Okay, let’s be honest. Weeknights are chaotic. Between work, kids, errands, and attempting to remember where you put your keys (seriously, where do they go?!), the thought of a complicated, multi-step dinner often sounds… exhausting. We’ve all been there. But craving comfort food doesn’t have to mean sacrificing hours in the kitchen. Enter: Lasagna Soup! It’s the cozy, cheesy goodness of lasagna, but simplified and ready in your slow cooker. Seriously, who doesn’t love that?
Forget slaving over bubbling cheese and meticulously layering noodles. These Crockpot Lasagna Soup recipes are here to rescue you, delivering all the familiar flavors you adore in a ridiculously easy package. I’ve rounded up five variations – from classic to slightly spicier to extra veggie-packed – so there’s something for everyone. Get ready to say goodbye to weeknight dinner stress and hello to happy bellies! 🙂
1. The Classic Comfort: Crockpot Traditional Lasagna Soup
This is your “go-to” recipe. The one you’ll make when you need that warm, nostalgic hug in a bowl. It’s basically all the best parts of lasagna – rich, meaty sauce, perfectly cooked pasta, and gooey cheese – without all the fuss.
Ingredients:
- 1 pound ground beef (80/20 blend works great for flavor!)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can diced tomatoes, undrained
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups beef broth
- 1 cup small pasta shells
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Step-by-Step Instructions:
- Brown the ground beef in a skillet over medium heat. Drain off any excess grease. Seriously, don’t skip this. Nobody wants greasy soup.
- Add the browned beef, onion, and garlic to the Crockpot.
- Stir in the crushed tomatoes, tomato sauce, diced tomatoes, Italian seasoning, dried basil, salt, and pepper.
- Pour in the beef broth.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Stir in the pasta shells during the last 30 minutes of cooking time. This prevents them from getting mushy.
- Stir in the mozzarella and Parmesan cheese until melted and creamy.
Why You’ll Love It: This soup is the ultimate comfort food. It’s rich, savory, and reminds me of my grandma’s lasagna. It’s a total crowd-pleaser and unbelievably simple to make. I like to serve it with a crusty bread for dipping — because cheese and bread, right?
2. Spicy Kick: Crockpot Spicy Italian Lasagna Soup
Want to add some heat to your weeknights? This recipe takes the classic lasagna soup and kicks it up a notch with a blend of spices and a pinch of red pepper flakes. Be warned: this one has a bite!
Ingredients:
- 1 pound Italian sausage (sweet or hot, depending on your preference!)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can diced tomatoes, undrained
- 2 teaspoons Italian seasoning
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (adjust to your spice level!)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups beef broth
- 1 cup penne pasta
- 1 cup shredded mozzarella cheese
- ¼ cup chopped fresh parsley
Step-by-Step Instructions:
- Brown the Italian sausage in a skillet over medium heat. Drain off any excess grease.
- Add the browned sausage, onion, and garlic to the Crockpot.
- Stir in the crushed tomatoes, tomato sauce, diced tomatoes, Italian seasoning, dried oregano, red pepper flakes, salt, and pepper.
- Pour in the beef broth.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Stir in the penne pasta during the last 30 minutes of cooking time.
- Stir in the mozzarella cheese until melted and creamy. Garnish with fresh parsley.
Why You’ll Love It: The subtle heat from the red pepper flakes complements the savory flavors of the sausage and tomatoes perfectly. My husband loves this one, and I always make extra! FYI, if you’re super sensitive to spice, start with just ¼ teaspoon of red pepper flakes.
3. Veggie Boost: Crockpot Vegetarian Lasagna Soup
Meatless Monday? More like Meatless Every Day! This soup delivers all the deliciousness of lasagna without the meat, loaded with colorful veggies for extra nutrition. I often substitute zucchini for spinach – it’s a mild flavor that blends in well.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can diced tomatoes, undrained
- 1 cup vegetable broth
- 1 cup chopped bell peppers (a mix of red, yellow, and orange is pretty!)
- 1 cup chopped zucchini
- 1 cup chopped spinach
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup rotini pasta
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Step-by-Step Instructions:
- Heat the olive oil in a skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the cooked onion and garlic to the Crockpot.
- Stir in the crushed tomatoes, tomato sauce, diced tomatoes, vegetable broth, bell peppers, zucchini, spinach, Italian seasoning, salt, and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Stir in the rotini pasta during the last 30 minutes of cooking time.
- Stir in the mozzarella and Parmesan cheese until melted and creamy.
Why You’ll Love It: This soup is packed with vitamins and fiber, making it a guilt-free comfort food. The vegetables add a lovely texture and extra flavor.
4. Creamy Dream: Crockpot Creamy Lasagna Soup
Craving something extra decadent? This recipe adds a splash of cream at the end for a luxuriously creamy texture. Just don’t tell anyone it’s healthy!
Ingredients:
- Same as Recipe #1 (Classic Comfort)
- ½ cup heavy cream
Step-by-Step Instructions:
- Follow steps 1-7 from Recipe #1.
- Just before serving, stir in the heavy cream until well combined.
Why You’ll Love It: The creaminess just elevates this soup to another level. It’s rich, comforting, and perfect for a chilly evening. I once swapped feta for goat cheese and wow – never again! It didn’t pair well with the creaminess.
5. Cheesy Explosion: Crockpot Cheesy Lasagna Soup
Okay, cheese lovers, rejoice! This recipe piles on the cheese, because let’s be real, can you ever have too much cheese?
Ingredients:
- Same as Recipe #1 (Classic Comfort)
- 1 cup shredded Monterey Jack cheese
- ½ cup shredded provolone cheese
Step-by-Step Instructions:
- Follow steps 1-6 from Recipe #1.
- Stir in the mozzarella, Parmesan, Monterey Jack and provolone cheeses until melted and gooey!
Why You’ll Love It: This is maximum cheesy goodness! The combination of cheeses creates a wonderfully complex flavor and a super stretchy, melty texture. It’s seriously addictive.
Final Thoughts: Your Weeknight Dinner Savior is Here!
So there you have it – five incredible Crockpot Lasagna Soup recipes to make your weeknights a whole lot easier (and tastier!). Whether you’re craving classic comfort, a spicy kick, veggie-loaded goodness, or some extra creaminess (or cheese!), there’s a recipe here for you. The beauty of these recipes is their flexibility – feel free to experiment with different vegetables, spices, or cheeses to create your own signature version. Seriously, throw in whatever you have on hand. The slow cooker practically does all the work! So ditch the dinner drama and embrace the deliciousness. Happy cooking!
