This recipe is the culinary shortcut to all the savory, cheesy goodness of classic lasagna – behold, Crockpot Lasagna Soup! With only half the effort, it’s a game-changer. Whether you savor it solo or pair it with your favorite sides and appetizers, this family-friendly comfort food will have everyone at the table singing its praises. Say goodbye to lasagna assembly stress and hello to delicious simplicity.

A bowl of lasagna soup with toasted bread on the side.

The Best Crockpot Lasagna Soup Recipe

Say goodbye to lasagna woes! We get it, the intricate dance of layers and the endless wait can be a mood killer. So, we’re always looking for ways to enjoy the comforting, savory flavors without putting in all that work with recipes like our easy one pot lasagna and baked lasagna rolls

However, this homemade crockpot lasagna might take the cake when it comes to easy, delicious comfort food! Cozy and flavorful, it’s like a hug in a bowl. 

Plus, unlike traditional lasagna recipes, this soup variation is: 

  • Made with minimal prep time
  • Easy to clean up
  • A “set-it-and-forget-it” meal you can prep in the morning and come back to dinner waiting for you. 

Essential Ingredients for Easy Crockpot Lasagna Soup

You’ll find all the classic lasagna ingredients in this soup recipe. 

  • Seasonings – Dried oregano, kosher salt, black pepper, Italian seasoning, and fresh basil create a bold, savory taste. 
  • Ground Beef – We recommend using a lean variety! If preferred, ground turkey or ground chicken will also work. 
  • Broth – Use low-sodium beef broth to cook the noodles and create a broth. If needed, vegetable broth or chicken broth can also be used. 
  • Marinara Sauce – Use your favorite canned variety from your local grocery store. 
  • Vegetables – Canned tomatoes, onion, and garlic enhance the savory flavor with a sweet, pungent taste. 
  • Lasagna Noodles – Use dried lasagna noodles, and break them into bite-sized pieces. If needed, gluten-free varieties can be used. Just keep a close eye on them so they don’t become mushy! 

Deconstructed Delight: Crafting Crockpot Lasagna Soup

Once you witness the sheer speed and simplicity of this Crockpot Lasagna Soup, you’ll bid farewell to the days of meticulously layered baked versions. It’s a culinary game-changer that proves lasagna can be quick, easy, and oh-so-delicious.

  1. Brown the meat. Heat a large skillet over medium-high heat, and brown the beef, breaking it into pieces until it’s no longer pink. Drain the excess fat. 
  2. Sauté the aromatics. Add the onion to the skillet with the beef, and sauté until translucent. Stir in the minced garlic, and cook just until fragrant. Season with salt and pepper. 
  3. Combine the ingredients. Transfer the beef mixture to the crockpot, and add the remaining salt, black pepper, broth, marinara sauce, crushed tomatoes, Italian seasoning, and cheese rind. Stir to combine. Then, add the lasagna noodles, stirring to distribute them evenly. 
  4. Cook. Cover the crockpot, and cook until the noodles are soft and the liquid thickens. 
  5. Combine the cheese. In a separate bowl, combine the ricotta, Mozzarella, parmesan, and dried oregano. 
  6. Serve. Ladle the soup into bowls, add a generous dollop of the cheese mixture on top, garnish with basil leaves, and enjoy warm! 
Close up of crockpot lasagna soup topped with cheese and fresh basil.

Serving Suggestions 

This soup can easily be served on its own as a complete meal. However, it’s also great with sides and appetizers like Greek salad, homemade garlic bread, and oven roasted parmesan Brussels sprouts

Then, round out your meal with a sweet treat like tiramisú bread pudding or crème brûlée

How to Store and Reheat

Store leftover lasagna soup in an airtight container in the fridge for up to three to four days. Or, freeze leftovers in a freezer-safe container for up to three months. 

Reheat straight from the freezer or thawed in the microwave or in a pot over medium heat. Add a splash of water or broth as needed to freshen the soup back up! 

