Lasagna soup is the perfect comfort food for busy days, combining all the flavors of traditional lasagna with the ease of a crockpot. Whether you’re craving a classic Italian twist, or a creamy chicken version, this collection of 10 unique crockpot lasagna soup recipes has something for everyone.

Classic Crockpot Lasagna Soup

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Who says lasagna has to be a labor-intensive dish? With this simple crockpot lasagna soup recipe, you’ll enjoy all the flavors of classic lasagna in a fraction of the time. Perfect for beginners, this recipe is easy to follow and requires minimal effort.

Ingredients

• 1 pound ground beef
• ½ onion, diced
• 1 red bell pepper, diced
• 1 (14.5 oz) can petite diced tomatoes
• 1 (28 oz) can crushed tomatoes
• 1 teaspoon minced garlic
• 1 tablespoon Italian seasoning
• 4 cups beef broth (1 carton)
• 12 oz lasagna noodles
• ½ cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 cup shredded parmesan cheese

Instructions

1. Cook the Ground Beef:
   Heat a large skillet over medium-high heat. Brown the ground beef until fully cooked, breaking it into small pieces. Drain any excess grease.
2. Prepare the Crockpot Base:
   Transfer the cooked ground beef to your 6-quart slow cooker. Add the diced onion, red bell pepper, petite diced tomatoes, and crushed tomatoes.
3. Season and Add Broth:
   Stir in the minced garlic and Italian seasoning. Pour in the beef broth, mixing everything gently to combine.
4. Cook the Soup:
   Cover the slow cooker with the lid and cook on low for 6-8 hours or high for 3-4 hours, depending on your schedule.
5. Add the Lasagna Noodles:
   Once the soup has finished cooking, remove the lid. Break the lasagna noodles into small pieces and add them directly to the slow cooker. (Tip: Break them over the crockpot to avoid losing any small pieces!)
6. Finish Cooking the Noodles:
   Replace the lid and cook the soup on high for an additional 30-45 minutes, or until the noodles are tender.
7. Serve and Enjoy:
   Ladle the soup into bowls. Top each serving with a dollop of ricotta cheese, a sprinkle of shredded mozzarella, and some shredded parmesan.

Vegetarian Crockpot Lasagna Soup with Spinach and Mushrooms

This delicious Vegetarian Crockpot Lasagna Soup with Spinach and Mushrooms is a fun twist on traditional lasagna, served as a hearty soup. Packed with tender vegetables, Italian herbs, and a creamy ricotta topping, it’s a beginner-friendly recipe perfect for cozy dinners.

Ingredients

For the Soup:

• 1 tablespoon extra virgin olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced or pressed
• 2 cups brown mushrooms, sliced
• 2 zucchinis, sliced
• 1 (28-ounce) can crushed tomatoes (use DeLallo for the best flavor)
• 3 tablespoons tomato paste
• 4 cups vegetable broth
• 2 bay leaves
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• ⅛ teaspoon red pepper flakes
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 6 ounces lasagna noodles (DeLallo works great)
• 4 cups fresh spinach

For the Ricotta Cheese Topping:

• 8 ounces ricotta cheese
• 1 cup shredded mozzarella cheese
• ¼ cup chopped parsley
• ¼ cup chopped fresh basil leaves
• Pinch of kosher salt

Instructions

1. Prepare the Soup Base: Heat olive oil in a non-stick skillet over medium heat. Add diced onion, minced garlic, and sliced mushrooms. Sauté for about 4-5 minutes until the vegetables are softened and fragrant.Transfer the sautéed vegetables to a 6-quart crockpot. Add the sliced zucchini, crushed tomatoes, tomato paste, vegetable broth, bay leaves, dried basil, dried oregano, red pepper flakes, kosher salt, and black pepper.

2. Cook in the Crockpot: Set your crockpot to low and cook for 7 hours, or set it to high and cook for 3½–4 hours.

3. Cook the Noodles: When the soup is almost done, prepare the lasagna noodles according to the package instructions. Drain and cut the noodles into smaller pieces, if desired.

4. Add the Final Touches: Stir the cooked noodles into the soup. Add the fresh spinach and let it wilt into the hot soup. Mix half of the prepared ricotta cheese topping into the soup for extra creaminess.

