Crockpot Lasagna Soup is a comforting, cheesy bowl full of all the flavors you love from traditional lasagna—without the layers! It’s packed with ground beef, tomatoes, tender noodles, and plenty of gooey cheese, all slow-cooked together to create a rich and hearty soup that feels like a warm hug on a chilly day.
I love how easy this recipe is to throw together in the morning and then come back to a house that smells amazing. Using the crockpot means the flavors get deep and meld beautifully while you’re out and about, and the noodles end up perfectly tender without getting mushy. It’s one of those meals that feels fancy but is actually super simple to make, which is why it’s a regular in my dinner rotation.
My favorite way to serve this soup is with a sprinkle of extra cheese on top and a side of crusty bread for dipping. It’s perfect for cozy nights when you want something satisfying but don’t want to spend too much time cooking. Plus, it’s a great way to get that lasagna taste without all the fuss!
Key Ingredients & Substitutions
Ground beef: This adds a hearty, meaty base to the soup. You can swap it for ground turkey or chicken for a lighter version. For a vegetarian twist, use cooked lentils or plant-based crumbles.
Lasagna noodles: I like using broken lasagna noodles because they hold up well in the soup. If you don’t have them, you can use broken spaghetti or other pasta shapes.
Cheeses: Ricotta gives a creamy richness, while mozzarella adds meltiness, and Parmesan boosts flavor. If you can’t find ricotta, cottage cheese works well too. Vegan cheese can be used for dairy-free options.
Tomato sauce and diced tomatoes: These create the classic tomato flavor. If you prefer a chunkier soup, use more diced tomatoes. For a smoother broth, use extra tomato sauce or canned crushed tomatoes.
How Do You Keep The Noodles From Getting Mushy in Crockpot Lasagna Soup?
The secret is adding the noodles near the end of cooking so they don’t overcook and turn mushy. Here’s how:
- Cook the meat and build the broth base first, letting flavors blend over several hours.
- Add broken noodles about 30 minutes before serving.
- Cover and cook until noodles are tender but still firm.
This timing keeps the noodles perfectly al dente and the soup texture just right. Stir gently after adding noodles to avoid breakage. This simple step makes a big difference in your soup’s texture!
Equipment You’ll Need
- Large skillet – I use this to brown the meat and soften the onions and garlic, making cooking easier and quicker.
- Crockpot – The main star! It slowly cooks all the ingredients to develop rich flavors without much fuss.
- Sharp knife and cutting board – for chopping onions and garlic; they make prep simple and safe.
- Measuring cups and spoons – for accurate addition of broth, spices, and cheeses.
- Serving bowls and spoons – perfect for enjoying this hearty, cheesy soup.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a leaner soup—so tasty and lighter.
- Drop in chopped spinach or kale near the end for some greens and extra nutrients.
- Boost the flavor with a teaspoon of red pepper flakes or a splash of balsamic vinegar—great for a little heat or acidity.
- Top each bowl with fresh basil, parsley, or a drizzle of olive oil for extra freshness and flavor.
Crockpot Lasagna Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 8 oz broken lasagna noodles (or lasagna noodles broken into pieces)
For the Topping:
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh parsley or basil for garnish (optional)
Time Needed
This Crockpot Lasagna Soup takes about 15 minutes for prep and browning the meat, then 3-7 hours of slow cooking depending on your crockpot setting. Add the noodles 30 minutes before serving to finish cooking. Overall, plan for about 4 to 7 hours total including resting time.
Step-by-Step Instructions
1. Cook the Beef and Aromatics
Over medium heat, brown the ground beef in a skillet with the chopped onion and minced garlic. Stir occasionally until the beef is cooked through and the onion is soft. Drain any extra fat.
2. Combine Ingredients in Crockpot
Transfer the cooked beef mixture to your crockpot. Add the beef broth, tomato sauce, diced tomatoes (with their juice), dried basil, oregano, salt, and pepper. Stir everything together.
3. Slow Cook the Soup
Cover and cook on low heat for 6 to 7 hours or on high for 3 to 4 hours. This slow cooking lets all the flavors blend beautifully.
4. Add Noodles and Finish Cooking
About 30 minutes before serving, add the broken lasagna noodles to the crockpot. Stir gently, cover, and cook until noodles are tender but not mushy—usually around 20 to 30 minutes.
5. Serve and Garnish
Ladle the soup into bowls. Add a spoonful of ricotta cheese to each, then sprinkle with shredded mozzarella and grated Parmesan. If you like, add fresh parsley or basil on top for a fresh touch. Serve warm with crusty or garlic bread on the side.
Can I Use Frozen Ground Beef for This Soup?
Yes, but be sure to thaw it completely before cooking. You can thaw frozen ground beef overnight in the fridge or use the defrost setting on your microwave. This helps ensure even cooking and prevents extra liquid in the soup.
How Can I Store Leftovers?
Let the soup cool, then transfer to an airtight container and refrigerate for up to 3 days. When reheating, warm gently on the stove or in the microwave. You may need to add a splash of broth or water to loosen the soup as noodles absorb liquid over time.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup base and slow cook as directed, then add noodles and cheese toppings right before serving. You can also fully assemble and refrigerate ahead, but add noodles at the last moment to keep them from getting mushy.
What Are Some Good Substitutes for Ricotta Cheese?
If you don’t have ricotta, cottage cheese is a great alternative that still gives a creamy texture. For a dairy-free option, you can use a vegan ricotta-style cheese or omit it completely and just rely on mozzarella and Parmesan.
