So… You Want to Make Crockpot Lasagna Soup?

Okay, confession: I once tried making classic lasagna on a busy Thursday and let’s just say the kitchen looked like a pasta bomb went off (sheets everywhere, cheese in my hair; the dog was thrilled). So when I discovered Crockpot Lasagna Soup, honestly, I felt like I’d unlocked one of those secret kitchen cheat codes. Easier, less mess, and you get all that gooey, cheesy, hearty goodness but in a bowl? Yes please. Actually, the first time I made this, my neighbor caught a whiff and ‘popped by’ for a ‘quick visit’. Next thing you know, we’re trading soup for her famous brownies. Win-win, right?

Why You’ll Love This Soup (Trust Me)

I make this when I’m craving lasagna but can’t handle the whole “layer everything perfectly” situation. (Plus—less tiny pans to scrub. If I ever invent a self-cleaning cheese grater, I’ll be rich.) My family legit gets excited when they see the slow cooker out, mostly because this recipe just smells like hugs. Bonus: it actually tastes better the next day, in my opinion, although it’s never survived more than 36 hours in my house so, you know, take that with a pinch of salt. Also, if you’ve got picky eaters, you can get sneaky with veggies here; nobody’s noticed the carrot trick so far. Shh!

What You’ll Need (Plus My Random Substitutions)

450g (1 lb) ground beef (I’ll sometimes use turkey or even lentils if I’m pretending to be healthier. My grandma swore by ground pork, but she also put ketchup on everything, so…)
1 medium onion, diced (leeks are an okay swap if you’ve got to use ’em up)
3–4 garlic cloves, minced (or just a big spoonful from the jar — no judgment)
1 can (800g/28 oz) crushed tomatoes (I sometimes use diced, and it’s totally fine)
1 jar (700ml/24 oz) marinara sauce (I usually just grab whatever’s on sale, though I do like Rao’s)
4 cups beef or chicken stock (if I only have veg stock, that’s gone in too)
2 tsp Italian seasoning (no Italian ancestry required)
1 tsp salt + more to taste
1/2 tsp black pepper
8–10 lasagna noodles, broken into rough pieces (I’ve even used bowties once in a pinch. Don’t tell the pasta police!)
1 cup ricotta cheese (sometimes I just swirl in a big scoop per bowl; cottage cheese works too if needed)
1–2 cups shredded mozzarella (or whatever melty cheese is in the fridge, honestly)
Parmesan for garnish (my kids never skip this part — it’s almost a sport)
Fresh basil or parsley (optional, but lovely)
A handful of spinach (optional, but I try to make it look like I planned a vegetable)

How I Actually Make It (Not Always by the Book)

First, brown the ground beef in a skillet over medium heat. I throw in the onion and garlic too, but on lazy days I just chuck raw onion straight in the Crockpot and hope for the best. Drain excess fat if you want — or don’t; I never notice, honestly.
Dump the beef/onion/garlic mixture into your Crockpot. Add crushed tomatoes, marinara, stock, Italian seasoning, salt, pepper, and give it a quick mix (this is where I usually sneak a taste — yup, already good).
Slow cook on low for 6–7 hours, or high for 3–4. But here’s the kicker: if you walk away too long, the noodles can go mushy later. I once ran to the post office and came back to lasagna pudding. Not ideal.
With about 30 minutes left, break the noodle sheets up and stir them right in. And don’t stress if it looks odd at this point — it will sort itself out, promise. If I remember, I toss in a handful of spinach now too.
When the noodles are tender (test with a fork or, y’know, just eat one), dole the soup out into bowls. Spoon a big dollop of ricotta on top, sprinkle with mozzarella, and let it get all melty. Add Parmesan, fresh basil or parsley if you’ve got the energy.
Slurp, smile, repeat. Seconds are almost guaranteed.

Some Notes From My (Occasionally Messy) Kitchen

I once dumped the noodles in at the start — learn from my mistake unless you want paste. Actually, if you’re using gluten free noodles, go gentle, they cook super quick.
If you forget ricotta, just add extra cheese on top. It all kind of melds together once in the bowl anyway.
No slow cooker? You can do it on the stove (medium-low, about 40 minutes) but you will have to stir a bit more. Set a timer; I forget every time.

Some Experiments (Good and Not So Good)

I tried tossing in pepperoni once — sort of worked, but a bit too pizza-y for me. Mushrooms are great if you like them, but I did zucchini once and it got mushy (not a crowd pleaser). Lentil-and-spinach combo? Surprisingly tasty. But my “lasagna soup with blue cheese” night — not my finest hour. Live and learn.

If You’re Missing Equipment…

You really just need any slow cooker. But hey, I once made this in a Dutch oven over VERY low heat in the oven. Had to check a lot, but it worked! So if you’re in a pinch — have at it. I do recommend this slow cooker if you’re looking (but any will do — frugal is fancy too).

What About Leftovers?

This keeps in the fridge for up to 3 days — though honestly, in my house it never lasts more than a day! You can totally reheat gently on the stove. It does get a bit thicker, almost stew-like; I just add a splash more broth if I want it soupier. And yes — it freezes… but the noodles do get a little weird. Still edible, not Instagram cute. What can you do?

How I Serve It (Family Quirk Edition)

Big bowls, lots of Parmesan, maybe a hunk of garlic bread for dunking. Actually, my youngest insists on goldfish crackers on top (sounds odd? Try it, whole new world). Sometimes I serve with a side salad if I’m pretending to be balanced.

Some Tips I Wish I’d Learned Earlier

I tried rushing the browning step once and regretted it because the onions stayed half-raw and the flavor was odd — so just give it a few minutes. It helps, I promise.
Don’t add the noodles too early. Really. Or you’ll get a kind of pasta blob and while the dog doesn’t care, people tend to.
I always think I’ll remember to salt at the end — but actually, tasting before serving is key. I overdid it once and it needed a dollop of yogurt to calm it down (strangely tasty, fyi).

Your Questions (Because Folks Really Do Ask)

Can I use gluten-free noodles?
Yup! But put them in even later if possible, they cook super fast. On second thought, maybe test after just 10–15 minutes.
What if I don’t have ricotta?
Honestly, any creamy cheese will work. Even a big spoon of cottage cheese, or skip it and go big on the mozzarella.
Vegetarian version?
Absolutely! Use lentils or more mushrooms and swap in veg stock. I sometimes do this on Mondays when I’m “trying to eat less meat” (key word: trying).
Can I prep ahead?
I’ve browned the beef and chopped everything the night before, then just dumped it in the morning. Makes mornings less manic.
What should I serve alongside?
Garlic bread is classic, but even tortilla chips worked once. And salad — if it makes it to the table!

And if you want to nerd out about lasagna soup variations (or find a vegan ricotta rec), I like checking out the recipes and lively discussions on Serious Eats too.

Righto, that’s my not-so-secret crockpot lasagna soup playbook. If you try it or tweak it, let me know — I’ve probably made every mistake possible. Happy souping!