CrockPot Lasagna Soup Cheesy & Delicious

With all the flavor and none of the work, this slow-cooker lasagna soup will be in the year-round dinner rotation.

This fully loaded crockpot lasagna soup recipe has seasoned ground beef, tender pasta, and loads of cheese simmered in a veggie-filled marinara sauce.

close up of Slow Cooker Lasagna Soup in a bowl

This recipe has all the meaty, cheesy goodness of homemade baked lasagna.
Easy ingredients and quick prep (that can be done the night before).
No need to boil or layer lasagna noodles. Make extra because this soup freezes beautifully!
The ultimate crowd-pleasing main dish, serve crock pot lasagna soup with a side of cheesy breadsticks to soak up all that delicious tomato broth.

mushrooms , tomato sauce , brother , onion , garlic , spinach , pasta , beef , seasonings , peppers , crushed tomatoes , diced tomatoes , parmesan rind with labels to make Slow Cooker Lasagna Soup

Ingredients for Lasagna Soup

Meat: Ground beef, chicken, turkey, or Italian sausage are perfect proteins for lasagna.

Broth: Three kinds of tomatoes give this soup a rich taste and texture.

Vegetables: Bell peppers, mushrooms, and spinach are lasagna must-haves!

Pasta: Break up lasagna noodles or use medium shells or macaroni, penne, rotini, or bowtie pasta.

Cheese: Gooey, melty cheeses like ricotta and parmesan add a tangy flavor to lasagna soup. Make homemade ricotta with this easy recipe or switch out the ricotta for small-curd cottage cheese for a more budget-friendly dish. Parmesan rinds are leftover sections of parmesan wheels and add loads of flavor to soups and stews. You can ask for them at the deli, or cut the rind off a purchased wedge and keep it in the freezer.

PRO TIP: Cook the pasta to al dente and then add it in Step 3. This keeps the pasta from overcooking in the broth and allows it to soak up the tomato flavor.

Variations

Omit the meat and double up on extra veggies. Because this is a soup, it’s also a budget-friendly way to use up extra veggies that bulk up the soup.
Short on time? Toss in a bag of frozen meatballs in Step 2.
Omit the pasta for a low-carb dish if desired.

adding seasonings , veggies and parmesan to pot to make Slow Cooker Lasagna Soup

adding spinach and pasta to crockpot to make Slow Cooker Lasagna Soup

How to Make Slow Cooker Lasagna Soup

Cook meat, onions, and garlic and transfer to a crockpot.
Add everything (recipe below) except the pasta and spinach. Cover and cook until vegetables are tender.
Stir in cooked pasta and spinach.
Serve with optional ricotta, parmesan, basil, and parsley.

top view of Slow Cooker Lasagna Soup in bowls

Storing and Reheating Crockpot Lasagna Soup

Keep leftover crock pot lasagna soup in a covered container in the refrigerator for up to 4 days (the flavors will just continue to get better)! Reheat on the stovetop or in the microwave. Freeze-cooled portions in zippered bags for up to one month. Thaw in the refrigerator and add fresh pasta if desired.

Super Hearty Soups to Savor

Did you make this Slow Cooker Lasagna Soup? Leave a comment and a rating below.

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Slow Cooker Lasagna Soup

Slow cooker lasagna soup combines all the flavors of lasagna in a warm, comforting soup, with minimal effort!

Prep Time 20 minutes

Cook Time 3 hours 20 minutes

Total Time 3 hours 40 minutes

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In a frying pan, brown the beef, onion, and garlic on medium-high until no pink remains; drain any fat. Add beef mixture to a 6QT slow cooker.
Add remaining ingredients, except for spinach and cooked pasta. Cover and cook on HIGH for 3-4 hours or LOW for 7-8 hours or until mushrooms and peppers are tender.
In a separate pot, cook the pasta al dente following the package directions.
Mix in the pasta and spinach. Cover and cook for 10-15 minutes more. Ladle into individual bowls and add desired toppings.

*Nutrition information calculated without optional toppings.
Parmesan rinds are the outer edges of a parmesan cheese wheel. You can often find them at the deli for a low cost, and they store well in the freezer. If you’re cutting a rind from fresh parmesan, simply freeze it for later use. If rinds aren’t available, a sprinkle of fresh parmesan before serving works just as well.
The recipe makes about 12 cups of soup.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Main Course, Pasta, Slow Cooker, Soup

Cuisine American, Italian

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Adapted from Betty Crocker