Hearty Crockpot Lasagna Soup

This crockpot lasagna soup is perfect for when you crave the classic flavors of lasagna without the fuss of layering noodles and baking. It’s a hearty, comforting meal that fills your home with inviting aromas while you go about your day, making it ideal for busy weekdays or relaxed weekends. The combination of browned ground beef, rich tomato broth, and tender noodles gives you all the warmth of lasagna in a bowl, topped with melty cheeses and fresh herbs for that perfect finish.

I first made this on a chilly autumn day when I wanted comfort but not a big mess in the kitchen. Now it’s a trusty go to whenever the temperatures drop, and my family always asks for seconds.

Ingredients

• Lean ground beef: This is the hearty base that brings rich meaty flavor. Choose 85/15 for a good balance of juiciness and leanness and drain off excess fat after browning
• Italian seasoning: This blend mimics the classic herb mix of oregano basil and thyme and layers the soup with warm familiar flavors
• Salt and pepper: These basics elevate all the other ingredients so don’t forget to season to taste
• Onion diced: Adds sweetness and depth when softened sautéed onions bring a cozy home cooked vibe
• Garlic cloves minced: Garlic offers a fragrant warmth and complexity that makes the broth sing. Use more if you love garlic
• Beef broth: This is the savory soup base. Using high quality broth will make a noticeable difference in flavor
• Jarred pasta sauce: I used Rao’s Tomato Basil for its rich tomato flavor but any favorite sauce works well here
• Tomato paste: This packs in umami and rounds out the tomato flavor making the broth richer and more satisfying
• Lasagna noodles broken into bite sized pieces: Easy to eat in soup form yet still unmistakably lasagna
• Ricotta cheese for topping: Creamy and cooling it gives an authentic lasagna finish when dolloped on top
• Freshly shredded mozzarella cheese for topping: Melts beautifully for that stretchy cheesy goodness
• Freshly grated parmesan cheese for topping: Adds a salty nutty punch that ties everything together
• Fresh chopped parsley or basil for garnish: Gives a pop of color and fresh brightness that complements the rich soup

Instructions

Sear the Ground Beef:

Heat a large skillet over medium high heat until hot. Add ground beef breaking it up with a spoon or spatula. Season with about one and a half teaspoons of Italian seasoning and a pinch of salt and pepper. Cook until browned with just a hint of pink remaining. Drain excess fat if needed to keep the soup from being greasy.

Add Aromatics:

Toss diced onion and minced garlic into the skillet with the browned beef. Cook for several minutes until the onions soften and turn translucent. These softened aromatics develop sweetness and depth that make the soup comforting.

Combine in Slow Cooker:

Transfer the beef onion and garlic mixture to your slow cooker. Pour in beef broth jarred pasta sauce tomato paste and the remaining Italian seasoning. Stir everything together thoroughly to meld the flavors.

Slow Cook the Soup:

Cover the slow cooker and cook on low for four to five hours or on high for two to three hours. Since the beef is cooked you don't need too much time but you can leave it on low for up to six hours if your schedule demands it.

Add the Lasagna Noodles:

Once the soup is bubbling and flavorful break your lasagna noodles into bite sized pieces and stir them into the pot. Cover and cook for about thirty minutes more or until the noodles are tender but not mushy.

Serve with Cheese and Herbs:

Ladle the soup into bowls and top with a generous dollop of ricotta cheese plus a sprinkle of shredded mozzarella and parmesan. Finish with fresh parsley or basil for a bright contrast. Season with extra salt pepper or red pepper flakes as you like.

My favorite part of this recipe is the cheese topping especially the ricotta melting slowly into the hot soup. It brings back memories of Sunday dinners with my family when everyone gathered for a warm meal and good conversation.

Storage tips

Let the soup cool completely before placing in airtight containers. Store in the refrigerator for up to three days. Expect the noodles will soak up broth as it sits. When reheating add a splash of beef broth to bring back the perfect soupy texture.

Ingredient substitutions

Ground turkey chicken or Italian sausage can replace beef for a different flavor profile. Use any jarred tomato sauce or even canned diced tomatoes as a convenient alternative. Replace lasagna noodles with small pasta shapes like penne or rotini if preferred.

Serving suggestions

Serve with garlic bread for soaking up the flavorful broth or a simple green salad for balance. Roasted vegetables such as zucchini or broccoli add color and nutrients to round out the meal.

This crockpot lasagna soup delivers all the cozy flavor of lasagna with far less fuss. It’s perfect for busy nights and makes excellent leftovers.

FAQs About This Recipe

→ Can I use different meats in this stew?

Yes, ground turkey, chicken, or Italian sausage make great alternatives and add unique flavors.

→ When should lasagna noodles be added while cooking?

Break noodles into pieces and add during the last 30 minutes to prevent overcooking and maintain ideal texture.

→ How do I store leftovers for best quality?

Cool the soup completely, refrigerate in airtight containers for up to 3 days. Reheat with extra broth to refresh texture.

→ Can I swap jarred pasta sauce for canned tomatoes?

Yes, canned diced tomatoes with liquid work well but you might want to add extra seasoning for depth.

→ What sides pair well with this meal?

Garlic bread, crusty breadsticks, fresh green salads, or roasted vegetables complement this dish perfectly.

→ Is it possible to add vegetables to this dish?

Absolutely, carrots, bell peppers, zucchini, mushrooms, spinach, or fresh basil near the end boost flavor and nutrition.