Lasagna soup is everything you love about the classic baked dish, reimagined as a rich, tomatoey, cheese-topped bowl you can stir together in the morning and forget about until dinner. The slow cooker does the heavy lifting, simmering ground beef, onions, and garlic with crushed tomatoes and Italian herbs until the broth tastes like it cooked all day.
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The magic happens in the last half hour: broken lasagna noodles go in to soften right in the broth, then a swirl of cream and a dollop of ricotta mixture turn it silky and indulgent. Ladle it into deep bowls and finish with mozzarella and fresh basil for that unmistakable lasagna experience without layering a single sheet.
It is a weeknight hero that feeds a crowd, freezes beautifully, and tastes even better the next day, making it a go-to for busy families who want comfort food on autopilot.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) lean ground beef (85/15)
85/15 gives enough fat for flavor without greasiness. Substitute ground Italian sausage for a fennel-forward, spicier broth, or ground turkey for a lighter version.
1 medium yellow onion, diced (about 1 cup/160g)
Yellow onion melts into sweetness as it cooks. A red onion works in a pinch but stays slightly sharper; sweet Vidalia is the mellowest swap.
3 garlic cloves, minced (about 1 tbsp)
Fresh garlic is essential for that slow-simmered depth. If you are out, use 1 tsp garlic powder added with the dried herbs instead of fresh.
1 can (28 oz/794g) crushed tomatoes
Crushed tomatoes give body without chunks. Swap in two 14.5 oz cans of diced tomatoes blended briefly if crushed is unavailable.
4 cups (960ml) low-sodium beef broth
Low-sodium lets you control the salt. Use chicken broth for a milder base or vegetable broth to make it completely beef-free.
1 can (15 oz/425g) tomato sauce
Tomato sauce smooths and thickens the broth. A can of tomato puree is a fine one-to-one substitute if you want an even silkier texture.
1 tbsp Italian seasoning plus 1 tsp kosher salt and 1/2 tsp black pepper
A single blend keeps it simple. If you lack Italian seasoning, combine 1 tsp oregano, 1 tsp basil, and 1/2 tsp thyme.
8 oz (225g) lasagna noodles, broken into 1- to 2-inch pieces
Regular (not no-boil) noodles hold up best in the slow cooker. Oven-ready no-boil sheets work but soften faster, so add them in the last 20 minutes.
1 cup (240ml) heavy cream
Cream makes the broth velvety. For a lighter bowl, use half-and-half or whole milk, though the soup will be slightly thinner.
1 cup (250g) whole-milk ricotta
Ricotta gives that signature lasagna cheese layer. Cottage cheese blended smooth is a protein-rich substitute with nearly identical texture.
1 1/2 cups (170g) shredded low-moisture mozzarella
Low-moisture mozzarella melts into gooey strands. Fresh mozzarella is too watery here; provolone is a sharper, stretchy swap.
1/4 cup (10g) fresh basil, torn, for serving
Basil brightens the rich broth. Out of season, finish with 1/2 tsp dried basil stirred in at the end instead.
Tips & Tricks
Do not cook the noodles the whole time
Add broken lasagna noodles only in the final 30 minutes on High, or they turn to mush and drink up all the broth.
Brown the beef first
Skipping the sear leaves the soup tasting flat; browning on the stovetop for 6 to 8 minutes before adding to the crock builds a deeper, meatier base.
Watch the salt
Beef broth, canned tomatoes, and cheese all carry sodium, so taste before adding extra salt at the end and adjust only then.
Pro Tips
Step-by-Step Instructions
1. Brown the beef
Heat a large skillet over medium-high heat (about 400F/205C surface temperature) for 2 minutes, then add the beef and onion and cook 6 to 8 minutes until the beef is no longer pink and the onions are translucent, breaking it up as it cooks. Drain excess fat, then stir in the garlic and cook 30 seconds until fragrant.
2. Load the slow cooker
Scrape the beef mixture into a 6-quart slow cooker. Add the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt, and pepper and stir until evenly combined.
3. Slow cook the base
Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours, until the broth is deeply fragrant and the onions are fully soft. The soup should smell sweet and tomatoey with no raw onion bite.
4. Add the noodles
Stir in the broken lasagna noodles, cover, and cook on High for 25 to 30 minutes, until the noodles are tender with a slight bite and the broth has thickened around them. Do not let them cook past tender or they will fall apart.
5. Finish with cream and cheese
Turn off the slow cooker and stir in the heavy cream and half the mozzarella until the cheese melts and the broth turns a creamy blush color, about 1 minute. Taste and adjust salt.
6. Build the ricotta topping
In a small bowl, stir together the ricotta and a pinch of salt and pepper. Ladle the soup into bowls and top each with a generous spoonful of ricotta and a sprinkle of the remaining mozzarella.
7. Broil for a golden top
If using oven-safe bowls, broil 2 to 3 minutes at 500F/260C until the mozzarella is bubbling and golden brown at the edges. Watch closely, as cheese scorches fast under the broiler.
8. Garnish and serve
Scatter torn basil over each bowl and serve hot with crusty bread for dipping. The soup is at its best within 20 minutes of the cream going in.
