Cozy Crockpot Lasagna Soup

If you love the cozy flavors of lasagna but want to skip the fuss of layering noodles, this crockpot lasagna soup is an absolute game changer. It delivers all that comforting, rich tomato and cheesy goodness with a fraction of the effort, making it my go-to when the weather cools down. It’s perfect for those days when you want something warm and hearty waiting for you without standing over the stove.

I first tried this recipe on a chilly night and it quickly became a regular request from everyone at the table. It’s one of those dishes that feels like a warm hug in a bowl every single time.

Ingredients

• Lean ground beef: Delivers rich flavor and a hearty base. Choose beef with a good fat ratio like 85/15 for juiciness without excess grease and drain any fat after browning
• Italian seasoning: Blends the classic herbs that define lasagna such as oregano, basil, and thyme for that familiar cozy taste
• Onion: Adds mellow sweetness and depth once it softens in the pot
• Garlic: Brings warmth and a fragrant punch—adjust quantity if you love a stronger garlic taste
• Beef broth: Makes the savory soup base. Use more if you prefer a thinner soup or less for something thicker and stew like
• Jarred pasta sauce: Saves time without sacrificing flavor. Rao’s Tomato Basil is a favorite for its balanced taste, but pick any good quality sauce you like
• Tomato paste: Enriches the broth with extra umami and a deep tomato intensity—don’t skip this step
• Lasagna noodles: Broken into bitesized pieces give that lasagna texture without the effort of layering
• Ricotta cheese: Adds a creamy, tangy topping that melts into the soup like a dream
• Freshly shredded mozzarella: Provides gooey, stretchy cheesiness for maximum comfort
• Freshly grated parmesan cheese: Brings salty, nutty notes that round out the flavors
• Fresh parsley or basil: Adds a pop of freshness and color just before serving

Instructions

Sear the Beef:

Heat a large skillet over mediumhigh heat. Add ground beef and break it up with a spoon or spatula. Sprinkle 1½ teaspoons Italian seasoning and a pinch of salt and pepper. Cook until browned with a little pink left. Drain any excess fat to avoid greasy soup.

Sauté Aromatics:

Add diced onion and minced garlic to the pan with the beef. Cook for a few minutes until the onion softens and becomes translucent, releasing its sweetness. Transfer everything to the slow cooker.

Build the Soup Base:

Pour in beef broth, jarred pasta sauce, tomato paste, and the remaining Italian seasoning into the slow cooker. Stir thoroughly to combine all ingredients evenly.

Slow Cook the Soup:

Cover and cook on low for 4 to 5 hours, or high for 2 to 3 hours. The beef is already cooked, so this step is mainly to meld flavors. You can safely leave it on low for up to 6 hours if your schedule requires.

Add and Cook the Noodles:

Break the lasagna noodles into bitesized pieces and stir them into the slow cooker. Cover and cook for 30 minutes more, until noodles are tender but still hold their shape. This ensures they are perfectly textured and not mushy.

Serve with Cheese and Herbs:

Ladle the soup into bowls. Top each serving with a generous dollop of ricotta, a sprinkle of shredded mozzarella and parmesan, and a little chopped parsley or basil. Taste and adjust seasoning with salt, pepper, or red pepper flakes if desired.

Ricotta is my favorite part—it adds such rich creaminess that elevates this soup above any simple tomato stew. One chilly evening, my kids begged for seconds after I spooned ricotta on top and even asked for it as “lasagna cheese soup” ever since.

Storage Tips

Cool leftovers fully before storing in an airtight container. Soup keeps in the fridge for up to three days. The noodles will soak up broth as it sits, so add a splash of beef broth when reheating to bring back the perfect soup consistency.

Ingredient Substitutions

Ground turkey or chicken work perfectly fine as leaner options. Italian sausage adds spice and extra flavor if that’s your style. If you want to sneak in more veggies, diced carrots, bell peppers, zucchini, or mushrooms blend in well. You can also swap jarred sauce for a can of diced tomatoes plus extra seasoning. Any broth you have will do—chicken broth is a handy substitute for beef.

Serving Suggestions

Garlic bread or crusty breadsticks are classic sidekicks for soaking up every last bit. A fresh green salad tossed with lemon vinaigrette brightens the meal and keeps it balanced. Roasted seasonal veggies like broccoli or zucchini add a nutritious and colorful touch.

This crockpot lasagna soup is a comforting, easy weeknight meal that tastes like classic lasagna with minimal effort. Top each bowl with ricotta and fresh herbs for best results.

Common Recipe Questions

→ What type of beef is best for this soup?

Lean ground beef with a balance of fat and lean content, like 85/15, works well to provide flavor without excess greasiness.

→ Can I use different pasta instead of lasagna noodles?

Yes, small pasta shapes like fusilli or penne can be substituted if preferred or more convenient.

→ How do I prevent the noodles from becoming mushy?

Adding broken noodles during the last 30 minutes of cooking helps them stay tender but not overly soft.

→ What cheeses are recommended for topping?

Ricotta adds creaminess, mozzarella melts beautifully, and parmesan brings a salty, nutty finish—combined, they enhance the overall flavor.

→ Can I prepare this soup ahead of time?

Yes, it stores well in the fridge for up to 3 days. Reheat gently with some extra broth to maintain a good texture.

→ Are there suggested vegetable additions?

Vegetables like carrots, bell peppers, zucchini, mushrooms, or leafy greens can be added for extra flavor and nutrition.