This Crockpot Lasagna Soup has everything you like about a baked lasagna in a bowl. There is seasoned ground beef, a rich tomato broth, ruffled noodles, and a spoonful of ricotta with melted mozzarella on top. It takes a fraction of the work, and you do not have to layer a single noodle.

I grew up in an Italian and Hispanic family in New York, so I ate a lot of pasta, and lasagna was always the dish people looked forward to. It also takes a long time to make. As a mom and business owner, I do not have a free afternoon very often, so I turned those flavors into a soup that mostly cooks itself.

Here is what makes this soup work. Browning the beef with the onion and tomato paste before it goes into the slow cooker builds a deeper flavor than dumping it in raw. The noodles go in at the end, so they stay tender and keep their shape. And the ricotta topping, which tastes like the cheese layer in lasagna, is what turns this from tomato-beef soup into the real thing.

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Why You’ll Love This Recipe

• Lasagna Flavor, Less Work: You get the tomato, beef, noodle, and cheese combination without assembling a pan of layers.
• Browned Beef Builds Flavor: Ten minutes in a skillet at the start makes the broth taste like it simmered much longer.
• Noodles That Hold Their Shape: Broken lasagna noodles go in near the end, so they stay tender and not mushy.
• Ricotta Topping: A spoonful of seasoned ricotta on each bowl gives you the cheese layer of a classic lasagna.
• Uses Pantry Ingredients: Canned tomatoes, tomato sauce, broth, and dried noodles are things most kitchens already have.
• Feeds a Crowd: It makes 6 to 8 generous bowls, so it works for a family dinner or a group.
• Serve With Garlic Bread: A slice of crusty garlic bread rounds out the meal and soaks up the broth.

Ingredients

The recipe card below has the full measurements. These notes explain what each ingredient adds and what you can use instead.

• Lean Ground Beef: One pound, browned first. Ground Italian sausage is a good swap for a spicier, more seasoned flavor, or use half beef and half sausage.
• Onion and Garlic: One diced onion and four minced garlic cloves cook with the beef and give the soup its savory base.
• Tomato Paste: Two tablespoons, cooked in the pan for a minute, add a deep, concentrated tomato flavor.
• Crushed Tomatoes: One 28 oz can gives the broth body and a smooth tomato texture.
• Tomato Sauce: One 15 oz can thickens the broth slightly and evens out the acidity.
• Beef Broth: Four cups of low-sodium broth loosen the soup. Chicken broth works if that is what you have.
• Italian Seasoning, Salt, Pepper, and Red Pepper Flakes: Italian seasoning supplies the herbs. The red pepper flakes are optional and add only a little warmth.
• Lasagna Noodles: Eight ounces of regular dry lasagna noodles, broken into 2 inch pieces. Mafalda or small pasta shapes also work well.
• Whole Milk Ricotta: One cup, mixed with Parmesan and parsley, forms the topping. Whole milk ricotta is creamier than part-skim.
• Mozzarella and Parmesan: Shredded mozzarella melts into each bowl, and Parmesan in the ricotta mixture adds a salty finish.

Tips For Making The Best Crockpot Lasagna Soup

1. Brown the Beef First: It takes about 8 minutes and makes a big difference in flavor. Drain any extra fat so the soup is not greasy.
2. Cook the Tomato Paste: Stir it into the beef for one minute before adding anything else. This removes the raw tomato taste.
3. Break the Noodles Small: Pieces about 2 inches long fit on a spoon, and they cook evenly.
4. Add the Noodles Near the End: They need only about 25 to 30 minutes on high. Adding them earlier gives you overcooked, bloated noodles.
5. Stir the Noodles Once or Twice: Broken noodles can stick together or to the bottom of the slow cooker, so give the soup a stir at the 15 minute mark.
6. Keep Extra Broth Handy: The noodles keep absorbing liquid as the soup sits. Add a splash of broth if it thickens more than you like.
7. Season the Ricotta: Mix a pinch of salt and some Parmesan into the ricotta so it tastes like part of the dish and not just a plain topping.
8. Taste Before Serving: Canned tomatoes and broth vary in salt and acidity. A small pinch of sugar can fix a sharp tomato flavor.

Step-by-Step Instructions

1. In a large skillet over medium-high heat, cook the ground beef and onion for 7 to 8 minutes, breaking up the meat, until no pink remains. Drain excess fat.
2. Add the garlic and tomato paste and cook for 1 minute, stirring.
3. Transfer the mixture to the slow cooker. Add the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt, pepper, and red pepper flakes, if using. Stir to combine.
4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours.
5. About 30 minutes before serving, turn the slow cooker to HIGH. Stir in the broken noodles, cover, and cook for 25 to 30 minutes, stirring once, until tender.
6. While the noodles cook, stir together the ricotta, Parmesan, parsley, and a pinch of salt.
7. Ladle the soup into bowls. Top each with a spoonful of the ricotta mixture and a handful of mozzarella. Serve hot.

