Imagine all the cozy, melty goodness of lasagna—without the layers, the oven, or the baking dish. That’s exactly what you get with this Crockpot Lasagna Soup. It’s everything you adore about a classic lasagna, simmered to perfection in your slow cooker and served up in a spoon-friendly bowl of comfort.

This cheesy lasagna soup is the kind of meal that hugs you from the inside out. With tender ground beef, fragrant garlic, rich marinara, and broken lasagna noodles swimming in a tomato-y broth, it’s perfect for chilly nights, busy days, or a little edible TLC.

Why You’ll Love This Crockpot Lasagna Soup

It’s a true set-it-and-forget-it slow cooker pasta soup.
All the lasagna flavor, none of the layering hassle.
Easily feeds a crowd (or makes amazing leftovers).
Cheesy toppings take it over the top.

Ingredients You’ll Need

1 1/2 pounds lean ground beef (680 g, 93/7)
1 1/2 cups chopped yellow onion (360 ml)
6 garlic cloves, finely chopped
1 1/2 teaspoons salt (9 g, divided)
3/4 teaspoon black pepper (1.5 g, divided)
6 cups beef broth (1.4 liters)
24 ounces of marinara sauce (680 g)
15 ounces diced tomatoes, drained (425 g)
6 ounces tomato paste with basil, garlic, and oregano (170 g)
1/4 teaspoon crushed red pepper (0.5 g) + extra for garnish
8 ounces uncooked lasagna noodles, broken (225 g)
2 cups chopped fresh baby spinach (60 g)
15 ounces whole milk ricotta cheese (425 g)
Freshly grated Parmesan cheese to taste

How to Make It

In a skillet over medium-high heat, brown ground beef with onion, garlic, 1/2 tsp salt, and 1/2 tsp black pepper. Cook 8 minutes until the beef is cooked and the onions are soft. Transfer to a 6-quart crockpot.
Add beef broth, marinara, diced tomatoes, tomato paste, crushed red pepper, remaining salt, and black pepper. Stir well.
Cook on LOW for 3.5 to 4 hours or HIGH for 2 hours.
Stir in broken lasagna noodles. Cover and cook on HIGH for 30 minutes, until pasta is al dente.
In the last 5 minutes, stir in chopped spinach until wilted.
Serve hot with a dollop of ricotta and a sprinkle of Parmesan. Add extra red pepper if desired.

Tips for Soup Success

Use oven-ready lasagna noodles if you want quicker cooking time.
Add extra broth if you prefer a thinner soup.
Want more veggies? Toss in zucchini, mushrooms, or bell peppers.
Store ricotta separately and add fresh when serving for the best texture.

Olivia’s Kitchen Notes

This recipe came to life during one hectic week when I was craving lasagna but had zero time to bake. I tossed everything into the crockpot, crossed my fingers, and oh my—magic happened. Now it’s one of our family’s favorite slow cooker dishes, especially in the fall. And let’s just say, my kids are never mad about cheesy lasagna soup night!

Serving Ideas

Pair with a simple green salad and crusty bread
Top with fresh basil or Italian seasoning for extra flair
Great served in mugs for a cozy soup-night feel

How to Store Leftovers

Refrigerate in an airtight container for up to 4 days. The noodles will absorb some broth, so reheat gently with a splash of extra broth or water. You can also freeze the base (before adding noodles and spinach) for up to 2 months.

FAQs

Can I use ground turkey instead of beef?

Yes! Ground turkey or Italian sausage also works wonderfully.

What if I don’t like ricotta?

Swap it for cottage cheese, or top with just Parmesan or shredded mozzarella.

Can I cook the noodles separately?

Absolutely. That’s a great option if you’re planning leftovers—the noodles stay firm.

Slow Cooked, Souped Up, and Seriously Delicious

This Crockpot Lasagna Soup is more than just a slow cooker pasta soup—it’s a cozy, comforting, cheesy hug in a bowl. Perfect for family dinners, meal prep, or lazy weekends, it delivers big lasagna flavor without the fuss. Get ready to add this one to your comfort food recipe hall of fame.

Crockpot Lasagna Soup: The Ultimate Comfort Food Recipe in a Bowl

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Author: Olivia Hartwellen
Total Time: 4 hours 30 minutes
Yield: 6–8 servings 1x

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Description

Crockpot Lasagna Soup delivers all the hearty, cheesy goodness of classic lasagna in a fuss-free, spoonable slow cooker format. Packed with ground beef, marinara, tender noodles, spinach, and creamy ricotta, this comforting pasta soup is the perfect solution for cozy weeknight dinners.

Ingredients

Scale

1 1/2 pounds lean ground beef (680 g, 93/7)
1 1/2 cups chopped yellow onion (360 ml)
6 garlic cloves, finely chopped
1 1/2 teaspoons salt (9 g, divided)
3/4 teaspoon black pepper (1.5 g, divided)
6 cups beef broth (1.4 liters)
24 ounces marinara sauce (680 g)
15 ounces diced tomatoes, drained (425 g)
6 ounces tomato paste with basil, garlic, and oregano (170 g)
1/4 teaspoon crushed red pepper (0.5 g) + extra for garnish
8 ounces uncooked lasagna noodles, broken into pieces (225 g)
2 cups chopped fresh baby spinach (60 g)
15 ounces whole milk ricotta cheese (425 g)
Freshly grated Parmesan cheese to taste

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Instructions

In a skillet over medium-high heat, cook ground beef, onion, garlic, 1/2 tsp salt, and 1/2 tsp black pepper for 8 minutes until browned.
Transfer mixture to a 6-quart crockpot.
Add beef broth, marinara, diced tomatoes, tomato paste, crushed red pepper, and remaining salt and pepper. Stir to combine.
Cook on LOW for 3.5 to 4 hours or HIGH for 2 hours.
Stir in broken noodles and cook on HIGH for 30 minutes until pasta is tender.
Add spinach in the final 5 minutes and stir until wilted.
Serve hot with a dollop of ricotta and a sprinkle of Parmesan. Garnish with crushed red pepper if desired.

Notes

For thinner soup, add extra broth.

Cook noodles separately if making ahead.

Add vegetables like zucchini or mushrooms for more nutrition.

Store ricotta separately for the best texture during reheating.

Prep Time: 15 minutes
Cook Time: 4–5 hours
Category: Soup
Method: Slow Cooker
Cuisine: Italian-American