Lasagna is the ultimate comfort food—but let’s be honest, it can be a bit of a project to prepare from scratch. That’s where this Lasagna Soup Crockpot Recipe comes in. It has all the rich, savory flavors of traditional lasagna but with the ease and convenience of a slow cooker meal. You’ll get tender pasta, a hearty tomato-based broth, and a cheesy topping that melts right into every spoonful. It’s everything you love about lasagna, in cozy soup form. This recipe is perfect for busy weeknights or lazy weekends when you want something warm and satisfying without spending hours in the kitchen. The slow cooker does all the heavy lifting—just brown the beef, toss in the ingredients, and let it simmer into something truly crave-worthy. It’s hearty, family-friendly, and incredibly versatile. Want it spicier? Add more red pepper flakes. Need to stretch it a bit further? Toss in some extra noodles or broth. And don’t skip the cheese topping—it transforms this soup into the ultimate lasagna experience. Let’s get started with the ingredients and first steps to prep this flavor-packed, slow-simmered favorite.

Ingredients You’ll Need

• 1 lb ground beef
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 (24 oz) jar marinara sauce
• 4 cups low-sodium beef broth
• 1 can (14.5 oz) diced tomatoes (undrained)
• 2 teaspoons Italian seasoning
• ½ teaspoon crushed red pepper flakes (optional)
• Salt and black pepper to taste
• 8 oz lasagna noodles, broken into bite-size pieces
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• Fresh basil or parsley, chopped, for garnish

This recipe makes about 6 generous servings and is great for leftovers.

Step 1: Brown the Ground Beef with Onion and Garlic

Start by heating a large skillet over medium heat. Add 1 pound of ground beef, along with the diced onion and minced garlic. Cook until the beef is browned and the onion is soft—about 6 to 8 minutes. Break up the beef as it cooks so it’s evenly crumbled. Once the beef is fully cooked, drain off any excess fat to avoid greasy soup later on.

 

Step 2: Transfer to Slow Cooker and Add Remaining Ingredients

Transfer the cooked beef mixture to your slow cooker insert. Add the marinara sauce, beef broth, diced tomatoes (with their juices), Italian seasoning, crushed red pepper flakes (if using), and a good pinch of salt and pepper. Stir everything together until well combined. At this point, the slow cooker is loaded with flavor and ready to work its magic.

 

Lasagna Soup Crockpot: Slow Cooked Comfort in Every Spoonful

With all your ingredients stirred together in the slow cooker, it’s time to let the magic happen. This is where the broth gets rich, the herbs meld into the sauce, and the flavor deepens with every hour. The beauty of this Lasagna Soup Crockpot Recipe is how little you need to do after the initial prep—just set it, forget it, and come back to a warm, hearty soup that tastes like it’s been simmering on the stove all day. Now let’s move on to the slow cooking and finishing touches that really bring it all together.

Step 3: Slow Cook Until Flavors Meld

Cover the slow cooker and cook the soup on:

• Low for 6–7 hours
• Or High for 3–4 hours

During this time, the beef becomes incredibly tender, the tomatoes break down into the broth, and the seasonings work their way into every bite. The longer it cooks, the more that deep lasagna flavor builds. If you’re not quite ready to serve at the end of the cooking time, no worries—just switch the slow cooker to the warm setting and it’ll hold beautifully until you’re ready to eat.

Step 4: Add the Lasagna Noodles

About 30 minutes before serving, stir in the broken lasagna noodles. They’ll need about 25 to 30 minutes to cook through, depending on the thickness and brand of noodles. Make sure they’re broken into bite-size pieces before adding to the soup. You want them to mimic traditional lasagna layers but be easy to scoop and eat with a spoon. Tip: Stir the noodles once or twice during cooking to prevent them from clumping together as they soften.

Step 5: Make the Cheesy Topping

While the noodles are cooking, prepare the cheese topping that makes this soup extra special. In a small bowl, combine:

• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese

Mix everything together well. This blend adds creaminess and richness that mimics the layered, melty cheese in a traditional lasagna. You’ll spoon it right on top of each serving—no baking required.

 

Step 6: Serve and Garnish

Once the noodles are tender and the soup is ready, it’s time to serve. Ladle the hot soup into bowls and top each with a generous spoonful of the cheese mixture. The heat from the soup will melt the cheese topping slightly, making it gooey and irresistible. Finish with a sprinkle of fresh basil or chopped parsley for a touch of color and a burst of fresh flavor. You can also add a few extra shavings of Parmesan if you want to go all-in on the cheese.

 

Lasagna Soup Crockpot: FAQ and Final Thoughts

There’s something so satisfying about a soup that delivers the comfort of lasagna without the layering, baking, or long prep time. This Lasagna Soup Crockpot Recipe checks every box—it’s hearty, cheesy, full of flavor, and incredibly simple to make. Whether you’re feeding a crowd or just meal-prepping for the week, this recipe is guaranteed to become a favorite in your home. Let’s take a look at some of the most commonly asked questions to help you make the most out of every batch. 1. Can I make this soup ahead of time? Yes! The soup can be cooked ahead of time—just wait to add the noodles until you’re ready to reheat and serve. Store the soup (without noodles) in the fridge for up to 4 days or freeze it for longer storage. Add freshly cooked noodles and cheese topping just before serving. 2. What’s the best way to store and reheat leftovers? Store leftovers in an airtight container in the refrigerator. When reheating, do so gently over medium heat on the stove or in the microwave. The noodles will continue to soak up the broth, so add a splash of water or broth to loosen it up as needed. 3. Can I freeze this soup? Yes, but for best results, freeze the soup before adding the noodles. Noodles tend to get mushy when frozen and reheated. To serve, thaw the soup overnight in the fridge, reheat, and then stir in freshly cooked noodles. 4. Can I use a different type of pasta? Absolutely. If you don’t have lasagna noodles, you can use any short pasta like rotini, penne, or bowties. Just be sure to adjust the cooking time as needed. 5. Is there a vegetarian version of this recipe? You can easily make it vegetarian by omitting the ground beef and using vegetable broth. Add extra vegetables like mushrooms, zucchini, or lentils to make it more filling. 6. Can I substitute cottage cheese for ricotta? Yes, if you prefer or have it on hand, you can substitute small-curd cottage cheese for ricotta. Just note that the texture and flavor will be slightly different, but still delicious. 7. How spicy is this recipe? The crushed red pepper flakes add a mild kick. If you’re sensitive to spice, leave them out or reduce the amount. If you like it spicy, feel free to add more or even stir in a bit of hot sauce.

Conclusion: A Slow Cooker Classic Worth Repeating

This Lasagna Soup Crockpot Recipe brings all the flavors of classic lasagna into a cozy, one-pot meal that’s perfect for chilly nights, casual dinners, or feeding a crowd without the hassle. It’s easy to prep, totally satisfying, and just customizable enough to fit whatever you’ve got in the kitchen. From the rich tomato broth and perfectly tender noodles to the melty cheese topping, every bite is loaded with that classic lasagna flavor we all love—no oven required. If you give this recipe a try, let me know how it turned out. Did you add veggies, swap the pasta, or give it an extra kick? Share your version in the comments and help inspire others to make this comforting dish their own. Here’s to warm bowls, simple prep, and meals that bring everyone to the table. Enjoy! Print