I still remember the first time I made this Lasagna Soup Crockpot version in my little kitchen on a rainy Sunday afternoon. It was one of those days when I craved the deep, rich flavor of my nonna’s lasagna but didn’t have the time (or energy!) for the layering and baking. So, I called her—she laughed and told me, “Do it like a soup, cara mia, but don’t forget the love!”
And with that, this dish was born—a cozy, one-pot marvel that simmers all day, filling your home with the irresistible aroma of garlic, tomatoes, and herbs.
This recipe captures the heart of traditional Italian lasagna in a more relaxed, rustic form. It’s perfect for any season and takes the comfort factor to the next level—plus, your slow cooker does all the heavy lifting.
Table of Contents
Why You’ll Love This Lasagna Soup Crockpot Recipe
- Classic lasagna flavor with none of the hassle
- Perfect for any season—cozy enough for winter, light enough for spring
- Slow cooker magic—set it and forget it
- Customizable—add spinach, mushrooms, or use ground turkey for variation
- Great for small batches—this recipe makes two hearty bowls, but it doubles easily
Ingredients (For 2 Generous Servings)
- 250g (½ lb) ground beef
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 400g (14 oz) canned crushed tomatoes
- 500ml (2 cups) low-sodium beef broth
- 1 tbsp tomato paste
- 1 tsp Italian seasoning
- ½ tsp dried basil
- Salt & pepper to taste
- 100g (about 3.5 oz) lasagna noodles, broken into pieces
- ¼ cup ricotta cheese
- ¼ cup shredded mozzarella
- 2 tbsp grated Parmesan
- Fresh basil or parsley for garnish (optional)
Equipment Needed
- Crockpot / slow cooker
- Skillet for browning meat
- Wooden spoon
- Small mixing bowl
Instructions
Step 1: Brown the Meat
In a medium skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until translucent—about 3-4 minutes. Add the ground beef, breaking it up with a spoon. Cook until browned and no longer pink. Season lightly with salt and pepper.
Tip from Nonna: Always brown your meat before adding to the crockpot—it builds flavor you can’t fake!
Step 2: Slow Cook the Soup
Transfer the browned beef mixture to your slow cooker. Add crushed tomatoes, beef broth, tomato paste, Italian seasoning, and dried basil. Stir to combine.
Cook on low for 6-7 hours or on high for 3-4 hours. The longer it simmers, the richer the flavor.
Step 3: Add the Pasta
About 30 minutes before serving, stir in your broken lasagna noodles. Make sure they are submerged in the liquid.
Cook on high for 25-30 minutes until the noodles are tender.
Step 4: Cheese Swirl
Just before serving, prepare a quick cheese topping: mix ricotta, mozzarella, and Parmesan in a small bowl. Stir half into the soup for a creamy texture, or keep it all to dollop on top for that lasagna-style layering.
For a cheesy crust feel, toast a piece of mozzarella-topped bread under the broiler and serve on the side.
Serving Suggestions
- Serve hot in wide bowls with a dollop of the cheese mixture on top.
- Garnish with fresh basil or parsley for a pop of color and freshness.
- Add a side of garlic bread or a crisp green salad for a complete meal.
- Add crusty bread or pair with a simple side like Caesar pasta salad
Variations & Substitutions
- Protein swap: Use ground turkey, Italian sausage, or plant-based crumbles.
- Vegetable boost: Add mushrooms, spinach, or zucchini when you add the pasta.
- Gluten-free: Use gluten-free lasagna noodles.
- Dairy-free: Use dairy-free cheeses or skip the topping and add more herbs.
Looking for another easy pasta fix? Try the creamy Parmesan garlic beef bowtie pasta—it’s a 30-minute dinner superstar.
Make-Ahead & Storage Tips
- Make-Ahead: You can prep the meat mixture a day ahead and refrigerate it.
- Leftovers: Store in an airtight container in the fridge for up to 3 days. Add a splash of broth when reheating.
- Freezing: Freeze without noodles. When ready to eat, reheat the soup and cook fresh noodles to add.
Frequently Asked Questions
Can I make lasagna soup in the crockpot without browning the meat first?
Yes, you can skip browning the meat and add it directly to the crockpot, but browning it first adds a deeper, richer flavor. It also helps reduce excess grease in the soup.
What type of pasta works best in lasagna soup?
Traditional lasagna noodles broken into bite-sized pieces are ideal, but you can also use mafaldine, bowtie, or even rotini for a fun twist.
Can I make this vegetarian?
Absolutely! Substitute ground beef with lentils, mushrooms, or a plant-based meat alternative. Use vegetable broth instead of beef broth for a full vegetarian flavor.
The Heart Behind the Dish
What I love most about this recipe is how it brings people together. Whether it’s a quiet meal for two or doubled for a cozy dinner with friends, the warmth of lasagna soup in a bowl feels like a hug from my grandmother, who always believed food should be shared with love and laughter.
So, if you’re craving the soul of Italy but don’t want the fuss of the oven, let your slow cooker do the work. This lasagna soup crockpot recipe is a keeper—and I hope it becomes part of your comfort food rotation, too.
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Lasagna Soup Crockpot
- Total Time: 6 hours 40 minutes
- Yield: 2 servings (generous bowls) 1x
Description
This Lasagna Soup Crockpot recipe delivers all the comforting flavors of classic Italian lasagna—without the layering or baking! With tender pasta, savory ground beef, rich tomato broth, and a melty cheese topping, it’s a cozy, one-pot wonder perfect for busy days. Let your slow cooker do the magic while your home fills with the aroma of garlic, herbs, and love.
Ingredients
Main Ingredients
- 250g (½ lb) ground beef
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 400g (14 oz) canned crushed tomatoes
- 500ml (2 cups) low-sodium beef broth
- 1 tbsp tomato paste
- 1 tsp Italian seasoning
- ½ tsp dried basil
- Salt & pepper to taste
- 100g (about 3.5 oz) lasagna noodles, broken into pieces
Cheese Topping
- ¼ cup ricotta cheese
- ¼ cup shredded mozzarella
- 2 tbsp grated Parmesan
Optional Garnish
- Fresh basil or parsley
Instructions
- Brown the Meat: In a medium skillet, heat olive oil over medium heat. Add chopped onion and garlic; sauté until translucent (about 3–4 minutes). Add ground beef, breaking it apart with a spoon. Cook until browned and no longer pink. Season lightly with salt and pepper.
- Slow Cook the Soup: Transfer the beef mixture to your crockpot. Add crushed tomatoes, beef broth, tomato paste, Italian seasoning, and dried basil. Stir well. Cook on low for 6–7 hours or on high for 3–4 hours.
- Add the Pasta: About 30 minutes before serving, stir in broken lasagna noodles. Make sure they are submerged in the broth. Cook on high for another 25–30 minutes or until pasta is tender.
- Cheese Swirl: In a small bowl, mix ricotta, mozzarella, and Parmesan. Stir half into the soup for a creamy texture or keep it all to dollop on top when serving for that classic lasagna feel.
- Serve and Enjoy: Serve hot in bowls. Top with cheese mixture and garnish with fresh herbs. Pair with garlic bread or a fresh salad if desired.
Notes
- Browning the meat before slow cooking deepens the flavor and removes excess grease.
- Add spinach, mushrooms, or zucchini for extra nutrients.
- Use gluten-free noodles to make it gluten-friendly.
- You can freeze the soup without pasta; cook noodles fresh when reheating.
- For a vegetarian version, substitute ground beef with lentils or plant-based crumbles, and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 525
- Sugar: 8g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 90mg