Easy Lasagna Soup gives you all the cozy flavors of classic lasagna in a simple, spoonable slow cooker meal. It is hearty, family-friendly, and much easier than layering a full pan of lasagna. This is a great dinner for busy weeknights, Sunday meal prep, or any night you want comfort food without extra work.

Times + Servings + Basic Info

• Prep Time: 15 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 15 minutes
• Servings: 6
• Category: Dinner, Crockpot, Soup
• Cuisine: Italian-inspired American

Why You’ll Love This Recipe

• Classic lasagna flavor without baking or layering.
• