Crockpot Lasagna Soup

Crockpot Lasagna Soup is a rich, creamy, and comforting twist on the traditional lasagna you love—without the layering or baking. Loaded with ground beef, herbs, pasta, and a tomato-based broth, this hearty soup is finished with a dollop of cheesy goodness for that classic lasagna flavor in every bite. It’s a family-friendly, one-pot meal that’s perfect for busy days.

Why You’ll Love This Recipe

This lasagna soup captures all the familiar flavors of lasagna with a fraction of the effort. Made entirely in a slow cooker, it’s a hands-off meal that delivers tender pasta, savory meat, and a flavorful tomato broth in every spoonful. The creamy cheese topping melts right in for that gooey, satisfying lasagna finish. It’s also freezer-friendly, great for leftovers, and a guaranteed hit with the whole family.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Soup:

• 1 pound ground beef (80/20)

• ¼ teaspoon black pepper

• 2 tablespoons olive oil

• 1 cup diced yellow onion (about ½ of a large onion)

• 1 medium green pepper, diced

• 2 tablespoons minced garlic

• 1 (14 oz) can petite diced tomatoes

• 1 (28 oz) can crushed tomatoes

• 6 cups chicken stock or broth

• 3 teaspoons dried basil

• 2 teaspoons dried oregano

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• 10–12 lasagna noodles, broken into small bite-sized pieces

For the Cheese Topping:

• 8 ounces ricotta cheese

• ½ cup shredded parmesan cheese

• ½ cup mozzarella cheese

• ¼ teaspoon dried oregano

• ½ teaspoon dried basil

• ¼ teaspoon salt

• ⅛ teaspoon black pepper

Directions

1. Heat a large nonstick skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon. Season with a pinch of salt and pepper. Drain excess fat and set aside.

2. In the same pan, reduce heat to medium and add olive oil. Sauté the onion for about 3 minutes until soft. Add the green pepper and cook for another 2 minutes until softened. Stir in the garlic and cook for 1 more minute. Remove from heat.

3. In a 6 to 7-quart slow cooker, add the cooked beef, sautéed vegetables, diced tomatoes, crushed tomatoes, chicken broth, basil, oregano, salt, and pepper. Stir to combine.

4. Cover and cook on LOW for 6 hours or HIGH for 3 hours.

5. After the initial cook time, add broken lasagna noodles to the slow cooker. Stir to prevent sticking. Cover and cook on HIGH for 30–40 minutes, stirring occasionally, until the pasta is tender.

6. While the noodles cook, prepare the cheese topping: Mix together ricotta, mozzarella, and parmesan cheese in a small bowl. Add oregano, basil, salt, and pepper. Stir until smooth.

7. Serve the soup hot in bowls with a generous scoop of the cheese mixture on top. Garnish with fresh basil if desired.

Servings and timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 6 hours (on LOW) or 3 hours (on HIGH) + 30–40 minutes for pasta
Total Time: Approximately 6 hours 15 minutes

Variations

• Vegetarian Version: Skip the ground beef and use lentils, mushrooms, or zucchini. Substitute chicken broth with vegetable broth.

• Spicy Kick: Add crushed red pepper flakes or a pinch of cayenne for heat.

• Low-Carb Option: Use chopped zucchini or cooked spaghetti squash instead of pasta.

• Creamy Tomato Base: Stir in ½ cup heavy cream or a dollop of mascarpone for extra richness.

• Cheese Lover’s Twist: Top with shredded mozzarella and broil individual portions for a bubbly cheese crust.

• Whole Wheat Noodles: Swap regular lasagna noodles for whole wheat to add fiber and a nutty flavor.

Storage/Reheating

Store leftover lasagna soup in an airtight container in the refrigerator for up to 4 days. Pasta will absorb more liquid as it sits, so add a splash of broth when reheating. Reheat gently on the stovetop or in the microwave in 1-minute intervals, stirring between each.

To freeze, let the soup cool completely (without the cheese topping). Transfer to freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating. Add fresh cheese topping when serving.

FAQs

Can I cook the pasta separately?

Yes, cook the pasta separately and stir it into individual bowls just before serving to prevent over-softening.

What kind of ground beef should I use?

An 80/20 blend works well for flavor and moisture, but leaner beef can be used if you prefer.

Can I use store-bought ricotta blend?

Yes, a pre-seasoned ricotta mix is fine and will save prep time.

Is this soup freezer-friendly?

Yes, freeze it without the cheese topping for best results. Add fresh cheese after reheating.

What vegetables can I add?

Great options include spinach, mushrooms, shredded carrots, or zucchini. Add toward the end of cooking.

Can I make this in the Instant Pot?

Yes, use the sauté setting to brown meat and veggies, then pressure cook on high for 10 minutes. Add pasta afterward and simmer until tender.

Can I use ground turkey instead of beef?

Absolutely. Ground turkey is a great lean alternative and works just as well.

Will gluten-free pasta work?

Yes, but monitor closely as gluten-free noodles can become mushy more quickly.

How can I make it creamier?

Stir in a splash of heavy cream or a spoonful of cream cheese before serving.

What should I serve with lasagna soup?

This soup pairs perfectly with garlic bread, crusty baguette, or a crisp side salad.

Conclusion

Crockpot Lasagna Soup brings all the comforting flavors of traditional lasagna into an easy, one-pot meal. With tender pasta, rich tomato broth, seasoned ground beef, and a cheesy topping, it’s hearty, satisfying, and perfect for busy weeknights or cozy weekends. Make it your own with your favorite mix-ins and enjoy every warm, cheesy spoonful.