Crock Pot Lasagna Soup

5 from 6 votes

Whip up this flavorful and easy lasagna soup in the slow cooker or on the stovetop!

Course Dinner, Main Course

Cuisine Italian

Keyword crock pot lasagna soup, crockpot lasagna soup, easy lasagna soup, Lasagna Soup, slow cooker lasagna soup

Prep Time 10

Cook Time 5

Total Time 5 10

Servings cups

Calories 174kcal

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

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.

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.

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).