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 24 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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Recipe Rating




Comments

  1. *WINNER* *WINNER* …this was amazing. Incredibly flavorful, comforting and rich – only a few things I did differently and that was omit mushrooms (as I just don’t like them) and used ground sweet Italian sausage instead of ground beef; also just broke up and used regular lasagna noodles and used vegetable broth instead of beef broth. Was absolutely delicious. Everybody dug in for third and fourth helpings! Thank you for sharing your cooking expertise with all of us!5 stars

  2. I am making this recipe now with a substition for chicken broth instead of beef broth as well as ground chicken for ground beef. Only had green pepper and 4 oz of mushrooms. I have a standard size crockpot and had a hard time fitting all the liquids. Needed to take some out to fit. Is this normal?

  3. Hi! Making this for supper! Sounds delish! Followed recipie except using sweet italian sausage instead of hamburger. Already smells so good!!! Thanks for sharing!!!

  4. hi!
    I am in the process of cooking this now, and it seems really watery and bland so far. I did exactly what the recipe stated. Will it thicken at all and will the flavors come out more? It’s been in the crock pot for 2 hrs so far on high.5 stars

    1. It should thicken slightly. You’ll want to ensure you’re not removing the lid on a slow cooker during cooking as this can affect cook time.

  5. I made this today and it was delish! Kids loved it too! Very easy to make and perfect for a cold day!5 stars

  6. When it says 8 servings, what is a serving equal to? Just asking because I have to make 9 quarts for a soup party and I’m not real familiar with soups :)

  7. This was such an awesome dish thank you! We don’t have a crockpot but it worked amazingly in just a regular pot. And since the recipe only called for basically half a box of lasagna noodles, I used the rest (and just cut up more of each ingredient) and made a small lasagna to freeze for later. Absolutely loved it thank you! I will definitely make it again :)5 stars

    1. I didn’t have great luck with cooking the noodles in the sauce on this one (I tested it a few times with different noodles). They were best added in already cooked.

  8. I made the lasagna soup and my husband couldn’t get enough of it. I didn’t have any ground beef so I use hot Italian sausage. You guessed it, I didn’t have crushed tomato’s, so I used all diced tomatoes along with the tomato sauce. I did have a lasagna noodles and cut them into pieces after cooking. Everything else was straight from the recipe. It did taste somewhat acidy but adding some sugar took care of that..finally, I floated small mozzarella snack balls on top. I will be making this again!

    1. Annette, if you’re cooking this in a pot on the stove, the cooking times E far less than a slow cooker.

  9. Hi! I was rolling thru this website for the first time today, saw this lasagna soup recipe FOR THE SLOW COOKER, and proceeded to dance!! Thank you for your great recipes! I’m hooked!

  10. interested in making this recipe, what type of noodles did you use? the ones in the picture what is the name, thank you and I look forward to making this!

    1. The name of the noodles is listed in the post. They are called tripoline (you can find them at most Italian markets) however, you can use any shape of noodles you have on hand.

  11. This turned out pretty good! I made a few tweaks: added more Italian seasoning, salt and even a little sugar to cut the acidity. I’m gluten and dairy free so I used gluten free noodles and some goat cheese instead and it worked well. Thanks for the recipe!

  12. This looks perfect for chilly days! And yes, the toppings with all that cheese and basil are the way to my heart!