Easy Crock Pot Lasagna Soup

If you want all the cozy lasagna vibes without layering noodles or turning your kitchen into a mess, my Crock Pot Lasagna Soup is the easiest shortcut ever. Everything goes into the slow cooker, the noodles get tossed in at the end, and you finish it with all the cheesy toppings. It tastes like classic lasagna but requires absolutely zero effort.

What You Need to Know

• This is a "brown the beef, dump everything else in" kind of recipe
• The combo of crushed tomatoes + diced tomatoes gives it that thick, saucy lasagna base
• The noodles go in at the end so they don't get mushy
• The cheese trio on top makes it taste legit like lasagna

How to Make Slow Cooker Lasagne Soup

1. Brown the beef

Cook the ground beef in a skillet and drain the grease. If you want a lighter version, you can swap in ground turkey. Italian sausage also works if you want extra flavor.

2. Add everything to the slow cooker

Transfer the cooked beef to your white oval slow cooker. Add the onion and red bell pepper. Any onion works here, and you can use green, orange or yellow bell peppers if that's what you have.

Pour in the crushed tomatoes and diced tomatoes. Crushed tomatoes make the soup thick and saucy. Diced tomatoes add texture. Stir in the garlic and Italian seasoning.

3. Add the broth

Pour in the beef broth and gently mix. Beef broth makes the flavor richer, but chicken or vegetable broth works if you already have it open.

Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

4. Add the noodles

Break the lasagna noodles into bite-size pieces and stir them in. Smaller pieces cook more evenly and feel just like mini lasagna bites. Cook on High for 30 to 45 minutes until tender.

5. Make it cheesy

To serve, ladle the soup into bowls and top with ricotta, mozzarella, and Parmesan. Ricotta gives it the classic creamy lasagna vibe. Mozzarella melts beautifully. Parmesan adds salty flavor. Fresh basil is totally optional but makes everything look cute.

Madi's Tips

• Break the noodles small so they don't clump together
• Add a splash of broth if you want it soupier
• Stir in spinach during the last few minutes for extra veggies (we did this in the photos but make it just as often without spinach)
• Serve with garlic bread for the full cozy moment

Storage

• Fridge: Keeps for up to 3 days in the fridge when stored in an airtight container
• Freezer: Freeze before adding noodles for best texture and then finish the recipe steps
• Reheat: Add a little broth if it thickens up after resting

FAQs

How do you keep noodles from getting mushy in lasagna soup?

Add the noodles near the end of cooking and simmer only until al dente. For meal prep, cook the noodles separately and add them when reheating.

Can you make lasagna soup dairy-free?

Yes. Replace the ricotta with dairy-free ricotta or cashew cream and use dairy-free mozzarella shreds. The soup base is naturally dairy-free.

What is the best pasta for lasagna soup?

Classic lasagna noodles broken into pieces give the most authentic flavor and texture. Mafalda, bowtie, or mini lasagna ruffles also work well.

How do I thicken lasagna soup?

Simmer uncovered to reduce the broth, add a small spoonful of tomato paste, or stir in extra ricotta. These methods create a thicker, more classic lasagna-style consistency.

Print

Easy Slow Cooker Lasagna Soup

This Easy Crock Pot Lasagna Soup has all the cozy, cheesy lasagna flavor without the layering. Just brown the beef, toss everything in the slow cooker, add the noodles at the end, and finish with ricotta, mozzarella, and Parmesan.

Course Soup

Prep Time 20 minutes

Cook Time 7 hours

Servings 6

Ingredients

• 1 pound ground beef
• ½ yellow onion diced
• 1 medium red bell pepper diced
• 1 can diced tomatoes 14.5 ounces
• 1 large can crushed tomatoes 28 ounces
• 1 teaspoon minced garlic 2 garlic cloves
• 1 tablespoon Italian seasoning
• 4 cups beef broth
• 12 ounces lasagna noodles
• ½ cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 cup shredded Parmesan cheese
• Fresh basil as a garnish optional

Instructions

1. Brown the ground beef in a large skillet over medium-high heat, then drain the excess grease.
2. Transfer the cooked beef to a large slow cooker. Add the diced onion, red bell pepper, crushed tomatoes, and diced tomatoes.
3. Stir in the seasonings, then pour in the beef broth and mix gently to combine.
4. Cover and cook on Low for 6-8 hours or High for 3-4 hours.
5. Remove the lid and break the lasagna noodles into bite-size pieces directly over the slow cooker. Stir them in, cover, and cook on High for another 30-45 minutes, until the noodles are tender.
6. To serve, spoon the soup into bowls and top with a dollop of ricotta, a sprinkle of mozzarella, and a little shredded Parmesan. Garnish with fresh basil for color.

Recipe Notes

Please see the recipe post for tips, tricks, and swaps!