This crockpot lasagna soup has all the delicious flavors of classic lasagna but none of the time-consuming layering and baking!
Easy Crockpot Lasagna Soup Recipe
This crockpot lasagna comes together with pantry staples and a pound of ground beef. The finished product has all the phenomenal flavors of classic lasagna and my famous lasagna skillet. And as you’ll see in the recipe video, it couldn’t be any easier to make.
Ingredients
I make this soup with lean ground beef; you can use lean ground turkey instead. For lasagna flavors, you’ll need diced tomatoes, tomato paste, beef broth or stock, garlic, onion, salt, pepper, and Italian seasoning. Any tubed or shelled pasta such as rotini, ziti, shells, or macaroni works. You can also use broken-up lasagna noodles, gluten-free pasta, or even zucchini noodles. Finally, shredded mozzarella for topping.
How to Make Crockpot Lasagna Soup
- Brown the meat.
You need to brown it in a large skillet before adding it to the a slow cooker. - Add tomatoes, spices, and liquids.
Toss in the diced tomatoes, tomato paste, liquid, garlic, onion, and seasonings. - Cover and cook.
Cook on low for 7 to 8 hours or high for 4 to 5 hours. - Add the pasta.
In the final 30 minutes, add the pasta. Let it cook for the remaining 30 minutes or until the pasta is tender.
Laura’s Tips for this Recipe
I like to top this soup with grated Parmesan, shredded mozzarella or Italian cheese, and chopped parsley. If you’re a fan of the ricotta filling in classic lasagna, feel free to add a dollop over the top. It melts into the soup and makes it ultra-creamy.
To meal prep this slow cooker soup ahead, brown the beef and transfer it to the crockpot. Add the remaining ingredients, excluding the pasta, cover with the lid, and refrigerate overnight. The next day, cook the soup according to the recipe directions, adding the pasta in the final 30 minutes.
If you want to prepare this soup and freeze it for future meals, check out my post on how to freeze soup, so it reheats perfectly. Essentially, you would not add the pasta to this recipe until it’s being reheated on the stovetop.
What to Serve with Crockpot Lasagna Soup
This is the type of recipe you want to serve with garlic bread or my Cheese Twists so you can dunk them into the soup and soak up all that flavor. If you’re looking for something fresh, a simple side salad and my homemade balsamic vinaigrette will hit the spot.
Lasagna Soup in the Slow Cooker
Watch how it’s made:
Ingredients
- 1 pound lean ground beef
- 28 ounce can diced tomatoes,
- 6 ounce can tomato paste
- 3 cups beef broth
- 2 cups water, divided
- 4-5 cloves garlic, minced
- 2 tablespoons Italian seasoning
- ½ cup onion, chopped
- 2 cups uncooked shelled pasta
- ¼ teaspoon black ground pepper
- ¼ teaspoon salt
- 1 cup shredded mozzarella
Instructions
- In a large skillet, brown the beef over medium-high heat. Once cooked, transfer to beef to the dish of a 5 or 6-quart slow cooker.
- Add the diced tomatoes, tomato paste, broth or stock, 1 cup water, garlic, Italian seasoning, onion, salt, and pepper. Stir to combine.
- Cover and cook on low for 7 to 8 hours or high for 4 to 5 hours.
- In the final 30 minutes, add in the remaining cup of water and pasta. Stir to combine. Cover with the lid and continue to cook for the remaining 30 minutes.
- To serve, ladle the soup into bowls and top with shredded cheese.
Notes
- You can make this lasagna soup grain-free by swapping the pasta for 1-2 cups diced zucchini. It doesn't change the flavor, but it does reduce the carbs and tastes just as delicious.
The recommendations below may include affiliate links.
Michelle Fortier says
I’ve made this for supper tonight and just taste tested…fantastic! And so easy to make. I wonder about adapting it for the Instant Pot? I almost tried it with pressure cooking but went the slow cooking route. I also switched it up a bit to make it more ‘lasagna-ee’ I broke up lasagna noodles instead of another pasta. Just a quick note: there’s a typo in step 4. It should read lid but something happened in writing it out.
Laura Fuentes says
Hi Michelle! If you want to go the instant pot route: brown the beef on sauté mode, then add the tomatoes, broth, water, seasonings. Bring that mixture to a simmer before adding the pasta. Place the lid on the pot, seal, and pressure cook for 4 minutes. When done, do a quick release of the steam, make sure the pressure gauge drops back down before opening.
Nicole Buchwald says
I would love to try this in the Instant Pot (got rid of my crock pot) but I’m not very good at understanding conversions. Would you have any idea on this one? Thanks!!
Laura Fuentes says
Hi Nicole! The amount of each ingredient will stay the same but cooking will look a little different. Brown the beef on sauté mode, then add the tomatoes, broth, water, seasonings. Bring that mixture to a simmer before adding the pasta. Place the lid on the pot, seal, and pressure cook for 4 minutes. When done, do a quick release of the steam, make sure the pressure gauge drops back down before opening.
Kathy Schmeisser says
Hi – I’m a little confused: the recipe calls for 2 cups water,divided; then says to add 1 cup water with pasta. So is it 3 cups total, or one cup and another one cup later?
Laura Fuentes says
It’s a total of 2 cups of water. 1 cup with the broth and the final cup with the pasta. Enjoy!