Delicious Variations
Spicy Sausage Lasagna Soup
Swap the ground beef for hot Italian sausage and add 1/2 tsp red pepper flakes with the garlic for a fiery, fennel-scented bowl.
Vegetarian Garden Lasagna Soup
Replace the beef with 1 cup of cooked lentils and add 1 diced zucchini in the last hour for a hearty meat-free version.
Creamy White Lasagna Soup
Skip the crushed tomatoes, use chicken broth, and stir in 1/2 cup grated Parmesan for an Alfredo-style twist.
How to Store Crockpot Lasagna Soup
Refrigerator
Store in an airtight container in the refrigerator for up to 4 days; the noodles will soften further, so reheat gently.
Freezer
Freeze the soup base without the cream, noodles, or cheese for up to 3 months; thaw overnight in the refrigerator and add fresh noodles and cream when reheating.
Reheating
Reheat on the stovetop over medium-low heat (about 300F/150C) for 5 to 7 minutes, stirring often, and thin with a splash of broth since the noodles absorb liquid.
Frequently Asked Questions
Q: Can I put raw lasagna noodles in the crockpot?
Yes, raw lasagna noodles can go straight into the slow cooker, but only in the last 30 minutes of cooking on High so they do not overcook. Break them into 1- to 2-inch pieces and make sure they are mostly submerged in the broth.
Q: How do I keep the noodles from getting mushy in lasagna soup?
Add the noodles late and cook them only until just tender, about 25 to 30 minutes on High. If you plan on leftovers, cook the noodles separately and add them to individual bowls so they stay firm.
Q: Can I make crockpot lasagna soup without heavy cream?
Yes, you can leave out the cream or replace it with half-and-half, whole milk, or a can of evaporated milk for a lighter but still creamy broth. Stir any of these in at the very end off the heat so they do not separate.
Q: Do I have to brown the ground beef before putting it in the slow cooker?
Browning the beef first is strongly recommended because it adds deep flavor and lets you drain the fat, which keeps the broth from turning greasy. If you are short on time, you can add raw beef, but skim the fat off the surface before adding the noodles.
Q: How many servings does this crockpot lasagna soup make?
This recipe makes about 6 generous main-course servings, roughly 1 1/2 cups each. It doubles well in a 7- or 8-quart slow cooker if you are feeding a crowd.
Grab your slow cooker and let it turn a handful of pantry staples into the coziest lasagna dinner you have ever ladled into a bowl. If you make it, snap a photo of that golden, cheesy top and let me know how your family liked it!
Crockpot Lasagna Soup
Crockpot lasagna soup delivers all the cozy layers of lasagna in a creamy, cheesy, slow-cooked bowl with just 15 minutes of hands-on prep.
🧂 Ingredients
- 1 lb (450g) lean ground beef (85/15)
- 1 medium yellow onion, diced (about 1 cup/160g)
- 3 garlic cloves, minced (about 1 tbsp)
- 1 can (28 oz/794g) crushed tomatoes
- 4 cups (960ml) low-sodium beef broth
- 1 can (15 oz/425g) tomato sauce
- 1 tbsp Italian seasoning plus 1 tsp kosher salt and 1/2 tsp black pepper
- 8 oz (225g) lasagna noodles, broken into 1- to 2-inch pieces
- 1 cup (240ml) heavy cream
- 1 cup (250g) whole-milk ricotta
- 1 1/2 cups (170g) shredded low-moisture mozzarella
- 1/4 cup (10g) fresh basil, torn, for serving
📋 Instructions
- 1Brown the beef — Heat a large skillet over medium-high heat (about 400F/205C surface temperature) for 2 minutes, then add the beef and onion and cook 6 to 8 minutes until the beef is no longer pink and the onions are translucent, breaking it up as it cooks. Drain excess fat, then stir in the garlic and cook 30 seconds until fragrant.
- 2Load the slow cooker — Scrape the beef mixture into a 6-quart slow cooker. Add the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt, and pepper and stir until evenly combined.
- 3Slow cook the base — Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours, until the broth is deeply fragrant and the onions are fully soft. The soup should smell sweet and tomatoey with no raw onion bite.
- 4Add the noodles — Stir in the broken lasagna noodles, cover, and cook on High for 25 to 30 minutes, until the noodles are tender with a slight bite and the broth has thickened around them. Do not let them cook past tender or they will fall apart.
- 5Finish with cream and cheese — Turn off the slow cooker and stir in the heavy cream and half the mozzarella until the cheese melts and the broth turns a creamy blush color, about 1 minute. Taste and adjust salt.
- 6Build the ricotta topping — In a small bowl, stir together the ricotta and a pinch of salt and pepper. Ladle the soup into bowls and top each with a generous spoonful of ricotta and a sprinkle of the remaining mozzarella.
- 7Broil for a golden top — If using oven-safe bowls, broil 2 to 3 minutes at 500F/260C until the mozzarella is bubbling and golden brown at the edges. Watch closely, as cheese scorches fast under the broiler.
- 8Garnish and serve — Scatter torn basil over each bowl and serve hot with crusty bread for dipping. The soup is at its best within 20 minutes of the cream going in.
