I first made this Crockpot lasagna soup on a rainy weeknight and it felt like lasagna without the dishes — all the cozy tomato, cheese, and pasta comfort in one bowl. It’s a slow-simmered, family-friendly soup that turns simple pantry ingredients into an indulgent, hands-off dinner. If you like one-pot meals that stretch your grocery dollar and please picky eaters, this is the kind of recipe you’ll reach for again and again. For another slow-cooker comfort option, try this Creamy Crockpot Chicken Gnocchi Soup when you want a different creamy weeknight crowd-pleaser.

Why you’ll love this dish

This lasagna soup captures everything you want from classic lasagna — beefy tomato base, tender pasta, and melty cheeses — but with far less fuss. It’s ideal for busy evenings, potlucks, or when you want a make-ahead meal: throw everything in the crockpot in the morning and come home to dinner ready to finish. It’s also budget-friendly: ground beef, canned tomatoes, and pantry herbs make a large, satisfying batch.

“Hearty, cheesy, and effortless — the whole family asked for seconds. Perfect for busy fall nights.” — a regular weeknight convert

Step-by-step overview

Brown ground beef with onion and garlic to build flavor and remove excess fat.
Transfer the savory base to the slow cooker, add tomatoes, broth, broken lasagna-style pasta, and dried herbs.
Let it simmer on low for 6–8 hours (or high for 3–4) so flavors meld and pasta softens.
Stir in ricotta and mozzarella about 30 minutes before serving so cheese melts into the soup without separating.
Finish with grated Parmesan and fresh basil for brightness.

What you’ll need

1 pound ground beef (85/15 yields good flavor; use leaner if preferred)
1 onion, diced
3 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
4 cups beef broth (swap with chicken or vegetable broth for a lighter base)
2 cups pasta (lasagna noodles broken into pieces or other short pasta)
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
2 cups ricotta cheese
2 cups shredded mozzarella cheese
Grated Parmesan cheese for serving
Fresh basil for garnish (optional)

Notes: You can substitute ground turkey, Italian sausage, or a plant-based crumbles for the beef. If you prefer a chunkier tomato texture, use diced tomatoes instead of crushed. For a creamier twist, stir in a splash of half-and-half with the cheeses. Also check this Creamy White Chicken Lasagna Soup for a lighter, white-sauce variation that shares the same cozy vibe.

Step-by-step instructions

Heat a skillet over medium-high heat. Add ground beef, diced onion, and minced garlic. Brown until the beef is no longer pink and the onions are translucent, about 6–8 minutes. Drain any excess fat.
Transfer the browned beef, onion, and garlic to the crockpot.
Add the crushed tomatoes, beef broth, broken pasta pieces, dried basil, dried oregano, and a pinch of salt and pepper. Stir to combine.
Cover and cook on low for 6–8 hours or on high for 3–4 hours. The pasta will soften and absorb flavors as it cooks.
About 30 minutes before serving, stir in the ricotta cheese and shredded mozzarella. Mix gently so the cheeses incorporate. Cover and allow the cheese to melt and the soup to heat through.
Taste and adjust seasoning with salt and pepper. If the soup is too thick, add a splash of broth or water to reach desired consistency.
Serve hot with a generous sprinkle of grated Parmesan and torn fresh basil if using.

Best ways to enjoy it

Serve the soup steaming in deep bowls with a crusty garlic bread or toasted baguette for dunking. A crisp green salad (arugula with lemon vinaigrette) cuts through the richness. For a fun presentation, ladle into oven-safe bowls, top with extra mozzarella, and broil until the cheese bubbles and browns — lasagna-in-a-bowl.

Pair with: a light red wine like Chianti or a sparkling water with lemon. If serving kids, keep Parmesan on the side so they can sprinkle to taste.

Storage and reheating tips

Refrigerate leftovers within two hours of cooking. Store in airtight containers for 3–4 days.
Reheat on the stovetop over medium-low heat, stirring and adding a splash of broth to loosen the soup. Bring to at least 165°F (74°C) before serving.
To freeze: cool completely, transfer to freezer-safe containers or heavy-duty freezer bags, and freeze up to 3 months. Thaw overnight in the fridge before reheating. Note: ricotta texture can change slightly after freezing; you can add a bit of fresh ricotta when reheating to restore creaminess.
Food safety: always reheat to steaming hot and avoid keeping the soup at room temperature longer than two hours.

Helpful cooking tips

Brown the meat well: it’s the easiest way to boost depth of flavor — don’t rush this step.
Break the lasagna noodles into uniform pieces so they cook evenly. Short pasta (penne, rigatoni) works if you want less fragile pieces.
Timing the cheese: add ricotta and mozzarella toward the end to prevent them from becoming grainy. Stir gently to avoid overworking the curds.
If you want to speed things up, start on high for 1–2 hours then switch to low for 2–4 hours; keep an eye on the pasta. For a quicker stovetop version, cook all components in a pot and simmer for 20–30 minutes.
For nuttier depth, add a splash of red wine when browning the meat. For herb freshness, finish with a handful of chopped parsley or basil right before serving. For more creamy-soup ideas, check Easy Creamy Lasagna Soup.

Creative twists

Italian Sausage Swap: Use sweet or spicy Italian sausage instead of ground beef for extra seasoning.
Veggie Boost: Add diced bell peppers, mushrooms, or chopped spinach in the last hour of cooking.
Meatless: Replace beef with a can of crushed cannellini beans and mushrooms for protein and texture.
Low-carb: Skip the pasta and add extra veggies (zucchini ribbons) or serve over cauliflower rice.
Spicy Kick: Stir in red pepper flakes or a spoonful of harissa for heat.
Cheesy Variation: Dollop mascarpone instead of ricotta for a silkier finish, or mix in provolone for a smoky note.

Your questions answered

Q: Can I brown the meat directly in the slow cooker to save a pan?
A: You can, but browning in a skillet creates a Maillard flavor that deepens the soup. If you skip browning, increase seasoning and cook a bit longer to develop flavor.

Q: Will the pasta get mushy if I cook on low for 6–8 hours?
A: Traditional lasagna noodles can soften a lot if left too long. Breaking them and using the stated times usually works, but if you prefer firmer pasta, add it during the last 1–2 hours of cooking.

Q: Can I make this dairy-free or vegan?
A: Yes — use plant-based ground crumbles, vegetable broth, dairy-free ricotta and shredded cheese alternatives. Use nutritional yeast and extra-virgin olive oil for a savory boost.

Q: How do I reheat frozen portions without losing texture?
A: Thaw overnight in the fridge and reheat gently on the stovetop with a splash of broth. Add fresh ricotta or a little milk if the texture seems dry.

Q: Is it okay to leave the slow cooker on warm overnight?
A: It’s safe for many hours on the “warm” setting, but for quality and food safety, don’t keep perishable foods on warm longer than 4 hours after cooking is complete.

Conclusion

If you love the comfort of lasagna but need the ease of a slow-cooker meal, this recipe delivers both. For more slow-cooker lasagna soup inspiration and variations, see this Slow Cooker Lasagna Soup {an easy, cheesy family favourite!} and this practical Crock pot Lasagna Soup Recipe for additional tips, serving ideas, and tweaks.