5. Serve: Ladle the soup into bowls and add a dollop of the remaining ricotta cheese mixture on top. Sprinkle with fresh parsley and basil for garnish, if you like.

Crockpot Italian Sausage Lasagna Soup

Looking for a comforting meal that’s easy to make? This Crockpot Italian Sausage Lasagna Soup combines all the flavors of classic lasagna in a hearty soup. With Italian sausage, lasagna noodles, and a rich tomato base, this dish is perfect for busy days.

Ingredients:

• 1 lb mild Italian sausage (remove casings if needed)
• 1 medium onion, finely chopped
• 2 teaspoons minced garlic
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 3 cups low-sodium chicken broth
• 14 oz (398 ml) canned Italian-style diced tomatoes
• 1½ cups jarred tomato pasta sauce
• 2 cups short pasta or 8 broken lasagna noodles (about 160g)
• 1½ cups fresh spinach (or substitute ⅓ cup thawed and squeezed-dry frozen spinach)
• Cheeses for serving: ricotta, shredded mozzarella, parmesan
• Fresh parsley for garnish

Instructions

1. Cook the Sausage and Onion: Heat a skillet over medium-high heat. Add the Italian sausage and chopped onion. Cook until the sausage is browned and the onion is softened, stirring frequently. Stir in the minced garlic, Italian seasoning, salt, and black pepper. Transfer the mixture to a 4-6 quart crockpot.
2. Combine the Ingredients: Add the chicken broth, canned diced tomatoes, and jarred pasta sauce to the crockpot. Cover and cook on LOW for 3-6 hours or on HIGH for 2-3 hours. (This allows the flavors to meld together as everything is already cooked.)
3. Cook the Pasta: About 30 minutes before serving, turn the crockpot to HIGH. Stir in the broken lasagna noodles or pasta. Cook with the lid on until the pasta is tender. (Tip: For firmer noodles, cook the pasta separately according to the package instructions and add it to the soup just before serving.)
4. Add Spinach: Right before serving, stir in the fresh spinach (or thawed frozen spinach) until wilted.
5. Serve and Enjoy: Ladle the soup into bowls and top with your favorite cheeses—ricotta, mozzarella, or parmesan. Garnish with fresh parsley for extra flavor.

Gluten-Free Crockpot Lasagna Soup

Craving the comforting flavors of lasagna without the hassle? This Gluten-Free Crockpot Lasagna Soup is just what you need! Packed with hearty ingredients and cheesy goodness, it’s a no-fuss way to enjoy a classic Italian dish. Perfect for beginners, this recipe comes together effortlessly with your crockpot.

Ingredients

• 1 lb ground beef
• ½ onion, finely diced
• 1 red bell pepper, diced
• 1 (14.5 oz) can petite diced tomatoes
• 1 (28 oz) can crushed tomatoes
• 1 teaspoon minced garlic
• 1 tablespoon Italian seasoning
• 6 cups beef broth
• 12 oz gluten-free rotini pasta
• ½ cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1 cup parmesan cheese, shredded

Instructions

1. Cook the Ground Beef:
   In a large skillet, brown the ground beef over medium heat until fully cooked. Drain any excess grease and set the beef aside.
2. Assemble the Soup Base:
   Add the cooked ground beef, diced onion, red bell pepper, petite diced tomatoes, crushed tomatoes, minced garlic, Italian seasoning, and beef broth to a 6-quart crock pot. Stir everything together to combine.
3. Slow Cook the Soup:
   Cover the crock pot with a lid and cook on low for 6–8 hours, or on high for 3–4 hours, allowing the flavors to meld together beautifully.
4. Add the Pasta:
   About 30 minutes before serving, stir in the uncooked gluten-free rotini pasta. Switch the slow cooker to the high setting and cook for 20–40 minutes, or until the pasta is tender and cooked to your preference.
5. Serve and Top:
   Once the pasta is cooked, ladle the soup into individual bowls. Top each serving with a dollop of ricotta cheese and sprinkle generously with mozzarella and parmesan cheese.
6. Enjoy!
   Dig in and savor the delicious taste of lasagna in a cozy soup form. Perfect for chilly evenings or when you’re craving comfort food.

Crockpot Beef and Ricotta Lasagna Soup

Craving lasagna but short on time? This Crockpot Beef and Ricotta Lasagna Soup gives you all the cheesy, comforting flavors with just 10 minutes of prep. Perfect for busy nights, it’s a beginner-friendly recipe that’s as simple as it is delicious!

