Crock Pot Lasagna Soup

Crockpot lasagna soup is packed with ground beef, tender pasta, and rich tomato flavor. Each bowl gets finished with melty ricotta for that classic lasagna taste without the layering. A hearty, family-friendly comfort food that’s as easy as it is delicious.

Love More Lasagna Soups ? Try My One Pot Lasagna Soup or this White Lasagna Soup next.

Why You’ll Love This Recipe

This Soup is cozy, flavorful, and so simple to make. Just toss in your ingredients, let it simmer all day, and you’ll have a hearty homemade soup ready for dinner. It’s the ultimate comfort food for busy days or when you need a little extra warmth.

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Ingredient List

For the Soup Base:

• 1 pound ground beef (or ground turkey for a lighter option)
• ½ onion, diced
• 1 red bell pepper, diced
• 1 can (14.5 oz) petite diced tomatoes
• 1 can (28 oz) crushed tomatoes
• 1 teaspoon minced garlic
• 1 tablespoon Italian seasoning
• 4 cups beef broth

For the Pasta:

• 12 oz lasagna noodles, broken into 1–2 inch pieces

For the Cheese Topping:

• ½ cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 cup shredded Parmesan cheese
• Fresh basil for garnish (optional but amazing!)

Substitutions I Love: Turkey instead of beef makes it lighter. Italian sausage makes it spicier. No ricotta? Use cottage cheese. My sister uses chicken broth instead of beef and it’s just as good.

Why These Ingredients Work

The beef makes this filling enough for dinner. Two kinds of tomatoes because the chunky ones give you something to bite and the crushed ones make it saucy.

Red pepper adds sweetness – trust me on this one. The three cheeses each do something different. Ricotta makes it creamy, mozzarella melts perfect, and parmesan gives it that fancy taste.

Essential Tools and Equipment

• Big slow cooker (6-quart works)
• Pan to brown the beef
• Knife
• Cutting board
• Ladle
• Bowls

How To Make Crock Pot Lasagna Soup

Brown the Ground Beef

Cook the beef in a pan until it’s brown. Drain the grease. This step makes it taste better – don’t skip it.

Transfer to Slow Cooker

Put the beef in your slow cooker.

Add Base Ingredients

Add onion, bell pepper, both tomato cans, garlic, Italian seasoning, and broth. Stir it up.

Slow Cook the Base

Cover and cook on low 6-8 hours or high 3-4 hours. Your house will smell amazing.

Add the Pasta

Break up the lasagna noodles into small pieces. Stir them in during the last 45 minutes. Cook on high until pasta is soft.

Serve and Top

Put in bowls. Top with ricotta, mozzarella, and parmesan. Add basil if you want.

You Must Know

Add pasta at the end or it gets mushy. I learned this the hard way the first time I made it.

Personal Secret: I let my beef get extra brown – those crispy bits taste amazing.

Pro Tips & Cooking Hacks

• Less broth = thicker soup: Use 3½ cups instead of 4
• Mix cheeses ahead: Saves time when serving
• Add wine: Splash some in with the beef, cook it off
• Don’t peek: Every time you lift the lid you lose heat

Flavor Variations

• Spicy: Add red pepper flakes
• More veggies: Throw in zucchini or mushrooms
• Different meat: Italian sausage or turkey work great
• Fresh herbs: Oregano and thyme are good

Make-Ahead Options

This soup tastes better the next day. You can prep everything except pasta the night before. Just turn on the crock pot in the morning.

Freezing: Freeze without pasta for 3 months. When ready, thaw, heat up, and add fresh pasta at the end.

Recipe Notes & Baker’s Tips

This doubles easy if you have a big slow cooker. Same cooking time.

Don’t worry if it looks thin at first. The pasta soaks up liquid and the cheese thickens it.

Serving Suggestions

Garlic bread for dipping is amazing. Caesar salad on the side works too. Or just eat it with extra cheese on top.

I make this Sunday and eat it all week for lunch. Gets better every day.

How to Store Your Crock Pot Lasagna Soup

Refrigerator: Store covered for up to 5-7 days. The flavors just keep getting better!

Freezer: Freeze the base (without pasta) for up to 3 months in freezer-safe containers

Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth if it’s gotten too thick. Microwave individual portions for 2-3 minutes, stirring halfway through.

Allergy Information

Contains: Dairy (cheese), Gluten (pasta, potentially in broth)

Dairy-free options: Skip the cheese or use your favorite dairy-free alternatives Gluten-free: Use gluten-free lasagna noodles or substitute with gluten-free pasta shapes Low-carb: Replace pasta with zucchini noodles added in the last 15 minutes

Questions I Get Asked A Lot

Can I use no-boil lasagna noodles?

Absolutely! They work perfectly and actually hold their shape really well in the soup.

My soup is too thin – help!

No worries! Mix 2 tablespoons of cornstarch with cold water and stir it in during the last 30 minutes. Or just let it simmer uncovered for a bit to reduce.

Can I make this on the stovetop instead?

Yes! Brown the beef, add everything except pasta, simmer for 30 minutes, then add pasta and cook until tender (about 15 minutes).

What if I don’t have ricotta?

Cottage cheese works great, or you can just use extra mozzarella and Parmesan!

How do I prevent the pasta from getting mushy?

Only add it in the last 30-45 minutes, and don’t overcook. If storing leftovers, the pasta will soften more – totally normal and still delicious!

💬 Tried this recipe? Leave a comment and rating below! I love hearing about your variations and family reactions. Did your kids ask for seconds? Did you add any fun twists? Share the love!