Oh, I seriously cannot get enough of those meals that just feel like a warm hug, you know? Especially when the weather finally starts to cool down and all you want is something deeply savory and satisfying. This recipe is my absolute go-to for those days because it delivers every single flavor note you love from a big, messy pan of lasagna—the rich tomato, the savory meat, the creamy cheese—but we do it all in one pot!
My breakthrough moment making this Crockpot Lasagna Soup was realizing I didn’t have to sacrifice texture or flavor just because I was using the slow cooker. Honestly, after testing this a few times on busy Tuesdays, I’m convinced it’s the greatest trick for making a weeknight feel like a weekend meal. It’s pure comfort food magic, seriously.
Why This Crockpot Lasagna Soup Is Your New Favorite Crockpot Recipes For Dinner
If you’re tired of elaborate cooking but crave something deeply satisfying, this recipe fixes everything! It’s everything you want in one of those great Crockpot Recipes For Dinner. We focus on maximum flavor payoff for minimal effort, which means less scrubbing and more relaxing when the evening hits. Check out why this soup is a game-changer for us:
- It truly is a set-it-and-forget-it meal.
- The broth tastes like it simmered all day long.
- The dollop of cheese on top makes it feel totally indulgent!
If you love hands-off cooking, you should definitely check out this Lemon Chicken Soup recipe next!
Easy Prep for Dump And Go Crockpot Dinners
Seriously, you only spend about 15 minutes of actual work on this. We brown the meat quickly on the stove, toss everything else—well, almost everything—into the slow cooker, and walk away. It’s proof that you don’t need complex steps to have delicious Slow Cook Recipes. It’s truly one of the best Dump And Go Crockpot Dinners available!
Hearty and Comforting Fall Dinner Recipes
There’s nothing like the smell of tomatoes and Italian herbs wafting through the house on a chilly evening. This soup captures that rich, layered taste of traditional lasagna perfectly, making it the ideal choice for Fall Dinner Recipes or any time you need a serious culinary hug. It’s hearty enough to stand on its own, too!
Essential Ingredients for Authentic Crockpot Lasagna Soup
Okay, listen up, because even though this is a “dump and go” kind of meal, the quality of what you toss in really matters! If you want that deeply comforting lasagna flavor you adore, we need to treat the base right. Don’t skip the browning step, even if it feels like extra work—it locks in so much flavor for our Ground Beef Recipes For Dinner base. I know I mentioned checking out my Louisiana Gumbo recipe previously, but for this one, focus on these core components!
This section is here to show you exactly what you need to gather before you start tossing things into the slow cooker. I’ve broken it down so you can shop easily and feel totally confident stepping into this recipe!
For the Soup Base and Ground Beef Recipes For Dinner
We start heavy on flavor here. You’ll need 2 tablespoons of olive oil to sauté everything. Choose lean ground beef—I always grab the 1 pound of 90% lean stuff when I’m making Crockpot Dishes like this. Make sure your 1 small yellow onion is diced small, about 1/4-inch dice, and same goes for that 1 green bell pepper. Don’t forget those spices: 2 teaspoons of Italian seasoning is the backbone, but those 1/2 teaspoon of red pepper flakes give just a tiny, perfect warmth. And this is crucial: use 8 ounces of standard dried lasagna noodles, but you have to break them crosswise into 2-inch pieces. If you use the oven-ready kind, they get way too soft!
For the Creamy Ricotta Topping
This is where we get the signature lasagna finish, but we save it for the very last minute. You’re mixing up 1 cup of part-skim ricotta cheese with 1/2 cup of mozzarella and 1/4 cup of Parmesan. A tiny 1/8 teaspoon of kosher salt helps bring those cheeses alive. The secret weapon here is the 1/4 cup of chopped fresh basil you stir in right at the end. Trust me, the creamy dollop melts just slightly into the hot broth for the best texture.
Step-by-Step Instructions for Perfect Crockpot Lasagna Soup
I know, I know, using a skillet when we’re aiming for Lazy Dinners feels like cheating, but trust me on this! Browning the meat and veggies first is the secret handshake to making this taste slow-simmered instead of tasting like everything was just dumped in cold. If you want that depth of flavor, we gotta start strong here. For a quick refresher on pasta handling in general, you can always check out my guide on the Rules for Cooking Pasta, but for this, just follow along!