Ingredients

• 2 teaspoons olive oil
• 1 pound lean ground beef
• 1 ¼ teaspoons kosher salt, divided
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning (no-salt-added)
• 1 quart low-sodium beef broth
• 24 oz (about 3 cups) marinara sauce
• 1 tablespoon tomato paste
• 8 oz dry lasagna noodles (about 9 noodles, broken into pieces)
• 16 oz reduced-fat ricotta cheese (about 2 cups)
• ½ cup freshly grated Parmesan cheese
• 2 cups baby spinach

Instructions

1. Brown the Beef
Heat a large skillet over medium-high heat. Add olive oil and the ground beef, breaking it up into small pieces as it cooks. Season with ¼ teaspoon salt, black pepper, garlic powder, and Italian seasoning. Cook until fully browned, about 5 minutes, stirring occasionally. If desired, drain any excess grease.

2. Assemble the Soup Base
Transfer the cooked beef to your slow cooker. Add the remaining 1 teaspoon of salt, beef broth, marinara sauce, and tomato paste. Stir everything together to combine.

3. Cook the Soup
Cover the slow cooker with the lid. Cook on high for 3-4 hours or on low for 4-5 hours, or until the soup reaches a steady simmer with visible bubbling around the edges. If needed, the soup can cook longer, but it must reach a strong simmer to cook the noodles properly later.

4. Prepare the Cheese Mixture
While the soup cooks, mix the ricotta and Parmesan cheese in a small bowl. Cover and refrigerate until ready to use.

5. Add the Lasagna Noodles
Once the soup is simmering strongly, break the lasagna noodles into 4-5 pieces each and stir them into the slow cooker. Cover and cook on high for an additional 15-30 minutes. Check at the 15-minute mark, then continue cooking in 5-minute increments until the noodles are tender.

6. Finish the Soup
When the noodles are cooked, stir in half of the ricotta mixture along with the spinach. Mix well to combine and allow the spinach to wilt. Taste and adjust seasoning as needed.

7. Serve and Enjoy
Ladle the soup into bowls and top each serving with a dollop of the remaining ricotta mixture. Serve warm and enjoy this delicious, beginner-friendly meal!

Low-Carb Crockpot Zucchini Lasagna Soup

A cozy and healthy take on lasagna, this crockpot soup is packed with hearty flavors and loaded with nutritious ingredients. Perfect for busy days, this dish is simple to make and beginner-friendly!

Ingredients

• 1 lb. 95% lean ground beef
• 1 medium onion, diced
• 6 garlic cloves, finely minced
• 28 oz. can of crushed tomatoes (San Marzano preferred)
• 16 oz. marinara sauce (choose one with no added sugar)
• 3 cups chicken broth
• 2 tsp. Italian seasoning
• 10 whole wheat lasagna noodles (regular noodles work too)
• 1 zucchini, chopped
• 6 oz. fresh spinach
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Brown the Meat

In a skillet, cook the ground beef with the diced onion and minced garlic over medium heat for 5–7 minutes. Stir occasionally to break up the meat, cooking until it’s browned. If your crockpot has a sauté function, you can do this step directly in the cooker. Season lightly with salt and pepper.

2. Add Base Ingredients to the Crockpot

Transfer the cooked beef mixture to the crockpot. Add the crushed tomatoes, marinara sauce, chicken broth, and Italian seasoning. Stir everything together, then set the crockpot to low and cook for 4 hours. (If needed, you can extend the cooking time up to 8 hours.)

3. Add Vegetables and Noodles

After 4 hours, carefully open the crockpot and add the lasagna noodles (broken into smaller pieces), chopped zucchini, and fresh spinach. Stir gently to combine. Cover and cook for another 25–30 minutes, or until the noodles are tender.

4. Final Touches

Once the noodles are cooked, stir in the Parmesan cheese. Taste and adjust the seasoning with additional salt and pepper if needed.

Crockpot Chicken Alfredo Lasagna Soup

This Crockpot Chicken Alfredo Lasagna Soup is the ultimate comfort food, combining tender chicken, hearty lasagna noodles, and a rich, cheesy broth in one cozy bowl. Perfect for beginners, this easy recipe will quickly become your go-to meal for chilly winter nights!

