If you love the cozy flavors of lasagna but don’t have time for all the layering, this crockpot soup recipe is a must-try! It’s one that’s earned a regular spot in my rotation as soon as the weather starts to turn cooler, and it’s a tried and tested favorite that’s always a huge hit with everyone at my table.

We’ll be browning off ground beef on the stove for extra flavor, and then it’s a simply a case of popping everything into your slow cooker and getting on with your day whilst it works its magic. Then we’ll be adding broken up lasagna noodles for the final 30 minutes of cooking (this prevents them from overcooking and keeps the texture just right), before serving up with extra cheese and fresh herbs.

This one’s up there with my all time favorite crockpot dinners, and I think you’re going to love it too!

(If you love trying new crockpot meals, I think you’ll also like my crockpot cowboy sloppy Joes, crockpot bourbon chicken, and crockpot chicken birria tacos!)

Ingredients

Lean ground beef (I used 85/15): Gives the soup its hearty base and rich flavor. 85/15 strikes a nice balance between juicy and lean—just drain any excess fat after browning.
Italian seasoning: This blend brings all those familiar herby lasagna flavors—think oregano, basil, and thyme. Half goes in with the meat, and the rest seasons the broth.
Salt and pepper, to taste: Because no one wants an unseasoned soup!
Onion, diced: Adds that mellow sweetness once cooked down, and makes the soup feel even more like home.
Garlic cloves, minced: Garlicky goodness that brings depth and warmth. If you’re a garlic lover, don’t be shy.
Beef broth: This is your soup base. Use more broth if you like it soupier, or less if you want a thicker, heartier bowl.
Jar pasta sauce (I used Rao’s Tomato Basil): A shortcut that still delivers on flavor. Rao’s is rich and tomato-y, but use your favorite jarred sauce here.
Tomato paste: This adds an extra boost of umami and richness to the broth—don’t skip it!
Lasagna noodles: Break them into bite-sized pieces before tossing them in. You still get that lasagna feel, but it’s way easier to eat with a spoon.
Ricotta cheese, for topping: A creamy dollop on top gives you that classic lasagna finish. Let it melt in just slightly—perfection.
Freshly shredded mozzarella cheese, for topping: Melty, stretchy mozzarella brings all the cozy vibes. Shred it yourself for the best melt.
Freshly grated parmesan cheese, for topping: Adds a salty, nutty finish that rounds everything out. Definitely worth grating fresh.
Fresh chopped parsley or basil, for garnish: Brightens everything up at the end. Adds color and a pop of fresh flavor—don’t skip it if you’ve got it on hand.

How To Make Crockpot Lasagna Soup

Looking for the printable recipe card? You’ll find it at the bottom of this post!

Start by heating a large skillet over medium-high heat. Once it’s hot, add your ground beef and break it up with a spoon or spatula. Season with about 1½ teaspoons of Italian seasoning and a good pinch of salt and pepper. Cook until the beef is nicely browned with just a hint of pink left. If there’s a lot of fat in the pan, go ahead and drain it off.

Next, toss in the chopped onion and garlic. Keep cooking for a few minutes until the onions soften up and start to look a little translucent. Transfer everything to your slow cooker.

Pour in the beef broth, pasta sauce, tomato paste, and the rest of your Italian seasoning. Give it all a good stir.

Pop the lid on and cook on low for 4–5 hours or high for 2–3 hours. Since the beef is already cooked, it doesn’t need loads of time—but you can leave it on low for up to 6 hours if that fits your schedule better.
Once the soup is bubbling and full of flavor, break your lasagna noodles into bite-sized pieces and stir them into the pot. Cover again and cook for about 30 minutes, or until the noodles are tender.

When it’s time to serve, ladle the soup into bowls and top with a generous dollop of ricotta, a sprinkle of shredded mozzarella and parmesan, and a little fresh parsley if you’ve got it. Add extra salt, pepper, or red pepper flakes to taste.

Storage Tips for Leftovers

Let the lasagna soup cool completely before transferring it to an airtight container. Store leftovers in the fridge for up to 3 days.

