Lasagna soup brings all the comfort of classic lasagna with a fraction of the effort, and the crockpot makes it even easier. You get rich tomato broth, tender noodles, and melty cheeses without boiling multiple pots or layering a casserole. It’s a hearty, family-friendly meal that fits weeknights and weekends alike.
If you love set-it-and-forget-it cooking, this recipe will quickly become a favorite. Grab your slow cooker, and let’s make dinner simple and delicious.
What Makes This Recipe So Good
This lasagna soup packs big flavor with minimal work. You add everything to the slow cooker, then let time do the heavy lifting.
The result is a broth that tastes like it simmered all day—because it did—full of garlic, herbs, and savory meat.
- Hands-off cooking: The crockpot turns pantry staples into a cozy bowl of soup with almost no babysitting.
- Classic lasagna flavors: Crushed tomatoes, Italian seasoning, and a cheesy topping deliver that familiar taste.
- Family-friendly: It’s mild, comforting, and easy to customize for picky eaters.
- Great leftovers: The soup thickens overnight and tastes even richer the next day.
- Flexible: Use ground beef, turkey, sausage, or plant-based alternatives without losing the essence.
Shopping List
- Ground meat: 1 pound ground beef, Italian sausage, or turkey
- Onion: 1 medium, diced
- Garlic: 4 cloves, minced
- Crushed tomatoes: 1 can (28 ounces)
- Tomato sauce: 1 can (15 ounces)
- Low-sodium beef or chicken broth: 4 cups
- Tomato paste: 2 tablespoons
- Italian seasoning: 2 teaspoons
- Dried basil: 1 teaspoon
- Crushed red pepper flakes: 1/4 teaspoon (optional)
- Bay leaf: 1
- Lasagna noodles: 8–10 pieces, broken into 2-inch chunks (about 6–8 ounces)
- Ricotta cheese: 1 cup
- Mozzarella: 1 to 1 1/2 cups, shredded
- Parmesan: 1/2 cup, grated
- Olive oil: 1 tablespoon (if sautéing aromatics)
- Salt and black pepper: To taste
- Fresh basil or parsley: For topping (optional)
- Spinach or kale: 2 cups, roughly chopped (optional)
Step-by-Step Instructions
- Brown the meat: In a skillet over medium heat, cook the ground beef, sausage, or turkey until browned, breaking it up as it cooks. Season lightly with salt and pepper. Drain excess fat.
- Sauté aromatics (optional but recommended): Add a splash of olive oil to the same pan.
Cook the diced onion for 3–4 minutes until softened. Stir in garlic for 30 seconds until fragrant.
- Load the crockpot: Add browned meat, onion, garlic, crushed tomatoes, tomato sauce, broth, tomato paste, Italian seasoning, dried basil, red pepper flakes (if using), bay leaf, and a pinch of salt and pepper to the slow cooker. Stir well.
- Cook low and slow: Cover and cook on Low for 6–7 hours or on High for 3–4 hours.
This develops deep flavor.
- Add greens (optional): If using spinach or kale, stir it in 20 minutes before adding noodles. Let it wilt into the soup.
- Add noodles: Break lasagna noodles into 2-inch pieces. Stir them into the soup, ensuring they’re submerged.
Cook on High for 20–30 minutes, or until noodles are tender but not mushy. Stir once halfway through.
- Make the cheesy topping: In a small bowl, mix ricotta, half the mozzarella, and half the Parmesan. Add a pinch of salt and pepper.
This becomes your “lasagna” dollop.
- Finish and serve: Remove the bay leaf. Ladle soup into bowls. Top each bowl with a generous scoop of the ricotta mixture and a sprinkle of remaining mozzarella and Parmesan.
Garnish with chopped basil or parsley.
- Taste and adjust: Add more salt, pepper, or red pepper flakes to taste. If the soup is too thick, splash in a little extra broth.
How to Store
- Refrigerator: Store in an airtight container for 3–4 days. The pasta will continue to soften, so if you prefer a firmer texture, cook noodles separately and add to each serving.
- Freezer: Freeze the soup base without noodles for up to 3 months.
Add freshly cooked noodles and cheese when reheating.
- Reheating: Warm gently on the stove over medium-low or in the microwave. Add a splash of broth to loosen as needed.
- Cheese mixture: Keep ricotta topping in a separate container in the fridge for up to 3 days.
Benefits of This Recipe
- Time-saving: Minimal prep and no layering or baking pans to clean.
- Budget-friendly: Uses pantry staples and stretches to feed a crowd.
- Comforting and filling: Protein, carbs, and cheese make it a complete, satisfying meal.
- Customizable: Swap meats, adjust spice levels, and add veggies without changing the core recipe.