Sautéing Aromatics and Browning the Meat
First things first, heat up 2 tablespoons of olive oil in your big skillet over medium-high heat. Toss in your pound of lean ground beef along with that diced onion, the green pepper, garlic, Italian seasoning, plus the salt, pepper, and red pepper flakes. You need to cook this down until the beef is browned nicely and those onions start looking a little soft and sweet, which takes about five minutes. We aren’t looking for perfection here—just getting some great color on everything!
Slow Cooking the Base Flavors
Now, scrape that whole flavorful mixture straight into your slow cooker. Add your 24-ounce jar of marinara sauce and 4 cups of low-sodium chicken broth. If you managed to hang onto that Parmesan rind from grating cheese the other day? Throw it right in! Cover it up and let the magic happen. Set it on LOW for 7 to 8 hours, or HI for 4 to 5 hours. This slow simmer blends all those savory notes together beautifully.
Adding Noodles and Finishing the Crockpot Lasagna Soup
This next part is where timing is everything, so don’t walk away too early! Once the long cooking time is up, stir in those 8 ounces of broken lasagna noodles. Re-cover and let it cook on LOW for just 25 to 35 minutes. You want them tender, but they’ll get slimy fast, so check them around the 25-minute mark. Right when the noodles are done, uncover the pot and stir in those 3 cups of spinach—it only takes seconds for it to wilt down into the hot broth—and you are practically done!
Tips for Success with Your Crockpot Lasagna Soup
Now that you’ve got the meat browned and the flavors mingling, let’s talk about those little tricks that take this from good to absolutely phenomenal. Because this is a Slow Cook Recipe, we have to pay a little extra attention to things like pasta and seasoning balance. My goal is always to make sure this is a go-to when you’re looking for Healthy Dinner Recipes without sacrificing any of that wonderful lasagna heartiness.
I always keep a few things in mind when I’m running this through the slow cooker. For instance, if you are worried about hitting those Healthy Crockpot Meals goals, making smart swaps in the beginning really pays off down the line before you hit it with all that creamy topping!
Noodle Integrity in Slow Cook Recipes
This is my biggest warning, so listen up: Do not, under any circumstances, use the oven-ready lasagna noodles in the slow cooker. Please! They just disintegrate. They are made to soak up liquid fast in the oven, and the slow cooker environment is too gentle and wet for them over a long period. We need strong, standard dried noodles that we break ourselves.
Because they are cooking right in the broth, they’ll get done faster than you expect. I always tell people to check for tenderness around the 20-minute mark, even if the recipe says 30 minutes. If you leave them in too long? You end up with mushy, disintegrating pasta bits instead of distinct, chewy noodle shapes. Nobody wants that! A quick test will save your soup.
Adjusting Seasoning for Healthy Dinner Recipes
Since we opted for low-sodium chicken broth to keep this recipe on the lighter side of Healthy Dinner Recipes, seasoning becomes super important right at the end. You need to taste the broth *before* you stir in that creamy ricotta mixture. If it tastes a little flat, add a tiny pinch more salt or maybe a shake of dried oregano. The broth should taste like it’s already perfectly seasoned.
Another key point for keeping this lighter: I really suggest using that 90% lean ground beef. If you use beef that’s too fatty, that grease will rise to the top of the soup and leave a noticeable slick film on top, which really ruins the clean feeling of a Healthy Crockpot Meal. Skim any excess fat off before those final 30 minutes of cooking. For more tips right before serving, check out my guide on What to Add to Ground Beef!
Ingredient Substitutions for Crockpot Lasagna Soup
Look, I get it—life happens, pantries are tricky, and sometimes we just don’t have the exact item the recipe calls for. But don’t let that stop you from making this amazing soup! We love flexibility here because cooking should be fun, not stressful. We’ve figured out some great swaps that keep the spirit of this recipe alive, even if you’re missing one thing or two. It’s really smart to know what alternatives work well in Crockpot Dishes like this.
For general swapping advice, I always point people toward my guide on What Can I Substitute for Breadcrumbs, because understanding ratios helps in any recipe!
Meat and Broth Swaps
If you aren’t feeling the ground beef, you have great options! Ground turkey works beautifully for a slightly lighter take, and it browns up just as nicely in that initial skillet step. If you really want to lean into that Italian flavor, substitute the beef with bulk Italian sausage—just be aware you might want to skip adding extra salt since sausage is usually seasoned heavily already.
