Crockpot Lasagna Soup Recipe

Is there anything better than a warm, comforting bowl of soup on a chilly evening? I think not! And today, I’m bringing you a true game-changer: Crockpot Lasagna Soup. Seriously, this one is a soul-warming, cozy hug in a bowl that delivers all the incredible flavors of classic lasagna with none of the fuss. We’re talking rich, savory tomato, perfectly seasoned beef, and a ridiculously creamy cheese topping that melts into pure bliss. It’s the kind of meal you’ll want to make on repeat, trust me!

Why You’ll Love This Recipe

• Set It and Forget It: This recipe is a dream for busy days. Just toss everything in the crockpot in the morning, and you’ll come home to the amazing smell of dinner ready and waiting.
• All the Flavor, Less the Work: You get all the deep, savory, and cheesy goodness of lasagna without the hassle of layering and baking. It’s the ultimate comfort food hack.
• A Family Favorite: This is a crowd-pleaser that even the pickiest eaters will get excited about. Who can resist a bowl of cheesy, meaty, noodle-filled goodness?

Ingredients

Gather up these goodies, and get ready for some serious flavor!

• Olive Oil: This is our starting point for sautéing our veggies and building a flavor foundation.
• Onion & Garlic: The dynamic duo! They create a fragrant, savory base for our soup.
• Ground Beef or Turkey: This adds a hearty, rich flavor and makes the soup super satisfying. You can also swap in ground Italian sausage for a little extra spice!
• Canned Tomatoes (Crushed, Sauce, and Diced): This trifecta of tomato goodness gives our soup a complex, well-rounded flavor and that perfect, rustic texture.
• Broth (Chicken or Vegetable): The liquid gold that brings all the flavors together and gives us that perfect soup consistency. Using a low-sodium version helps you control the saltiness.
• Italian Seasoning, Dried Basil, and Dried Oregano: These are the classic herbs that give lasagna its signature taste. Don’t be shy with them—they’re what makes this soup sing!
• Lasagna Noodles: The star of the show! We’ll break these into pieces so they’re easy to stir in and enjoy in every spoonful.
• Ricotta, Mozzarella, and Parmesan Cheeses: This is the secret to a creamy, dreamy topping that melts into the soup. You’ll dollop this on top for that iconic lasagna finish.
• Fresh Parsley or Basil: A pop of fresh herbs at the end brightens everything up and adds a beautiful color.

The ingredients with measurements will be right under the article in the recipe card.

How to Make the Crockpot Lasagna Soup

Step 1: Sauté Your Aromatics and Meat

Grab a skillet and warm up some olive oil over medium heat. Add your diced onion and minced garlic and let them get nice and fragrant for a couple of minutes. Toss in your ground beef or turkey and cook it until it’s browned and no longer pink, then drain any extra fat.

Step 2: Combine Everything in the Crockpot

Once your meat mixture is ready, transfer it to your crockpot. Now, add the crushed tomatoes, tomato sauce, diced tomatoes, broth, and all of your seasonings (Italian seasoning, basil, oregano, salt, and pepper). Give it a good stir to make sure everything is happy together.

Step 3: Let the Magic Happen

Cover your crockpot and let it do its thing! Cook on low for 6-7 hours or on high for 3-4 hours. This long, slow simmer is what really lets those flavors develop and become something truly special.

Step 4: Add the Noodles

About 30 minutes before you’re ready to serve, stir the broken lasagna noodles into the soup. Cover it back up and let the noodles cook until they are perfectly tender.

Step 5: Make the Cheesy Topping

While the noodles are cooking, grab a small bowl and mix together the ricotta, mozzarella, and Parmesan cheeses. This mixture is what takes the soup from great to absolutely divine.

Step 6: Serve and Garnish

Ladle the hot, glorious soup into your bowls. Top each serving with a generous dollop of that creamy cheese mixture, and finish with a sprinkle of fresh parsley or basil. Get ready to dive in!

Pro Tips for Making the Recipe

• Don’t Overcook the Noodles: Keep an eye on the clock when you add the noodles. Lasagna noodles can get mushy if they cook for too long, so 30 minutes is usually the sweet spot.
• Choose a High-Quality Broth: A good, flavorful broth is key here. Low-sodium chicken or veggie broth works best so you can control the seasoning yourself.
• Make it Your Own: Feel free to switch things up! Add some shredded carrots or zucchini for extra veggies, or toss in some red pepper flakes for a little kick.

How to Serve

This soup is so hearty and flavorful, it’s pretty much a complete meal all on its own! But if you want to take it to the next level, here are a few ideas:

• Cheesy Breadsticks or Garlic Bread: You can’t go wrong with dipping warm, buttery garlic bread into this rich soup. It’s a classic pairing for a reason!
• Simple Green Salad: A crisp, fresh salad with a light vinaigrette is the perfect contrast to the rich, savory soup.
• A Sprinkle of Red Pepper Flakes: For those who like a little heat, a pinch of red pepper flakes on top will add a spicy kick.

Make Ahead and Storage

Storing Leftovers

Let any leftover soup cool completely, then transfer it to an airtight container. It will keep beautifully in the fridge for up to 3 days. The flavors will get even better the next day! Just note that the noodles may absorb more liquid and soften further.

Freezing

You can absolutely freeze this soup! For best results, freeze the soup without the noodles. Let the soup cool completely, then store it in a freezer-safe container for up to 3 months. When you’re ready to eat, thaw the soup overnight in the fridge, reheat it on the stove, and then cook the lasagna noodles in the pot right before serving.

Reheating

To reheat, simply warm the soup in a pot on the stove over medium-low heat until it’s heated through. If it seems too thick, just add a splash of broth to thin it out. You can also pop a single serving in the microwave.

FAQs

Can I make this soup on the stovetop instead of the crockpot?

Yes, you can! To make it on the stovetop, you’ll still brown the meat and combine all the ingredients in a large pot. Bring it to a boil, then reduce the heat to a simmer and cook for at least 30-45 minutes to let the flavors meld. Then, add the broken lasagna noodles and cook until they are tender, about 15-20 minutes.

What if I don’t have all three types of canned tomatoes?

You can definitely get creative! The combination of crushed, diced, and sauce gives it a rich texture, but if you’re missing one, you can use more of the others. For example, if you don’t have tomato sauce, use an extra can of crushed tomatoes and add a little bit of tomato paste for a thicker consistency.

Can I use a different kind of noodle?

Sure thing! While lasagna noodles are what make this a true “lasagna soup,” you can use other pasta like rotini, ziti, or cavatappi. Just be sure to adjust the cooking time as needed, as smaller noodles will cook faster.

Is it okay to add the cheese mixture directly into the pot?

I wouldn’t recommend it! The whole point of the cheesy topping is for that rich, creamy dollop to sit on top of the hot soup, creating a luxurious, melty moment with every spoonful. Stirring it all in might make the soup greasy or give it a strange texture, so it’s best to keep it as a topping for serving.