There’s something incredibly comforting about lasagna—it’s rich, cheesy, and satisfying in all the right ways. But let’s be real, making a full lasagna can sometimes feel like a bit of a project, right? Enter this Crockpot Lasagna Soup, which captures all the cozy flavors of lasagna but with a fraction of the effort. It’s the perfect “set it and forget it” meal that your crockpot does all the heavy lifting for, leaving you to enjoy all that deliciousness without breaking a sweat. Plus, it’s a great way to shake things up if you’re looking for a twist on classic pasta dishes!

I still remember the first time I made this lasagna soup. It was one of those chilly, drizzly weekends when I craved something warm and hearty but didn’t quite have the energy to pull out every pan and pot in my kitchen. After setting everything in the crockpot and letting the house fill with the smell of slow-cooked tomatoes and herbs, I knew I had a winner on my hands. My family? They were hooked after the first spoonful. This dish has since become a fall and winter staple in our home—and I bet it will in yours too.

🍲 Why this lasagna soup is a total game-changer

For one, the slow cooker does all the work. You can just brown the beef, throw in the rest of the ingredients, and forget about it until dinner time. Plus, it’s a fun twist on traditional lasagna that keeps all the familiar flavors you love—rich tomato sauce, tender noodles, and of course, all that gooey cheese—but with a new, slurpable spin. And unlike classic lasagna, which can sometimes feel a bit heavy, this soup is surprisingly light while still being filling. Also, it’s perfect for busy weeknights or meal prepping ahead of time (trust me, it reheats like a dream).

My first crack at crockpot lasagna soup (spoiler: it was a hit)

I have to admit, I wasn’t always a big crockpot person. I used to think it was only good for making stews or chili. But then one particularly busy week, I decided to try this lasagna soup. I was amazed by how much flavor developed in just a few hours. The smell of garlic, onions, and herbs slowly simmering in a tomato broth completely filled the house. I remember popping the lid off about an hour in and thinking, “Wow, this is going to be good.” By the time I added the noodles and cheese, I couldn’t wait to dig in. And when I finally sat down to a bowl? It was everything I wanted from lasagna, minus the fuss.

Where does lasagna soup come from, anyway?

Lasagna itself dates back to ancient Rome, though the modern version as we know it today is an Italian classic, originating in the region of Emilia-Romagna. Traditionally, lasagna is made by layering pasta sheets with a rich meat sauce and creamy béchamel, all baked to bubbly perfection. Lasagna soup, however, is a relatively new creation that blends all those traditional flavors into a broth-based dish. Think of it as a fusion between Italian comfort food and the American love for hearty soups. It’s a fun and creative way to enjoy lasagna without the time and effort involved in making the real deal!

Let’s talk ingredients: the stars of the show

Ground beef: This is the backbone of the soup’s hearty flavor. If you’re feeling adventurous, you can swap it out for ground turkey or Italian sausage (I’ve tried both, and they’re equally delicious). For a vegetarian option, omit the meat altogether and add some sautéed mushrooms instead!
Tomato trio: You’ve got crushed tomatoes, diced tomatoes, and tomato sauce in this recipe, each playing its part to build a robust, layered flavor. If you’re low on one type, don’t stress! You can easily double up on what you have or even throw in some fire-roasted tomatoes for a smoky twist.
Lasagna noodles: Instead of layering, we’re breaking these noodles up into bite-sized pieces. They soak up the broth and become wonderfully tender. If you’re gluten-free, just swap in your favorite GF pasta.
Cheese trio: Ricotta, mozzarella, and Parmesan. This is where the magic happens! Mixed in right before serving, the cheese creates a creamy, melty richness that pulls everything together. You can substitute cottage cheese for the ricotta if you want something lighter, but don’t skip the mozzarella—it’s what gives the soup that satisfying gooeyness!
Herbs and spices: The combination of dried basil, oregano, and thyme is key for achieving that classic lasagna flavor. If you have fresh herbs on hand, even better! Just double the quantity and toss them in towards the end for a burst of freshness.

Essential kitchen tools: what you’ll need (and what you can skip)

You don’t need much for this recipe, which is one of the reasons I love it. But a few tools will make your life easier:

Large skillet: This is for browning the beef and onions. A non-stick pan works great to avoid any sticking or burning.
Crockpot: The star of the show. Whether you’re using a standard 6-quart crockpot or a smaller version, this is the key to making this soup as effortless as possible.
Wooden spoon: For stirring everything together. If you’re like me and love peeking at your crockpot while it cooks, this will come in handy to give everything a quick stir.
Cheese grater: You’ll need this for the Parmesan, and trust me, freshly grated makes all the difference here.