Now, for the broth. If you’re totally out of chicken broth, vegetable broth is a fantastic stand-in. If you’re trying to avoid meat entirely and want a vegetarian route, swap the beef for 1 pound of mushrooms (chopped) and use vegetable broth. You might need to add a bit more Italian seasoning to boost the savory notes since the meat base is gone.
Cheese Variations for Crockpot Dishes
The ricotta topping is what delivers that signature soft, creamy bite to your soup, but sometimes you just don’t have ricotta on hand. Don’t panic! If you have cottage cheese, that’s an excellent substitute. You’ll want to blend the cottage cheese in a food processor or blender with a little milk until it’s completely smooth—you want it to mimic the texture of smooth ricotta for the best result.
If you absolutely must skip the mozzarella, you can up the Parmesan slightly, though you will lose some of that milky melt factor. The cheeses are pretty important for the final contrast, so try to stick to a soft fresh cheese if possible for those creamy dollops!
Serving Suggestions for Your Crockpot Lasagna Soup
We’ve made the soup, and it tastes amazing—but how do we make it a complete dinner experience? I love piling on textural contrast right before serving. The best part about a hearty soup like this is that it begs for something simple and crusty to go alongside it for dipping. It’s the perfect stage for simple, fresh additions!
Think about what you’d want with a big bowl of spaghetti: something to soak up that gorgeous broth! Don’t forget the extras—they elevate this from just a meal into a fantastic spread. You can find some great dipping ideas over on my Bruschetta Dip post, even though that’s not a soup side!
Fresh Garnishes and Sides
First, let’s talk garnish. That dollop of ricotta is pretty, but the soup really sings when you hit it with extra fresh basil leaves right before serving. Seriously, use way more than you think you need! The bright, almost peppery pop of the fresh herb cuts through the richness of the cheese and the tomato base perfectly. It smells incredible, too!
For sides, you absolutely need some really good, crusty bread—a short baguette sliced thick works wonderfully. You just want something sturdy enough to hold up to dipping into that tomato-y broth without falling apart immediately. If you want to keep things light, pair a small bowl of the soup with a simple green salad tossed lightly with lemon vinaigrette. The acidity of the salad keeps your palate refreshed against all that cheesy, savory broth!
Storage and Reheating Crockpot Lasagna Soup Leftovers
The best part about making a big batch of comfort food? Leftovers! This soup is one of those meals that somehow tastes even better the next day once all those herbs and cheeses have really settled into the broth, so don’t feel bad if you can’t finish it all in one sitting. Since we add the fresh components right at the end, storing it properly keeps everything tasting fresh.
Here is my tried-and-true method for keeping this soup awesome for days on end. Remember that creamy ricotta topping? That one needs special attention if you want it to be perfect when you reheat!
For keeping things fresh in the fridge, you can store the main soup mixture (the broth, meat, and noodles) together in an airtight container for up to 5 days. Then, keep that ricotta mixture separate. Storing them apart stops the ricotta from getting watery or weirdly absorbed by the noodles overnight. It usually lasts about 3 or 4 days safely in the fridge if covered tightly.
How to Freeze and Reheat Your Soup Base
Planning ahead? This soup freezes like a dream! You can pop the pure soup base—no noodles or ricotta topping—into freezer-safe containers and it should hold up well for about 3 months. When you’re ready to eat it, just move it to the fridge the night before to thaw slowly. That really helps prevent any texture shock when you warm it up.
When reheating, I prefer using the stovetop. Gently warm the soup base over medium heat, stirring occasionally to make sure the meat doesn’t stick to the bottom. Once it’s heated all the way through, take it off the heat. You can put the thawed ricotta back in the microwave separately for just a quick zap to take the chill off before you dollop it on top!
Frequently Asked Questions About Making Crockpot Lasagna Soup
I get so many questions about tweaking this recipe, which totally makes sense! We all have different needs, whether it’s dietary or just what we happen to have in the pantry. Since this is one of my favorite Crockpot Recipes For Dinner, I’m happy to share how to make it work for you. Don’t forget to check out my recipe for amazing Slow Cooker Italian Wedding Soup if you need another comfort fix!
Can I make this a vegetarian Crockpot Lasagna Soup?
You totally can try! Since the base is so rich, you’ll need to swap the ground beef for something hearty, like 1 pound of mixed, finely chopped mushrooms and maybe some lentils if you cook those separately first. Make sure you substitute the chicken broth with vegetable broth. Be warned, though—the flavor profile will definitely be different because you’re losing that deep savory flavor from the beef fat mingling with the tomatoes. It’s still delicious, just less “lasagna-y.”
