This Crockpot Lasagna Soup is everything you love about lasagna but way easier.
You just brown some meat, throw everything in the slow cooker, and let it do the work.
It’s got tender pasta, rich marinara, melty cheese, and a big dollop of creamy ricotta to finish it off.
It’s warm, cheesy, and tastes like it took all day—but it’s mostly hands-off.
Why I Love This Recipe
This soup reminds me of my mom’s lasagna growing up—always layered with love. But now, with busy days, I still get those same flavors without all the work. It’s my go-to when I want comfort food without spending hours in the kitchen.
- No layering or baking—just throw it all in the crockpot
- You still get the creamy ricotta and melty mozzarella
- Leftovers taste even better the next day
- You can make it with pantry staples
- It’s hearty, cozy, and super filling
Servings and Time
Servings: 6
Prep Time: 10 minutes
Cook Time: 4–5 hours on low or 2–3 hours on high
Macros (per serving, approx.)
- Calories: 490
- Protein: 28g
- Carbs: 36g
- Fat: 26g
- Fiber: 3g
- Sugar: 7g
What You’ll Need
- 1 lb ground beef
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 (24 oz) jar marinara sauce
- 1 (14.5 oz) can diced tomatoes (undrained)
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 8 oz lasagna noodles, broken into bite-size pieces
- 1 cup shredded mozzarella cheese
- 1 cup ricotta cheese
- Fresh basil (optional for garnish)
- Grated parmesan (optional for garnish)
Pro Tips
- Don’t skip breaking the lasagna noodles—they’ll cook more evenly and be easier to eat.
- Stir once or twice during cooking if you can to prevent sticking.
- Add the mozzarella at the end so it stays gooey and stretchy.
- Use whole milk ricotta for extra creaminess.
- Make it vegetarian by skipping the beef and adding chopped zucchini or mushrooms.
Tools Required
- Crockpot (6-quart or larger)
- Large skillet
- Wooden spoon or spatula
- Knife and cutting board
- Ladle
Substitutions and Variations
- Use ground turkey or sausage instead of beef
- Swap ricotta for cottage cheese
- Add chopped spinach or kale for greens
- Use gluten-free pasta if needed
- Add red pepper flakes for a little heat
Make Ahead Tips
- Brown the beef, onion, and garlic ahead of time and store in the fridge
- Measure out spices and break noodles the night before
- Combine everything (except noodles and cheese) in the crockpot insert and refrigerate overnight
How to Make Crockpot Lasagna Soup with Marinara and Ricotta
Step 1: Brown the beef with onion and garlic
In a skillet over medium heat, cook 1 lb ground beef, 1 small diced yellow onion, and 3 cloves minced garlic until the meat is browned and onion is soft, about 5–6 minutes. Drain excess grease if needed.
Step 2: Add everything to the crockpot (except noodles and cheese)
Transfer the beef mixture to the crockpot. Add 4 cups beef broth, 1 (24 oz) jar marinara sauce, 1 (14.5 oz) can diced tomatoes with juices, 1 tsp Italian seasoning, ½ tsp salt, and ¼ tsp black pepper. Stir to combine.
Step 3: Cook low and slow
Cover and cook on low for 4–5 hours or high for 2–3 hours, until the soup is hot and flavorful.
Step 4: Add the broken lasagna noodles
Stir in 8 oz of broken lasagna noodles. Cook on high for another 20–25 minutes, or until the noodles are tender.
Step 5: Stir in mozzarella
Once noodles are tender, stir in 1 cup shredded mozzarella until melted and gooey.
Step 6: Serve with ricotta
Ladle soup into bowls and top each with a scoop of ricotta cheese and optional fresh basil and grated parmesan.
Leftovers and Storage
- Store leftovers in the fridge up to 4 days in an airtight container
- Reheat on the stove or microwave—add a splash of broth if it thickens
- Not freezer-friendly once noodles are added (they get too soft)
- For best texture, store ricotta separately and add when serving
Why This Recipe Works (Quick Science)
- Browning the beef and onion first builds flavor through caramelization
- Marinara and diced tomatoes create a balanced base—rich but not too heavy
- Ricotta adds creamy contrast without needing to cook into the soup
- The noodles cook right in the broth, releasing starch to slightly thicken it
- Melting mozzarella at the end keeps it stringy and delicious
Common Mistakes
- Adding noodles too early—they’ll turn mushy
- Skipping the beef browning step—you’ll lose depth of flavor
- Not stirring in the cheese—it won’t melt evenly
- Using low-moisture ricotta straight from the fridge—it won’t spread as nicely
What to Serve With
- Garlic bread or cheesy breadsticks
- Caesar salad or Italian chopped salad
- Roasted zucchini or green beans
- A light red wine or sparkling water with lemon
FAQ
Can I use a different type of pasta?
Yes! Any short pasta like fusilli, penne, or bowties work fine.
Can I make this vegetarian?
Definitely—skip the beef and add mushrooms, zucchini, or lentils.
Can I make it in a pot instead of crockpot?
Yep—simmer everything on the stove and adjust noodle cooking time.
Is ricotta necessary?
It gives it that lasagna feel, but you can leave it out or use cottage cheese instead.
Can I freeze this soup?
It’s best fresh or refrigerated. Pasta doesn’t hold up well frozen in broth.
Hope You Love It!
This soup is like a warm hug in a bowl. You get all the flavors of lasagna with way less effort. I hope it becomes a regular at your table—leave a comment and tell me how it turned out or what you added to make it your own!