With all the flavor and none of the work, this slow-cooker lasagna soup will be in the year-round dinner rotation.
This fully loaded crockpot lasagna soup recipe has seasoned ground beef, tender pasta, and loads of cheese simmered in a veggie-filled marinara sauce.
Cozy Slow Cooker Lasagna Soup
- This recipe has all the meaty, cheesy goodness of homemade baked lasagna.
- Easy ingredients and quick prep (that can be done the night before).
- No need to boil or layer lasagna noodles. Make extra because this soup freezes beautifully!
- The ultimate crowd-pleasing main dish, serve crock pot lasagna soup with a side of cheesy breadsticks to soak up all that delicious tomato broth.
Ingredients for Lasagna Soup
Meat: Ground beef, chicken, turkey, or Italian sausage are perfect proteins for lasagna.
Broth: Three kinds of tomatoes give this soup a rich taste and texture.
Vegetables: Bell peppers, mushrooms, and spinach are lasagna must-haves!
Pasta: Break up lasagna noodles or use medium shells or macaroni, penne, rotini, or bowtie pasta.
Cheese: Gooey, melty cheeses like ricotta and parmesan add a tangy flavor to lasagna soup. Make homemade ricotta with this easy recipe or switch out the ricotta for small-curd cottage cheese for a more budget-friendly dish. Parmesan rinds are leftover sections of parmesan wheels and add loads of flavor to soups and stews. You can ask for them at the deli, or cut the rind off a purchased wedge and keep it in the freezer.
PRO TIP: Cook the pasta to al dente and then add it in Step 3. This keeps the pasta from overcooking in the broth and allows it to soak up the tomato flavor.
Variations
- Omit the meat and double up on extra veggies. Because this is a soup, it’s also a budget-friendly way to use up extra veggies that bulk up the soup.
- Short on time? Toss in a bag of frozen meatballs in Step 2.
- Omit the pasta for a low-carb dish if desired.
How to Make Slow Cooker Lasagna Soup
- Cook meat, onions, and garlic and transfer to a crockpot.
- Add everything (recipe below) except the pasta and spinach. Cover and cook until vegetables are tender.
- Stir in cooked pasta and spinach.
- Serve with optional ricotta, parmesan, basil, and parsley.
Storing and Reheating
Keep leftover crock pot lasagna soup in a covered container in the refrigerator for up to 4 days (the flavors will just continue to get better)! Reheat on the stovetop or in the microwave. Freeze-cooled portions in zippered bags for up to one month. Thaw in the refrigerator and add fresh pasta if desired.
Super Hearty Soups to Savor
Did you make this Slow Cooker Lasagna Soup? Leave a comment and a rating below.
Slow Cooker Lasagna Soup
Equipment
Ingredients
- 1 pound lean ground beef
- 1 large onion diced
- 4 cloves garlic minced
- 32 ounces reduced sodium beef broth
- 28 ounces crushed tomatoes
- 15 ounces tomato sauce
- 14.5 ounces canned petite diced tomatoes undrained, 1 can
- 2 cups sliced mushrooms
- 1 small red bell pepper diced
- 1 small green bell pepper diced
- 2 teaspoons dried basil
- 2 teaspoons dried parsley
- ½ teaspoon seasoned salt
- ½ teaspoon black pepper
- 1 to 2 Parmesan rinds optional, see note
- 6 ounces rotini penne, or bowties
- 2 cups chopped fresh spinach
Optional Toppings*
- ricotta cheese
- shredded Parmesan cheese
- fresh basil and parsley
Instructions
- In a frying pan, brown the beef, onion, and garlic on medium-high until no pink remains; drain any fat. Add beef mixture to a 6QT slow cooker.
- Add remaining ingredients, except for spinach and cooked pasta. Cover and cook on HIGH for 3-4 hours or LOW for 7-8 hours or until mushrooms and peppers are tender.
- In a separate pot, cook the pasta al dente following the package directions.
- Mix in the pasta and spinach. Cover and cook for 10-15 minutes more. Ladle into individual bowls and add desired toppings.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Main Course, Pasta, Slow Cooker, Soup
Cuisine American, Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Adapted from Betty Crocker
This was sooooo good. I’ve made quite a few of your recipes and each time my husband says this is the best. I need to send more comments because your recipes are amazing
That’s so sweet! I am glad you are both loving our recipes.
I’m Sicilian and have always made a pretty good lasagna. I’m wondering how close to the real thing is this? Ingredients in here that I don’t put in my lasagna. Today I want easy, but if it doesn’t taste like lasagna, I’ll just make a pan. Hubby has been wanting lasagna so hopefully this will satisfy him. I read the reviews and they’re all pretty good. TIA
Hi Carol, I am not sure how close it would be to your lasagna but it has the flavors of lasagna that we love.
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 it
You can definitely leave out the spinach if you prefer, it will change the flavor slightly but will still be delicious.
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.
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.
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?
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!
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!
I am so happy to hear it worked out Laura! Thank you for sharing your tips!
In your opinion, would Kale make an adequate substitution for Spinach?
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!