Crockpot Lasagna Soup (Easy Recipe)

Crockpot lasagna soup is the perfect comfort food for a chilly winter day. The recipe is simple and easy to follow. 

Plus, it’s a great way to use up leftover lasagna noodles. 

It’s also convenient for sneaking veggies and herbs into the kids’ meals. And, of course, you can’t beat it if you’re an Italian food junkie. 

Crockpot lasagna soup has all the flavor and heartiness of actual lasagna but in a healthier form. 

Crockpot Lasagna Soup 

In the mood for soup tonight but want something heartier than Progresso chicken noodle? Try this easy lasagna soup. 

It’s a flavorful, filling dinner option, full of ground beef and mozzarella, provolone, and parmesan cheeses. 

Lasagna is always great. Gooey cheese, well-seasoned meat, and all that tomatoey goodness? You can’t beat it.

Unfortunately, made-from-scratch lasagna can take a serious amount of time.

Slow cooker lasagna soup, though, is simple and requires very little hands-on time. Seriously. You’ll love it. 

Ingredients

Here’s what you’ll need to make this scrumptious soup: 

• Ground beef. The chunks of well-seasoned ground beef are one of the best things about lasagna. They’re juicy, hearty, and downright delicious. That’s why ground beef takes center stage in this lasagna soup. 

• Garlic powder, salt, and pepper. These are the seasonings you’ll use to flavor the ground beef. 

• Chicken broth. This acts as a base for the soup and keeps it from being too thick.

• Diced tomatoes and tomato sauce. Lasagna relies on the traditional flavors of tomatoes and tomato sauce. You’ll also add plenty of both to this soup. They’re what give it its robust, bright, Italian flavor. 

• Parsley, oregano, garlic, onions, and bay leaf. These herbs and veggies provide plenty of bold flavors to the soup. 

• Lasagna noodles. These noodles help add chunkiness and texture. They’re also what make it lasagna soup instead of noodle soup. (Although you can use any other noodles in a pinch.) 

• Fresh basil. Add the basil towards the end of the cooking process. Right before you add the cheese and stick the bowls in the oven. It provides another bright burst of fresh, herby flavor and tastes divine.

• Mozzarella, provolone, and parmesan: Lasagna isn’t lasagna without tons of gooey, melty cheese. These three make up the cheesy topping on this soup.

Tips for the Best Lasagna Soup

Here are a few tips to keep in mind when making this recipe: 

• No lasagna noodles? No problem! Use elbow macaroni, bow ties, or some other type of pasta. It’ll all taste great.

• Adjust thickness as needed. Anyone who’s ever made pasta knows it sucks up liquid like nobody’s business. If that happens and your soup is too thick, add a little extra water or chicken broth.

• Use fresh garlic. Garlic powder often does the trick in many recipes. Unfortunately, you’ll lose some of the potency of flavor if you go that route here. Fresh garlic is really the only way to go.

• Monitor the broiling stage closely. If you’ve ever used your oven’s broiler, you know how fast it can work. Keep a close eye on the soup during this phase. If you don’t, you may burn the topping.

Variations 

You can easily adjust this recipe to suit your tastes and dietary preferences. Here are some ideas:

• Make it vegetarian. Leave out the meat and substitute vegetable broth for chicken broth. You can also add as many veggies into the pot as you want. I like adding zucchini, carrots, and peppers.

• Make it leaner. Substitute ground turkey for the ground beef.

• Get creative with the spices. Add a dash of cayenne for heat or Italian seasoning for a more traditional flavor. 

• Add a touch of Mexican flair. Use fajita seasoning. Then, add some salsa, corn, chiles, or black beans.

What to Serve with Crockpot Lasagna Soup

My favorite thing to serve with this soup is buttery, fresh-from-the-oven garlic bread. Oh, man. It’s so good.

Here are some other good options:

• Cheesy bread
• Leafy green side salad
• Texas Toast
• Grilled cheese sandwich
• Pimento cheese sandwich

How to Store

This recipe is an excellent make-ahead or make-extra meal. The leftovers also keep well. Here are steps for storing and making the soup ahead of time:

• To store. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat it on the stove or in the microwave, but expect the noodles to get a bit mushy.

Here are the steps for making the soup ahead of time:

1. Follow steps 1, 2, and 3 in the recipe card below.
2. Stop at step 3 (before adding the broken lasagna noodles).
3. Allow the soup to cool fully.
4. Transfer it to a freezer-safe, airtight container.
5. Freeze for up to 3 months.
6. When you want to serve the soup, let it thaw in the fridge overnight.
7. Warm it in a slow cooker on low heat until hot.
8. Pick up with step 4 on the recipe card below.
9. Finish and serve the soup as usual.

Because of the noodles, freezing leftovers isn’t recommended.

More Soups You’ll Love

Potato Soup
Zuppa Toscana Soup
Crockpot Lasagna Soup
Italian Sausage Soup
7-Can Soup

Crockpot Lasagna Soup (Easy Recipe)

Servings

4

servings

Prep time

20

minutes

Cooking time

6

hours 

20

minutes

Calories

474

kcal

Once you try this Crockpot lasagna soup, you’ll make it all the time! It has all the flavors you love about lasagna in a convenient, fuss-free, one-pot meal.

Ingredients

• 1 pound ground beef

• 1/2 teaspoon garlic powder

• 2 1/2 teaspoons kosher salt, divided

• 1 teaspoon black pepper, freshly ground, divided

• 4 cups chicken broth

• 1 (28-ounce) can diced tomatoes

• 1 (8-ounce) can tomato sauce

• 1/4 cup fresh parsley, chopped

• 1 teaspoon dried oregano

• 4 cloves garlic, minced

• 1 large yellow onion, diced

• 1 bay leaf

• 1 cup water

• 8 ounces lasagna noodles (approximately 10 noodles), broken

• handful chopped fresh basil

• shredded mozzarella, for topping

• sliced provolone, for topping

• grated parmesan, for topping

Instructions

• Cook the beef in a large skillet using medium-high heat. Break it into smaller chunks with a wooden spoon. Cook it for approximately 5-8 minutes until brown.
• Add the garlic powder, one teaspoon salt, and half the pepper to the meat. Season thoroughly, then transfer the beef to a towel-lined plate to drain.
• Transfer the beef to a slow cooker. Add the chicken broth, diced tomatoes, tomato sauce, parsley, oregano, garlic, onion, bay leaf, one cup of water, and the rest of the salt and pepper. Cook for 5 1/2 hours on high or 7 1/2 hours on low.
• Add the broken pieces of lasagna noodles. Stir, and cook for another 30 minutes.
• Mix the basil in immediately before serving.
• Set the oven to broil and preheat.
• Transfer the soup to oven-safe bowls, and top with a generous amount of mozzarella. Add a slice of provolone and a dash of parmesan. Place the bowls on a baking sheet and melt the cheese under the broiler for approximately 5 to 8 minutes.
• When the cheese starts bubbling, remove it from the oven and serve. Enjoy!

Notes

• Don’t over-broil the soup during the broiling stage. Monitor it closely to prevent burning.

Nutrition

• Calories: 474kcal
• Carbohydrates: 46.4g
• Protein: 48.8g
• Fat: 9.9g
• Saturated Fat: 3.1g
• Cholesterol: 120mg
• Sodium: 1146mg
• Potassium: 1376mg
• Fiber: 4g
• Sugar: 9.9g
• Calcium: 47mg
• Iron: 23mg

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