Crockpot Lasagna Soup: A Cozy, Hearty Twist on the Classic Italian Favorite

Last Updated on October 30, 2025 by Chef Josie

There’s something about lasagna that feels like a warm hug after a long day, but let’s be honest, making traditional lasagna from scratch can be a bit of a project. That’s why I love this Crockpot Lasagna Soup. It gives you all the same flavors of slow-simmered sauce, tender noodles, and creamy cheese, but without all the layering or fuss.

This soup is thick, rich, and bursting with Italian flavor. It’s the kind of meal that fills your kitchen with the aroma of tomatoes, garlic, and herbs, while the slow cooker does all the heavy lifting. Add a dollop of ricotta on top, and you’ve got a comforting bowl of love that even the pickiest eaters will ask for again and again.

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Why You’ll Love This Crockpot Lasagna Soup

• Family Approved: It’s everything you love about lasagna in cozy soup form.
• No Fuss: Dump, stir, and let the slow cooker do its magic.
• Perfect for Busy Days: Quick prep, slow-cooked comfort.
• Rich and Satisfying: A one-pot meal that’s hearty and delicious.
• Customizable: Use ground turkey, beef, or make it vegetarian.

Ingredients

• 1 lb ground beef or Italian sausage
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 (14 oz) can diced tomatoes
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp Italian seasoning
• 1 tsp dried basil
• ½ tsp red pepper flakes (optional)
• Salt and pepper, to taste
• 8 lasagna noodles, broken into pieces
• 1 cup ricotta cheese
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• Fresh basil or parsley, for garnish

Instructions

1. Brown the Meat: In a skillet over medium heat, cook ground beef and onion until browned. Add garlic and cook 1 more minute. Drain excess fat.
2. Add to Crockpot: Transfer meat mixture to the crockpot. Add crushed tomatoes, diced tomatoes, broth, tomato paste, and seasonings. Stir to combine.
3. Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
4. Add Pasta: In the last 30 minutes, add broken lasagna noodles and stir occasionally until tender.
5. Make the Cheese Mixture: In a small bowl, combine ricotta, mozzarella, and Parmesan.
6. Serve: Ladle soup into bowls, top with a generous scoop of the cheese mixture, and sprinkle with fresh herbs.

Notes and Tips

• For extra flavor, use a mix of ground beef and Italian sausage.
• Don’t overcook the noodles; add them toward the end for the best texture.
• Make it lighter by using ground turkey and low-fat cheeses.
• Leftovers reheat beautifully; just add a splash of broth to thin it out.

Serving Ideas

• Pair with warm garlic bread or a crisp green salad.
• Top with extra Parmesan and a drizzle of olive oil for an Italian restaurant touch.
• Freeze leftovers in individual containers for quick lunches.

Conclusion

This Crockpot Lasagna Soup is a family favorite that tastes like it’s been simmering on the stove all day, because it has! It’s everything you love about lasagna in an easier, cozier form. Whether it’s a chilly fall night or a busy weeknight, this comforting bowl will have your whole family coming back for seconds.

FAQs

1. Can I use other pasta instead of lasagna noodles?
Absolutely. Mafalda or broken fettuccine work great too.

2. Can I make this vegetarian?
Yes, skip the meat and use vegetable broth with extra veggies like zucchini or mushrooms.

3. Can I cook the noodles separately?
Yes, if you prefer firmer noodles, cook them on the stove and stir them in before serving.

4. How do I store leftovers?
Refrigerate up to 4 days or freeze up to 3 months. Reheat gently on the stove or microwave.

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