Let's Talk About Crockpot Lasagna Soup (Pull Up a Chair!)

Alright, so picture this: it’s raining, my dog is whining (because he thinks thunder means the pizza guy’s coming?) and I’m staring at a half-empty box of lasagna noodles, zero motivation to layer anything, and zero time for all that fancy kitchen acrobatics. That’s how this Crockpot Lasagna Soup first landed in my house. The first time I made it, I didn’t even have ricotta, but what I had was stubbornness, a slow cooker that’s seen better days, and hope. It’s fast become my cold-weather move, and, not gonna lie, sometimes I just want the taste of Sunday dinner with less elbow grease. Plus, the leftovers—if there are any (rare)—taste almost better on day two, though I’ll admit they sometimes form little noodle blobs, but, you know, that’s just rustic, I say!

Why You'll Love This... Or At Least Why I Do

I make this when I want lasagna but don’t have the patience to play food Tetris with those noodles. My family goes absolutely wild for this—seriously, my youngest once asked if I could “just make all pasta into soup from now on?” (Debatable idea.) It tastes like a hug, smells like being eight years old at Nonna’s, and fills the house with those cheesy, herby vibes that make people do that happy dance in their chairs. Actually, I used to dread cleaning the lasagna pan. Not an issue here! The only hard part is not burning your tongue when you sneak a taste, which, if you’re like me, you definitely do at least twice.

The Ingredients List (and a Few Handy Cheaty Swaps)

500g ground beef (Or turkey if you feel fancy! Sometimes I do half sausage, half beef — spicy sausage for a good kick.)
1 onion, chopped (Red or yellow, truly doesn’t matter much. My grandma insisted on yellow, but she also microwaved tea, so...)
3-4 cloves garlic, minced. I’ve used the jarred kind in a pinch—it’s fine.
1 can (800g) crushed tomatoes
1 can (400g) tomato sauce (Or passata. Sometimes I even use a jar of marinara—whatever’s hanging out in the cupboard.)
4 cups beef broth (Here’s where I grab the boxed stuff, unless I’ve got homemade in the freezer, which is never. Chicken broth is, honestly, just fine.)
2 teaspoon dried Italian herbs (Or just a heavy shake from the oregano and basil bottles if I’m out)
Salt & pepper to taste
8-10 lasagna noodles, broken up (You could sub regular pasta, honestly, but aren’t the broken-up lasagna sheets kind of fun?)
1 cup ricotta cheese
1 cup shredded mozzarella
½ cup grated parmesan
Optional: A handful spinach (baby spinach is easiest), or a chopped carrot/celery if you like to veg things up

How I Actually Make It (Not Always By the Book)

First, brown that ground beef (or turkey or whatever you chose) in a pan with the onion and garlic. Drain off any fat, unless it’s a Tuesday and you’re feeling wild. Sometimes, if I skip this and dump everything straight into the crockpot, it works, but tastes a bit... flat? So yeah, browning is better.
Throw the meat, onion, and garlic into the slow cooker. Add the tomatoes, tomato sauce, broth, Italian herbs, salt and pepper. Stir it up. Looks suspiciously thin at this stage. Don’t worry.
Pop the lid on. Set to LOW for about 6 hours, maybe 7 if you’re running errands and traffic’s gnarly. Or HIGH for 3-4 if you’re, I dunno, impatient. Sometimes I check it and give it a stir after a few hours, but mostly I just forget about it.
About 30-40 min before eating, break up those lasagna noodles into kinda uneven pieces (I whack ‘em with a rolling pin, which is weirdly satisfying) and toss them into the soup. Don’t overthink the size.
Once noodles are soft, swirl in the ricotta, mozzarella, and parmesan. This is my favorite bit, it goes all creamy and gooey. Taste—and try not to eat half of it from the ladle. Adjust seasoning if you like. If you’re feeling sassy, add a handful of spinach now, just until it wilts.

A Few Notes From My Many Attempts

Noodles: If you add ‘em at the start, they turn into weird mush. Trust me, wait till the end (I learned the hard way.)
Cheese: Sprinkle extra cheese on top in bowls, because why not live a little?
Broth: It thickens as it cools, so next-day leftovers are almost like a stew. I think it’s even better, but if you don’t, add a splash more broth to loosen it up.

Some Variations I’ve Messed With

Veggie swap: I’ve tried chopped zucchini and bell pepper—tasty! But cauliflower, not so much. Made it a bit funky.
Meatless: Lentils work (not everyone in my house agreed, though), or those fake meat crumbles. Pretty convincing if you’re not shouting about it.
Dairy-free: I used a vegan ricotta once; the soup lived, nobody wrote home about it, but it worked in a pinch.

Do You Need Any Fancy Gadgets?

All you really need is a crockpot/slow cooker. But — and here’s the kicker — I’ve made this on the stove in a big pot when my slow cooker was busy (making apple butter, which turned out runny, go figure) and it worked just as good. Just simmer gently! Oh, a rolling pin is great for breaking the noodles, but really, your hands will do the trick if you’re feeling lazy.

Storing: The Soup That Never Lasts Long

Store leftovers in the fridge, up to three days... though honestly, in my house it never lasts more than a day! It thickens up, so I sometimes add a splash of water when reheating. Freezes well too, but the noodles get a tad slumpy. Edible, but not elegant.

Serving: How We Like It (Maybe You’ll Steal This Idea)

Big bowls, lots of crusty bread for scooping, and a sprinkle of fresh basil if you’ve got it (I usually don’t, but when I do, I feel like Martha Stewart). Some salad on the side, though nine times out of ten, nobody touches it but me. Sometimes we even stick a candle on the table and pretend it’s fancy.

Pro Tips That Came From Actual Oopsies

Don’t rush the noodle step; they need time to get tender—if you dump them all in and ignore ‘em, they’ll either be crunchy or fall apart. Ask me how I know.
Also, taste and season after the cheese melts, not before. Cheese is salty! I learned that with an overly seasoned batch once. Not my proudest culinary moment.

FAQ: Stuff Folks Have Actually Asked (Swear!)

Can I use oven-ready noodles? Sure thing, just break ‘em up and toss them in near the end like usual. They cook a little faster, I think.
How do I make this gluten-free? Just use gluten-free pasta. I like the Tinkyada brand—here’s their website if you’re curious. But don’t cook it too long or it gets mushy.
Can I freeze this soup? Yep, though, be warned, the noodles get a bit soft. Tastes fine, just has a different, kind of falling-apart vibe. Maybe leave the noodles out if you’re freezing and add fresh ones later.
Where do you get your Italian herbs? Actually, I started buying from Penzeys—super fresh stuff. Totally unnecessary, but if you feel like splashing out...
My slow cooker runs hot; what to do? Pop it on the warm setting once everything’s simmered, so it doesn’t overcook (learned this the year ours tried to incinerate the Christmas cider)

Totally unplanned but—not sure if you’re a kitchen radio person, but whenever I make this, I put on some old jazz, which might not make the noodles tastier but sure makes the waiting part nicer. Curious if that changes the flavor, I should do a taste test one day, ha! Anyway, dig in, and if you come up with a weirdly brilliant twist, let me know because this recipe’s living, not set in stone.

Crockpot Lasagna Soup