Crockpot Lasagna Soup

Cozy, cheesy slow cooker lasagna soup with ground beef, noodles cooked in the pot, and creamy ricotta is easy, hearty, and freezer-friendly.

Why you’ll love this recipe

• All the flavour with none of the fuss: You get the rich, cheesy taste of homemade lasagna without the hassle of layering or baking.
• Perfect for meal prep: This soup freezes beautifully and reheats like a dream, so you can enjoy cozy bowls of lasagna anytime.

Ingredients and substitutions

• Ground beef – I use extra-lean, but you can swap in ground turkey, chicken, or even sausage for a different flavour.
• Onion – yellow onion works best, but white or even shallots will do in a pinch.
• Garlic – fresh minced garlic gives the richest flavour, though 1 tsp garlic powder can be used if you’re short on time.
• Pasta sauce – a 650 mL jar of your favourite marinara or tomato-based sauce works well. Choose a low-sodium or no-sugar-added version if you prefer.
• Beef broth – substitute with chicken or vegetable broth if that’s what you have on hand.
• Mafalda pasta – these mini lasagna-style noodles are so fun! If you can’t find them, use shells, rotini, or bowties.
• Mozzarella cheese – melts perfectly for that gooey finish, but provolone or an Italian blend also works.

Herby ricotta

• Ricotta cheese – optional but highly recommended. Cottage cheese can be used instead for a lighter twist.
• Fresh basil – dried basil or parsley can be used if fresh isn’t available.

How to make crockpot lasagna soup

Step 1: Brown the beef.

Brown the ground beef with the onion and garlic for about 5 minutes.

Step 2: Load the slow cooker.

Add the beef mixture, pasta sauce, broth, salt and pepper to the crockpot, then cook.

Step 3: Add the pasta.

Stir in the Mafalda (or other small pasta) during the last 30 minutes of cooking.

Step 4: Make the ricotta topping and serve.

Mix ricotta with basil and pepper, then ladle soup into bowls and top with mozzarella, a dollop of ricotta, and extra basil.

Frequently asked questions

Can I cook this recipe on the stovetop instead?

Yes, just simmer everything in a large pot for about 45 minutes, then add the pasta and cook until tender.

How do I make this soup thicker?

Reduce the broth slightly, or let it cook uncovered for the last 20–30 minutes to allow it to thicken.

Can I leave this cooking all day while I’m at work?

Yes, set it on low for 8 hours. Just wait to add the pasta until you’re home so it doesn’t get mushy.

What to serve with this dish

This lasagna soup is hearty enough to stand on its own, but adding a couple of light sides takes it to the next level.

• Pair with garlic bread for dipping into the cheesy broth.
• Serve a slice of roasted veggie flatbread on the side.
• Lighten things up with a crisp Kale Crunch Salad, The BEST Arugula Salad, Strawberry Spinach Salad with Chicken, or Grilled Chicken Arugula Salad.

How to store and reheat

Make ahead: Cook the soup without the pasta, then add noodles when reheating so they don’t get mushy.

Store: Keep in the fridge in an airtight container for up to 4 days.

Reheat: Warm on the stovetop or in the microwave until hot, adding extra broth if it’s too thick.

Freeze and reheat from frozen: Freeze without the pasta for up to 3 months, then thaw and reheat on the stove before stirring in freshly cooked noodles.