A spoon sticking out of a bowl of crockpot lasagna soup with fresh basil on top.

More Easy Soup Recipes

If this lasagna soup has won over your taste buds, brace yourself for even more soup magic with these tasty options:

Bowl of crockpot lasagna soup topped with fresh basil.

Crockpot Lasagna Soup

5 from 9 votes
Author: Food Dolls
Servings: 4 servings
Prep: 10 minutes
Total: 10 minutes
Enjoy your favorite comfort food with half the work thanks to this quick and easy crockpot lasagna soup recipe! 


  • 1 pound lean ground beef
  • 1 small onion diced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 cloves garlic minced
  • 6 cups low-sodium beef broth
  • 1 24-ounce jar marinara sauce
  • 28 ounces crushed canned tomatoes
  • 1 tablespoon Italian seasoning
  • 1 Parmesan cheese rind (optional)
  • 8 ounces (8 to 10 sheets) dried lasagna noodles, broken into bite-size pieces
  • 1 cup ricotta cheese
  • 1/2 cup Mozzarella cheese shredded
  • 1/2 cup Parmesan cheese freshly grated
  • 1 teaspoon dried oregano
  • Fresh basil leaves for garnish


  • In a large skillet, brown the lean ground beef over medium-high heat until it’s no longer pink, breaking it apart into crumbles as it cooks. Drain any excess fat.
    1 pound lean ground beef
  • Add the diced onion to the skillet with the cooked beef and cook for another 2-3 minutes until the onion becomes translucent. Stir in the minced garlic and cook for an additional 1 minute. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
    1 small onion, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper
  • Transfer the cooked beef, onion, and garlic mixture to the crockpot.
    4 cloves garlic
  • Add the remaining kosher salt and black pepper, low-sodium beef broth, marinara sauce, crushed tomatoes, and Italian seasoning. Add the parmesan cheese rind, if using.
    6 cups low-sodium beef broth, 1 24-ounce jar marinara sauce, 28 ounces crushed canned tomatoes, 1 tablespoon Italian seasoning, 1 Parmesan cheese rind
  • Stir to combine.
  • Add the broken lasagna noodles to the crockpot with the other ingredients. Stir them in to ensure they are well-distributed in the soup.
    8 ounces (8 to 10 sheets) dried lasagna noodles, broken into bite-size pieces
  • Cover the crockpot, and set it to cook on high heat for 3-4 hours or on low heat for 6-8 hours. This will allow the flavors to meld together and the soup to simmer and thicken.
  • While the soup is cooking, prepare the cheese mixture. In a separate bowl, combine the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, and dried oregano.
    1 cup ricotta cheese, 1/2 cup Mozzarella cheese, 1/2 cup Parmesan cheese, 1 teaspoon dried oregano
  • Once the lasagna noodles are tender and the soup is ready, ladle the hot soup into serving bowls. Spoon a generous dollop of the cheese mixture on top of each serving.
  • Garnish each bowl of Lasagna Soup with fresh basil leaves.
    Fresh basil leaves for garnish



Serving: 1serving | Calories: 712kcal | Carbohydrates: 73g | Protein: 58g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 121mg | Sodium: 2730mg | Potassium: 2490mg | Fiber: 9g | Sugar: 18g | Vitamin A: 1663IU | Vitamin C: 33mg | Calcium: 502mg | Iron: 9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

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Recipe Rating


  1. 5 stars
    Delicious! What an easy and yummy way to make lasagna! I didn’t have crushed tomatoes so I used 2 cans of diced tomatoes with juice. I also didn’t have shredded mozzarella, just slices so I cut them into smaller bits. Lastly I used ground turkey instead of ground beef – couldn’t tell the difference! I will make this again :o)

  2. 5 stars
    This was so easy, not to mention delicious. I cooked it for 4 hours which was a little too long but I don’t mind the soggy noodles. I also added Spinach at the end for a little green. It is going to be the perfect lunch or dinner for the week!