Can I make this lasagna soup on the stovetop instead?

Yes! Brown the beef, simmer everything (except noodles) for 20 minutes, then add noodles and cook until tender, about 10-15 minutes.

How do I store leftovers?

Keep them in the fridge for up to 4 days in an airtight container.

Can I use no-boil lasagna noodles?

They’ll work, but break them up and check for doneness earlier, as they cook faster.

Is this recipe kid-friendly?

Absolutely, mild flavors and fun noodles make it a hit with little ones.

Can I double the recipe?

Yes, just use a larger crockpot (6-quart or bigger) and adjust cooking time slightly.

What if my soup gets too thick?

Stir in extra broth or water before serving to thin it out.

Can I make it dairy-free?

Skip the cheeses or use dairy-free alternatives like cashew ricotta and nutritional yeast.

Easy Lasagna Soup Crockpot: Comfort Food Made Simple

Name: Lasagna Soup Crockpot Recipe: A Cozy Twist on a Classic
Prep time: 15 min
Cook time: PT-484911H13M28S
Cuisine: Italian-American
Ingredients: 1 lb (450g) lean ground beef; 1 medium yellow onion, finely diced (about 1 cup); 3 cloves garlic, minced; 1 tsp Italian seasoning; 1/4 tsp red pepper flakes (optional, for heat); 4 cups (960ml) low-sodium beef broth; 1 (28 oz/794g) can crushed tomatoes; 1 (15 oz/425g) can tomato sauce; 1 tbsp tomato paste; 8-10 dry lasagna noodles (about 8 oz/227g), broken into 2-inch pieces; 1 cup (250g) ricotta cheese; 1 cup (100g) shredded mozzarella cheese; 1/2 cup (50g) grated Parmesan cheese; Salt and black pepper, to taste; 2 tbsp fresh basil or parsley, chopped (for garnish)

Description

Warm up your soul with this Crockpot Lasagna Soup—a hearty, spoonable twist on the Italian classic. Imagine tender lasagna noodles swimming in a rich, savory tomato broth, studded with seasoned beef and crowned with melty mozzarella and creamy ricotta. It’s the ultimate comfort food that’s as easy to make as it is delicious, perfect for chilly nights or busy days when you want a hands-off meal that tastes like love.

Ingredients

Scale

1 lb (450g) lean ground beef
1 medium yellow onion, finely diced (about 1 cup)
3 cloves garlic, minced
1 tsp Italian seasoning
1/4 tsp red pepper flakes (optional, for heat)
4 cups (960ml) low-sodium beef broth
1 (28 oz/794g) can crushed tomatoes
1 (15 oz/425g) can tomato sauce
1 tbsp tomato paste
8–10 dry lasagna noodles (about 8 oz/227g), broken into 2-inch pieces
1 cup (250g) ricotta cheese
1 cup (100g) shredded mozzarella cheese
1/2 cup (50g) grated Parmesan cheese
Salt and black pepper, to taste
2 tbsp fresh basil or parsley, chopped (for garnish)

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Instructions

Cook the Beef: In a large skillet over medium heat, brown the ground beef with the diced onion, breaking it up with a spoon, until fully cooked (about 6-8 minutes). Drain excess fat. Add minced garlic and cook for 1 minute until fragrant.
Set Up the Crockpot: Transfer the beef mixture to a 6-quart slow cooker. Stir in Italian seasoning, red pepper flakes, beef broth, crushed tomatoes, tomato sauce, and tomato paste. Season with salt and pepper to taste.
Slow Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours, letting the flavors meld beautifully.
Add Noodles: About 30 minutes before serving, stir in the broken lasagna noodles. Cover and cook until tender (25-30 minutes on high). Check occasionally to avoid overcooking.
Finish with Cheese: Stir in half the mozzarella and Parmesan cheeses until melted. Ladle soup into bowls, then top each with a dollop of ricotta, a sprinkle of remaining mozzarella and Parmesan, and a pinch of fresh basil or parsley.
Serve: Enjoy hot with your favorite sides—garlic bread is a must!

Notes

Make Ahead: Brown the beef mixture the night before and refrigerate. Dump it into the crockpot with the liquids in the morning for an even easier start.
Substitutions: Swap beef for ground turkey or Italian sausage, or go vegetarian with lentils or mushrooms.
Noodle Tip: If planning leftovers, cook noodles separately and add them to individual servings to prevent them from getting mushy.
Spice It Up: Add extra red pepper flakes or a dash of hot sauce for a fiery kick.

Prep Time: 15 minutes
Cook Time: 4-6 hours (low) or 2-3 hours (high) + 30 minutes for noodles
Category: Main Course
Method: Slow Cooking
Cuisine: Italian-American

Nutrition

Serving Size: 1.5 cups (approx. 375g)
Calories: 420 kcal
Sugar: 10g
Sodium: 780mg (varies with broth and cheese)
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 4g
Protein: 28g
Cholesterol: 75mg