Sit Down, I’ve Got a Story (and a Soup!)

You know those days when you want lasagna but don’t want your kitchen looking like a bomb went off? That’s where this ol’ crockpot lasagna Soup swoops in to save the day. First time I tossed these ingredients together, I was so tired I nearly used honey instead of tomato paste (can you imagine?). Anyway, I’d like to thank my laziness for sparking this recipe—and my family, who never complained about pasta soup for three days straight. Okay, small lie: my teenager did ask if I could just order pizza next time.

Why I Keep Making This Soup

I make this when the weather gets that cold-you’re-never-warm-again kind of feeling. My family goes a bit bonkers over anything cheesy (who doesn’t?) and honestly, it tastes even better after sitting overnight in the fridge. Sometimes I use up leftover veggies or whatever half-dead herbs are hiding in the crisper drawer. I’ll admit, the whole ‘slow cooker’ bit saves me when I’d rather read or scroll Pinterest than fuss in the kitchen (no shame). But my only warning: The first time, I tried dumping in dry noodles at the start—spoiler—they turned to wallpaper paste. Now they’re a last minute addition.

What You’ll Need (and What You Can Fudge)

1 lb ground beef (sometimes I use turkey, and no one’s clocked it yet)
1 cup diced onion (red or yellow; I’ve swapped in shallots once, but they’re a bit fancier than I need for a Tuesday!)
3 cloves garlic, minced (you could use the jar stuff, I won’t judge)
1 can (28 oz) crushed tomatoes (Brand X or the supermarket brand—truly can’t tell form the taste)
2 tbsp tomato paste (or ketchup in a pinch—my grandma would never approve, but here we are)
1 tsp dried basil, 1 tsp dried oregano
1/2 tsp red pepper flakes (leave it out if your crew is spicy-sensitive)
4 cups chicken or beef broth (or veggie, if you want to go meatless; I just use whatever cube or carton is half open)
8-10 lasagna noodles, broken into random bits (I’ve used bowties, too, once… but that’s getting wild)
1–1.5 cups shredded mozzarella (more is just, well, cheesier)
1 cup ricotta (or cottage cheese, but it doesn’t melt the same—still tasty though!)
Salt and black pepper, obviously, to taste
Handful of chopped fresh parsley (I almost always forget to buy this part)

How I Actually Make Crockpot Lasagna Soup

First, brown your beef (or alternative) in a pan over medium heat. I usually toss in onions after a minute or two; don’t ask me why, it’s just what my mom did. Once the meat’s no longer pink, throw in the garlic and cook for like thirty seconds. Dump the whole thing into your slow cooker. Some say you can skip browning to cut a step, but, in my house? Fat floats. You don’t want greasy soup.
Add your crushed tomatoes, tomato paste, herbs, red pepper, and broth right into the slow cooker. Give it a good stir. It always looks like a weird science project at this point, but trust the process.
Cover and cook on LOW for 6-7 hours, or HIGH for about 3-4. This is where I wander off to do laundry, or, honestly, forget it’s even cooking for a while. No news is good news when it comes to crockpots.
About 30 minutes before serving, drop in your broken lasagna noodles. If you put them in earlier, they’ll turn into mush (trust me, not great). Stir, then put the lid back on and check after 20-25 minutes—the noodles are a bit forgiving, but not immortal.
Taste for salt and pepper—this is where I usually sneak a spoonful (sometimes two—cook’s perk?). If it needs more broth, add a splash.
Spoon into bowls, dollop with ricotta, then scatter mozzarella and parsley on top. If you’re feeling extra, a drizzle of olive oil never hurt anyone; sometimes I even add more cheese, but maybe that’s overkill.

Notes I Learned the Hard Way

Leaving noodles in after serving? Big mistake. They’ll slurp up all the broth. Actually, I find it works better if you store the noodles separate, if you can.
Once, I used low-sodium broth and forgot to adjust the salt—it tasted like nothing. Learned my lesson.
In a pinch, I’ve microwaved leftovers with a splash of water and it comes out perfectly fine.
If you like your soup thicker, just let it sit a bit after cooking—on second thought, it verges on stew if you wait too long, but some nights I like it like that.

Variations (Some Worked, Some… Not So Much)

Meatless: Swap in chopped mushrooms and lentils. It’s good, although my uncle once claimed it tasted ‘like health food.’
Spinach stir-in: Add a heap of baby spinach in the last 10 minutes. Easy way to feel smug about your greens.
One time I tried it with zucchini noodles instead of pasta—not recommended, unless you really love soup that tastes like vegetable water.
Different cheeses: A bit of provolone or parmesan on top is ace. Go wild.

What If You Don’t Have a Crockpot?

Honestly, you could do this on the stovetop. Simmer covered on low after browning the meat, but keep an eye on it so nothing sticks. If you haven’t got a slow cooker, here’s a roundup of decent ones—I use the basic one from Target, if I’m honest. Oh, and a Dutch oven does the job if you want to feel like you’re in a cooking show for a night (plus, cleanup is easier than you’d think!).

How To Store It (Honestly, It Rarely Lasts Here)

This will keep, covered, in the fridge for up to 4 days—though honestly, in my house it never lasts more than a day! The noodles soak up broth, so if you’re prepping ahead, you can keep pasta and soup bits separate; that way you avoid noodle-flavored cement next day.

Serving It Up (My Family Style)

I love this soup with hunks of garlic bread for dunking—sometimes I just toast up whatever bread’s about to turn. A simple salad with pepperoncini and red onion is my go-to green, but whatever you’ve got works. If I’m really feeling it, a glug of wine (for me; the kids get orange soda—don’t judge) to go with all that cheese is pretty much golden hour in a bowl.

Pro Tips, Courtesy of My Past Goofs

Don’t rush the browning. I once tried doing it too quickly and ended up with nearly raw onions swimming in pink water. Yuck.
Wait for the noodle step—it’s tempting to chuck them in at the start (believe me, I’ve been there), but they’re nothing but stodgy glue after hours in broth.
Use more broth if you like it soupier. If you want it to practically sit up on the spoon, skimp a little. I oscillate between moods, honestly.

Questions Folks Have Actually Asked Me

Can I freeze it? Yup, but the noodles, again, get a bit weird. If you’re planning to freeze portions, do it before adding the pasta. Or if you already mixed it together, just prepare yourself for softer noodles later; that’s not the end of the world.
Is there a dairy-free way to do this? Not really! (But you could use vegan cheese and coconut cream for the swirl—just, it’s a bit different.)
What if I don’t have all the herbs? Just toss in Italian seasoning (or whatever dried blend you like). One time I did this with nothing but dried basil—still decent.
Can I make it spicy? Oh, for sure—double the red pepper flakes or add in a spoonful of Calabrian chili. My neighbor’s husband swears by it and says it gives the soup ‘a proper kick.’
Which slow cooker do you use? Mine’s a super basic model. If you’re shopping around, check this guide here, but you definitely don’t need anything fancy.

Before I forget, soup like this is also perfect for potlucks (once, someone actually asked me for the recipe on a paper napkin—and promptly lost it; true story). If you have more questions, just drop a note—I tend to check emails in batches, especially if there’s lasagna soup leftover.

Crockpot Lasagna Soup: Cozy, Cheesy Slow Cooker Dinner