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Crockpot Lasagna Soup – Easy Family Favorite Dinner

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This crockpot lasagna soup is everything you love about lasagna—the rich tomato sauce, the creamy cheese, the tender pasta—without the stress, without the layers, and without the hour of cleanup. It’s the meal that saves your busy weeknights and pleases even the pickiest eaters.

Ingredients

Scale
  • 1 pound ground beef (80/20)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes (preferably San Marzano)
  • 1 can (15 ounces) tomato sauce
  • 4 cups low-sodium beef broth (or chicken broth)
  • 2 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 bay leaf
  • Salt and black pepper to taste
  • 8 ounces mafaldine or broken lasagna noodles (or any short pasta)
  • 1 cup whole milk ricotta cheese
  • 1/2 cup shredded mozzarella cheese (low-moisture, part-skim)
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Brown the ground beef in a large skillet over medium-high heat, breaking it up with a spoon, until no longer pink (about 6-8 minutes). Drain excess fat, leaving about 1 tablespoon. Add diced onion and cook for 3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
  2. Transfer the beef mixture to a 6-quart slow cooker. Add crushed tomatoes, tomato sauce, beef broth, tomato paste, oregano, basil, red pepper flakes (if using), and bay leaf. Stir until tomato paste is fully incorporated.
  3. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
  4. About 30 minutes before serving, stir in the mafaldine noodles (or broken lasagna sheets). Ensure they are fully submerged. Cover and cook on high for 20-30 minutes until pasta is tender but still has a bite. If soup is too thick, stir in a splash of hot water or extra broth.
  5. While pasta cooks, combine ricotta, shredded mozzarella, grated Parmesan, and chopped parsley in a small bowl. Stir until well mixed. Set aside at room temperature.
  6. Ladle hot soup into bowls. Drop a generous dollop of the cheese mixture in the center. Do not stir—let each person mix their own cheese into the hot soup. Remove bay leaf before serving.

Notes

Don’t add pasta too early or it will become mushy. Brown the meat for best flavor. Use a 6-quart slow cooker to avoid overflow. Season at the end as tomatoes can vary in acidity. For gluten-free, cook pasta separately and add to each bowl. Soup thickens as it sits; add broth when reheating. Freeze soup base without pasta for best results.

Nutrition

Keywords: crockpot lasagna soup, slow cooker lasagna soup, easy lasagna soup, family dinner, comfort food, dump and go, budget-friendly, picky eater approved

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