Lasagna Soup Crockpot is like all the comforting flavors of classic lasagna, but in a warm, cozy bowl of soup. It’s packed with ground beef or sausage, tomatoes, cheesy noodles, and plenty of Italian herbs, all slow-cooked to melt the flavors together perfectly. The best part? You get all that great lasagna taste without the fuss of layering and baking.
I love making this soup because it’s so easy to set up and then forget about until dinner time. The crockpot does all the work while I’m busy with the day, and when I come back, the house smells amazing. A little tip I have is to add the cheese and noodles towards the end so they don’t get too mushy, which keeps the texture just right.
My favorite way to enjoy lasagna soup is with a big sprinkle of parmesan on top and a side of crusty bread for dipping. It’s the kind of meal that makes you feel warm and full inside, perfect for chilly nights or when you want something comforting without the hassle. Every spoonful brings back memories of family dinners and lazy weekends together.
Key Ingredients & Substitutions
Ground Beef: This gives the soup its hearty flavor and texture. You can swap it with ground turkey or chicken for a leaner option, or use plant-based crumbles for a vegetarian twist.
Lasagna Noodles: Breaking them makes the soup easier to eat. If you’re short on time, use no-boil noodles or even broken spaghetti as a practical substitute.
Tomatoes & Tomato Paste: Crushed tomatoes add body, and tomato paste boosts richness. If you prefer smoother soup, you can blend the tomatoes before adding.
Cheeses: Mozzarella, Parmesan, and ricotta create the classic lasagna cheese blend. For dairy-free, try vegan cheese alternatives, but add them at the end to keep texture nice.
How Do You Prevent the Noodles from Getting Mushy in Crockpot Soup?
Noodles can easily turn mushy when slow-cooked too long. The best way is to add them near the end of cooking.
- Cook the soup base fully first so flavors develop.
- About 30 minutes before serving, stir in broken noodles and cream.
- Cook on high, uncovered or partially covered, to ensure noodles cook through but don’t soak too long.
- This keeps noodles tender yet slightly firm and avoids that gluey texture.
Equipment You’ll Need
- Crockpot or slow cooker – perfect for cooking the soup slowly and hands-free all day.
- Large skillet – great for browning ground beef and sautéing onions and garlic before adding to the crockpot.
- Wooden spoon or spatula – handy for stirring ingredients without scratching your pans.
- Chef’s knife – makes chopping onions, garlic, and herbs quick and easy.
- Measuring cups and spoons – to keep your spices and liquids just right.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage for a spicier, bolder flavor that adds extra richness.
- Add diced bell peppers or mushrooms with the onion for more veggie goodness and texture.
- Use spinach or kale stirred in near the end for a fresh, green boost.
- Try different cheeses like provolone or fontina for a milder or creamier cheese experience.
Lasagna Soup Crockpot
Ingredients You’ll Need:
For the Soup Base:
- 1 lb (450g) ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups (960ml) beef broth
- 1 (28 oz / 800g) can crushed tomatoes
- 2 (6 oz / 170g each) cans tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper, to taste
For the Pasta and Cheese:
- 8 lasagna noodles, broken into bite-sized pieces
- 1/2 cup (120ml) heavy cream or whole milk
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup ricotta cheese (optional, for serving)
- Fresh basil or parsley, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes for prep including browning the meat and chopping, then 6-8 hours on low or 3-4 hours on high in the crockpot to cook fully. Add an extra 30 minutes at the end to cook the noodles and melt in the cheese, making it a simple and easy meal you can set and forget most of the day.
Step-by-Step Instructions:
1. Cook the Beef and Veggies:
Start by browning the ground beef in a skillet over medium heat. Break it up with a spoon as it cooks. Once the beef is browned, drain off any excess fat. Then add the chopped onion and minced garlic to the skillet and cook everything together until the onions soften, about 3-4 minutes.
2. Combine Ingredients in Crockpot:
Transfer the beef mixture into your crockpot. Pour in the beef broth, crushed tomatoes, and tomato paste. Add the dried basil, oregano, thyme, red pepper flakes if you want a little heat, and salt and pepper. Stir everything well to combine.
3. Slow Cook the Soup:
Cover your crockpot and cook the soup on low for 6-8 hours, or on high for 3-4 hours. This lets all the flavors mix and develop while you go about your day.
4. Add Noodles and Cream:
About 30 minutes before you want to eat, add the broken lasagna noodles and heavy cream or milk. Cover and keep cooking on high for 25-30 minutes, or until the noodles are tender but not mushy.
5. Finish with Cheese and Serve:
Stir in half of the shredded mozzarella and Parmesan cheese so they melt nicely into the soup. Serve the soup hot, topped with a spoonful of ricotta cheese if you like, the remaining mozzarella and Parmesan, and a sprinkle of fresh chopped basil or parsley for a fresh touch. Enjoy it with crusty bread or a fresh salad for a full meal.
Can I Use Frozen Ground Beef for This Soup?
Yes, you can! Just make sure to fully thaw the ground beef in the fridge overnight before browning it. This helps it cook evenly and prevents extra moisture in the soup.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup base a day ahead and refrigerate it. Add the noodles and cream, then finish cooking about 30 minutes before serving to keep the pasta from getting mushy.
How Should I Store Leftover Lasagna Soup?
Keep leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove or in the microwave, stirring occasionally to heat evenly and adding a splash of broth if it seems too thick.
Can I Use Different Pasta Shapes Instead of Lasagna Noodles?
Yes! Broken lasagna noodles work great, but you can swap in rigatoni, penne, or broken spaghetti. Just watch the cooking time and add the pasta near the end to avoid mushiness.