Ingredients

• 1 lb chicken breast, thawed
• 1 cup yellow onion, chopped
• 8 oz mushrooms, sliced
• 4 garlic cloves, minced
• ½ tsp dried oregano
• ½ tsp dried basil
• ½ tsp dried thyme
• 2 tsp salt
• 1 tsp ground black pepper
• ¼ tsp red pepper flakes (optional)
• 6 cups chicken broth
• 2 whole bay leaves
• 2 cups heavy cream
• 3 tbsp cornstarch
• 1 cup parmesan cheese, finely grated
• 8–10 lasagna noodles, broken into small pieces
• 2 cups baby spinach, roughly chopped
• 4 oz cream cheese, softened to room temperature

Instructions

1. Set Up the Crockpot
   In the bowl of a 5–6 quart crockpot, combine the chicken breast, chopped onion, sliced mushrooms, minced garlic, oregano, basil, thyme, salt, black pepper, and red pepper flakes (if using). Pour in the chicken broth and add the bay leaves. Cover the crockpot with its lid. Cook on high for 4 hours or low for 8 hours, depending on your schedule.
2. Shred the Chicken
   Once the cooking time is up, remove and discard the bay leaves. Take out the chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot.
3. Prepare the Creamy Base
   In a mixing bowl, whisk together the heavy cream, cornstarch, and grated parmesan cheese until smooth. Pour this mixture into the slow cooker and stir well.
4. Add the Noodles and Spinach
   Break the lasagna noodles into small pieces and roughly chop the spinach. Add both to the crockpot, stirring gently to combine.
5. Incorporate the Cream Cheese
   Cut the softened cream cheese into small cubes or slices and add them to the slow cooker. Stir gently to help the cream cheese melt evenly. Cover the crockpot again.
6. Finish Cooking
   Continue cooking the soup for an additional 30–45 minutes until the soup has thickened and the lasagna noodles are tender.
7. Serve and Enjoy
   Ladle the soup into bowls and serve warm. For extra flavor, top with more grated parmesan or shredded mozzarella, if you like.

Crockpot Lasagna Soup with a Hint of Red Wine

If you love lasagna but want a simpler, hands-off approach, this Crockpot Lasagna Soup with a Hint of Red Wine is the perfect pick. It has all the comforting flavors of traditional lasagna—savory meat, hearty tomatoes, and gooey cheese—transformed into a cozy, spoonable dish.

Ingredients

• 2 tablespoons olive oil
• ½ cup diced yellow onion
• 4 cloves garlic, minced
• ¼ teaspoon crushed red pepper flakes
• ½ pound extra lean ground beef
• ½ pound Italian sausage
• ½ cup red wine (optional)
• 28 ounces canned crushed tomatoes
• 15 ounces tomato sauce
• 6 cups low-sodium beef broth (or low-sodium chicken broth)
• ½ teaspoon Italian seasoning
• 8 ounces uncooked pasta (campanelle or broken lasagna noodles)
• 2 cups baby spinach
• Kosher salt and freshly ground black pepper (to taste)

Suggested Toppings

• Ricotta cheese
• Grated Parmesan cheese
• Shredded mozzarella
• Chopped fresh parsley
• Chopped fresh basil

Instructions

1. Sauté the Aromatics:
   Warm the olive oil in a skillet over medium heat. Once it’s hot, add the diced onion. Cook for a few minutes until the onions become translucent. Next, stir in the minced garlic and crushed red pepper flakes. Let them cook for about a minute, ensuring the garlic doesn’t burn.
2. Brown the Meats:
   Turn the heat up to medium-high. Add the ground beef and Italian sausage to the skillet. Sprinkle in about ½ teaspoon of kosher salt and ¼ teaspoon of black pepper. Break the meat into small pieces as it cooks. When it’s fully browned, pour in the red wine (if you’re using it). Let it bubble and reduce by half.
3. Combine in the Crockpot:
   Carefully transfer the cooked meat mixture to your crockpot. Pour in the crushed tomatoes, tomato sauce, broth of your choice, and Italian seasoning. Cover the crockpot with its lid, and cook on High for 3–4 hours. You’ll know it’s ready when the soup is bubbly and fragrant.
4. Add the Pasta:
   Stir in the uncooked pasta. Put the lid back on and continue cooking on High for about 30 minutes, or until the noodles are tender.
5. Finish with Spinach:
   Once the pasta is cooked to your liking, stir in the baby spinach. Taste the soup and add more salt and pepper if needed.
6. Garnish and Serve:
   Spoon the soup into bowls and top with a dollop of ricotta cheese, a sprinkle of shredded mozzarella, grated Parmesan, and a little chopped parsley or basil. Enjoy!

Crockpot Cheesy Lasagna Soup with a Four-Cheese Blend

Craving the comforting flavors of lasagna without all the hassle? This Crockpot Cheesy Lasagna Soup with a Four-Cheese Blend is here to save the day! Packed with tender beef, hearty vegetables, rich tomatoes, and topped with a trio of melty cheeses, this recipe transforms the classic Italian favorite into an easy, beginner-friendly meal.

Ingredients

• 1 pound ground beef
• ½ onion, finely diced
• 1 red bell pepper, finely diced
• 1 (14.5-ounce) can petite diced tomatoes
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon minced garlic
• 1 tablespoon Italian seasoning
• 4 cups beef broth
• 12 ounces lasagna noodles
• ½ cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 cup shredded parmesan cheese

Instructions

1. Brown the Ground Beef
   Heat a large skillet over medium-high heat and cook the ground beef until fully browned. Drain any excess grease before transferring the beef to your crockpot.
2. Add the Vegetables and Tomatoes
   Toss the diced onion and red bell pepper into the crockpot with the cooked beef. Pour in the petite diced tomatoes and crushed tomatoes, spreading them evenly.
3. Season the Soup
   Add the minced garlic and Italian seasoning to the mixture. Stir everything together to ensure the flavors are well combined.
4. Pour in the Broth
   Slowly pour the beef broth over the ingredients. Gently stir to mix everything together.
5. Cook in the Crockpot
   Cover the crockpot with the lid and set it to cook:
   • Low setting: 6–8 hours
   • High setting: 3–4 hours
6. Add the Lasagna Noodles
   About 30–45 minutes before serving, remove the lid and break the lasagna noodles into small pieces. Drop the pieces into the crockpot and stir gently to make sure they’re fully submerged in the liquid. Replace the lid and cook on high until the noodles are tender.
7. Serve and Garnish
   Spoon the soup into bowls and top each serving with a dollop of ricotta cheese. Sprinkle generously with shredded mozzarella and parmesan cheese for the ultimate lasagna-inspired experience.

Tex-Mex Crockpot Lasagna Soup with Corn and Black Beans

If you’re looking for an easy, hands-off dinner that packs in plenty of flavor, this Tex-Mex Crockpot Lasagna Soup with Corn and Black Beans is just the thing. It’s layered with savory ground meat, black beans, sweet corn, and topped off with melty cheese.

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 1 medium onion, chopped
• 1 pound ground turkey (or beef or chicken)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1 pinch salt and black pepper (to taste)
• Juice of 1 lime (about 2 tablespoons)
• 1/4 cup chopped cilantro
• 1 batch Authentic Red Enchilada Sauce (approximately 2.5 cups) or 2 cans (10 ounces each) red enchilada sauce
• 6 corn tortillas
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) corn, drained
• 1 can (15 ounces) diced tomatoes, drained
• 2 cans (4 ounces each) diced green chiles
• 1 1/2 cups shredded Mexican cheese

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Instructions

1. Sauté the Aromatics: Warm the olive oil in a large skillet over medium-high heat. Stir in the minced garlic and let it cook until fragrant, about 15 seconds.
2. Cook the Ground Meat: Add the ground turkey (or the ground meat of your choice) to the skillet. Sprinkle the cumin, chili powder, dried oregano, salt, pepper, and lime juice over the meat.
3. Layer the Ingredients in the Crockpot: Lightly coat the bottom of your crockpot with a thin layer of enchilada sauce. Place 2 corn tortillas on top of the sauce.
4. Cook in the Crockpot: Cover the crockpot with the lid. Set it to high and allow the lasagna to cook for about 2 1/2 hours, or until the cheese is melted and the dish is bubbling around the edges.
5. Serve and Enjoy: Once done, turn off the slow cooker and let the lasagna rest for a few minutes. Slice or scoop into portions and serve with your favorite garnishes such as diced tomatoes, avocados, radishes, cilantro, or sour cream.

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