Ever crave lasagna but dread the layering, baking, and cleanup? This Crockpot Lasagna Soup takes everything you love about the traditional dish—cheesy layers, hearty meat sauce, and pasta—and transforms it into an easy, set-it-and-forget-it slow cooker meal. Whether you’re feeding a family or meal prepping for the week, this one-pot wonder delivers warm, nostalgic flavor with none of the fuss.
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 4 cups beef broth
- 1 can (15 oz) crushed tomatoes
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt & pepper to taste
- 8 lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
Step-by-Step
Step 1: Brown the Beef
In a skillet over medium heat, cook the ground beef and diced onion until fully browned. Drain excess fat.
Step 2: Slow Cook the Base
Add the cooked beef mixture to your slow cooker along with beef broth, crushed tomatoes, garlic powder, Italian seasoning, salt, and pepper. Stir well.
Step 3: Set and Simmer
Cook on LOW for 6–7 hours or HIGH for 3–4 hours. This allows the flavors to develop deeply and richly.
Step 4: Add Noodles
About 30 minutes before serving, stir in broken lasagna noodles. Let them cook in the hot broth until tender.
Step 5: Serve and Top
Ladle soup into bowls, top each with a spoonful of ricotta and a generous sprinkle of mozzarella. Optionally, garnish with fresh basil or Parmesan.
Variations
- Meat Swap: Use Italian sausage or ground turkey for a different flavor.
- Vegetarian: Omit the meat and add mushrooms, zucchini, or lentils.
- Creamy Version: Stir in a splash of heavy cream before serving for extra richness.
Cooking Notes
- Break noodles into small pieces to ensure even cooking.
- Don’t skip browning the meat—it boosts the flavor dramatically.
- Watch the noodle timing—too long and they’ll get mushy.
Serving Suggestions
Serve with a side of crusty garlic bread or a green salad. Top with a dollop of ricotta, a sprinkle of mozzarella, and fresh basil for full lasagna vibes. Pairs beautifully with a glass of red wine or sparkling water with lemon.
Storing Tips
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stove or in the microwave with a splash of broth if needed.
- Freeze in single portions for quick lunches; omit noodles if freezing and add fresh when reheating.
Timing
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
Nutritional Information (Per Serving)
- Calories: ~430 kcal
- Protein: ~28g
- Sodium: ~840mg
Healthier Alternatives
- Use lean ground turkey or chicken for less fat.
- Replace regular ricotta with low-fat or cottage cheese.
- Use whole wheat lasagna noodles for added fiber.
Common Mistakes to Avoid
- Adding noodles too early: They’ll overcook and get mushy.
- Not seasoning the soup base: Salt brings out all the flavor.
- Overcrowding with toppings: Keep it simple and balanced.
Conclusion
This Crockpot Lasagna Soup is your shortcut to all the comforting flavors of traditional lasagna—with none of the layering. Whether you’re hosting a cozy gathering or just want to meal prep something comforting for the week, this one-pot wonder is a guaranteed crowd-pleaser. Try it once and it’ll become a cold-weather staple in your home!
FAQs
Q: Can I use pre-cooked pasta?
It’s better to cook the pasta in the soup to absorb flavor, but you can add pre-cooked noodles at the end to warm through.
Q: Can I make this dairy-free?
Skip the ricotta and mozzarella or use dairy-free alternatives like vegan cheese or cashew cream.
Q: Can I use fresh tomatoes instead of canned?
Yes, just make sure they’re peeled and pureed for a smooth base.
Crockpot Lasagna Soup
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
Description
This Crockpot Lasagna Soup has all the cozy, cheesy, meaty comfort of classic lasagna—in an easy, no-layer, one-pot format!
Ingredients
1 lb ground beef
1 small onion, diced
4 cups beef broth
1 can (15 oz) crushed tomatoes
1 tsp garlic powder
1 tsp Italian seasoning
Salt & pepper to taste
8 lasagna noodles, broken into pieces
1 cup ricotta cheese
1 cup shredded mozzarella cheese
Instructions
1. In a skillet, brown ground beef with diced onion until fully cooked. Drain any excess fat.
2. Transfer the beef mixture to the crockpot.
3. Add beef broth, crushed tomatoes, garlic powder, Italian seasoning, salt, and pepper. Stir well.
4. Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
5. In the final 30 minutes, stir in broken lasagna noodles. Let them cook until tender.
6. Just before serving, add a dollop of ricotta and a sprinkle of mozzarella to each bowl.
Notes
For extra richness, stir in a splash of cream or a spoonful of tomato paste.
You can substitute ground turkey or Italian sausage for the beef.
Top with fresh basil or Parmesan for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 6g
- Sodium: 840mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg