Can I cook Crockpot Lasagna Soup on the stovetop instead?

Yes, you can! Simply brown the meat and sauté the vegetables in a large pot. Then add the broth, marinara, tomatoes, and seasonings. Bring everything to a gentle simmer and cook for about 20–25 minutes. Add the broken noodles and simmer until tender (another 10–15 minutes). Finish with the cheese mixture just like in the original recipe. It’s a faster version with the same comforting flavor.

How do I prevent the noodles from becoming mushy?

The key is timing. If you’re cooking the soup in advance or plan to reheat leftovers, consider cooking the noodles separately and adding them when serving. Alternatively, add the pasta during the last hour of cooking if you’re using the low setting, or in the final 30 minutes on high. Always check noodle texture early to avoid overcooking.

Can Crockpot Lasagna Soup be frozen?

Absolutely! Crockpot Lasagna Soup freezes well for up to 3 months. Let it cool completely before transferring it to airtight, freezer-safe containers. When reheating, thaw overnight in the fridge and warm gently on the stovetop or microwave. Add a splash of broth to loosen the texture, and consider making a fresh batch of cheese topping when serving.

Crockpot Lasagna Soup – Easy Recipe You’ll Love

Name: Crockpot Lasagna Soup
Prep time: 10 min
Cook time: PT-490674H23M18S
Total time: 6 h 10 min
Cuisine: Italian-American
Ingredients: 1 lb lean ground beef; 1 small onion, diced; 1 small red bell pepper, diced; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 6 cloves garlic, minced; 6 cups low-sodium beef broth; 1 (24 oz) jar marinara sauce; 1 (28 oz) can crushed tomatoes; 1 1/2 tbsp Italian seasoning; 1 Parmesan cheese rind (optional); 8 oz dried lasagna noodles, broken into bite-size pieces; 1 cup ricotta cheese; 1/2 cup mozzarella cheese, shredded; 1/2 cup Parmesan cheese, freshly grated; 1 tsp dried oregano; Fresh basil leaves for garnish

Description

This Crockpot Lasagna Soup delivers all the classic flavors of lasagna in a cozy, easy-to-make soup. It’s rich, hearty, cheesy, and perfect for busy weeknights or meal prepping. With a mix of ground beef, marinara, lasagna noodles, and a creamy cheese topping, it’s comfort food at its finest — without the layering.

Ingredients

Scale

1 lb lean ground beef
1 small onion, diced
1 small red bell pepper, diced
1 tsp kosher salt
1/2 tsp freshly ground black pepper
6 cloves garlic, minced
6 cups low-sodium beef broth
1 (24 oz) jar marinara sauce
1 (28 oz) can crushed tomatoes
1 1/2 tbsp Italian seasoning
1 Parmesan cheese rind (optional)
8 oz dried lasagna noodles, broken into bite-size pieces
1 cup ricotta cheese
1/2 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, freshly grated
1 tsp dried oregano
Fresh basil leaves for garnish

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Instructions

In a large skillet over medium-high heat, brown the ground beef until no longer pink. Drain excess fat.
Add diced onion and bell pepper to the skillet. Cook until the onion is translucent, about 2–3 minutes.
Stir in minced garlic and cook for 1 minute. Season with 1/2 tsp salt and 1/2 tsp pepper.
Transfer the mixture to the crockpot. Add remaining salt, black pepper, beef broth, marinara sauce, crushed tomatoes, Italian seasoning, and Parmesan rind. Stir to combine.
Stir in the broken lasagna noodles evenly.
Cover and cook on high for 3–4 hours or on low for 6–8 hours, until the noodles are tender and soup is thickened.
In a separate bowl, mix ricotta cheese, shredded mozzarella, grated Parmesan, and dried oregano.
Once the soup is ready, ladle into bowls. Top each bowl with a generous scoop of the cheese mixture and garnish with fresh basil leaves.

Notes

For a vegetarian version, substitute beef with mushrooms or lentils.
To avoid soggy noodles, add them in the last hour of cooking if needed.
Store leftovers in the fridge for 3–4 days or freeze for up to 3 months.
Reheat with a splash of broth or water to adjust consistency.

Prep Time: 10 minutes
Cook Time: 6–8 hours (low) or 3–4 hours (high)
Category: Main Dish, Soup
Method: Slow Cooker
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 712 kcal
Sugar: 18 g
Sodium: 2730 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 8 g
Trans Fat: 0.4 g
Carbohydrates: 73 g
Fiber: 9 g
Protein: 58 g
Cholesterol: 121 mg