Step-by-step: my foolproof method (and a few hard-learned lessons)

Brown the beef: Start by cooking the ground beef in a skillet over medium heat until it’s fully browned. Don’t skip draining the excess fat—it’ll keep your soup from getting too greasy. Add the chopped onions and garlic to the skillet, and cook until the onions are soft and translucent. This step builds that delicious foundation of flavor.
Dump everything into the crockpot: Transfer the beef mixture into the crockpot. Add the crushed tomatoes, tomato sauce, diced tomatoes, beef broth, tomato paste, and spices. Stir it all together and cover. Now sit back and let the magic happen!
Add the noodles: About 30 minutes before you’re ready to eat, toss in the broken lasagna noodles. Make sure they’re submerged so they cook evenly. Trust me, I’ve made the mistake of just tossing them in and not stirring—they ended up crunchy and half-cooked. Don’t be me.
Cheese time!: About 10 minutes before serving, stir in your cheese mixture. I mix the ricotta, mozzarella, and Parmesan in a bowl before adding it to the soup so everything blends evenly. The soup will turn creamy, cheesy, and absolutely irresistible.
Serve and enjoy: Ladle the soup into bowls, garnish with fresh basil or parsley if you’ve got it, and dig in!

Fun twists and variations: make it your own

I’ve played around with this recipe more times than I can count, and there are endless ways to customize it:

Vegetarian version: Skip the meat and bulk up the soup with vegetables. Zucchini, mushrooms, and spinach work particularly well.
Low-carb: Swap the lasagna noodles for zucchini noodles or even spaghetti squash. It lightens up the dish without sacrificing flavor.
Vegan: Use plant-based ground meat and swap out the cheeses for your favorite dairy-free versions. Nutritional yeast adds a nice cheesy flavor in place of Parmesan.
Spicy kick: If you like a bit of heat, add some red pepper flakes or even a diced jalapeño for a spicy twist.
Seasonal twist: In the fall, I’ve added roasted butternut squash cubes to the mix, and it was surprisingly delicious!

Serving ideas: how to plate this cozy dish

I like to serve this soup in big, deep bowls to really capture all those saucy, cheesy layers. A sprinkle of fresh basil or parsley adds a pop of color, and if you’re feeling extra fancy, you can even drizzle a little olive oil on top for richness. Pair it with some warm, crusty garlic bread (because let’s be honest, dipping bread into this soup is half the fun). A simple side salad with a zesty vinaigrette is a great way to balance out the meal too.

Drink pairings: what to sip alongside

For wine lovers, a medium-bodied red like Chianti or a Sangiovese pairs beautifully with the tomato-based broth. The acidity of the wine complements the rich flavors without overpowering them. If you prefer beer, a hoppy IPA or a smooth amber ale would work wonderfully here. And if you’re keeping it alcohol-free, a sparkling water with a squeeze of lemon is a nice, refreshing choice to cut through the richness of the soup.

Storage and reheating tips

This soup stores like a champ. Just transfer leftovers to an airtight container and keep it in the fridge for up to 4 days. When you’re ready to reheat, warm it up on the stovetop over medium heat, stirring occasionally. If the soup has thickened up a bit, just add a splash of beef broth or water to thin it out to your desired consistency.

And, if you’re thinking of freezing it, go ahead—just wait to add the noodles and cheese until after it’s thawed and reheated. That way, the noodles won’t get soggy, and the cheese will still have that fresh, melty texture.

Adjusting for different serving sizes

This recipe makes about 6 servings, but if you’re feeding a crowd (or meal prepping), you can easily double the ingredients. Just be mindful that the cooking time may extend slightly, especially when it comes to cooking the noodles. On the flip side, if you’re cooking for one or two, you can halve the recipe without any issues.

Potential hiccups (and how to avoid them)

Crunchy noodles? Make sure they’re fully submerged in the broth when you add them to the crockpot, and give everything a good stir.
Soup too thick? If it thickens up more than you’d like, add an extra splash of beef broth or water to thin it out.
Too salty? The cheeses, especially Parmesan, can sometimes add a bit more saltiness than expected. If this happens, just balance it out with a bit of extra tomato sauce or broth.

Time to dig in!

I hope this crockpot lasagna soup finds a place in your meal rotation like it has in mine. It’s an easy, satisfying dish that never disappoints, and there’s so much room to get creative with it. Whether you stick with the classic version or try one of the variations, I’m sure your family will love it as much as mine does. Now, grab your crockpot, set it up, and enjoy the cozy, cheesy goodness!

FAQs

Can I use a different type of pasta? Yes! Any sturdy pasta will work, like rotini or penne. Just keep an eye on the cooking time.
Can I make this soup in advance? Absolutely. This soup reheats wonderfully. Just add the noodles fresh when you’re ready to serve.
How do I make it gluten-free? Use your favorite gluten-free pasta or zucchini noodles instead of lasagna noodles.
What’s the best way to store leftovers? Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months (just leave out the noodles until reheating).
Can I use ground turkey instead of beef? Definitely! Ground turkey or chicken works well as a leaner alternative.

Crockpot Lasagna Soup Recipe