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Crockpot Lasagna Soup Recipe
Ben Carraoli

Crockpot Lasagna Soup Recipe

I have to admit, the first time I made crockpot lasagna soup, I was blown away by how simple it was to capture all the flavors of traditional lasagna without the fuss of layering noodles and sauce. The aroma of simmering beef, garlic, and herbs filled my kitchen, and I couldn’t wait to dive in.
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Total Time 5 hours 15 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 pound 90% lean ground beef – I find this lean ratio gives rich flavor without too much grease.
  • 1 yellow onion diced – Adds a subtle sweetness; sautéing first brings out its flavor.
  • 1 green bell pepper diced – For a slight crunch and fresh taste.
  • 3 cloves garlic minced – Garlic flavor is key; adjust to your taste.
  • 2 teaspoons Italian seasoning – Gives the soup that classic lasagna flavor.
  • 1/2 teaspoon crushed red pepper flakes – Optional for a little heat.
  • Salt and freshly ground black pepper to taste – Enhances all the flavors.
  • 28 ounces marinara sauce – Choose a high-quality brand; it’s the base of your soup.
  • 4 cups low-sodium beef or chicken broth – Keeps the soup rich but not overly salty.
  • 1 Parmesan rind – Adds deep savory notes; don’t skip if you have it.
  • 8 ounces broken lasagna noodles – Any noodle works but traditional wavy lasagna pieces are perfect.
  • 2 cups fresh baby spinach – Adds color and nutrients; I never use frozen here.
  • 1 cup ricotta cheese – For creamy topping; full-fat works best.
  • 1 1/2 cups shredded mozzarella cheese – Freshly shredded melts better.
  • 1/2 cup freshly grated Parmesan cheese – For extra flavor.
  • Fresh basil chopped – A bright, fresh finish.

Method
 

  1. I start by browning the ground beef in a skillet, adding diced onion and green bell pepper. Once the beef is no longer pink and the veggies are soft, I stir in the garlic and cook for another minute. This step builds a deep, savory base for the soup.
  2. Next, I transfer the beef and veggies to the slow cooker. I add marinara sauce, broth, Italian seasoning, red pepper flakes, salt, and the Parmesan rind. This allows all the flavors to meld beautifully while simmering gently.
  3. I break the lasagna noodles into pieces and stir them into the crockpot about 30 minutes before serving. This prevents the pasta from overcooking and ensures a perfect texture.
  4. Just before serving, I mix in fresh baby spinach. It wilts quickly and adds a lovely green color along with nutrients, without overpowering the soup.
  5. While the soup finishes, I mix ricotta, mozzarella, and Parmesan together in a small bowl. When serving, I scoop a generous dollop on top of each bowl of soup, creating that classic lasagna experience in every bite.

Notes

  • I always save Parmesan rinds for soup – it adds incredible depth.
  • Freshly shredded mozzarella melts better and gives more cheese pull.
  • Sautéing the vegetables and meat first adds more flavor than dumping everything raw.
  • Breaking the noodles into smaller pieces keeps them from clumping.
  • I add spinach last to keep it vibrant and tender, not overcooked.