Crockpot Lasagna Soup is like a warm, comforting hug in a bowl. It’s got all the flavors you love from traditional lasagna—rich tomato sauce, hearty ground beef, tender noodles, and plenty of cheesy goodness—just made super simple in a slow cooker. The best part is that it simmers slowly all day, filling your home with that amazing Italian aroma.
I love making this soup because it saves me so much time and effort compared to assembling a whole lasagna. Plus, it’s perfect for busy days when I want something cozy without standing over the stove. One tip I always follow is to add fresh herbs near the end to keep that bright, fresh flavor that really brings the soup to life.
When I serve Crockpot Lasagna Soup, I like to sprinkle on extra parmesan and a little crushed red pepper for a bit of a kick. It’s also great with a side of garlic bread for dunking. This dish always feels like a special treat, yet it’s so easy that it quickly became one of my go-to comfort meals for chilly evenings.
Key Ingredients & Substitutions
Ground Beef or Italian Sausage: Ground beef adds a hearty flavor and texture, but Italian sausage gives a spicier twist. For a lighter option, try ground turkey or chicken.
Tomatoes: Crushed tomatoes, tomato sauce, and tomato paste build a rich, layered tomato base. If you prefer, canned diced tomatoes work but may change the texture slightly.
Pasta: Rotini is great in this soup because its twists hold the sauce well. You can swap with small pasta shapes like elbow macaroni or shells.
Cheese: Ricotta, mozzarella, and Parmesan bring classic lasagna creaminess and flavor. If you need dairy-free options, try plant-based cheeses or skip the ricotta for a lighter soup.
How Do I Add Pasta Without It Getting Mushy?
The timing of adding pasta is key to avoid soggy noodles. Add uncooked pasta about 30 minutes before the soup is done cooking. This ensures the pasta fully cooks but doesn’t over-soak.
- Stir the pasta gently into the hot soup.
- Cook with the lid on to trap steam and heat evenly.
- Check pasta softness at 25 minutes to avoid overcooking.
If you’re short on time, you can cook pasta separately and add just before serving for the best texture.
Equipment You’ll Need
- Crockpot or slow cooker – I love using mine because it makes hands-off cooking and keeps the soup warm for serving.
- Skillet – for browning the ground beef and sautéing garlic and onions, making sure everything is flavorful right from the start.
- Measuring cups and spoons – to accurately add broth, tomatoes, and spices for balanced flavors.
- Stirring spoon or ladle – for mixing everything in the slow cooker and serving the soup smoothly.
- Chopping knife and cutting board – handy for prepping the onion, garlic, and herbs quickly and safely.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage or turkey for different flavor and leaner options—each adds a unique taste.
- Add chopped bell peppers, mushrooms, or zucchini to boost veggie content and add texture.
- Mix in red pepper flakes or hot sauce for a spicy kick—perfect if you like some heat in your meal.
- Top with fresh basil or parsley for bright, fresh flavor; you can also sprinkle some shredded cheddar instead of mozzarella for variety.
Crockpot Lasagna Soup Recipe
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground beef (or Italian sausage)
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth (or chicken broth)
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 (6 oz) can tomato paste
Herbs & Seasonings:
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon sugar
- Salt and black pepper, to taste
Additional Ingredients:
- 8 oz uncooked rotini pasta (or other small pasta shape)
- 2 cups fresh spinach or chopped kale (optional)
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh parsley or basil, chopped for garnish
How Much Time Will You Need?
Plan for about 10-15 minutes of prep time, mainly browning the meat and chopping. Cooking in the crockpot will take 6 to 8 hours on low or 3 to 4 hours on high. Don’t forget to add the pasta and spinach about 30 minutes before serving.
Step-by-Step Instructions:
1. Brown the Meat & Veggies:
Heat a skillet over medium heat and cook the ground beef with diced onion and minced garlic until the meat is fully browned and the onions are soft. Drain any excess fat to keep the soup less oily.
2. Combine Ingredients in Crockpot:
Transfer the cooked beef mixture to your slow cooker. Add crushed tomatoes, tomato sauce, tomato paste, broth, dried basil, oregano, thyme, sugar, salt, and pepper. Stir well to blend all flavors.
3. Cook the Soup:
Cover the crockpot and cook your soup on low for 6 to 8 hours, or use the high setting for 3 to 4 hours. This slow cooking lets all the flavors meld beautifully.
4. Add Pasta and Greens:
About 30 minutes before you’re ready to eat, stir in the uncooked pasta and fresh spinach or kale if using. Cover and cook until the pasta is tender.
5. Serve and Garnish:
Give the soup a good stir then ladle it into bowls. Add a dollop of ricotta cheese, sprinkle mozzarella and Parmesan on top, and finish with fresh chopped parsley or basil. Serve warm with crusty or garlic bread for a full meal.
Can I Use Frozen Ground Beef for This Recipe?
Yes, but be sure to thaw it completely before browning. Thaw overnight in the fridge or use the defrost setting on your microwave. This helps the meat cook evenly and prevents excess liquid in the soup.
Can I Prepare This Soup Ahead of Time?
Absolutely! You can brown the meat and combine everything in the crockpot the night before. Refrigerate overnight, then cook the next day as directed. Just add the pasta and spinach during the last 30 minutes when ready to serve.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stove or microwave to avoid overcooking the pasta.
Can I Make This Soup Without a Slow Cooker?
Yes! Use a large pot on the stove over low heat. Simmer the sauce mixture for about 1 hour, then add pasta and spinach last, cooking until tender. Stir often to prevent sticking.