- Meal prep friendly: Great for make-ahead lunches and weeknight dinners.
Common Mistakes to Avoid
- Adding noodles too early: They’ll turn mushy if cooked for hours. Add near the end.
- Skipping seasoning: Taste before serving.
A pinch of salt can bring all the flavors together.
- Using only water: Broth adds depth. If you must use water, increase seasoning and add a bouillon cube.
- Overcooking greens: Add spinach or kale at the end to keep color and texture.
- Mixing cheese into the pot: It can disappear into the soup. Dollop ricotta on top for that lasagna feel.
Alternatives
- Meat options: Use hot or sweet Italian sausage for extra flavor.
Ground turkey or chicken keeps it lighter.
- Vegetarian: Skip the meat. Add mushrooms, zucchini, and a can of cannellini beans. Use vegetable broth.
- Gluten-free: Choose gluten-free lasagna noodles or use gluten-free short pasta like rotini.
- Dairy-free: Use dairy-free ricotta and mozzarella alternatives, or top with a cashew “ricotta.”
- Short on time: Use smaller pasta like bowties or mafalda corta; they cook faster and mimic lasagna edges.
- Extra rich: Stir in a splash of heavy cream at the end for a creamy tomato base.
FAQ
Can I cook the noodles separately?
Yes.
Boil them on the side and add to each bowl before serving. This is a great option if you plan to store leftovers and want the pasta to stay firm.
Do I have to brown the meat first?
It’s best to brown it. Browning develops flavor and lets you drain excess fat, which keeps the soup from becoming greasy.
What if my soup gets too thick?
Add more broth or a bit of water and stir.
Thickness often comes from the noodles soaking up liquid as they sit.
Can I make this spicy?
Absolutely. Use hot Italian sausage, increase red pepper flakes, or add a pinch of cayenne to the pot.
What cheese is essential?
Ricotta is key for that classic lasagna vibe, and mozzarella adds gooey melt. Parmesan brings sharp, salty depth.
If you must choose one, go with ricotta and a sprinkle of Parmesan.
How can I boost the flavor even more?
Stir in a splash of balsamic vinegar or a teaspoon of sugar to balance acidity, and finish with fresh basil. A Parmesan rind simmered in the soup also adds umami.
Can I use jarred marinara?
Yes. Replace the crushed tomatoes and some of the sauce with your favorite marinara.
Reduce added salt and adjust herbs since marinara is already seasoned.
Is it okay to cook on High the whole time?
Yes, but keep an eye on timing. Cook 3–4 hours on High for the base, then add noodles and cook another 20–30 minutes until tender.
Wrapping Up
Lasagna soup in the crockpot checks every box: easy, cozy, and crowd-pleasing. With simple ingredients and a hands-off method, you can get classic Italian comfort any night of the week.
Keep the noodles for the end, finish with a big scoop of ricotta, and enjoy a bowl that tastes like a hug. This is one you’ll make again and again—and everyone will ask for seconds.
Crockpot Recipes for Lasagna Soup That You’ll Love – Cozy, Easy, and Comforting
Ingredients
Method
- Brown the meat: In a skillet over medium heat, cook the ground beef, sausage, or turkey until browned, breaking it up as it cooks. Season lightly with salt and pepper. Drain excess fat.
- Sauté aromatics (optional but recommended): Add a splash of olive oil to the same pan. Cook the diced onion for 3–4 minutes until softened. Stir in garlic for 30 seconds until fragrant.
- Load the crockpot: Add browned meat, onion, garlic, crushed tomatoes, tomato sauce, broth, tomato paste, Italian seasoning, dried basil, red pepper flakes (if using), bay leaf, and a pinch of salt and pepper to the slow cooker. Stir well.
- Cook low and slow: Cover and cook on Low for 6–7 hours or on High for 3–4 hours. This develops deep flavor.
- Add greens (optional): If using spinach or kale, stir it in 20 minutes before adding noodles. Let it wilt into the soup.
- Add noodles: Break lasagna noodles into 2-inch pieces. Stir them into the soup, ensuring they’re submerged. Cook on High for 20–30 minutes, or until noodles are tender but not mushy. Stir once halfway through.
- Make the cheesy topping: In a small bowl, mix ricotta, half the mozzarella, and half the Parmesan. Add a pinch of salt and pepper. This becomes your “lasagna” dollop.
- Finish and serve: Remove the bay leaf. Ladle soup into bowls. Top each bowl with a generous scoop of the ricotta mixture and a sprinkle of remaining mozzarella and Parmesan. Garnish with chopped basil or parsley.
- Taste and adjust: Add more salt, pepper, or red pepper flakes to taste. If the soup is too thick, splash in a little extra broth.
