Crockpot Lasagna Soup

by

If you love lasagna but don’t have time for layering and baking, this Crockpot Lasagna Soup is your new weeknight favorite. Every spoonful is packed with hearty ground beef, tender noodles, and a rich tomato-basil broth that tastes like it simmered all day (because it did!). Finished with a dollop of creamy ricotta and a sprinkle of Parmesan, this comforting soup captures everything you love about traditional lasagna but in a cozier, one-pot form. Perfect for chilly nights, meal prep, or family dinners when you crave comfort without the work.

Time Breakdown

Prep Time: 15 minutes
Cook Time: 4 hours (LOW) or 2 hours (HIGH)
Total Time: 4 hours 15 minutes
Servings: 8–10

Ingredients

  • 1½ lbs (680 g) lean ground beef
  • 1½ cups finely chopped yellow onion
  • 6 cloves garlic, minced
  • 1½ tsp salt, divided
  • ¾ tsp black pepper, divided
  • 6 cups (1.4 L) beef broth
  • 1 (24 oz / 680 g) jar marinara sauce (such as Rao’s)
  • 1 (15 oz / 425 g) can diced tomatoes, drained
  • 1 (6 oz / 170 g) can tomato paste with basil, garlic, and oregano
  • ¼ tsp crushed red pepper (plus extra for serving)
  • 8 oz (225 g) lasagna noodles, broken into 2-inch pieces
  • 2 cups fresh spinach, chopped
  • 1 (15 oz / 425 g) container ricotta cheese
  • Freshly grated Parmesan, for serving

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets just a few simple essentials:

  • Large skillet
  • 6-quart slow cooker
  • Wooden spoon
  • Measuring cups & spoons
  • Ladle

Step-by-Step Directions

  1. Brown the Beef
    In a skillet over medium-high heat, cook ground beef with onions, garlic, ½ tsp salt, and ½ tsp pepper until browned (about 8 minutes). Drain excess fat and transfer everything to the slow cooker.
  2. Build the Base
    Stir in beef broth, marinara sauce, diced tomatoes, tomato paste, crushed red pepper, and the remaining salt and pepper. Mix well to combine.
  3. Slow Cook to Perfection
    Cover and cook on LOW for 3½–4 hours or HIGH for 2 hours, until the soup thickens slightly and flavors deepen.
  4. Add Pasta
    Stir in broken lasagna noodles, ensuring they’re fully submerged. Cook on HIGH for 30 minutes, or until noodles are al dente.
  5. Finish with Spinach
    Add chopped spinach during the last 5 minutes of cooking. Stir gently until wilted.
  6. Serve It Up
    Ladle into bowls and top with a spoonful of ricotta and freshly grated Parmesan. Add a pinch of crushed red pepper for extra warmth.

Pro Tips

  • Don’t Overcook the Pasta: Add it at the end so it stays tender, not mushy.
  • Cheesy Upgrade: Mix ricotta with a little Parmesan and Italian herbs before topping.
  • Make It Ahead: The soup base can be made a day ahead; just add noodles when reheating.
  • Lighten It Up: Swap the beef for ground turkey or chicken for a leaner version.

Nutrition

Serving SizeCaloriesProteinCarbsFatFiberSugar
per serving37031 g27 g13 g3 g6 g