Lasagna soup crockpot is like having all the comforting flavors of classic lasagna in a warm, cozy bowl that’s made easy in your slow cooker. Imagine tender ground beef, rich tomato sauce, gooey cheese, and those little bits of pasta, all coming together to taste just like the real thing but in soup form. It’s a perfect way to enjoy that lasagna feeling without all the fuss of layering noodles and baking for hours.
I love making this soup on a lazy day when I want dinner ready when I get home. You just toss the ingredients in the crockpot, walk away, and let the slow cooker do all the work. It fills the house with that amazing lasagna smell, and I can’t help sneaking a taste right from the pot during the cooking. Plus, it’s so easy to customize—extra cheese, a little spice, or some fresh herbs on top, whatever you like best!
My favorite way to serve this soup is with a big hunk of crusty bread to soak up every last bit of tomato-y broth. It’s such a cozy meal, especially on chilly evenings when you want something filling and satisfying but not complicated. This lasagna soup brings all the warm, happy feelings of an Italian dinner without the cleanup, and that always makes it a winner in my book.
Key Ingredients & Substitutions
Ground beef: This adds richness and depth. For a lighter version, try ground turkey or Italian sausage for extra flavor. Vegetarian? Use plant-based ground meat or lentils.
Tomatoes: Crushed and diced tomatoes create a chunky, tasty broth. You can swap crushed tomatoes with tomato sauce if needed, but keep some chunks for texture.
No-boil lasagna noodles: Breaking them into pieces helps them cook easily in the soup. If you can’t find no-boil, regular lasagna noodles work but pre-cook or soak briefly to avoid mushiness.
Cheese: Mozzarella and Parmesan give you that classic melty and salty combo. Ricotta dollops add creaminess. If you want, swap mozzarella for provolone or a blend.
Beans: Kidney or cannellini beans add body and protein. Feel free to skip them or use chickpeas if you prefer.
How Do I Prevent the Noodles from Getting Mushy in the Crockpot?
Noodles can soften too much if added too early. The secret is to add the broken lasagna noodle pieces only during the last 30 minutes of cooking. This way, they cook perfectly without turning mushy.
- Cook your meat and veggies first, then let the soup simmer for hours to build flavor.
- Add noodles near the end, stirring gently to keep them underwater.
- Cook on high for about 25-30 minutes—check for tenderness.
- If your crockpot runs hot, start checking noodles a bit earlier to avoid overcooking.
This small timing trick keeps the noodles tender but firm enough to resemble classic lasagna noodles in the soup texture.
Equipment You’ll Need
- Crockpot or slow cooker – perfect for hands-off cooking and blending flavors over time.
- Large skillet – for browning ground beef and sautéing onions before adding to the crockpot.
- Wooden spoon or silicone spatula – great for stirring the soup gently, especially when adding noodles.
- Knife and cutting board – to chop onions, garlic, and fresh herbs easily.
- Measuring cups and spoons – to keep the seasoning just right without guesswork.
Flavor Variations & Add-Ins
- Use Italian sausage instead of ground beef for a spicier, richer flavor.
- Add chopped spinach or kale near the end for a boost of green and nutrients.
- Swap mozzarella for a blend of mozzarella and provolone for extra melty cheesiness.
- Stir in fresh basil or oregano at the end for a bright herby note that lifts the soup.
How to Make Lasagna Soup in the Crockpot
Ingredients You’ll Need:
For the Soup Base:
- 1 lb (450g) ground beef
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can diced tomatoes
- 4 cups beef broth
- 1 (15 oz) can kidney beans or cannellini beans, drained and rinsed
- 1 tbsp Italian seasoning
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- Salt and black pepper to taste
For the Noodles and Toppings:
- 8 oz no-boil lasagna noodles, broken into bite-sized pieces
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup ricotta cheese or dollops for serving
- Fresh parsley or basil, chopped, for garnish
- Optional: Sliced avocado for topping
How Much Time Will You Need?
This crockpot lasagna soup takes around 10 minutes to prepare, plus 3-8 hours slow cooking time depending on your crockpot setting. The noodles are added during the last 30 minutes to cook perfectly.
Step-by-Step Instructions:
1. Browning the Meat and Sautéing Onions:
In a skillet over medium heat, cook the ground beef and diced onions until the beef is browned and the onions are soft, about 5-7 minutes. Add the minced garlic in the last minute, then drain any extra fat.
2. Combining Ingredients in the Crockpot:
Transfer the cooked beef mixture to your crockpot. Pour in the crushed tomatoes and diced tomatoes with their juices. Add the beef broth, drained beans, Italian seasoning, basil, oregano, red pepper flakes if using, plus salt and pepper. Stir everything well to mix.
3. Slow Cooking the Soup:
Cover and cook on low for 6-8 hours or on high for 3-4 hours. This slow cooking helps all the flavors meld beautifully.
4. Adding Noodles and Finishing the Soup:
About 30 minutes before serving, add the broken no-boil lasagna noodles to the crockpot. Stir gently to make sure the noodles are submerged in the soup. Cover and cook on high for 25-30 minutes until noodles are tender.
5. Serving Your Lasagna Soup:
Scoop the soup into bowls and top each bowl with dollops of ricotta, shredded mozzarella, and grated Parmesan. Sprinkle chopped parsley or basil on top for freshness. If you like, add a few slices of avocado for a creamy touch.
6. Enjoying Your Meal:
Serve your delicious lasagna soup warm with a side of crusty bread to soak up the tasty broth. Yum!
Can I Use Frozen Ground Beef for This Recipe?
Yes, but make sure to thaw it completely before cooking. Thaw overnight in the fridge or use the microwave’s defrost setting to speed things up. Fully thawed meat browns better and cooks evenly in the crockpot.
Can I Prepare This Soup Ahead of Time?
Absolutely! You can brown the meat and prep the ingredients the night before. Keep everything refrigerated and combine in the crockpot when ready to cook. The soup also reheats well in the microwave or on the stovetop.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. When reheating, you might want to add a splash of broth or water to loosen the soup if it thickens too much.
Can I Substitute Regular Lasagna Noodles?
You can, but pre-cook or soak them before adding to the crockpot to avoid overly soft, mushy noodles. No-boil noodles save time and work best for this soup.
