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Some nights you crave lasagna…but the thought of boiling noodles, layering ingredients, and baking it all for an hour just doesn’t sound appealing. That’s how this Crockpot Lasagna Soup came to life. It delivers all the rich, cheesy comfort of traditional lasagna, with a cozy, brothy twist—and barely any hands-on time.

This soup is hearty, flavorful, and perfect for when you want something warm, filling, and nostalgic, without the fuss of making the real thing.

Table of Contents

Why You’ll Love This Recipe:

All the flavors of lasagna in slurpable soup form
Easy to prep and let simmer while you go about your day
Family-friendly and picky-eater approved
Leftovers taste even better the next day
No layering, no baking—just dump, cook, and serve

Healthy Highlights:

Made with lean ground turkey or beef for a lighter option
Packed with tomatoes, herbs, and protein
Use whole wheat or gluten-free noodles if preferred
You control the sodium and dairy

Instructions:

Brown the Meat:
In a skillet over medium heat, cook the ground turkey or beef with the diced onion until browned. Add garlic and cook for 1 more minute. Drain any excess fat.

Add to Crockpot:
Transfer meat mixture to the slow cooker. Add broth, crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, red pepper flakes (if using), salt, and pepper. Stir to combine.

Cook:
Cover and cook on low for 6–7 hours or high for 3–4 hours.

Add Noodles:
About 30 minutes before serving, stir in the broken lasagna noodles. Cover and cook on high until noodles are tender, about 20–30 minutes.

Serve:
Ladle soup into bowls. Top each serving with a dollop of ricotta and a sprinkle of mozzarella and Parmesan. Garnish with fresh basil or parsley if desired.

Crockpot Lasagna Soup Tips:

Noodles: Add pasta toward the end to prevent it from getting mushy. You can also cook noodles separately and add just before serving.
Meat Options: Swap ground turkey for chicken or beef—or go meatless with lentils or mushrooms.
Cheese Swaps: Don’t skip the ricotta—it makes the soup feel like real lasagna. Cottage cheese is a fine substitute if preferred.
Make Ahead: You can prep the soup (minus noodles and cheese) the night before and refrigerate the insert until morning.

Notes:

Serves 6
Store in the fridge for up to 4 days
Reheat gently and add a splash of broth if needed

Make It a Meal (and Then Another One):

Serve this soup with garlic bread or a side salad for a full Italian-inspired dinner. Leftovers can be thickened slightly and spooned over baked potatoes or served with crusty bread as a hearty stew the next day.

Yield: 6