Crockpot Lasagna Soup is like all the best parts of a lasagna in a warm, cozy bowl. It’s packed with tender ground beef, rich tomato sauce, gooey cheese, and soft pasta, all simmered together to create a deliciously comforting soup. The slow cooker does most of the work, making it an easy meal that tastes like it took hours to make.
I love making this soup on busy days when I want something hearty without spending too much time in the kitchen. The aroma that fills the house while it’s cooking is such a comforting sign that dinner will be ready soon. Plus, it’s so fun to see how the flavors really blend together after hours in the crockpot. I usually sprinkle some extra cheese on top before serving because, honestly, more cheese is always better!
This soup is perfect for chilly evenings when you just want something warm and filling. I like to serve it with some crusty bread or a simple side salad. It’s the kind of dish that feels like a big hug from the inside, and it’s great for sharing with family or friends. If you’re looking for a no-fuss dinner that everyone will enjoy, this Crockpot Lasagna Soup is a winner every time.
Key Ingredients & Substitutions
Ground Beef: This adds a rich meaty base for the soup. If you want a lighter option, ground turkey or chicken works well. For a vegetarian twist, try lentils or a plant-based ground meat substitute.
Bowtie (Farfalle) Pasta: Bowtie pasta holds up nicely in the soup without getting mushy. You can swap it for penne, rotini, or ziti. Just add the pasta late to keep it from overcooking.
Ricotta Cheese: Ricotta adds creamy richness when dolloped on top. If you don’t have ricotta, cottage cheese or plain Greek yogurt are good alternatives. You can also skip the dollop altogether.
Italian Seasoning: This blend provides classic herb flavors like basil, oregano, and thyme. If you don’t have a mix, use equal parts dried basil and oregano with a pinch of garlic powder.
How Do You Prevent Pasta from Getting Mushy in Crockpot Soup?
Pasta can easily become mushy if added too early in a slow cooker. Here’s how to get perfect texture:
- Add the dry pasta about 20-30 minutes before the soup is done cooking.
- Stir well and cover the crockpot again so the pasta cooks evenly.
- If you’re not ready to serve soon after, cook the pasta separately and add it to individual bowls when serving.
- Keep an eye on the soup after adding pasta, since different pasta types cook at different rates.
This way, the pasta is tender but still has a nice bite, making your lasagna soup comforting and delicious!
Equipment You’ll Need
- Crockpot or slow cooker – it does all the slow simmering work for you, making dinner easy.
- Large skillet – perfect for browning the ground beef and onions before adding to the crockpot.
- Wooden spoon or spatula – useful for stirring the meat and scraping the skillet.
- Measuring cups and spoons – to get your seasonings and liquids just right.
- Chef’s knife and cutting board – for chopping onions, garlic, and spinach.
Flavor Variations & Add-Ins
- Use Italian sausage instead of ground beef for a spicier, richer taste.
- Add mushrooms or bell peppers with the onions for extra veggies and flavor.
- Swap fresh spinach for kale or swiss chard to change up the greens.
- Try stirring in a dollop of pesto at the end for a fresh herb kick.
How to Make Crockpot Lasagna Soup?
Ingredients You’ll Need:
- 1 lb (450g) ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (14 oz) can diced tomatoes
- 4 cups beef broth
- 1 1/2 cups water
- 1 tablespoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 oz (about 2 cups) dry bowtie (farfalle) pasta
- 1 cup fresh spinach, roughly chopped
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
- Extra red pepper flakes for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and browning the beef and onions, plus 6 to 8 hours simmering on low (or 3 to 4 hours on high) in the crockpot. Add about 20-30 minutes towards the end to cook the pasta and wilt the spinach. So all in all, you’re looking at around 7 hours total with most of it hands-off cooking!
Step-by-Step Instructions:
1. Brown the Meat and Veggies:
Start by heating a skillet over medium heat. Add the ground beef and chopped onion and cook, stirring often, until the beef is fully browned and the onions are clear. Drain off any extra fat to keep the soup from being greasy. Add the minced garlic and cook for another minute, just until you can smell the garlic aroma.
2. Combine Ingredients in the Crockpot:
Transfer the beef mixture to your crockpot. Pour in the crushed tomatoes, diced tomatoes (with juice), beef broth, and water. Add Italian seasoning, red pepper flakes (if you like a little spice), salt, and black pepper. Stir everything well so the flavors blend.
3. Slow Cook the Soup:
Cover the crockpot and cook the soup on low for 6 to 8 hours, or if you’re short on time, cook it on high for 3 to 4 hours. This long cooking time lets all those flavors simmer together beautifully.
4. Add Pasta and Spinach:
About 30 minutes before serving, stir in the dry bowtie pasta and chopped spinach. Cover again and cook until the pasta is tender and the spinach is wilted—usually about 20 to 30 minutes.
5. Final Touches and Serve:
Taste your soup and add salt or pepper if it needs it. Ladle the soup into bowls, and top each serving with a scoop of ricotta cheese, a sprinkle of mozzarella and Parmesan, and some fresh basil if you have it handy. Sprinkle a little extra red pepper flakes if you want an extra kick. Serve hot with crusty bread or a simple salad for a warming, tasty meal everyone will love!
Can I Use Frozen Ground Beef for This Soup?
Yes, but be sure to fully thaw the ground beef before browning it. Cooking frozen beef can lead to uneven cooking and excess liquid in the soup.
Can I Make This Soup Vegetarian?
Absolutely! Swap the ground beef for lentils or a plant-based meat substitute, and use vegetable broth instead of beef broth for a delicious vegetarian version.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally. For longer storage, freeze in portions for up to 3 months.
Can I Use Different Pasta?
Yes! Use any short pasta you like such as penne, rotini, or rigatoni. Just remember to add the pasta during the last 20-30 minutes of cooking to prevent it from becoming mushy.
