Super Easy Crockpot Lasagna Soup

Crock pot lasagna coup in a bowl with a spoon topped with a dollop of a creamy cheese blend.

Super Easy Crockpot Lasagna Soup

Course: Main Course

Cuisine: Italian

Prep Time: 10

Cook Time: 3

Total Time: 3 10

Servings:

Calories: 387kcal

Author: Lauren

This Crockpot Lasagna Soup is the perfect easy meal when you want to enjoy all the flavors of homemade lasagna without all the extra work! Plus it’s packed with protein and a lot more macro-friendly. Throw this soup together in just 10 minutes then let the slow cooker do all the work!

Print Recipe

Equipment

Crockpot

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

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!

Notes

Tips for Making 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.

To freeze: let cool completely then store in freeze-safe bags or an airtight container in the freezer 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.

Reheating soup tip: 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.

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