If you’re craving the soul-warming comfort of classic lasagna but want a fuss-free dinner, let me introduce you to Crockpot Lasagna Soup. This recipe brings together all the beloved flavors of hearty Italian lasagna—rich tomato sauce, tender noodles, savory meat, and creamy cheese—in a cozy, soupified version that practically cooks itself while you go about your day. It’s everything you love about lasagna, made even simpler and absolutely perfect for busy weeknights or lazy weekends with family and friends.
Ingredients You’ll Need
This Crockpot Lasagna Soup shines because it uses simple, readily available ingredients, yet each one plays a crucial role in building layers of flavor, texture, and that irresistible Italian flair. Here’s what you’ll need and why it matters:
- Lean ground beef or Italian sausage: Brings a savory, meaty richness to the soup; you can use turkey for a lighter option.
- Medium onion (diced): Adds subtle sweetness and depth to the base of your soup.
- Garlic (minced): Delivers that essential aromatic flavor every good Italian soup needs.
- Red bell pepper (diced): Provides a pop of color and natural sweetness that balances out the savory notes.
- Crushed tomatoes (28 ounces): The heart of your broth, bringing body and classic tomato flavor.
- Tomato sauce (15 ounces): Boosts the richness and helps create that hearty, velvety soup texture.
- Low-sodium chicken or beef broth (4 cups): Lends savoriness without overpowering; choose your favorite for the base.
- Tomato paste (2 tablespoons): Intensifies the tomato flavor, making the broth extra robust.
- Italian seasoning (2 teaspoons): The essential blend that brings classic herbaceous notes to the soup.
- Dried basil (1 teaspoon): Layers in a subtle, sweet herbal aroma and flavor.
- Crushed red pepper flakes (1/2 teaspoon, optional): For a gentle kick; add more or less to taste.
- Lasagna noodles (8, broken into pieces): This is what makes it truly lasagna-in-a-bowl—no need to pre-boil!
- Ricotta cheese (1 cup): Adds creamy, luscious dollops on top of your bowl, just like a classic lasagna layer.
- Shredded mozzarella cheese (1 cup): Melts perfectly into the soup and the cheese topping.
- Grated Parmesan cheese (1/2 cup): Provides a salty, nutty finish that takes it to the next level.
- Fresh spinach (2 cups, optional): A healthy touch that adds color, vitamins, and a pop of green.
- Chopped fresh parsley (2 tablespoons): Brightens everything up and makes it look dazzling.
- Salt and pepper to taste: For seasoning to perfect your bowl of goodness.
How to Make Crockpot Lasagna Soup
Step 1: Brown the Meat
Start by firing up your skillet over medium heat, then add the ground beef or sausage. Cook until the meat is nicely browned and crumbly—this step brings out those lovely caramelized notes that deepen the flavor. Make sure to drain off any extra fat so your soup stays luscious but not greasy.
Step 2: Sauté the Aromatics
Toss in the diced onion, garlic, and red bell pepper. Let them mingle with the meat for 3 to 4 minutes until the onion softens and everything smells irresistible. This quick sauté wakes up the aromatics and sweetens the veggies.
Step 3: Layer It All in the Crockpot
Transfer your sautéed meat and veggies into your crockpot. Now add the crushed tomatoes, tomato sauce, chicken or beef broth, tomato paste, Italian seasoning, basil, and red pepper flakes if you want a little heat. Stir everything together—this is your rich, flavorful soup base, and the aroma already smells like you’re halfway to Italy.
Step 4: Slow Cook to Perfection
Cover and set your crockpot on low for 6 to 7 hours, or on high for 3 to 4 hours if you’re a little short on time. This gentle simmer lets all the ingredients meld and develop that classic, all-day lasagna taste with almost zero effort from you.
Step 5: Add the Pasta and Spinach
About 30 minutes before dinnertime, open the crockpot and stir in the broken lasagna noodles and spinach if you’re using it. Pop the lid back on and let it cook until the noodles are perfectly tender. Your Crockpot Lasagna Soup is coming together!
Step 6: Make the Cheese Topping
While the noodles finish, mix ricotta, mozzarella, and Parmesan cheeses in a small bowl. This blend is your cheesy, melty topping that makes every bowl taste authentically “lasagna.”
Step 7: Serve and Enjoy
Ladle hot, steamy soup into bowls and dollop a generous spoonful of the cheese mixture right in the middle. Sprinkle with fresh parsley for a restaurant-worthy finish, then serve warm and bask in the compliments.
