Full of rich Italian flavor, fresh vegetables, ground beef, noodles, and a ricotta-Parmesan garnish, this slow cooker lasagna soup is always a hit at the family table!
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If you love lasagna, don’t miss our classic homemade lasagna, this lighter spinach lasagna, and a quick pan of ravioli lasagna with ricotta and spinach, too!
Delish! Made many times with ground turkey and will again. Thank you.
– msconk
What to Know Before You Make Crock Pot Lasagna Soup
- While some soups and stews require more patience and a longer cooking time, this lasagna soup recipe is a great weeknight option. If you use the stovetop method, it’s ready from start-to-finish in less than an hour, and much of that time is hands-off.
- For those days when you will be out of the house and you need a meal that’s waiting for you when you walk in the door, opt for the Crock Pot method! It’s a versatile, convenient meal that will fit your schedule.
- The soup is also a good prep-ahead option, since it reheats beautifully and keeps in the refrigerator or freezer for extended periods.
- This healthy soup is packed with nourishing veggies and plenty of lean protein. It’s comfort food that you can feel good about serving to your family.
- Scale the recipe to suit the size of your family. If you’re cooking for just one or two, you can prepare a smaller pot of soup by cutting all of the ingredients in half. The rest of the cooking instructions remain the same.
How to Make this Lasagna Soup Crock Pot Recipe
This crockpot lasagna soup with marinara sauce also comes together quickly in a Dutch oven on the stovetop. You’ll find both sets of instructions in the recipe card below, so choose whichever option works best for you!
- Brown the ground beef, onion, bell pepper, garlic, and Italian seasoning in oil over medium-high heat until the meat is no longer pink. Drain off the fat.
- Add the tomatoes, marinara sauce, broth, water, and sugar.
- Bring to a boil, then reduce the heat to low and simmer (covered) for 15 minutes on the stovetop or about 4-6 hours on LOW in the slow cooker. Taste and season as you go. The total amount of salt and pepper necessary will depend on your personal preference, and on the saltiness of your broth and other ingredients.
- Add the broken lasagna noodles to the pot or Crock Pot, cooking until the noodles are tender (this will take about 7-10 minutes on the stovetop, or about 30 minutes in the slow cooker).
- Since lasagna always includes cheese, the soup wouldn’t be complete without some type of cheese garnish! I’ve included an optional ricotta topping that’s made by stirring together ricotta cheese, Parmesan cheese, and pesto sauce (store-bought or homemade). If you don’t care for this blend, try garnishing your soup with grated Parmesan or shredded mozzarella.
- Ladle the soup into bowls and serve with cheese and fresh herbs on top. Basil, parsley, oregano, and thyme are great options to add extra flavor and brightness to the finished dish.
Serving Suggestions
This hearty stovetop or slow cooker lasagna soup is delicious when paired with a Caesar salad, a Shaved Fennel Salad, or a simple green salad dressed in red wine vinaigrette. You might also like to offer a side of garlic bread, breadsticks, homemade focaccia bread, or crusty baguette to complete the meal.
Preparation and Storage Tips
- How to Store: Leftover lasagna soup will keep in an airtight container in the refrigerator for 3-4 days.
- How to Freeze: This soup freezes well, but it’s best if you omit the noodles before freezing. Noodles can become mushy when thawed, so I recommend preparing the soup, but leaving the lasagna noodles out of the pot until you’re ready to serve. Let the soup cool to room temperature, package in airtight containers, and freeze for up to 3 months.
- How to Reheat: When you’re ready to enjoy the frozen soup, thaw in the refrigerator overnight. Reheat the soup on the stovetop over low heat, adding the noodles to the simmering broth and cooking for 7-10 minutes (or until tender).
I made this for dinner last night and it turned out beautifully! I thought the three bell peppers was going to be a lot, but they’re very mellow and you don’t notice them. I use chicken broth instead of beef, because it’s what I have in the house, but it was still great! Thanks for the delicious recipe!
– Chelsea
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Crock Pot Lasagna Soup
Prep: 10 minutes
Cook: 5 hours
Total: 5 hours 10 minutes
Whip up this flavorful and easy lasagna soup in the slow cooker or on the stovetop!
