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About This Recipe
You don’t want to miss this easy lasagna soup recipe! It is seriously the best easy meal when you’re craving all the comforting classic flavors of lasagna but don’t feel going doing all that extra work.
This slow cooker lasagna soup is packed with hearty ground beef, tangy marinara, tender noodles and topped with classic creamy ricotta cheese. It’s seriously a warm bowl of pure comfort!
This hearty soup is comforting, filling and best of all packed with over 36 grams of protein! You can easily throw the ingredients together in just 10 minutes in the morning then let the crockpot work it’s magic and a delicious meal by dinner time!
I swear soup recipes are truly the best and always a family favorite! They’re easy to make, comforting and always have leftovers!
Looking for more delicious healthy soup recipes? Try some of my other favorites like my Italian Chicken Cabbage Soup, Lightened-up Chicken Gnocchi Soup or my Healthy Chicken Pot Pie Soup!
Why You’ll Love This Easy Crock Pot Lasagna Soup Recipe
- Super easy to make! Throw together with just 10 minutes of prep then let the slow cooker do all the work!
- Enjoy all the best flavors of lasagna without all the extra work! The perfect comfort food.
- An easy recipe that the whole family will love!
- Made with simple ingredients! I even used my favorite store-bought marinara as a time-saving hack!
- Easy freezing and reheating instructions included for the best results!
- Ground beef – I used 96/4 lean ground beef. You could also use ground turkey or chicken.
- Veggies: onion and fresh spinach
- Marinara sauce – I used my favorite store-bought marinara sauce (Rao’s) to keep this recipes super simple but you can use any type of store-bought or homemade marinara you prefer!
- Tomato paste
- Seasonings: frozen garlic cubes, Italian seasoning, red pepper flakes (optional),
- Beef broth
- Lasagna noodles – I used traditional lasagna noodles (broken into pieces) but any pasta shape or kind of pasta will work here! Use gluten-free pasta if needed.
- Cheese: part skim ricotta cheese, mozzarella cheese, grated parmesan cheese (optional, but highly recommended!)
- Make vegetarian: omit the ground beef and make this a vegetarian lasagna soup (or use your favorite meatless crumbles).
- Switch up the meat: you can sub the ground beef for ground turkey, sausage, chicken, etc!
- Make it a white lasagna soup: sub the tomato sauce for your favorite alfredo sauce.
- Add extra protein: use cottage cheese to add extra protein and creaminess! You can also use bone beef broth for extra protein and gut-friendly benefits!
- More veggies: love veggies? Feel free to add any additional veggies like kale, mushrooms, green peppers, broccoli, etc.
- Make low carb: sub noodles for zucchini noodles or your favorite low carb pasta substitute.
- Skip the dairy: use dairy-free ricotta, mozzarella and parmesan cheese to make this soup dairy-free.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Brown the ground beef and onion in a large skillet over medium heat.
2. Then drain excess grease and place the ground beef into a Crock Pot.
3. Add the marinara sauce, tomato paste and seasonings.
4. Then add the beef broth and minced garlic.
5. Cover and cook on low for 4-5 hours or on high for 2-3 hours. (can cook longer on low too if you will be gone).
6. Remove the lid. Break the lasagna noodles over the Crock pot into bite size pieces and stir them in. Cover and cook on high for 30 minutes until the noodles are cooked through.
7. Stir in spinach when ready to serve (or you can stir in individually).
8. Top with ricotta cheese and shredded mozzarella cheese to serve. Then sprinkle with parmesan cheese if desired and enjoy!
To Make In Advance
If you want to make this easy crockpot lasagna recipe in advance, here’s a few helpful tips:
- Follow the recipe instructions up to step 5, but do NOT add the broken noodles (you can add the spinach if you wish or stir it in individually). Let the soup cool to room temperature and store in the fridge or place in freezer for up to 3 months.
- When ready to serve, you can reheat the soup on the stovetop or in the Crockpot. Add in the broken noodles and cook until noodles are tender. Or, you can cook the lasagna noodles separately and add them in when ready to eat.
Can I freeze this soup?
Yes! This soup can be frozen in freeze-safe bags or an airtight container for up to three months. However, I recommend not adding the noodles and waiting until you are ready to serve. When ready to serve, heat the soup and add in the noodles separately right before serving. Also, I recommend waiting to add the cheese until right before serving as cheese does not freeze and thaw well.
Can I make this soup on stove top?
Sure! Just brown the beef and onion in a large dutch oven or large pot. Then add in the marinara, tomato paste, seasonings and beef broth. Let simmer for 20-25 minutes. Then add in your broken noodles and cook until the noodles are tender and cooked through. Stir in cheese, top with cheese and enjoy!
Why did my soup get so thick overnight?
If you are eating leftover soup the next day, you might notice that the noodles have absorbed some (or almost all) of the liquid. You can easily add more broth in when reheating to make this soup more “soupy” or if you know you are going to be meal prepping this lasagna soup recipe or eating leftovers, you can alternatively choose to leave the noodles out when initially cooking and prepare them separately. Then just add the cooked lasagna noodles as you wish.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Super Easy Crockpot Lasagna Soup
Ingredients
- 1.5 lb. lean ground beef I used 96/4
- 1 medium onion (200g) diced
- 24 oz. can marinara sauce I used Rao's
- 1/2 cup tomato paste
- 4 cloves garlic, minced I used frozen
- 1 Tbsp Italian seasoning
- 1/2 tsp salt more as needed
- 1/4 tsp red pepper flakes optional
- 5 cups beef broth
- 8-9 lasagna noodles broken into small pieces
- 2 cups fresh spinach (optional)
- 1 cup part skim ricotta cheese
- 1 cup shredded mozzarella cheese
- Grated parmesan cheese optional (but highly recommended!) for serving
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Instructions
- Brown the ground beef and onion in a large skillet over medium heat. Then drain excess grease and place the ground beef into a Crock pot.
- Add the marinara sauce, tomato paste and seasonings.
- Then add the beef broth and minced garlic.
- Cover and cook on low for 4-5 hours or high for 2-3 hours. Can cook longer on low too if you are going to be gone.
- Remove the lid. Break the lasagna noodles over the Crockpot in bite-sized pieces and stir them in.
- Cover and cook on high for 30 minutes until the noodles are cooked through.
- Stir in spinach when ready to serve (or you can stir in individually).
- Top with 2 Tbsp ricotta cheese and shredded mozzarella cheese to serve. Then sprinkle with parmesan cheese if desired and enjoy!
Equipment
Notes
- Follow the recipe instructions up to step 5, but do NOT add the broken noodles (you can add the spinach if you wish or stir it in individually). Let the soup cool to room temperature and store in the fridge or place in freezer for up to 3 months.
- When ready to serve, you can reheat the soup on the stovetop or in the Crockpot. Add in the broken noodles and cook until noodles are tender. Or, you can cook the lasagna noodles separately and add them in when ready to eat.
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
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