I’ve always loved Crockpot Lasagna Soup Recipe, but sometimes I don’t have the patience to layer noodles, cheese, and sauce in a hot oven. That’s when I discovered this crockpot lasagna soup recipe, and it changed everything for me.

It’s warm, comforting, and packed with all the flavors of classic without the fuss, much like the cozy appeal found in this easy chicken lombardy recipe. I love that I can prep it in the morning and come home to a hearty dinner. Today, I’m sharing my step-by-step guide so you can enjoy this cozy soup too.

Ingredients

Here’s everything you’ll need to make this flavorful soup. I’ve included tips based on my experience to get the best results:

1 pound ground beef or Italian sausage – Use fresh, not frozen, for the richest flavor. I like a mix of both for depth.
1 medium onion, diced – Adds sweetness and balances the tomato sauce.
4 garlic cloves, minced – Fresh garlic gives a much better aroma than pre-minced jars.
1 (28-ounce) can crushed tomatoes – Full-bodied tomatoes make the soup rich and slightly sweet.
1 (6-ounce) can tomato paste – Intensifies the tomato flavor. I sometimes add a splash of water if it’s too thick.
4 cups chicken or beef broth – Homemade or low-sodium broth works best for control over saltiness.
1 teaspoon dried basil – Fresh basil works too, but add it at the end to preserve flavor.
1 teaspoon dried oregano – Essential for that classic Italian lasagna taste.
½ teaspoon red pepper flakes (optional) – Adds subtle heat; adjust to your preference.
6 uncooked lasagna noodles, broken into bite-sized pieces – I prefer fresh noodles, but dry noodles work fine.
1 cup ricotta cheese – Use fresh ricotta; it makes the soup creamy without being too heavy.
1 cup shredded mozzarella cheese – Freshly shredded melts better than pre-shredded.
¼ cup grated Parmesan cheese – Adds a salty, nutty punch at the end.
Salt and pepper to taste – Season gradually; you can always adjust before serving.
Fresh parsley or basil for garnish – Gives a bright, fresh finish.

Note: several serving

Variations

I love experimenting with this soup. Here are some alternatives and add-ons:

Swap ricotta and mozzarella with dairy-free versions to make it vegan-friendly.
Use ground turkey instead of beef for a leaner option.
Add chopped spinach or zucchini for extra veggies.
Sprinkle a pinch of smoked paprika for a subtle, smoky flavor.
Use gluten-free noodles to make it suitable for gluten-sensitive diets, similar to other slow-cooked comfort meals like this slow cooker venison stew recipe.

Cooking Time

Timing makes a big difference in crockpot recipes. Here’s what you’ll need:

Prep Time: 15 minutes
Cooking Time: 4-5 hours on low, or 2-3 hours on high
Total Time: 4 hours 15 minutes to 5 hours 15 minutes

Equipment You Need

These tools make the recipe easier and more efficient:

Crockpot or slow cooker – For slow, even cooking.
Skillet – To brown the meat and sauté vegetables before adding to the crockpot.
Wooden spoon – For stirring without scratching your pot.
Measuring cups and spoons – Essential for accuracy.
Cheese grater – Freshly grated cheese melts better.

How to Make Crockpot Lasagna Soup Recipe

Here’s my step-by-step process to get the perfect lasagna soup:

Prepare the Meat and Vegetables

First, I brown the ground beef or sausage in a skillet over medium heat. I then add diced onions and garlic, cooking until soft and fragrant. This step builds a flavorful base for the soup.

Combine Ingredients in the Crockpot

Next, I transfer the cooked meat and veggies into the crockpot. I add crushed tomatoes, tomato paste, broth, and seasonings, stirring to combine. Breaking the lasagna noodles into pieces and adding them now ensures they cook evenly.

Cook the Soup

I cover the crockpot and let it cook on low for 4-5 hours. The noodles absorb the flavors beautifully, creating a rich, hearty soup. Occasionally, I give it a gentle stir to prevent sticking.

Add Cheese and Serve

Finally, I stir in ricotta, mozzarella, and Parmesan cheese, letting them melt slightly before serving. Topping with fresh parsley or basil adds color and freshness.

Additional Tips for Making this Recipe Better

I’ve made this soup several times, and here’s what I’ve learned:

I always brown the meat first to avoid a greasy soup.
I break the lasagna noodles into small pieces; it makes eating easier.
I add fresh basil at the end to preserve its flavor.
I let the soup sit for 10 minutes after cooking to thicken slightly.
I taste and adjust salt and pepper just before serving for the best balance.

How to Serve Crockpot Lasagna Soup Recipe

Serving this soup can be as fun as making it:

Ladle into bowls and sprinkle extra Parmesan on top.
Serve with crusty garlic bread for dipping.
Garnish with fresh basil or parsley for visual appeal.
Add a drizzle of olive oil or a few red pepper flakes for an extra kick.

Nutritional Information

Here’s a quick snapshot of what you’re getting per serving:

Calories: ~350 per bowl
Protein: ~20g
Carbohydrates: ~25g
Fat: ~18g

Make Ahead and Storage

Storing

I usually store leftovers in an airtight container in the fridge for up to 3-4 days.

Freezing

This soup freezes well; I separate it into portions and store in freezer-safe containers for up to 3 months.

Reheating

I reheat on the stove over medium heat, adding a splash of broth to bring back the creamy texture.

Why You’ll Love This Recipe

This lasagna soup is a favorite for so many reasons:

Easy to make: Minimal prep, and the crockpot does most of the work.
Comfort food in a bowl: All the flavors of lasagna without baking.
Flexible ingredients: You can swap meats, cheeses, or noodles to fit your diet.
Great for meal prep: Stores well and reheats easily.
Family-friendly: Kids love it, and it’s perfect for cozy weeknight dinners.

Ash Tyrrell