Ingredients
- 1 tablespoon olive oil
- 1 lb. ground beef
- 1 medium yellow onion, diced
- 1 medium red bell pepper, seeded and diced
- 3 cloves garlic, minced or pressed (about 1 tablespoon)
- 2 teaspoons Italian seasoning
- 2 (14.5 ounce) cans petite-diced tomatoes, not drained
- 1 (24 ounce) jar marinara sauce
- 4 cups beef broth
- 1 cup water
- 1 teaspoon sugar
- 8 “No Boil” (“Oven Ready”) lasagna noodles (about 5 ½ ounces total), broken into bite-size pieces
Optional Topping
- 1 cup ricotta cheese, at room temperature
- ½ cup grated Parmesan cheese, plus extra to taste
- 1 tablespoon pesto
- Kosher salt and black pepper, to taste
- Chopped fresh herbs, such as parsley or basil
Instructions
SLOW COOKER METHOD
- In a large Dutch oven, heat oil over medium-high heat until shimmering. When the oil is hot, add the ground beef, onion and bell pepper. Cook until the meat is no longer pink and the vegetables are soft, about 7-10 minutes. Add the garlic and Italian seasoning; cook for 30 seconds. Drain off the fat.
- Transfer the beef mixture to a slow cooker. Stir in the tomatoes, marinara sauce, broth, water, and sugar.
- Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. When there are about 30 minutes remaining in the cooking time, stir the broken lasagna noodles into the slow cooker. Give everything a good stir, cover with the lid, and continue cooking for the remaining 30 minutes, or until the noodles are tender.
- While the noodles cook, make the topping by stirring together the ricotta, Parmesan, and pesto in a small bowl. Taste and season with salt and pepper, if desired.
- Ladle the soup into serving bowls. Add a dollop of the ricotta mixture to each bowl; garnish with fresh herbs. Alternatively, you can just sprinkle grated Parmesan on top of each bowl.
STOVETOP METHOD
- In a large Dutch oven, heat oil over medium-high heat until shimmering. When the oil is hot, add the ground beef, onion and bell pepper. Cook until the meat is no longer pink and the vegetables are soft, about 7-10 minutes. Add the garlic and Italian seasoning; cook for 30 seconds. Drain off the fat.
- Add the tomatoes, marinara sauce, broth, water, and sugar, using a wooden spoon to scrape up any browned bits from the bottom of the pot as you stir. Bring to a boil, then reduce the heat to low. Cover the pot with a lid; simmer the soup for 15 minutes.
- Add the broken lasagna noodles to the pot. Simmer, uncovered, stirring occasionally, until the noodles are tender, about 7-10 minutes.
- While the noodles cook, make the topping by stirring together the ricotta, Parmesan, and pesto in a small bowl. Taste and season with salt and pepper, if desired.
- Ladle the soup into serving bowls. Add a dollop of the ricotta mixture to each bowl; garnish with fresh herbs. Alternatively, you can just sprinkle grated Parmesan on top of each bowl.
Notes
- How to Store: Leftover lasagna soup will keep in an airtight container in the refrigerator for 3-4 days.
- How to Freeze: This soup freezes well, but it’s best if you omit the noodles before freezing. Noodles can become mushy when thawed, so I recommend preparing the soup, but leaving the lasagna noodles out of the pot until you’re ready to serve. Let the soup cool to room temperature, package in airtight containers, and freeze for up to 3 months.
- How to Reheat: When you’re ready to enjoy the frozen soup, thaw in the refrigerator overnight. Reheat the soup on the stovetop over low heat, adding the noodles to the simmering broth and cooking for 7-10 minutes (or until tender).
Nutrition
Serving: 1cup of soup (not including optional topping)Calories: 174kcalCarbohydrates: 20gProtein: 12gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 25mgSodium: 710mgPotassium: 617mgFiber: 3gSugar: 6gVitamin A: 704IUVitamin C: 24mgCalcium: 52mgIron: 3mg
Slow Cooker Lasagna Soup Recipe Variations
- Substitute ground Italian sausage for the ground beef (or use a combination of the two).
- Make chicken lasagna soup or turkey lasagna soup instead of using the ground beef.
- Use chicken broth instead of beef broth.
- Omit the ricotta topping and just sprinkle shredded mozzarella or grated Parmesan cheese on top of each bowl.
- If using regular lasagna noodles (rather than the no-boil or oven-ready variety), cook the noodles in a separate pot of boiling water according to package instructions. Drain, and then add the cooked noodles to the pot of soup at the very end. You can omit the extra 1 cup of water in the recipe.
More Healthy Soup Recipes
Chicken Vegetable Soup
1 hour hr
Roasted Butternut Squash Soup
1 hour hr 25 minutes mins
Crock Pot Vegetable Soup
5 hours hrs 15 minutes mins
This recipe was originally published in December, 2016. It was updated in November, 2024.
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