Just a heads-up: the noodles will soak up quite a bit of the broth as it sits. If you’re reheating and want to bring back that cozy, soupy texture, just add a splash (or more) of beef broth while warming it up. It’ll be good as new.

Recipe Notes

I used ground beef, but feel free to switch it up! Ground turkey, chicken, or Italian sausage all work well here. You can even do a combo—like half beef, half sausage—for extra flavor.
Want to sneak in more veggies? Go for it. Carrots, bell peppers, zucchini, or mushrooms would all be great additions. Stir in a handful of spinach or fresh basil leaves near the end for a pop of freshness.
No jar of pasta sauce? A 28-ounce can of diced tomatoes (with the liquid) will do the trick. You may want to add a bit more seasoning to make up for the difference in flavor.
I used beef broth for richness, but chicken broth works just as well if that’s what you’ve got.
If you’re not into breaking up lasagna noodles (or just want to use what’s in the pantry), swap them for any small pasta shape—bowtie, fusilli, rotini, penne, rigatoni, whatever you love.

Serving Suggestions

This cozy bowl is a meal all on its own, but if you want to round things out (or just soak up every last drop of that rich, tomatoey broth), here are a few of my favorite pairings:

Garlic bread – Because what’s lasagna anything without garlic bread? Toasty, buttery, and perfect for dipping.
Crusty bread or breadsticks – Another great option for mopping up the bowl.
Simple green salad – Keep it fresh and light with something like arugula or romaine tossed in lemon vinaigrette or balsamic.
Roasted veggies – Broccoli, zucchini, or green beans work well for a balanced dinner plate.

Print Recipe

Crockpot Lasagna Soup

All the flavors of classic lasagna, but way easier and made right in the slow cooker! This cozy Crockpot Lasagna Soup is loaded with ground beef, tender pasta, a rich tomato broth, and finished with melty cheese and fresh herbs. It’s hearty, family-friendly, and perfect for chilly nights. Just add garlic bread and call it dinner.

Prep Time10

Cook Time4

Course: Main Course

Servings:

Ingredients

1.5-2 pounds lean ground beef
1 tablespoon Italian seasoning divided
Salt and pepper to taste
1 medium onion diced
4-5 garlic cloves minced
4-5 cups beef broth or more as needed if you like a thinner soup
24 ounce jar pasta sauce
3 tablespoons tomato paste
12 ounce lasagna noodles
1 cup ricotta cheese for topping
1 cup freshly shredded mozzarella cheese for topping
½ cup freshly grated parmesan cheese for topping
Fresh chopped parsley or basil for garnish

Instructions

Start by heating a large skillet over medium-high heat. Once it’s hot, add your ground beef and break it up with a spoon or spatula. Season with about 1½ teaspoons of Italian seasoning and a good pinch of salt and pepper. Cook until the beef is nicely browned with just a hint of pink left. If there's a lot of fat in the pan, go ahead and drain it off.
Next, toss in the chopped onion and garlic. Keep cooking for a few minutes until the onions soften up and start to look a little translucent. Transfer everything to your slow cooker.
Pour in the beef broth, pasta sauce, tomato paste, and the rest of your Italian seasoning. Give it all a good stir.
Pop the lid on and cook on low for 4–5 hours or high for 2–3 hours. Since the beef is already cooked, it doesn’t need loads of time—but you can leave it on low for up to 6 hours if that fits your schedule better.
Once the soup is bubbling and full of flavor, break your lasagna noodles into bite-sized pieces and stir them into the pot. Cover again and cook for about 30 minutes, or until the noodles are tender.
When it’s time to serve, ladle the soup into bowls and top with a generous dollop of ricotta, a sprinkle of shredded mozzarella and parmesan, and a little fresh parsley if you’ve got it. Add extra salt, pepper, or red pepper flakes to taste. I love serving this one with garlic bread or a slice of crusty bread for dunking.

This Crockpot Lasagna Soup brings all the comfort without the layering or the oven, and I’m not mad about it. If you give it a try, I’d love to know how it turned out! Leave a comment and a star rating below—it helps other readers and means a lot to me.