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.
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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.
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 rind 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
*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!
Sounds delicious, I am so glad you loved it!
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?
What size is your slow cooker? I made this in a 6QT slow cooker and it fit fine.
Hi! Making this for supper! Sounds delish! Followed recipie except using sweet italian sausage instead of hamburger. Already smells so good!!! Thanks for sharing!!!
Sounds delicious Lori! Enjoy!
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.
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.
Made this tonight, excellent !!!
I am so glad you enjoyed this recipe Sue!
I made this today and it was delish! Kids loved it too! Very easy to make and perfect for a cold day!
I am so glad that your family enjoyed this recipe!
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 :)
A serving is about one cup,I hope this helps!
Do you cook the spinach before you put it in? Or just add it straight in from the bag?
No need to cook it. Pop it right in!
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 :)
Can the noodles cook in the sauce in this one?
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.
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!
Thank you. Sausage would be great in this.
hi-looks great.I don’t have a slow cooker, so is it the same cooking hrs in a normal pot?
Annette, if you’re cooking this in a pot on the stove, the cooking times E far less than a slow cooker.
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!
Woohoo! We hope you stick around :) Let us know what recipes you try and how they turned out!
So excited about trying it today!
Enjoy Beth!
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!
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.
This was wonderful. The family loved it. Easy and quick and ready when needed.
I am so glad you enjoyed this recipe!
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!
So glad you enjoyed it Abby!
Looking forward to trying ask these recipes. Thanks!
I made this (minus the mushrooms) it was delicious.
Thanks, I’m happy that you liked it!
This looks perfect for chilly days! And yes, the toppings with all that cheese and basil are the way to my heart!
Thank you Averie… I definitely love the cheese toppings too!