Crockpot Lasagna Soup

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Crockpot lasagna soup that tastes like lasagna in a bowl. Browned ground beef, marinara, noodles, parmesan, and a big dollop of ricotta on top.

Prep Time20

Cook Time4

Total Time4 20

Course: Dinner

Cuisine: Italian

Keyword: crockpot lasagna soup, easy lasagna soup, slow cooker lasagna soup

Servings: servings

Calories: 496kcal

1 crockpot

1 tablespoon olive oil
1 lb ground beef I use 85% lean
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon sea salt
¼ teaspoon black pepper
1 tablespoon tomato paste
1 onion diced
15.5 oz marinara sauce I use Rao’s
14.5 oz diced tomatoes
4 cups chicken broth low-sodium
9 oz lasagna noodles broken into large pieces (I use brown rice noodles for gluten-free)
½ cup coconut milk or heavy cream
½ cup parmesan cheese grated
Ricotta cheese for topping

Get Recipe Ingredients

Heat the olive oil in a skillet over medium heat. Add the ground beef and cook, breaking it up, until browned and caramelized.
1 Tbsp olive oil, 1 lb ground beef
Sprinkle with the garlic powder, paprika, salt, and pepper, then stir in the tomato paste. Cook, stirring, until the tomato paste turns a deep red, about 1 – 2 minutes. Drain any excess fat.
½ tsp garlic powder, ½ tsp paprika, ¼ tsp sea salt, ¼ tsp black pepper, 1 Tbsp tomato paste
Transfer the beef to the crockpot. Add the onion, marinara, diced tomatoes, and chicken broth, and stir to combine. Cover and cook on LOW for 4 – 6 hours or HIGH for 2 – 3 hours.
1 onion, 15.5 oz marinara sauce, 14.5 oz diced tomatoes, 4 cups chicken broth
Add the broken lasagna noodles and stir gently so every piece is submerged. Cover and cook on HIGH for 15–30 minutes, until the noodles are al dente.
9 oz lasagna noodles
Stir in the coconut milk and parmesan until combined.
½ cup coconut milk, ½ cup parmesan cheese
Ladle into bowls, top each with a few dollops of ricotta, and serve warm.
Ricotta cheese