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.
CrockPot Lasagna Soup
Equipment
- 6 QT Slow Cooker /crockpot
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 optional
- 2 small bell peppers diced, I use red and green
- 2 teaspoons dried basil
- 2 teaspoons dried parsley
- ½ teaspoon seasoned salt
- ½ teaspoon black pepper
- 1 to 2 parmesan rind optional, see note
Add Later
- 6 ounces medium pasta such as mafalda (mini lasagna noodles), or broken lasagna noodles
- 2 cups chopped fresh spinach optional
Optional Toppings*
- ricotta cheese shredded Parmesan cheese, fresh basil or parsley
Instructions
- In a large skillet, brown the beef, onion, and garlic over medium-high heat until no pink remains. Drain any fat and transfer to a 6QT slow cooker.
- Add the remaining ingredients, except for the spinach and pasta. Cover and cook on HIGH for 3-4 hours or LOW for 7-8 hours.
- In a separate pot, cook the pasta al dente according to the package directions. Drain well.
- Add the drained pasta and spinach if using to the slow cooker. 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
I make this but use sausage instead of ground beef. My family loves it! Continually get requests to make this during family gatherings.
My youngest son often requests this soup & there’s not much left after dinner
Do you think that tortellini would work in place of the lasagna noodles?
I add the noodles cooked towards the end of the process, so any cooked pasta (such as tortellini) should work just fine Krystle!
Make recipes for 2 people would be great your are to large
Hi Barbara, You can adjust the serving size on a recipe by clicking the ‘Jump to recipe’ button at the top of the recipe page. From there you can click the ‘Print’ button on the recipe and it will allow you to adjust the number of servings. Hope this helps!
It’s actually really easy to do the math and quarter the recipe for two people. I also decided to put everything together and then freeze half before cooking so that it wouldn’t be too much for my little family…but we also have more for the future. Looking forward to having this today!
This is one of the best recipes I’ve ever made. Rave reviews from my family. Will. ke if often. Thanks Holly
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!
You’re welcome Claire! So glad you love the soup! Some Crock Pot versions of recipes can add a lot of flavor!
This turned out extremely well. I’m full Italian and it’s a great Sunday meal.
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.
Is it possible to add uncooked noodles at the end and maybe just cook it a little longer?
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.
Where is the old recipe? I was my absolute favorite the way it was?
The recipe has not changed, this is the original recipe.
Do you mean 16 oz of pasta? I see 6 oz
I add 6-8 oz of pasta to this recipe.
Love this
Can you use frozen spinach? If so how much?
I would add about ¼ cup (around 2-3 ounces). But you can add more or less to your preferences Angela.
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.
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
Can’t wait to try this!
Delicious.
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!
Great soup
Thanks Lecia!
Omg this soup is so good. I will definitely be making it many times over. Thankyou for sharing your recipe.
I am so glad you enjoyed the soup Heather!
Made this today! It was delicious and I will definitely make it again!
So glad you loved it Karen!
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.
So glad you enjoyed it Renee!
Did you put the vegan meat in after or did you use it when the recipe called for it?!!