Crockpot lasagna soup is a slow-cooked version of classic lasagna, made with ground beef, marinara sauce, broken lasagna noodles, and a creamy ricotta topping. It skips the layering and baking and lets your slow cooker do the work over several hours. The result is a thick, cheesy, tomato-based soup that tastes like lasagna, but you eat it with a spoon.
I first made this soup on a Sunday when I wanted lasagna but didn’t want to stand at the stove all afternoon. My oven was already full with a pan of garlic bread, so the slow cooker became my only option. One bite in, and this became our go-to for busy weeknights and lazy Sundays alike.
The first time I made it, I dumped the noodles in at the start of cooking. Six hours later, I had lasagna paste instead of soup. Now I add the noodles near the end, and the texture comes out right every time.
This recipe works well for home cooks who want big flavor without much hands-on effort. It’s also a solid make-ahead option for busy weeks, since most of the prep happens before the slow cooker takes over.
I’ve made this soup with three different slow cooker sizes over the years, from a small 4-quart model to a large 7-quart one. A 6-quart slow cooker works best for this batch size, since it leaves enough room for the soup to bubble without splashing out the sides when you stir in the noodles.
Recipe Quick Facts
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Servings: 6
- Difficulty: Easy
Before You Get Started
- Brown the beef first. Don’t skip this step. Browning the beef and draining the fat keeps the soup from turning greasy.
- Break the noodles into small pieces. I snap mine into roughly 1-inch pieces so they fit on a spoon and cook evenly.
- Add noodles in the last hour. I learned this after my first batch turned into a thick paste. Noodles added too early soak up too much liquid and go mushy.
- Use full-fat ricotta. Low-fat ricotta can turn grainy once it sits in a warm topping. Full-fat holds its texture much better.
- Taste before serving. Slow cooking mutes seasoning over time, so I always add a pinch more salt and Italian seasoning right before serving.
- Swap ground beef for Italian sausage if you want a spicier, richer soup. I do this about half the time now.
Ingredients
For the soup:
- 1 pound ground beef (85/15)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 4 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 2 bay leaves
- 8 lasagna noodles, broken into 1-inch pieces
For the topping:
- 1 cup ricotta cheese, full-fat
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
Step 1: Brown the Beef and Aromatics
Heat a skillet over medium-high heat. Add the ground beef, onion, and garlic. Cook for 6 to 8 minutes, breaking up the beef, until no pink remains.
Drain the excess fat. (In my kitchen, I always drain over a heatproof bowl, since pouring hot grease straight into the sink can clog the drain.)
Step 2: Build the Soup Base
Transfer the beef mixture to the slow cooker. Add the Italian seasoning, red pepper flakes, crushed tomatoes, tomato sauce, beef broth, tomato paste, salt, pepper, and bay leaves.
Stir everything together until combined.
Step 3: Slow Cook the Soup
Cover and cook on low for 5 hours, or on high for 2.5 hours. The soup should be bubbling gently around the edges and smell strongly of garlic and tomato once it’s ready for the next step.
Step 4: Add the Noodles
Remove the bay leaves. Stir in the broken lasagna noodles.
Cover and cook on high for 25 to 30 minutes, or until the noodles are tender. (I found that checking at the 25-minute mark prevents overcooked, mushy noodles — this is the step I rushed in my first attempt, and it cost me the whole pot’s texture.)
Step 5: Make the Ricotta Topping
While the noodles cook, stir together the ricotta, half the mozzarella, and half the Parmesan in a small bowl. Set aside.
This topping stays cool and creamy, since it goes on right before serving instead of cooking in the pot.
Step 6: Serve
Ladle the soup into bowls. Top each bowl with a spoonful of the ricotta mixture, a sprinkle of the remaining mozzarella and Parmesan, and a pinch of fresh parsley.
Serve immediately while the cheese is still melting into the soup.
How To Make Crockpot Lasagna Soup (Quick Reference)
- Brown ground beef with onion and garlic; drain the fat.
- Add the beef mixture, tomatoes, broth, and seasonings to the slow cooker.
- Cook on low for 5 hours, or on high for 2.5 hours.
- Remove the bay leaves and stir in the broken lasagna noodles.
- Cook on high for 25 to 30 minutes more, until the noodles are tender.
- Mix the ricotta with half the mozzarella and Parmesan.
- Ladle the soup into bowls and top with the ricotta mixture and remaining cheese.
Tips for Best Results
- Cook noodles separately if you plan to freeze leftovers. Noodles cooked in broth turn soft after freezing. I now cook a fresh batch for any portion I plan to freeze.
- Don’t skip draining the beef fat. My first version was greasy on top because I left the fat in. Draining it made a noticeably cleaner-tasting soup.
- Adjust the broth for a thicker soup. Use 3 cups of broth instead of 4 if you prefer a stew-like consistency.
- Let the soup rest 5 minutes before serving. This gives the noodles time to firm up slightly and keeps them from turning mushy in the bowl.
- Double the ricotta topping for parties. It disappears fast once guests can help themselves to extra.
- Warm your bowls before serving. I picked up this habit after the soup cooled off too fast in cold bowls during winter. A quick rinse under hot tap water keeps the soup hotter for longer at the table.
Ingredient Substitutions
| Original Ingredient | Substitute | Effect on Taste/Texture |
| Ground beef | Ground turkey | Lighter flavor, slightly less rich; soup stays lower in fat |
| Ground beef | Italian sausage | Spicier, richer flavor with more fat rendered during browning |
| Lasagna noodles | Broken fettuccine | Similar texture, slightly thinner ribbons of pasta |
| Ricotta cheese | Cottage cheese | Slightly grainier texture, similar mild flavor |
| Beef broth | Vegetable broth | Lighter, less savory soup base |
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The noodles keep absorbing liquid as they sit, so the soup thickens over time.
To reheat, warm it on the stovetop over medium-low heat, stirring occasionally, and add a splash of broth if it looks too thick. You can also microwave individual portions in 60-second bursts, stirring between each one.
For longer storage, freeze the soup without the noodles for up to 3 months. Thaw it overnight in the refrigerator, then add freshly cooked noodles when you reheat it.
I keep a batch of the beef-and-tomato base in the freezer most months, without noodles or the ricotta topping. That way, a weeknight dinner is just a matter of thawing the base, simmering it on the stove, and boiling a handful of fresh noodles to stir in right before serving.
FAQs
Can I make crockpot lasagna soup ahead of time?
Yes. Make the soup base up to 2 days ahead and refrigerate it. Add the noodles fresh when you reheat, since pre-cooked noodles turn mushy after sitting in broth overnight.
Why did my lasagna soup noodles turn mushy?
Noodles turn mushy when they cook too long in hot broth. Add them during the last 25 to 30 minutes of cooking instead of at the start, and check for doneness early.
Can I use no-boil lasagna noodles in this recipe?
Yes, no-boil noodles work well since they’re already thinner. Break them the same way and add them during the last 20 to 25 minutes of cooking to avoid overcooking.
Is crockpot lasagna soup gluten-free?
Not as written, since it uses regular lasagna noodles. Substitute a gluten-free lasagna noodle or pasta of your choice, and check that your broth and tomato products are labeled gluten-free.
How many calories are in a serving of lasagna soup?
Calorie counts vary based on your specific ingredients and brands. This recipe yields an estimated 400 to 500 calories per serving; calculate exact values with a nutrition calculator using your specific products.