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.


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
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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


  • 1 pound lean ground beef
  • 1 large onion diced
  • 4 cloves garlic minced
  • 28 ounces crushed tomatoes 1 can undrained
  • 15 ounces tomato sauce 1 can
  • 14 ½ ounces petit diced tomatoes 1 can
  • 32 ounces low sodium beef broth
  • 1 red bell pepper diced
  • 1 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


  • Mozzarella Cheese
  • Ricotta Cheese
  • Parmesan Cheese
  • Fresh Basil & Parsley


  • Cook beef, onion, and garlic over medium-high heat until no pink remains; drain. Place in slow cooker.
  • Add all remaining soup ingredients except pasta & spinach. Cover and cook on low 7-8 hours or high 3-4 hours.
  • 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.


4.99 from 50 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

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Adapted from Betty Crocker


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


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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    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!