Lasagna Soup in the crockpot is like all the best parts of classic lasagna turned into a warm, comforting bowl of goodness. It’s packed with hearty ground beef, tender noodles, melty cheese, and a rich tomato broth that feels like a big hug on a chilly day. The flavors all blend together slowly while cooking, making it super easy and totally satisfying.
I love how this soup simplifies the whole lasagna experience without giving up any of the cozy, cheesy yumminess. Using the crockpot means I can start it in the morning and come home to a kitchen smelling amazing with dinner already ready to enjoy. It’s one of those meals that feels fancy but is really just a set-it-and-forget-it winner.
When I serve lasagna soup, I like to have some crusty bread on the side for dipping. It’s perfect for soaking up all that tasty tomato sauce. Plus, it’s a great meal to share with family or friends when you want something easy but special. Every spoonful feels like a little celebration of comfort food.
Key Ingredients & Substitutions
Ground Beef: This adds rich flavor and heartiness. You can swap it for ground turkey or chicken for a lighter option, or make it vegetarian with lentils or plant-based crumbles.
Tomatoes: Crushed and diced tomatoes create a thick, saucy base. If fresh tomatoes are available, you can blend them or use tomato puree instead.
Lasagna Noodles: Breaking them into bite-sized pieces works perfectly here. If you want gluten-free, use gluten-free pasta shaped like lasagna or wide noodles.
Cheese: Mozzarella and Parmesan give the creamy, cheesy finish. Try shredded provolone or a mix of Italian cheeses if you want a twist.
Eggs (optional): Poaching eggs in the soup adds richness and texture, but feel free to skip this if it’s not your style.
How Do You Get the Noodles Just Right in a Crockpot Soup?
Cooking noodles in a crockpot can be tricky because they might get mushy if added too early. Here’s how I handle it:
- Add broken noodles about 30 minutes before serving.
- Cook on high heat so they soften quickly but don’t overcook.
- Stir gently after adding noodles to keep them separated.
- If you want firmer noodles, cook them separately and add them to each bowl when serving.
This way, you get the noodles tender but not falling apart, keeping the soup comforting and satisfying.
Equipment You’ll Need
- Crockpot or slow cooker – perfect for simmering all the flavors together without needing much attention.
- Large skillet – to brown the ground beef and sauté onions and garlic before adding to the crockpot.
- Wooden spoon or silicone spatula – great for stirring the ingredients without scratching your cookware.
- Chef’s knife – helps you chop onions, garlic, and fresh herbs easily.
- Measuring cups and spoons – for accurate seasoning and broth amounts.
Flavor Variations & Add-Ins
- Use Italian sausage instead of ground beef for a spicier, more flavorful soup.
- Add chopped spinach or kale near the end of cooking for extra greens and nutrients.
- Swap mozzarella for fontina or provolone cheese for a different melt and taste.
- Include red pepper flakes or a dash of hot sauce if you like your soup with a little heat.
How to Make Crockpot Lasagna Soup
Ingredients You’ll Need:
- 1 lb (450g) ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can diced tomatoes
- 4 cups beef broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 8 oz lasagna noodles, broken into bite-sized pieces
- ½ cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil or parsley, chopped for garnish
- 1 avocado, sliced (optional garnish)
- 4 large eggs (optional, for poaching in soup)
How Much Time Will You Need?
This recipe takes about 10-15 minutes of prep time to brown meat and prepare ingredients, plus 6-7 hours on low or 3-4 hours on high in the crockpot for cooking. Adding noodles takes another 20-30 minutes just before serving. Overall, set it up in the morning and enjoy a delicious meal by dinner time.
Step-by-Step Instructions:
1. Brown the Meat and Sauté Vegetables:
Heat a skillet over medium heat and cook the ground beef until it’s nicely browned. Drain the fat, then add diced onions and minced garlic to the skillet. Sauté for 2-3 minutes until fragrant and softened. Transfer everything to the crockpot.
2. Add Tomatoes, Broth, and Seasonings:
Pour in the crushed and diced tomatoes, beef broth, dried basil, oregano, red pepper flakes if using, and season with salt and black pepper. Stir gently to combine all the ingredients well.
3. Slow Cook the Soup:
Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours. This gives the flavors time to blend together into a rich, comforting broth.
4. Add Noodles and Optional Eggs:
About 30 minutes before serving, stir in the broken lasagna noodles. Cover and cook on high until noodles are tender, which usually takes 20-30 minutes. If you want to add eggs, carefully crack them into the soup during the last 10-15 minutes to poach.
5. Melt Cheese and Serve:
Just before serving, stir in shredded mozzarella and Parmesan cheese until melted and creamy. Serve the soup hot, garnished with chopped fresh basil or parsley, and slices of avocado if desired. Enjoy with crusty bread for dipping!
Can I Use Frozen Ground Beef for This Recipe?
Yes, but be sure to fully thaw the ground beef before cooking. Thaw it overnight in the fridge or use the defrost function on your microwave for quicker thawing. This helps the meat brown evenly and ensures safe cooking.
Can I Make Crockpot Lasagna Soup Ahead of Time?
Absolutely! Prepare the soup as directed and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it thickens too much.
How Should I Store Leftovers?
Leftover soup keeps well in the fridge for 3-4 days in a sealed container. You can also freeze it for up to 3 months. When reheating frozen soup, thaw overnight in the fridge first for best results.
What Can I Substitute for Lasagna Noodles?
If you don’t have lasagna noodles, wide egg noodles or broken spaghetti work well. Just adjust cooking time accordingly, and add them towards the end to prevent overcooking and mushiness.
