Go Back
Crockpot Lasagna Soup

Crockpot Lasagna Soup

This Crockpot Lasagna Soup combines all the flavors of classic lasagna in a rich, spoonable form. Savory ground beef, tangy tomato broth, tender noodles, and creamy ricotta topping make this soup a hearty, comforting family favorite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6
Course: Dinner, Soup
Cuisine: Italian-American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 ½ pounds 93/7 lean ground beef
  • 1 ½ cups finely chopped yellow onion
  • 6 cloves garlic finely chopped
  • 1 ½ teaspoons table salt divided
  • ¾ teaspoon freshly ground black pepper divided
  • 6 cups beef broth
  • 1 24-ounce jar marinara sauce (such as Rao’s)
  • 1 15-ounce can diced tomatoes, drained
  • 1 6-ounce can basil, garlic, and oregano tomato paste
  • ¼ teaspoon crushed red pepper plus more for garnish
  • 8 ounces uncooked lasagna noodles broken into 1 ¾-inch pieces (about 8–9 sheets)
  • 2 cups fresh baby spinach chopped
  • 1 15-ounce container whole milk ricotta cheese
  • Freshly grated Parmesan cheese to taste

Method
 

  1. Brown the beef: In a large skillet, cook ground beef and onions over medium heat until beef is browned and onions are softened, about 6–8 minutes. Add garlic, 1 teaspoon salt, and ½ teaspoon pepper, cooking for 1 more minute. Drain excess fat.
  2. Transfer to crockpot: Add the beef mixture to the slow cooker along with beef broth, marinara sauce, diced tomatoes, tomato paste, crushed red pepper, and remaining salt and pepper. Stir to combine.
  3. Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours.
  4. Add noodles and spinach: About 30 minutes before serving, stir in the broken lasagna noodles and chopped spinach. Cover and cook until noodles are tender.
  5. Serve: Ladle soup into bowls, top with a generous dollop of ricotta cheese, and sprinkle with Parmesan and extra crushed red pepper if desired.

Notes

  • Active time: 20 minutes (browning beef and prep).
  • Passive time: 6 hours (slow cooker).
  • For extra richness, stir a little cream into the broth before serving.
  • If you like thicker soup, reduce the broth to 5 cups.