Crockpot Lazy Lasagna Soup

Lasagna, but make it weeknight-friendly! This crockpot lazy lasagna soup has all the rich, cozy flavors you love – savory beef, tomatoey sauce, tender noodles, and plenty of melty cheese -just without the layering, baking, or extra dishes.

Everything simmers together in the slow cooker until it’s thick, hearty, and packed with flavor, then gets finished with classic lasagna toppings right before serving. It’s warm, comforting, and exactly the kind of low-effort dinner that still feels a little special. We tried out an extra soupy version in our test kitchen by adding more broth, and it was a big hit, so feel free to customize it to how you like.

Why You’ll Love It:

• All the flavor of lasagna, way less effort
• Pretty much everyone loves lasagna! It comes approved by fussy kids, and we know that’s the highest praise and the most important thing if you’re feeding little ones
• Perfect for busy weeknights or feeding a crowd (this one feeds 8, so it’s got you covered if you’re hosting or just like to batch cook)
• Even better the next day (hello leftovers)

Best Served With: Garlic bread or crusty bread for dipping, plus a simple side salad if you want to round things out

What You’ll Need

For a printable version of the recipe card, skip to the bottom of this post. Don’t miss the coming sections though, where you’ll find extra hints, tips, and insights from our test kitchen. 

• Ground beef (85/15) – This gives the soup its rich, hearty base. The little bit of fat keeps things flavorful. Just drain off any excess after browning.
• Italian seasoning – Your shortcut to that classic lasagna flavor. Think oregano, basil, thyme… all the good stuff in one scoop.
• Salt & pepper – Simple, but essential. Season as you go and adjust at the end.
• Onion – Diced and cooked down, it adds a subtle sweetness that makes the whole soup taste more like a slow-simmered sauce.
• Garlic – Freshly minced for that warm, cozy depth. Measure with your heart here.
• Beef broth – This is what turns it into a soup. Add a little extra if you like it more brothy, or keep it slightly reduced for a thicker, stew-like vibe.
• Jarred pasta sauce – An easy shortcut that still delivers big flavor. A good-quality sauce makes all the difference here.
• Tomato paste – Just a small amount, but it really deepens the flavor and gives the broth that rich, slow-cooked taste.
• Lasagna noodles – Break them into bite-sized pieces before adding. You still get that lasagna feel, just way easier to eat.
• Ricotta cheese – That creamy, classic lasagna topping. A dollop on top that melts slightly into the soup = chef’s kiss.
• Mozzarella cheese – Freshly shredded melts best and gives you that gooey, stretchy finish.
• Parmesan cheese – Salty, nutty, and the perfect final touch. Freshly grated if you can.
• Fresh parsley or basil – Totally optional, but it adds a fresh pop of color and brightens everything up right at the end.

How To Make Crockpot Lazy Lasagna Soup

• Start by heating a large skillet over medium-high heat. Add the ground beef and break it up as it cooks. Season with about 1½ teaspoons of Italian seasoning, plus a good pinch of salt and pepper. Cook until browned (a little pink is fine), then drain off any excess fat if needed.
• Stir in the chopped onion and garlic and cook for a few more minutes, just until the onion softens and everything smells amazing. Transfer the mixture to your slow cooker.

• Pour in the beef broth, pasta sauce, tomato paste, and the remaining Italian seasoning. Give it all a good stir so everything’s well combined.
• Cover and cook on low for 4–5 hours or high for 2–3 hours. Since the beef is already cooked, you don’t need a super long cook time, but it can hang out on low a bit longer if needed.
• About 30 minutes before serving, break the lasagna noodles into bite-sized pieces and stir them in. Cover again and cook until the noodles are tender.

• When you’re ready to serve, ladle it into bowls and go in with the toppings—ricotta, mozzarella, parmesan, and a sprinkle of fresh herbs if you’ve got them. Finish with a little extra salt, pepper, or red pepper flakes to taste, and serve with garlic bread or crusty bread for dunking.

Storing Leftovers

Let the soup cool completely, then transfer it to an airtight container and pop it in the fridge for up to 3 days.

One thing to keep in mind – the noodles will keep soaking up the broth as it sits. When you reheat, just add a splash (or a bit more) of beef broth to loosen it back up and bring it to that cozy, soupier consistency.

Serving Ideas

This feels right at home around a busy family dinner table – easy to serve, super filling, and guaranteed to get zero complaints. Ladle it into big bowls and let everyone add their own toppings (extra cheese is always a good idea).

It also works surprisingly well for casual dinner parties! Set it up buffet-style with bowls of ricotta, mozzarella, parmesan, and fresh herbs so people can build their own. Add a side of garlic bread or a big loaf of crusty bread for dipping, and you’ve got a cozy, crowd-pleasing setup with minimal effort.

Crockpot Lazy Lasagna Soup

This crockpot lazy lasagna soup has all the cozy, cheesy goodness of classic lasagna—just in a much easier, spoonable form. It’s rich, hearty, and loaded with flavor, thanks to a simple slow cooker method and a few smart shortcuts.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Course Main Course

Servings 8

Ingredients

  

• 1.5-2 pounds lean ground beef
• 1 tablespoon Italian seasoning divided
• Salt and pepper to taste
• 1 medium onion diced
• 4-5 garlic cloves minced
• 4-5 cups beef broth or more as needed if you like a thinner soup
• 24 ounce jar pasta sauce
• 3 tablespoons tomato paste
• 12 ounce lasagna noodles
• 1 cup ricotta cheese for topping
• 1 cup freshly shredded mozzarella cheese for topping
• ½ cup freshly grated parmesan cheese for topping
• Fresh chopped parsley or basil for garnish

Instructions

 

• Start by heating a large skillet over medium-high heat. Add the ground beef and break it up as it cooks. Season with about 1½ teaspoons of Italian seasoning, plus a good pinch of salt and pepper. Cook until browned (a little pink is fine), then drain off any excess fat if needed.
• Stir in the chopped onion and garlic and cook for a few more minutes, just until the onion softens and everything smells amazing. Transfer the mixture to your slow cooker.
• Pour in the beef broth, pasta sauce, tomato paste, and the remaining Italian seasoning. Give it all a good stir so everything’s well combined.
• Cover and cook on low for 4–5 hours or high for 2–3 hours. Since the beef is already cooked, you don’t need a super long cook time—but it can hang out on low a bit longer if needed.
• About 30 minutes before serving, break the lasagna noodles into bite-sized pieces and stir them in. Cover again and cook until the noodles are tender.
• When you’re ready to serve, ladle it into bowls and go in with the toppings—ricotta, mozzarella, parmesan, and a sprinkle of fresh herbs if you’ve got them. Finish with a little extra salt, pepper, or red pepper flakes to taste, and serve with garlic bread or crusty bread for dunking.

Lasagna seriously doesn’t get any easier than this! Have you tried this one? Leave a comment below and share your thoughts. You can also pop any questions below and a member of the team will get back to you ASAP with any answers you might need!