This crockpot lasagna soup should taste like lasagna in a bowl without all the layering fuss. It's cozy and hearty and full of warm tomato flavor. It’s 15 minutes of prep for a dinner that feeds six, and every bowl gets a big dollop of ricotta.

Lasagna soup in a patterned bowl topped with three dollops of ricotta cheese. — Screenshot

A warm hug in a bowl 🥣

Every now and then I crave a slice of lasagna. The tomatoey meat sauce, the creamy ricotta, the noodles. It’s peak cozy. But these days I don’t have the luxury of layering a pan, waiting for it to bake, and waiting for it to set.

A woman with long red hair, wearing a brown sweater and jeans, smiles while standing in a modern kitchen beside a counter with fresh lettuce and hibachi steak bowls. Marble backsplash and gold kitchen accents are visible in the background.

I have after-school activities, three kids who need dinner too, and a dog who needs a walk. You get the point. That’s where this crockpot lasagna soup comes in! I brown the beef during a quiet moment (or not so quiet), then let it simmer all day in the crockpot with marinara, tomatoes, and broth. When I get home, I break the noodles right into the pot, let them cook for a few minutes, and stir in coconut milk and parmesan. That’s it!

A person sits cross-legged in a meditation pose with their hands resting on their knees, peacefully imagining delicious hibachi steak bowls. The simple black outline contrasts against a white background.

If you don't want to get the crockpot going this morning, my creamy lasagna soup is the stovetop version for tonight. Want lasagna in its classic form? Try my weeknight lasagna roll ups or my gluten-free turkey lasagna.

Ingredients & Notes

Ground beef - I use 85% lean and drain the fat after browning. Feel free to use a leaner beef if you want.
Tomato paste - This gives the beef some deep tomato flavor before it even hits the crockpot.
Marinara - I use my favorite, Rao’s. Since it’s doing most of the seasoning, use a jar you’d happily eat on pasta.
Lasagna noodles - I use brown rice lasagna noodles to keep it gluten-free. Break them into large pieces so there are full bites of noodles.
Coconut milk - This makes the broth creamy. Heavy cream works too.
Parmesan and ricotta - Parmesan gets stirred in at the end and ricotta goes on top of each bowl.

How to Make Crockpot Lasagna Soup

Ground meat cooking in a stainless steel skillet with a wooden spatula. — **Step 1** : Brown the beef and season.

A black slow cooker filled with a chunky red tomato and vegetable stew. — **Step 2** : Add the beef, marinara, tomatoes, onions, and broth to the crockpot and cook low and slow.

Broken pieces of lasagna noodles floating in tomato-based sauce inside a slow cooker. — **Step 3** : Add the lasagna noodles and cook.

A spoonful of lasagna soup with chunks of meat and tomato, served in a patterned bowl topped with dollops of ricotta cheese. — **Step 4** : Stir in milk or cream and top with ricotta.

Tips

Drain the beef grease. If left in the crockpot, the melted fat will gather at the top of the soup.
Don’t cut back the broth. The noodles absorb a lot, and less broth turns this into pasta.
Add the noodles at the end. Just dump them in uncooked and push them under the liquid. No need to boil separately.
Leftovers are great. Make the full pot even if it’s more than you need!

Check out these recipes for more easy weeknight dinners

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