When you want the deliciousness of lasagna without the effort, Crockpot Lasagna Soup is the move. It’s packed with ground beef, veggies, pasta, and cheese—no layering needed!
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This lasagna soup is cheesy, easy, and ready to please-y.
If Lasagna Soup is an easier version of lasagna, then crockpot lasagna soup is the easiest option of all—no standing at the stovetop to babysit your soup required, just brown the beef and toss everything in your slow cooker!
While I do adore my Vegetarian Crockpot Lasagna Soup, I wanted something that stayed a little more true to the original version, with more traditional veggies and ground beef. This recipe delivers! It really is like traditional lasagna (or Skillet Lasagna) in soup form.
Once the soup is ready to go, you’ll ladle it into bowls and add a scoop of the cheesy topping, which is made with ricotta for creamy goodness, mozzarella for epic cheese pulls, and Parmesan for flavor. Don’t skip it—it’s the best part!
5 Star Review
“I made this the other night and it turned out so good!”
— Zoe —
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Ground Beef. I used 90% lean ground beef for this recipe.
- Vegetables. Yellow onion and green bell pepper are cooked with the beef to make it flavorful.
- Garlic. If your cloves are small, you may need extra; if they’re big, you may need less. You should have about 2 tablespoons minced when you measure.
- Seasonings. Italian seasoning, the obligatory salt and pepper, along with red pepper flakes—you can adjust the red pepper to make your crockpot lasagna soup spicier if you’d like.
- Marinara Sauce. This is the base of your soup, so pick a good one! I used Rao’s Roasted Garlic.
- Parmesan Rind. For extra credit. This will infuse the soup with Parm flavor as it cooks. (Pro-tip: Always save your Parmesan rinds for soup. You can even freeze them so you have them on hand when you’re making Minestrone Soup or Chickpea Soup.)
- Lasagna Noodles. Break them into pieces. Truth be told, you can really use any pasta shape you like in this recipe—but will it still be lasagna soup if you add rotini?
- Baby Spinach. If you’re not the type to put spinach in lasagna, you can skip it in your soup too.
- Cheese Trifecta. Ricotta! Mozzarella! Parmesan! I like grating my own Parmesan because I think it’s tastier and has a better texture.
- Basil. For a fresh finish.
How to Make Crockpot Lasagna Soup
Cook the Veggies and Beef. This is important! It makes your soup so much tastier than just adding everything to the crockpot raw! Cook the beef, veggies, and seasonings until the beef is browned on the outside and the veggies are just beginning to soften.
Assemble. Transfer the beef mixture to your slow cooker, then add the marinara, chicken broth, and Parmesan rind.
Cook. Cover your crockpot and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours.
Add the Pasta. Stir in the broken pieces of lasagna noodles and cook on LOW until they’re tender; about 25 to 35 minutes more.
Make the Cheese Topping. Stir together the ricotta, mozzarella, Parmesan, salt, and 1/4 cup basil.
Finish. Stir the spinach into the soup. Once it wilts, ladle the soup into bowls and add a scoop of the cheese mixture on top. Scatter some more basil over the top. ENJOY!
What to Serve with Crockpot Lasagna Soup
This crockpot lasagna soup is definitely a meal on its own, but if you want to serve it with a little something-something on the side, here are some ideas.
- Garlic Bread. All your traditional lasagna accompaniments will go with lasagna soup, and that means: Homemade Garlic Bread. YES!
- Other Breads. No Knead Focaccia is fabulous too.
- Salad. I love this goes-with-anything Arugula Salad.
More Crockpot Soup Recipes
Crockpot Lasagna Soup
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Ingredients
For the Soup
- 2 tablespoons extra-virgin olive oil
- 1 pound lean ground beef I used 90% lean
- 1 small yellow onion ¼-inch diced (about 1 cup)
- 1 green bell pepper ¼-inch diced
- 3 cloves garlic minced, about 2 tablespoons
- 2 teaspoons Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- 1 (24-ounce) jar good quality marinara sauce, I used Rao's Roasted Garlic
- 4 cups low-sodium chicken broth
- Parmesan rind optional — add it if you have it!
- 8 ounces dried lasagna noodles broken crosswise into 2-ish inch pieces; regular, NOT oven ready/no boil
- 3 cups roughly torn or chopped baby spinach
For the Topping
- 1 cup part-skim ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ⅛ teaspoon kosher salt
- ¼ cup chopped fresh basil leaves plus additional for serving
Instructions
- In a large skillet, heat the oil over medium high. Add the beef, onion, bell pepper, garlic, Italian seasoning, black pepper, and red pepper flakes. Cook, breaking apart the meat, until it is browned outside and the onion is beginning to soften, about 5 minutes. The beef doesn't need to be completely cooked through at this point.
- Transfer to a 6-quart or larger slow cooker. Add marinara, chicken broth, and Parmesan rind.
- Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours.
- Stir in the lasagna noodles. Recover and cook on LOW until the noodles are tender but not mushy, about 25 to 35 minutes depending upon your slow cooker and the size of your noodle pieces.
- Meanwhile, in a small bowl stir together the topping: ricotta, mozzarella, Parmesan, salt, and 1/4 cup basil.
- Uncover the soup and stir in the spinach until it wilts.
- To serve, ladle the soup into bowls. Top with a great big dollop of the ricotta mixture and fresh basil.
Notes
- TO STORE: Leftover crockpot lasagna soup may be kept in the refrigerator for up to 5 days. The ricotta topping can be refrigerated for 3-4 days.
- TO FREEZE: Freeze for up to 3 months. Let thaw overnight in the refrigerator, before warming. I have not tried freezing the ricotta topping but it should freeze and thaw just fine.
- TO REHEAT: Warm leftover lasagna soup on the stovetop or in the microwave until heated through. Let the ricotta mixture come to room temperature before topping the reheated soup.
Nutrition
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To lower the carb count, do you think spaghetti squash could substitute for the pasta?
Hi Judy, I’m not sure the spaghetti squash texture would be quite right here. You could certainly experiment if you like, but the soup would still be great if you simply omit the noodles!
Another home run! This was really well received by my family of 6. I had JUST enough room to double it for my crockpot. The only things I changed was adding browned ground venison for more protein, and setting out the lasagna noodles separately and then they poured the soup over amd mixed it in. Now it goes in my permanent “keeper” file! Thanks again!
Saralee, I’m so glad to hear this recipe is a keeper for you! Thanks so much for this nice review and the notes!
Hi! I would love to make this with venison.. when did you add in the browned venison? Thanks so much!
I made this the other night and it turned out so good! I don’t have a slow cooker, so I just made it on the stove. I just sauted the onion first, and then followed the rest of the recipe. The cheese mixture was my favourite part as it made the soup really creamy. I cut the recipe in half as it’s just me and my husband, and we had leftovers for dinner the next night. I’ll definitely make this again!
HOORAY Zoe, I’m happy to hear this soup was a winner for you! Thanks for giving it a try and leaving this fabulous review!
Do you think you could replace the cannellini beans with chickpeas to increase the protein content of this soup? It looks delicious & I’m hoping to try it soon!!
Hi Samantha, I haven’t tried that myself but I don’t see why you couldn’t. I hope you enjoy!
How much would you say is a serving?
Hi Annie! I got about 6 servings from the whole recipe. I didn’t measure an exact volume, so you’ll want to eyeball about one-sixth of the soup for each. I hope you enjoy it!
This recipe sounds delicious! How would you adjust the time and setting on an Instant Pot?
Hi Jenn, thank you for your kind words! I have not tried this recipe in an Instant Pot, so I’m afraid I don’t have any specific advice to offer. You could try using an online conversion tool for helpful tips. While this recipe isn’t made in the Instant Pot, I do have tons of other Instant Pot recipe ideas on my site here. I hope this helps!
I was intrigued by the name, Lasagne Soup. As I started putting all the ingredients together, I struggled to imagine what it would taste like. It was perfectly edible but just a weird combination of things. I won’t make it again.
I’m sorry to hear the recipe wasn’t to your taste, Patricia. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!