This Hearty Crock‑Pot Lasagna Soup brings together all the familiar, comforting flavors of classic lasagna in an easy, one-pot slow cooker version. With tender pasta, a rich tomato broth, savory meat, and melty cheeses, it’s a cozy, satisfying bowl perfect for any night of the week. I love how it gives me that homemade lasagna experience with a fraction of the effort.
Why You’ll Love This Recipe
I find this Crock-Pot lasagna soup perfect for days when I want the taste of traditional lasagna without the layering, baking, and cleanup. It’s incredibly flavorful, thanks to herbs, garlic, and a blend of cheeses. The slow cooker does most of the work, and it’s ideal for meal prepping or feeding a hungry family. Whether I use ground beef or sausage, each bite is hearty and deeply comforting — just what I want in a fall or winter dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 teaspoons olive oil (optional — if using ground turkey or want extra moisture)
1 pound lean ground beef or ground Italian sausage
1 small yellow onion, diced
5 cloves garlic, minced
1 (15 oz) can diced tomatoes
4 cups chicken broth or vegetable broth
2 cups marinara sauce
1 teaspoon dried basil
1 teaspoon dried parsley
½ teaspoon onion powder
½ teaspoon oregano
¼ teaspoon dried rosemary
¼ teaspoon red pepper flakes (optional, for a bit of heat)
8 lasagna noodles, broken into bite-size pieces
1 teaspoon balsamic vinegar
½ cup freshly grated Parmesan cheese
Salt and pepper, to taste
1 cup shredded mozzarella cheese (for topping)
½ cup ricotta cheese (for topping)
Optional garnish: chopped fresh parsley
Directions
In a large skillet over medium heat, I add the olive oil (if using), then cook the ground beef or sausage until browned. I make sure to drain off any excess grease.
I transfer the cooked meat into my slow cooker. Then I add the diced onion, garlic, broth, marinara sauce, diced tomatoes, basil, parsley, onion powder, oregano, rosemary, and red pepper flakes. I stir everything together well.
I cover the slow cooker and cook on Low for 6–8 hours or on High for 3–4 hours.
About 30 minutes before serving, I stir in the broken lasagna noodles, making sure they’re fully submerged. Then I cover it again and let it cook for another 30–45 minutes until the noodles are perfectly tender.
Once the noodles are done, I stir in the balsamic vinegar and freshly grated Parmesan cheese. I taste and adjust with salt and pepper as needed.
To serve, I ladle the hot soup into bowls and top each with shredded mozzarella and a spoonful of ricotta. A sprinkle of chopped parsley adds a nice fresh touch. I love serving it with crusty bread or garlic bread on the side.
Servings and timing
Servings: 6
Prep Time: 10 minutes
Cook Time: 6 hours on Low (or 3–4 hours on High)
Total Time: 6 hours 10 minutes
Calories: ~424 kcal per serving
Variations
I like to use spicy Italian sausage instead of ground beef for an extra kick.
For a vegetarian version, I swap the meat for plant-based crumbles and use vegetable broth.
If I want to make it creamier, I stir in a splash of heavy cream or a spoonful of cream cheese right at the end.
Sometimes I use different pasta shapes like bowties or fusilli when I don’t have lasagna noodles on hand.
I occasionally mix in baby spinach during the last few minutes of cooking for added greens.
Storage/Reheating
Leftovers keep well in the refrigerator for up to 4 days. I store them in airtight containers. To reheat, I warm the soup gently on the stovetop over medium heat, adding a splash of broth or water if it thickens too much. I can also reheat it in the microwave in 1-minute intervals, stirring in between.
If I want to freeze it, I do so before adding the noodles, as they tend to get mushy after thawing. I just add freshly cooked pasta when reheating frozen portions.
Related Recipes:
FAQs
Can I make this lasagna soup without a slow cooker?
Yes, I can! I just simmer everything on the stovetop in a large pot. After browning the meat and adding the ingredients, I bring it to a gentle boil, then simmer for about 30 minutes. I then add the pasta and cook until tender.
How do I prevent the noodles from getting mushy?
I try to add the pasta only about 30–45 minutes before serving and make sure not to overcook it. If I plan to store leftovers, I sometimes cook the noodles separately and add them to each bowl when serving.
What kind of marinara sauce works best?
I go for a good-quality jarred marinara or make my own if I have time. A tomato-basil or roasted garlic flavor works especially well in this soup.
Can I use no-boil lasagna noodles?
Yes, but I find that they can get a little too soft in the slow cooker. I usually stick with regular lasagna noodles broken into pieces for the best texture.
Is this soup spicy?
It’s mild unless I add the red pepper flakes. I include them when I want a little heat, but I leave them out if I’m serving the soup to kids or those sensitive to spice.
Conclusion
This Hearty Crock‑Pot Lasagna Soup is one of my favorite comfort foods — rich, cheesy, and full of that classic lasagna flavor with so little effort. I love how I can just throw everything in the slow cooker and come back to a warm, ready-to-eat meal. It’s family-friendly, customizable, and perfect for making ahead. If I’m craving lasagna but want something easier, this is the recipe I always turn to.
📖 Recipe:
Print
Hearty Crock‑Pot Lasagna Soup
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Diet: Halal
Description
This Hearty Crock-Pot Lasagna Soup delivers all the classic lasagna flavors in an easy, one-pot slow cooker meal. With rich tomato broth, tender pasta, savory meat, and melted cheeses, it’s a comforting and satisfying dish perfect for cold days.
Ingredients
2 teaspoons olive oil (optional)
1 pound lean ground beef or ground Italian sausage
1 small yellow onion, diced
5 cloves garlic, minced
4 cups chicken broth or vegetable broth
2 cups marinara sauce
1 (15 oz) can diced tomatoes
1 teaspoon dried basil
1 teaspoon dried parsley
½ teaspoon onion powder
½ teaspoon oregano
¼ teaspoon dried rosemary
¼ teaspoon red pepper flakes (optional)
8 lasagna noodles, broken into bite-size pieces
1 teaspoon balsamic vinegar
½ cup freshly grated Parmesan cheese
Salt and pepper, to taste
1 cup shredded mozzarella cheese (for topping)
½ cup ricotta cheese (for topping)
Optional garnish: chopped fresh parsley
Instructions
- In a large skillet over medium heat, add olive oil (if using), then cook the ground beef or sausage until browned. Drain excess grease.
- Transfer the cooked meat to the slow cooker. Add onion, garlic, broth, marinara sauce, diced tomatoes, basil, parsley, onion powder, oregano, rosemary, and red pepper flakes. Stir to combine.
- Cover and cook on Low for 6–8 hours or on High for 3–4 hours.
- 30 minutes before serving, stir in broken lasagna noodles, ensuring they’re submerged. Cover and cook for 30–45 more minutes until noodles are tender.
- Stir in balsamic vinegar and Parmesan cheese. Season with salt and pepper to taste.
- Ladle soup into bowls and top each with shredded mozzarella, a spoonful of ricotta, and optional chopped parsley.
Notes
Use spicy Italian sausage for added heat and flavor.
For a vegetarian version, use plant-based meat and vegetable broth.
To make it creamier, stir in cream or cream cheese at the end.
Try different pasta shapes if lasagna noodles are unavailable.
Add baby spinach during the last few minutes for extra greens.
Leftovers keep for up to 4 days; reheat gently with added broth or water.
For freezing, omit noodles and add freshly cooked ones when reheating.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 424
- Sugar: 6g
- Sodium: 900mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg
