of warm, cheesy topping and the rustic tomato-beef broth hits every cozy note you could want.
Pro Tips for Making Crockpot Lasagna Soup Recipe
- Don’t Skip Browning: It adds essential flavor and texture that slow cooking alone can’t achieve.
- Parmesan Rind Secret: Keep any leftover rinds from your cheese block in the freezer to toss into soups for rich umami flavor.
- Watch Noodle Cooking Time: Slow cookers vary, so check noodles early to avoid mushiness—no one wants soggy pasta in their lasagna soup!
- Let Ricotta Come to Room Temp: When reheating leftovers, warm the soup first, then add the ricotta topping at room temp for best creamy texture.
How to Serve Crockpot Lasagna Soup Recipe
Garnishes
I always go for fresh, vibrant garnishes that brighten and freshen this hearty soup. Extra fresh basil leaves are a must—they add a pop of color and aroma. You can also sprinkle a little extra grated Parmesan on top or a drizzle of good olive oil for richness. Sometimes I toss a few crushed red pepper flakes in for those who want heat at the table.
Side Dishes
Garlic bread is my go-to side because it’s great for dipping and adds a crunchy contrast. A simple green salad with a tangy vinaigrette balances the richness nicely. If you’re feeling indulgent, roasted veggies like zucchini or eggplant pair beautifully with the Italian flavors in the soup.
Creative Ways to Present
For a special occasion, try serving the soup in bread bowls—that’s always a crowd-pleaser and adds a fun touch. You can also layer the ricotta topping on with a piping bag to create pretty dollops swirled with basil for presentation that looks as good as it tastes. I once served it with a sprinkle of toasted pine nuts for added texture, which was a delightful surprise!
Make Ahead and Storage
Storing Leftovers
After we finish dinner, I usually transfer leftovers into airtight containers and keep the soup refrigerated for up to 5 days. I store the ricotta topping separately since it keeps best a few days on its own and then scoop it onto the reheated soup fresh. This keeps the flavors lively and the topping creamy.
Freezing
This Crockpot Lasagna Soup Recipe freezes really well. I like to freeze it in individual portions for quick lunches or dinners. Just thaw overnight in the fridge before reheating. I haven’t frozen the ricotta topping myself, but based on how cheese freezes, it should be just fine to freeze and thaw separately.
Reheating
I recommend reheating the soup gently on the stovetop or in the microwave until warm through. Adding the ricotta topping at room temperature after warming helps preserve its creamy, fresh texture. Avoid microwaving the topping directly—it can get grainy or separate if heated too fast.
FAQs
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Can I make this Crockpot Lasagna Soup Recipe vegetarian?
Absolutely! Swap the ground beef for hearty mushrooms, lentils, or even plant-based crumbles to keep the soup fulfilling and flavorful. Just follow the same cooking steps, and add any veggies you love.
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What type of noodles work best in Crockpot Lasagna Soup Recipe?
Regular dried lasagna noodles broken into pieces work best since they cook evenly in the soup. Avoid oven-ready or no-boil noodles, as their texture doesn’t hold up well in slow cooking and they tend to get mushy.
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Can I prepare this soup in advance?
Yes! You can prepare the beef and veggie base ahead of time, then refrigerate or freeze until ready to slow cook. The soup also reheats wonderfully, making it convenient for meal prep and busy weeks.
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How do I avoid mushy noodles in the soup?
The key is to add broken noodles toward the end of cooking and monitor their texture carefully, as slow cookers and noodle sizes vary. Cook until just tender, usually 25 to 35 minutes, then remove from heat promptly.
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Can I freeze leftovers with the ricotta topping?
It’s best to freeze the soup without the ricotta topping. Freeze the ricotta mixture separately or prepare it fresh when you plan to serve the leftovers to keep its creamy texture intact.
Final Thoughts
This Crockpot Lasagna Soup Recipe is one of those go-to meals that’s full of heart and easy enough for any busy cook to handle. It’s comforting, delicious, and so flexible—you really can’t go wrong. I love recommending it because it takes classic flavors and makes them accessible for every day, so I hope you’ll give it a try and find it as satisfying and fuss-free as I do!
PrintCrockpot Lasagna Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Description
This Crockpot Lasagna Soup recipe is a comforting and hearty twist on classic lasagna, made easy with a slow cooker. It combines browned ground beef, aromatic vegetables, marinara sauce, and broken lasagna noodles simmered to tender perfection. Topped with a creamy ricotta and mozzarella mixture and fresh basil, it’s an effortless, satisfying meal perfect for cozy dinners.
Ingredients
For the Soup
- 2 tablespoons extra-virgin olive oil
- 1 pound lean ground beef (90% lean)
- 1 small yellow onion, 1/4-inch diced (about 1 cup)
- 1 green bell pepper, 1/4-inch diced
- 3 cloves garlic, minced (about 2 tablespoons)
- 2 teaspoons Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1 (24-ounce) jar good quality marinara sauce (e.g., Rao’s Roasted Garlic)
- 4 cups low-sodium chicken broth
- Parmesan rind (optional)
- 8 ounces dried lasagna noodles, broken crosswise into 2-inch pieces (regular, NOT oven-ready/no-boil)
- 3 cups roughly torn or chopped baby spinach
For the Topping
- 1 cup part-skim ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/8 teaspoon kosher salt
- 1/4 cup chopped fresh basil leaves, plus additional for serving
Instructions
- Brown the Beef and Vegetables: In a large skillet, heat the olive oil over medium-high heat. Add the ground beef, diced onion, diced green bell pepper, minced garlic, Italian seasoning, black pepper, and red pepper flakes. Cook, breaking apart the meat, until the beef is browned on the outside and the onion begins to soften, about 5 minutes. The beef does not need to be fully cooked through at this stage.
- Transfer to Slow Cooker: Transfer the browned meat and vegetable mixture to a 6-quart or larger slow cooker. Add the marinara sauce, chicken broth, and Parmesan rind if using.
- Cook Low and Slow: Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours, allowing flavors to meld and the ingredients to simmer gently.
- Add Noodles: Stir in the broken lasagna noodles. Recover and cook on LOW until the noodles are tender but still hold their shape, approximately 25 to 35 minutes. Timing will vary based on your slow cooker and noodle size.
- Prepare the Topping: While the noodles cook, mix together in a small bowl the ricotta, shredded mozzarella, grated Parmesan, kosher salt, and ¼ cup chopped basil until combined.
- Finish the Soup: Uncover the soup and stir in the chopped baby spinach until it wilts into the hot soup.
- Serve: Ladle the hot soup into bowls and top each serving with a generous dollop of the ricotta cheese mixture and additional fresh basil leaves for garnish. Enjoy immediately.
Notes
- To Store: Store leftover crockpot lasagna soup in the refrigerator for up to 5 days. The ricotta topping can be refrigerated separately for 3-4 days.
- To Freeze: Freeze the soup for up to 3 months. Thaw overnight in the refrigerator before reheating. The ricotta topping can also be frozen and thawed, though it has not been extensively tested.
- To Reheat: Warm leftover soup on the stovetop or in the microwave until heated through. Allow the ricotta topping to come to room temperature before adding it to the reheated soup for best texture and flavor.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups soup with topping)
- Calories: 350
- Sugar: 7g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 50mg