Crockpot Lasagna Soup

Ever craved a dish that warms your soul while taking almost zero effort?

Crockpot Lasagna Soup is here to save the day! This cozy, creamy dish captures the delicious essence of traditional lasagna but in a quick and easy soup form. And the best part? You can toss all the ingredients into your slow cooker and let it work its magic while you kick back and relax.

Why make this recipe

Why should you consider making this fabulous recipe? First, let’s talk cleanup. Who loves scrubbing all those baking pans? Not me! Everything goes into one pot, meaning you can enjoy a rich, savory meal without the hassle of a mountain of dishes afterward.

Another fabulous perk is that it’s incredibly affordable. Most of the ingredients come straight from your pantry or fridge, making it easy on your wallet too. And let’s not forget the kids—they’ll slurp this soup up like there’s no tomorrow. Seriously, it’s meal time magic. 🪄

Ingredients

You don’t need fancy stuff—just these basics!

• 1.5 lb. lean ground beef (I used 96/4)
• 1 medium onion (200g, diced)
• 24 oz. can marinara sauce (I used Rao’s)
• 1/3 cup tomato paste
• 3 cloves garlic (minced)
• 1 tablespoon Italian seasoning
• 1 teaspoon salt (more as needed)
• 1/4 teaspoon red pepper flakes (optional)
• 5 cups beef broth
• 8–9 lasagna noodles (broken into small pieces)
• 2 cups fresh spinach (optional)
• 1 cup part-skim ricotta cheese
• 1 cup shredded mozzarella cheese
• Grated Parmesan cheese (optional, but highly recommended for serving)

Directions

Let’s jump right into it! Follow these simple steps for a delightful dinner:

1. Brown ground beef and diced onion in a skillet until the beef is fully browned and the onion is softened.
2. Drain excess grease.
3. Transfer the mixture to the Crock Pot.
4. Add marinara sauce, tomato paste, Italian seasoning, salt, and red pepper flakes. Stir well.
5. Pour in beef broth and stir in minced garlic to form a consistent soup base.
6. Cover and cook on low for 4-5 hours or on high for 2-3 hours.
7. Remove lid and break lasagna noodles into bite-size pieces over the slow cooker. Stir, cover, and cook on high for an additional 30 minutes or until noodles are tender.
8. Stir fresh spinach into the soup just before serving until it wilts.
9. Top each bowl with a spoonful of ricotta cheese, shredded mozzarella, and grated Parmesan if desired. Enjoy!

How to make Crockpot Lasagna Soup (Overview)

Making this soup is as easy as pie! Just brown your meat and onions, toss everything into the Crock Pot, and let it do all the hard work. While it’s cooking, you get to relax, do chores, or binge-watch that show you’ve been meaning to catch up on. Pro tip: Don’t skip toasting the garlic! It amps up the flavor and makes your kitchen smell divine. 😉

How to serve Crockpot Lasagna Soup

Serving this dish is a treat for the senses! Picture a hearty bowl filled with vibrant red sauce, gooey cheese melting on top, and the rich aroma wafting through your kitchen. Serve it with a side of crunchy garlic bread, and you’ve got a cozy meal fit for royalty. 🥖✨

How to store Crockpot Lasagna Soup

Got leftovers? Lucky you! This soup lasts about 3-4 days in the fridge. Just pop it in an airtight container. Want to store some for later? It freezes beautifully for up to 3 months. When it’s time to enjoy again, just reheat it in a pot on the stove or the microwave until heated through.

Tips to make Crockpot Lasagna Soup

Here are some insider tricks to make your soup even better:

1. Add some veggies! Chopped zucchini or bell peppers work great and add more nutrients.
2. Want a spicier kick? Up those red pepper flakes to suit your taste.
3. For a heartier soup, toss in some cooked sausage with the beef.
4. Got to use gluten-free noodles? No problem! Just make sure they’re suitable for soups.
5. If you love a chewier texture, add noodles halfway through cooking instead of all at once.

Variation

Feeling adventurous? Switch up the flavors by using Italian turkey sausage instead of beef for a lighter twist. You can also make it vegan by substituting the ground meat with mushrooms or lentils and using a plant-based broth. The possibilities are endless! 🌱

FAQs

Can I use different types of meat?
Absolutely! Ground turkey or chicken work well too.

Can I make this soup ahead of time?
Yes! You can prep it a day in advance and let it sit in the fridge before slow cooking.

How do I thicken the soup?
If you prefer a thicker consistency, mix a tablespoon of cornstarch with water and stir it in during the last cooking phase.

Crockpot Lasagna Soup is not just a meal; it’s an experience that brings warmth to your family dinner table. So what are you waiting for? Give it a try!

📌 Pin this recipe for your next cozy dinner night!

Crockpot Lasagna Soup

A cozy, creamy soup that captures the delicious essence of traditional lasagna, easily prepared in a slow cooker.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs 30 minutes mins

Total Time 4 hours hrs 45 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 450

Ingredients Method Notes

Ingredients

  

Meat and Vegetables

• 1.5 lb lean ground beef (I used 96/4)
• 1 medium onion (200g, diced)
• 3 cloves garlic (minced) Toasting the garlic amps up the flavor.

Sauces and Seasoning

• 24 oz can marinara sauce (I used Rao's)
• 1/3 cup tomato paste
• 1 tbsp Italian seasoning
• 1 tsp salt More as needed.
• 1/4 tsp red pepper flakes Optional, for spice.

Broth and Pasta

• 5 cups beef broth
• 8–9 pieces lasagna noodles (broken into small pieces)

Toppings

• 2 cups fresh spinach (optional) Stir in just before serving.
• 1 cup part-skim ricotta cheese For topping.
• 1 cup shredded mozzarella cheese For topping.
• Grated Parmesan cheese (optional, but highly recommended for serving)

Method

 

Preparation

1. Brown ground beef and diced onion in a skillet until the beef is fully browned and the onion is softened.
2. Drain excess grease.
3. Transfer the mixture to the Crock Pot.
4. Add marinara sauce, tomato paste, Italian seasoning, salt, and red pepper flakes. Stir well.
5. Pour in beef broth and stir in minced garlic to form a consistent soup base.

Cooking

1. Cover and cook on low for 4-5 hours or on high for 2-3 hours.
2. Remove lid and break lasagna noodles into bite-size pieces over the slow cooker. Stir, cover, and cook on high for an additional 30 minutes or until noodles are tender.

Serving

1. Stir fresh spinach into the soup just before serving until it wilts.
2. Top each bowl with a spoonful of ricotta cheese, shredded mozzarella, and grated Parmesan if desired. Enjoy!

Notes

This soup lasts about 3-4 days in the fridge. It freezes beautifully for up to 3 months. When reheating, use a pot on the stove or the microwave until heated through. For added nutrition, feel free to add chopped zucchini or bell peppers. Adjust red pepper flakes for spice preference.