CrockPot Lasagna Soup is the perfect weeknight dinner!  In this easy recipe, the slow cooker does all of the work to bring the goodness of lasagna and the comfort of soup together into one amazing meal.  

Topped with 3 cheeses and fresh herbs, this meal is like a hug in a bowl! Serve it with big hunks of crusty bread for dipping.

Serving Slow Cooker Lasagna Soup with ricotta on top

Pasta or Soup?

As much as I love a good Easy Lasagna recipe, some days are just soup days. Why not both in this family-pleasing, CrockPot Lasagna Soup recipe!

Lasagna Soup is meaty and hearty loaded with rich tomato flavor and all of the same fixings I add into my lasagna.  Once cooked, this is topped with the ultimate combo of cheeses…  mozzarella, fresh parmesan and ricotta.  If you can, be sure to get fresh herbs to sprinkle on top (especially basil). It really makes it delicious!

A spoonful of Slow Cooker Lasagna Soup in a bowl with ricotta and fresh herbs

Quick Prep Time

To Make Lasagna Soup: This takes 25 minutes to prepare and a lot of the prep can be done the night before. That means you can just pop this easy lasagna soup recipe in the slow cooker (I use a 6qt Crockpot for this recipe) before you leave for work.  I brown the meat and onions, chop the veggies and have all of the canned goods lined up. In the morning, it just takes a few minutes to put into the slow cooker before you head out to start your day!

To Make Lasagna Soup on the Stove Top: Prepare beef/onions as directed. Add remaining ingredients and simmer on low 30-45 minutes. Stir in cooked pasta and spinach and simmer an additional 3-5 minutes to heat through. Serve as directed.

Slow Cooker Lasagna Soup being served from a slow cooker

Toppings That Steal the Show

Of course this soup is nothing short of incredible, but I really think the toppings steal the show! There is something totally irresistible about melted cheese and herbs meeting your spoon first.

FLAVOR TIP

Speaking of cheese, this lasagna soup recipe calls for Parmesan rinds. If you’ve never bought parmesan rinds, they are exactly what they sound like…. rinds from a large wheel of parmesan cheese.  Ask at the deli, you can often buy a container of them for just a couple of dollars.

I keep them in the freezer and toss one into sauces and soups to add flavor and richness.  Next time you buy a piece of parmesan cheese and cut off the rind, just wrap it up and freeze it!

If you can’t find parmesan rinds, don’t worry, just add a sprinkle or two of fresh parmesan before serving.

More Italian Inspired Soups

A spoonful of Slow Cooker Lasagna Soup in a bowl

Achieving the Perfect Pasta Texture

You might be wondering why I don’t just add the pasta into the soup and cook it along with the rest of the ingredients. This recipe was tested with various types (both brands and shapes) of pasta.  I’ve found that I had the same problem as with Crock Pot Mac and Cheese and Crockpot Chicken Noodle Soup, certain brands do not work well and can become very gummy in texture.

Cooking the pasta separately al dente (slightly firm) and giving it a few minutes to cook in the tomato broth produced the best lasagna soup.  The noodles I used are called tripoline (you can find them at most Italian markets) however, you can use any shape of noodles you have on hand.

Finished crock pot lasagna soup in white bowl topped with ricotta and melted parmesan cheese
4.99 from 69 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Crockpot Lasagna Soup

CrockPot Lasagna Soup is the perfect weeknight dinner! In this easy recipe, the slow cooker does all of the work to bring the goodness of lasagna and the comfort of soup together into one amazing meal. Topped with 3 cheeses and fresh herbs, this meal is like a hug in a bowl!
Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings 8 servings
buy hollys book

Ingredients  

  • 1 pound lean ground beef
  • 1 large onion diced
  • 4 cloves garlic minced
  • 28 ounces crushed tomatoes
  • 15 ounces tomato sauce
  • 14 ½ ounces petite diced tomatoes undrained
  • 32 ounces low sodium beef broth
  • 1 small red bell pepper diced
  • 1 small green bell pepper diced
  • 2 cups sliced mushrooms
  • 2 teaspoons dried basil leaves
  • 2 teaspoons dried parsley
  • ½ teaspoon seasoning salt
  • ½ teaspoon black pepper
  • 1-2 slices Parmesan rinds optional (see note)
  • 6 ounces dried pasta any shape
  • 2 cups chopped fresh spinach

Optional Toppings

Instructions 

  • In a large skillet, cook beef, onion, and garlic over medium-high heat until no pink remains; drain any fat. Add beef to a 6QT slow cooker.
  • Add all remaining soup ingredients except pasta & spinach. Cover and cook on LOW 7-8 hours or HIGH 3-4 hours or until mushrooms and peppers are tender.
  • Cook pasta al dente according to package directions. Stir in cooked pasta and spinach. Cover and cook an additional 10-15 minutes. Spoon into bowls and top as desired.

Video

Notes

Parmesan rinds are rinds from a large wheel of parmesan cheese.  Ask at the deli, you can often buy a container of them for just a couple of dollars. Store them in the freezer and toss one into sauces and soups to add flavor and richness.  Or, next time you buy a piece of parmesan cheese and cut off the rind, just wrap it up and freeze it. If you can’t find parmesan rinds, add a sprinkle or two of fresh parmesan before serving.
The recipe makes about 12 cups of soup.
4.99 from 69 votes

Nutrition Information

Calories: 257 | Carbohydrates: 26g | Protein: 18g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 623mg | Potassium: 939mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1405IU | Vitamin C: 49.4mg | Calcium: 83mg | Iron: 3.7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner
Cuisine American

More Soups We Love

Adapted from Betty Crocker

Lasagna Soup in a bowl and slow cooker with a title
Lasagna Soup in a bowl with a title

Categories:

, , , ,

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Recipes you'll love

About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

Latest & Greatest

4.99 from 69 votes (52 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. I am wanting to make this weekend. My question is my son’s girlfriend is pretty picky so could i make this without spinach? Would it significantly change it5 stars

    1. You can definitely leave out the spinach if you prefer, it will change the flavor slightly but will still be delicious.

  2. This looks absolutely delicious and I can’t wait to make it. But my question is. In the list of ingredients. where it says to use parmesan rinds. it says to see note. But there isn’t any notes pertaining to this. What exactly is Parmesan Rinds and can a person substitute shredded parmesan instead? TIA.5 stars

    1. Parmesan rinds are rinds from a large wheel of parmesan cheese.  

      If you ask at the deli, you can often buy a container of them for just a couple of dollars. Store them in the freezer and toss one into sauces and soups to add flavor and richness.  Or, next time you buy a piece of parmesan cheese and cut off the rind, just wrap it up and freeze it. If you can’t find parmesan rinds, add a sprinkle or two of fresh parmesan before serving.

  3. Could you use oven ready no bake lasagna noodles? I have extra and thought about just throwing them in the soup the last hour of cooking? Thought this may work better since they don’t boil real well. Thoughts?

    1. I haven’t tried it so I can’t say for sure Laura. If you try it I would love to hear how it turns out!

      1. It worked out great! I cooked everything on low but for the last 30 minutes bumped it to high and broke up the oven ready noddles in the soup. I also added some red pepper chili flakes for some heat and about 3 tablespoons of sugar to enhance the tomato flavor. Will definitely make again!

      2. I am so happy to hear it worked out Laura! Thank you for sharing your tips!

    1. I haven’t tried it so I can’t say for sure, but I think it should be fine. If you try it I would love to hear how it turns out!