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A close-up of a delicious bowl of crockpot lasagna soup recipe, featuring ruffled pasta, rich meat sauce, and creamy white ricotta cheese, garnished with herbs.
wiame recipes

Crockpot Lasagna Soup

Enjoy the rich, cheesy flavors of traditional lasagna in an easy, comforting slow cooker meal. This crockpot lasagna soup recipe is hearty, flavorful, and perfect for busy weeknights — just set it, forget it, and come home to a delicious bowl of Italian-inspired comfort.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: American, Italian
Calories: 605
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 lb ground beef or ground turkey or sausage
  • 1/2 onion diced
  • 1 red bell pepper diced
  • 1 can (14.5 oz) petite diced tomatoes
  • 1 can (28 oz) crushed tomatoes
  • 1 tsp minced garlic
  • 1 tbsp Italian seasoning
  • 4 cups beef broth
For Serving
  • 12 oz lasagna noodles broken into pieces
  • 1/2 cup ricotta cheese for topping
  • 1 cup mozzarella cheese shredded, for topping
  • 1 cup parmesan cheese shredded, for topping

Equipment

  • 6-quart Crockpot or Slow Cooker
  • large skillet
  • Cutting board
  • Chef's knife
  • measuring cups and spoons
  • Wooden Spoon

Method
 

  1. Brown the ground beef in a large skillet over medium-high heat until no pink remains. Drain excess grease.
  2. Transfer the browned beef to your 6-quart crockpot. Add diced onion, red bell pepper, crushed tomatoes, diced tomatoes, garlic, Italian seasoning, and beef broth. Stir to combine.
  3. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours to allow the flavors to meld.
  4. After cooking, break the lasagna noodles into bite-sized pieces and stir them into the crockpot. Cook on HIGH for 30–45 minutes until noodles are tender.
  5. Ladle into bowls and top each serving with ricotta, mozzarella, and parmesan. Garnish with fresh basil if desired.

Notes

Swap ground beef with turkey or vegetarian crumble for a lighter version. Add spinach, mushrooms, or zucchini for extra veggies. Store leftovers in an airtight container for up to 5 days or freeze for 3 months. Reheat gently with added broth to restore consistency.