Why are my noodles mushy in my Slow Cook Recipes?
Ah, the dreaded mushy noodle! This happens because pasta absorbs water like a sponge, and the slow cooker keeps that environment super steamy and wet for hours. That’s why my main instructions are so specific: don’t add the dry noodles until the very end! Let the base cook for hours first, and then only cook the noodles for that final 25 to 35 minutes on LOW. Keep an eye on them, trust me!
Is this considered one of the best Healthy Crockpot Meals?
Well, I’d call it a *better-for-you* hearty meal! It packs tons of protein from the meat and veggies. We use lean ground beef (90% or higher) and specify low-sodium broth to cut down on salt and grease. The downside, of course, is the dairy—we use part-skim ricotta and mozzarella, but it’s necessary for that signature lasagna taste! So, it’s certainly balanced for a rich soup, making it a great option when you need satisfying Healthy Crockpot Meals.
Estimated Nutritional Data for Crockpot Lasagna Soup
I always like to give you guys a heads-up on what you are digging into when you make one of my recipes! Knowing the nutrition helps when you’re trying to fit hearty meals into a healthy eating plan. This data below is calculated based on the ingredients listed, assuming you use the leaner ground beef and low-sodium broth we talked about earlier.
Please remember this is just an estimate, though! If you use regular ground beef or load up on extra cheese when serving, these numbers are definitely going to shift a bit. Cooking is flexible, and so are the final results!
- Calories: 685
- Protein: 52g
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 64g
- Fiber: 6g
- Sugar: 10g
- Sodium: 1562mg (This is why low-sodium broth is key!)
- Iron: 7mg
It’s a really well-rounded bowl for a big comfort meal, packed with protein and fiber! It’s great to see those numbers when you realize you got a whole satisfying dinner without a massive plate of pasta.
Share Your Thoughts on This Crockpot Dishes Recipe
I am just dying to know what you thought of this easy soup! Did you try the Parmesan rind trick? Tell me honestly—how many stars would you give this delicious bowl of Crockpot Dishes? Please pop down to the comments below and let me know how it turned out for you and your family!
By Emily Mitchell, Efficiency & Testing Coordinator at Recipes by Betty. Need to reach me directly? You can always use the Contact Page!
Crockpot Lasagna Soup
Equipment
- Large Skillet
- 6-quart or larger slow cooker
- Small Bowl
Ingredients
For the Soup
- 2 tablespoons extra-virgin olive oil
- 1 pound lean ground beef (90% lean recommended)
- 1 small yellow onion 1/4-inch diced (about 1 cup)
- 1 green bell pepper 1/4-inch diced
- 3 cloves garlic minced, about 2 tablespoons
- 2 teaspoons Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1 jar (24-ounce) marinara sauce Rao’s Roasted Garlic recommended
- 4 cups low-sodium chicken broth
- 1 Parmesan rind optional
- 8 ounces dried lasagna noodles Broken crosswise into 2-inch pieces; not oven ready
- 3 cups baby spinach roughly torn or chopped
For the Topping
- 1 cup part-skim ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/8 teaspoon kosher salt
- 1/4 cup chopped fresh basil leaves plus additional for serving
Instructions
- Heat the olive oil in a large skillet over medium high heat. Add the ground beef, onion, bell pepper, garlic, Italian seasoning, black pepper, and red pepper flakes. Cook, breaking apart the meat, until the beef is browned outside and the onion starts to soften, about 5 minutes. The beef does not need to be completely cooked.
- Transfer the mixture to a 6-quart or larger slow cooker. Add the marinara sauce, chicken broth, and Parmesan rind if you are using one.
- Cover the slow cooker and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours.
- Stir in the broken lasagna noodles. Recover the slow cooker and cook on LOW until the noodles are tender but not mushy, about 25 to 35 minutes. The time depends on your slow cooker and the size of your noodle pieces.
- While the noodles cook, prepare the topping. In a small bowl, stir together the ricotta cheese, mozzarella cheese, Parmesan cheese, salt, and 1/4 cup of basil.
- Uncover the soup and stir in the spinach until it wilts.
- Ladle the soup into bowls. Top each serving with a dollop of the ricotta mixture and fresh basil.