Cozy Crockpot Lasagna Soup

This comforting crockpot lasagna soup captures all the cozy, layered flavors of traditional lasagna without the fuss of assembling and baking. It’s perfect for busy days when you want a home-cooked meal waiting for you with minimal effort. The slow cooker melds the rich tomato base, browned ground beef, and herbs into a hearty, satisfying soup that warms you from the inside out.

I first tried this recipe on a chilly fall day when I wanted something filling but easy to prep. My family loved the cheesy topping and the way the noodles stayed tender without getting mushy. It quickly became a weekly request once cooler weather hit.

Ingredients

• Lean ground beef: Lean ground beef for a rich and hearty flavor 85/15 is a nice balance of lean and juicy, just drain excess fat after browning
• Italian seasoning: Italian seasoning packs in oregano, basil, and thyme for that classic lasagna herb blend try to use fresh or high-quality dried for best taste
• Onion: Onion diced to add sweetness and softness, making the soup feel cozy and homey
• Garlic cloves: Garlic cloves minced for warmth and depth fresh garlic really makes a difference here
• Beef broth: Beef broth as the soup base choose a good quality broth or make your own for extra richness
• Jar pasta sauce: Jar pasta sauce adds tomatoey flavor and a shortcut for convenience Rao’s Tomato Basil is a great option if you can find it
• Tomato paste: Tomato paste enhances the umami and thickens the broth for more intense flavor
• Lasagna noodles: Lasagna noodles broken into pieces so you get that familiar texture and feel but it’s easy to eat with a spoon
• Ricotta cheese: Ricotta cheese to dollop on top for creaminess and classic lasagna finish
• Mozzarella cheese: Freshly shredded mozzarella cheese for melting gooeyness
• Parmesan cheese: Freshly grated parmesan cheese for a salty, nutty finish
• Fresh herbs: Fresh parsley or basil for a bright garnish that lifts the whole bowl

Instructions

Sear the Ground Beef:

Heat a large skillet over medium high heat until hot. Add the ground beef and break it up with a spatula. Season with about one and a half teaspoons of Italian seasoning plus salt and pepper to taste. Cook until browned with just a faint pink left. Drain off any excess fat to keep the soup from getting greasy.

Cook the Aromatics:

Add the diced onion and minced garlic to the browned beef. Cook for several minutes until the onions soften and become slightly translucent, which balances their flavor and adds sweetness. Avoid browning the onions too much at this stage.

Combine Ingredients in the Slow Cooker:

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

Slow Cook the Soup:

Cover and cook on low for four to five hours or on high for two to three hours. Since the beef is already browned, the slow cooking mainly melds the flavors. You can leave it low for up to six hours if that suits your schedule.

Add the Lasagna Noodles:

Break the lasagna noodles into bite-sized pieces and stir them into the soup. Cover again and cook for about thirty minutes until noodles are tender but not overcooked.

Serve with Cheese and Herbs:

Ladle the soup into bowls and top each serving with a large spoonful of ricotta cheese, a sprinkle of shredded mozzarella, freshly grated parmesan, and some chopped fresh parsley or basil. Add extra salt, pepper, or red pepper flakes as desired to adjust the seasoning to your taste.

My favorite ingredient has to be the ricotta cheese topping. It adds that creamy, dreamy finish that makes this soup feel like a special treat even on a hectic weeknight. One of my favorite family memories with this dish is gathering around the table on a chilly evening, passing around bowls heaped with cheese and parsley, and savoring that warm, cheesy goodness together.

Storage Tips

Let the soup cool completely before storing in an airtight container. It keeps well in the fridge for up to three days. Because the noodles absorb so much liquid as it sits, reheat gently with a splash of beef broth to bring back its soupier texture.

Ingredient Substitutions

Ground turkey, chicken, or Italian sausage can be used instead of beef for different flavor profiles. You could also mix two for more complexity. If you don’t have jarred pasta sauce, canned diced tomatoes with a bit of extra seasoning work well. Chicken broth is an easy substitute for beef broth if that’s what you have on hand. For the pasta, any small pasta shape works if lasagna noodles aren’t available or if you prefer not to break them up.

Serving Suggestions

This soup is satisfying on its own, but garlic bread or crusty breadsticks are fantastic for dipping and soaking up that rich broth. A simple green salad with a citrusy vinaigrette cuts through the richness nicely. Roasted veggies like broccoli or zucchini round out the meal for extra nutrition and color.

This crockpot lasagna soup is a comforting, easy weeknight meal that reheats well and adapts to what you have on hand. Serve with crusty bread and a simple salad to round out the meal.

Common Recipe Questions

→ Can I use different meat in this dish?

Yes, ground turkey, chicken, or Italian sausage work well and can be mixed for extra flavor.

→ How do I prevent the noodles from becoming mushy?

Add broken lasagna noodles during the last 30 minutes of cooking to maintain their texture without overcooking.

→ What can I substitute for jarred pasta sauce?

A 28-ounce can of diced tomatoes with liquid works well; you might want to adjust seasoning to balance flavors.

→ Is it possible to add vegetables?

Definitely! Carrots, bell peppers, zucchini, mushrooms, or spinach can be added for extra nutrition and flavor.

→ How should leftovers be stored and reheated?

Cool completely before refrigerating up to 3 days. Reheat with added beef broth to restore soupy consistency.