How to Serve Crockpot Lasagna Soup
Garnishes
Don’t skip the final flourish—fresh parsley, a sprinkle of extra Parmesan, and an extra swirl of ricotta make your bowl look (and taste) extra special. These garnishes add freshness, a burst of color, and that classic Italian feel you find at your favorite trattoria.
Side Dishes
This soup is hearty on its own, but a slice of warm garlic bread or a crisp green salad makes it a complete Italian meal. You can also pair it with a glass of Chianti or sparkling water with lemon for a true trattoria experience.
Creative Ways to Present
Try serving Crockpot Lasagna Soup in wide, shallow bowls for a traditional look, or go playful with bread bowls for parties. For family gatherings, set up a toppings bar with fresh herbs, extra cheese, and red pepper flakes so everyone can customize their perfect bowl.
Make Ahead and Storage
Storing Leftovers
If you have any soup left (which is rare in my house!), let it cool to room temperature and then scoop it into airtight containers. Refrigerate for up to 3 days. The flavors actually get deeper and more irresistible after a day or two.
Freezing
Crockpot Lasagna Soup freezes beautifully, though it’s best to freeze it without the noodles, since they can become mushy. Ladle cooled soup (without pasta) into freezer-safe containers, freeze for up to 3 months, then just add fresh-cooked noodles when you reheat.
Reheating
Reheat gently on the stovetop or in the microwave—you might want to add a splash of broth to loosen things up, as the noodles will soak up some liquid overnight. Stir well, top with fresh cheese and parsley, and it’ll taste just as amazing as day one.
FAQs
Can I make Crockpot Lasagna Soup vegetarian?
Absolutely! Swap the ground meat for your favorite plant-based crumbles or double up on mushrooms and zucchini. Make sure to use vegetable broth and you’ll have a bubbling, hearty vegetarian version everyone will love.
Can I use gluten-free noodles?
Yes, just substitute regular lasagna noodles with your favorite gluten-free lasagna noodle brand. Add them toward the end and keep an eye on the texture, as they may cook a little faster than traditional noodles.
What crockpot size do I need for this soup?
A standard 6-quart crockpot is just right for this recipe, giving plenty of room for everything to simmer and for the noodles to cook evenly without sticking together.
Can I add more vegetables?
Definitely! Chopped zucchini, mushrooms, or even a handful of shredded carrots are all delicious additions. The soup is wonderfully flexible, making it easy to sneak in extra veggie goodness.
How can I make Crockpot Lasagna Soup a little spicier?
To bring on the heat, increase the amount of crushed red pepper flakes, add a pinch of cayenne, or top each bowl with sliced hot peppers—spice it just the way you like!
Final Thoughts
If you’re ready to experience all the cozy, comforting flavors of Italian lasagna without the effort or mess, give Crockpot Lasagna Soup a try. The aroma alone will have everyone rushing to the kitchen, and each bowl is guaranteed to bring smiles all around. Gather your loved ones, ladle up a big bowl, and let this easy favorite become a regular in your home!
Print
Crockpot Lasagna Soup Recipe
- Total Time: 7 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Crockpot Lasagna Soup is a comforting and hearty Italian-inspired soup that’s perfect for a cozy dinner. Packed with flavorful ingredients like ground beef, tomatoes, and cheese, this soup is easy to make and sure to be a family favorite.
Ingredients
Main Ingredients:
- 1 pound lean ground beef or Italian sausage
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 4 cups low-sodium chicken or beef broth
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
Additional Ingredients:
- 8 lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach (optional)
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions
- Brown the Meat: In a large skillet over medium heat, cook the ground beef or sausage until browned. Drain excess fat.
- Sauté Vegetables: Add the diced onion, garlic, and bell pepper to the skillet and sauté for 3 to 4 minutes until softened.
- Combine Ingredients: Transfer the meat and vegetables to the crockpot. Add crushed tomatoes, tomato sauce, broth, tomato paste, Italian seasoning, basil, and red pepper flakes. Stir to combine.
- Cook in Crockpot: Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
- Add Noodles: About 30 minutes before serving, add the broken lasagna noodles and spinach if using. Cover and cook until the noodles are tender.
- Prepare Cheese Mixture: In a small bowl, mix the ricotta, mozzarella, and Parmesan cheese together.
- Serve: Ladle the soup into bowls and top each with a spoonful of the cheese mixture and a sprinkle of fresh parsley. Serve warm.
Notes
- For a lighter version, use ground turkey instead of beef.
- Add extra veggies like zucchini or mushrooms if desired.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
