CrockPot Lasagna Soup

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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
4.96 from 23 votes
Review Recipe

Crockpot Lasagna Soup

Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings 8 servings
Author Holly Nilsson
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!

Ingredients

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

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Instructions

  • 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.

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.)

Keyword crock pot, CrockPot Lasagna Soup, lasagna soup, slow cooker
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
About the author

Holly

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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!

More Posts by Holly

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Comments

  1. Made this yesterday. We loved it! I did omit the red pepper, mushrooms and spinach. In our local grocery, I found their store brand specialty pasta called Mafaldine—a long pasta with scalloped edges like lasagna noodles but without the whole lasagna noodle. Broke them in pieces and cooked separately. This soup was sooo delicious! Topped soup with shredded Parmesan-Romano blend and shredded mozzarella. I have made the stovetop version, but certainly enjoyed the Crock pot version much better! Thank you Holly!

    1. You’re welcome Claire! So glad you love the soup! Some Crock Pot versions of recipes can add a lot of flavor!

  2. This was delish. I used Classico pasta sauce (1jar of fire roasted tomato & garlic and 1 jar of traditional sweet basil) and Rana spinach/Ricotta and also Rana 4 cheese pasta. Cooked for 3 hours on low and 30 minutes on high. Turned out amazing. Thanks for the great recipe.5 stars

    1. I have tried this a few times but I find the texture to come out kind of gummy so I prefer to cook them separately.

    1. How do you convert oz into ml? A scale? All my ingredients are measured in ml. I am using a 6 quart crock pot and it is pretty full.Thanks.

      1. Ounces can be a weight measure or a liquid volume measure. In this recipe they are a liquid measure.
        28oz canned tomatoes is about 796ml
        14 oz is approximately 398ml

  3. This is a great soup! So flavorful and full bodied soup. Sometimes I will add carrots to the mix as well. Have used regular or whole wheat or gluten-free (for my gluten-free friends) noodles. Sometimes I have left out the noodles and it is so delicious! Thank you for another recipe to add to my soup repertoire!5 stars

  4. Omg this soup is so good. I will definitely be making it many times over. Thankyou for sharing your recipe.5 stars

  5. Very good. I am vegan so I substituted the meat for plant-based veggie meat by Gardein and used vegetable broth. I also added small diced zucchini and egg plant. I topped it with vegan parmesan by Follow Your Heart. Came out very flavorful.5 stars