If you love homemade lasagna but don’t love all the work that goes into making it, this Crockpot Lasagna Soup is about to become a new family favorite! It’s loaded with seasoned ground beef, tender lasagna noodles, a rich tomato broth, and plenty of melty mozzarella cheese.
Everything comes together in the slow cooker for an easy, cozy dinner that tastes just like classic lasagna without all the layering. Plus, this budget-friendly version skips the expensive cheeses and uses simple ingredients you can find at Aldi!
Why You’ll Love This Recipe
- Easy to make: Just brown the beef, add everything to the slow cooker, and let it do the work.
- Budget-friendly: Made with affordable pantry staples, ground beef, and shredded mozzarella.
- Family-friendly: All the comforting flavors of traditional lasagna in an easy soup.
- Perfect for busy nights: Minimal prep work makes this a great weeknight dinner.
- Great for leftovers: The flavors are just as delicious the next day!
Ingredients You’ll Need
Ground Beef: One pound of ground beef gives this soup plenty of hearty, savory flavor without making it expensive.
Onion & Garlic: Add flavor to the beef and create a delicious base for the soup.
Crushed Tomatoes & Tomato Sauce: Create the rich tomato broth that gives this soup its classic lasagna flavor.
Tomato Paste: Adds a little extra richness and depth to the broth.
Beef Broth: Keeps the soup hearty and savory while giving the noodles plenty of liquid to cook in.
Seasonings: Italian seasoning, garlic powder, onion powder, salt, and pepper bring everything together.
Lasagna Noodles: Regular lasagna noodles work perfectly! Just break them into smaller pieces before adding them to the slow cooker.
Mozzarella Cheese: Melts into the soup for that cheesy lasagna flavor without needing ricotta or Parmesan.
How to Make Crockpot Lasagna Soup
Step 1: Brown the Ground Beef
In a large skillet over medium-high heat, cook the ground beef and diced onion until the beef is browned and the onion is tender. Drain any excess grease, then stir in the minced garlic and cook for another 30 seconds.
Step 2: Add Everything to the Crockpot
Transfer the beef mixture to your slow cooker. Add the crushed tomatoes, tomato sauce, tomato paste, beef broth, and seasonings. Stir until combined.
Step 3: Slow Cook
Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, allowing all those delicious flavors to come together.
Step 4: Add the Lasagna Noodles
About 30 minutes before serving, break the uncooked lasagna noodles into bite-size pieces and stir them into the soup.
Cover and cook on HIGH for another 25–35 minutes, or until the noodles are tender. Stir occasionally to prevent sticking.
Step 5: Make It Cheesy!
Stir in half of the mozzarella cheese until melted. Ladle the soup into bowls and top with the remaining mozzarella.
Serve warm and enjoy!
Tips for the Best Lasagna Soup
Don’t add the noodles too early. Lasagna noodles can become mushy if they cook for hours in the slow cooker. Always add them toward the end.
Adjust the consistency. The noodles will absorb liquid as they cook. If your soup gets too thick, stir in a little extra beef broth or water.
Use regular lasagna noodles. There’s no need to buy specialty pasta! Traditional lasagna noodles work great.
Make it extra cheesy. If you already have Parmesan or ricotta in your refrigerator, feel free to add a little on top. Neither is necessary for this budget-friendly version.
Add some veggies. A handful of spinach stirred in near the end is an easy way to sneak in extra vegetables.
What to Serve With Lasagna Soup
This hearty soup is filling enough on its own, but it’s also delicious with garlic bread, toasted sandwich bread, a simple green salad, or roasted vegetables.
For an extra budget-friendly dinner, serve it with buttered toast sprinkled with garlic powder!
How to Store and Reheat
Store leftover lasagna soup in an airtight container in the refrigerator for up to 3–4 days.
The noodles will continue absorbing broth as the soup sits, so add a splash of beef broth or water when reheating.
Reheat in the microwave or on the stovetop until heated through.
Freezer Tip: For the best texture, freeze the soup base without the noodles or cheese. Add freshly cooked noodles and mozzarella when reheating.
Frequently Asked Questions
Can I put uncooked lasagna noodles in the Crockpot?
Yes! There’s no need to boil them first. Simply break the uncooked noodles into smaller pieces and add them during the last 25–35 minutes of cooking on HIGH.
Can I make Crockpot Lasagna Soup without ricotta?
Absolutely! This recipe uses mozzarella instead of ricotta to keep things simple and budget-friendly.
Can I use ground turkey instead of ground beef?
Yes! Ground turkey works well as a substitute. You can also use Italian sausage for a different flavor.
Why is my lasagna soup so thick?
Lasagna noodles absorb liquid as they cook and as the soup cools. Simply add a little more beef broth or water until you reach your desired consistency.
Can I make this soup ahead of time?
Yes! Prepare the soup base ahead of time and refrigerate it. For the best noodle texture, cook the noodles separately or add them when you’re ready to serve.
Crockpot Lasagna Soup
Description
This easy Crockpot Lasagna Soup has all the flavors of classic lasagna with ground beef, tender noodles, and melty cheese. A cozy, budget-friendly dinner!
Ingredients
Instructions
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Brown ground beef and onion in a skillet over medium-high heat for 6–8 minutes. Drain excess grease, add garlic, and cook for 30 seconds.
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Transfer beef mixture to the Crockpot. Add crushed tomatoes, tomato sauce, tomato paste, beef broth, and seasonings. Stir to combine.
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Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours.
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Stir in broken lasagna noodles. Cover and cook on HIGH for 25–35 minutes, stirring occasionally, until tender.
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Stir in ½ cup mozzarella until melted. Serve in bowls topped with remaining mozzarella.
Note
- Add noodles only during the last 25–35 minutes to prevent them from becoming mushy.
- Add extra broth if the soup becomes too thick.
- Ricotta or Parmesan can be added as optional toppings.
- Refrigerate leftovers for up to 3–4 days. Add broth when reheating, as the noodles absorb liquid.
- For meal prep or freezing, store the soup base without noodles and add them when serving.