Variations To Try

• Sausage Version: Use ground Italian sausage instead of beef for a more seasoned, slightly spicy soup. Leave out the red pepper flakes.
• Extra Vegetables: Sliced mushrooms and diced zucchini fit naturally with the tomato base. Cook mushrooms with the beef, and stir in zucchini with the noodles.
• Creamier Broth: Stir in a half cup of heavy cream or a few ounces of cream cheese after the noodles are tender for a soup closer to a white-and-red lasagna.
• Meatless Option: Skip the beef, brown a pound of sliced mushrooms with the onion, and use vegetable broth.
• Different Noodles: Mafalda, also called mini lasagna noodles, gives the same ruffled look without breaking pieces by hand.

What To Serve With It

Garlic bread is the classic match, and a Caesar salad or a simple arugula salad with lemon and olive oil keeps the meal light. If you are feeding a group, set out bowls of extra mozzarella, Parmesan, and chopped basil so everyone can finish their own bowl. The ricotta topping looks best when added to each bowl just before serving, and not stirred into the pot.

How To Store Leftovers

• Refrigerator: Store in an airtight container for up to 3 days. The noodles will soak up broth and the soup will turn thick.
• Reheating: Add a splash of broth or water and heat on the stove or in the microwave, stirring often.
• Freezer: For the best texture, freeze the soup without the noodles for up to 3 months, then cook fresh noodles when you reheat it. Do not freeze the ricotta topping.
• Storing the Toppings: Keep the ricotta mixture and the mozzarella in separate containers and add them fresh to each bowl.

Frequently Asked Questions

Can I use regular pasta instead of lasagna noodles? Yes. Small shapes like mafalda, rotini, or broken fettuccine all work. Cooking times may vary by a few minutes, so check for tenderness.

Do I have to cook the noodles separately? You do not. Adding them to the hot soup during the last half hour cooks them in the broth, which also thickens the soup slightly.

Can I use Italian sausage? Yes. Remove the casings and brown it the same way. It adds fennel and spice, so you may want to leave out the red pepper flakes.

Can I make it with turkey? Ground turkey works, but it is leaner and milder. Add a tablespoon of olive oil to the pan and an extra half teaspoon of Italian seasoning.

Is the ricotta topping necessary? It is what makes the soup taste like lasagna. If you want to skip it, serve with a little extra mozzarella and a sprinkle of Parmesan.

Can I add vegetables? Sliced mushrooms, diced zucchini, or a few handfuls of spinach all work. Add mushrooms with the beef and zucchini or spinach with the noodles.

Why did my soup get too thick? Noodles absorb a lot of liquid. Stir in extra broth, a half cup at a time, until it reaches the thickness you like.

Can I make this without a slow cooker? Yes. Simmer everything except the noodles in a large pot for 30 to 40 minutes, add the noodles, and cook 10 to 12 minutes more.

Recipe Card

Crockpot Lasagna Soup By Mercedes

A tomato and beef soup with lasagna noodles, topped with seasoned ricotta and melted mozzarella.

• Prep Time: 20 minutes
• Cook Time: 4 hours to 7 hours 30 minutes
• Total Time: about 4 hours 20 minutes on high
• Servings: 6 to 8

Ingredients

• 1 pound lean ground beef
• 1 medium onion, diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 4 cups low-sodium beef broth
• 2 teaspoons Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)
• 8 ounces dry lasagna noodles, broken into 2 inch pieces
• 1 cup whole milk ricotta
• ¼ cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1½ cups shredded mozzarella cheese

Instructions

1. Brown the beef and onion in a skillet for 7 to 8 minutes. Drain the fat.
2. Add the garlic and tomato paste. Cook 1 minute.
3. Transfer to the slow cooker. Add the tomatoes, sauce, broth, and seasonings.
4. Cook on low 6 to 7 hours or high 3 to 4 hours.
5. Turn to high. Add the noodles and cook 25 to 30 minutes, stirring once, until tender.
6. Mix the ricotta, Parmesan, parsley, and a pinch of salt.
7. Serve topped with the ricotta mixture and mozzarella.

Notes

• Add extra broth if the soup thickens too much.
• Store leftovers in the refrigerator for up to 3 days.

Nutrition (estimate per serving, 8 servings): about 430 calories, 28 g protein, 40 g carbohydrates, 17 g fat. Values are approximate and vary with brands and substitutions.

Did you make this recipe? Tag @lifewithmercedes on Instagram and use the hashtag #lifewithmercedes.