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Easy Crockpot Lasagna Soup: Best Family Favorite Recipe

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This easy crockpot lasagna soup is a hands-off, budget-friendly comfort food that brings all the flavors of lasagna—savory meat, rich tomato broth, and gooey cheese—without the fussy layering. Perfect for busy weeknights, it’s a crowd-pleaser that tastes like a warm hug on a cold Tuesday.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes (preferably San Marzano)
  • 1 can (14.5 ounces) diced tomatoes, undrained (fire-roasted adds smoky note)
  • 4 cups low-sodium chicken broth (or beef broth for richer flavor)
  • 2 tablespoons tomato paste
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon sugar
  • 2 bay leaves
  • 8 ounces mafalda noodles (or broken lasagna sheets, rotini, or fusilli)
  • 1 cup whole milk ricotta cheese
  • 1 cup shredded mozzarella cheese (freshly shredded)
  • 1/2 cup grated Parmesan cheese
  • Fresh basil or parsley for garnish (optional)

Instructions

  1. Brown the beef and aromatics: In a large skillet over medium-high heat, cook the ground beef and diced onion together, breaking up the meat with a wooden spoon, for 6-8 minutes until nicely browned. Drain excess fat (leave about 1 tablespoon for flavor). Add minced garlic and cook for 30 seconds until fragrant.
  2. Transfer to the slow cooker: Dump the beef mixture into a 6-quart slow cooker. Add crushed tomatoes, diced tomatoes (with juices), chicken broth, tomato paste, Italian seasoning, dried basil, red pepper flakes (if using), salt, pepper, sugar, and bay leaves. Stir until well combined, using a whisk to incorporate the tomato paste.
  3. Slow cook the magic: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. For best flavor, cook on LOW for at least 7 hours.
  4. Cook the pasta separately: About 20 minutes before serving, bring a large pot of salted water to a boil. Cook the mafalda noodles according to package directions until al dente. Drain well.
  5. Prepare the cheesy goodness: In a small bowl, mix the ricotta cheese, half the shredded mozzarella, and half the grated Parmesan. Set aside.
  6. Assemble and serve: Remove bay leaves from the slow cooker. Stir in the cooked pasta. Ladle soup into bowls. Top each serving with a generous dollop of the ricotta mixture, then sprinkle with remaining mozzarella and Parmesan. Garnish with fresh basil or parsley if desired. Let cool for a minute before serving.

Notes

Brown the meat well for deep flavor. Keep pasta separate to avoid mushiness. Don’t skip the sugar—it balances tomato acidity. For leftovers, store pasta separately from soup base. For a thicker soup, remove lid during last 30 minutes of cooking or use a cornstarch slurry.

Nutrition

Keywords: crockpot lasagna soup, easy lasagna soup, slow cooker lasagna soup, family favorite, comfort food, weeknight dinner, budget-friendly, ground beef, ricotta, mafalda noodles

Find it online: https://zorbmeal.com/easy-crockpot-lasagna-soup-best-family-favorite-recipe/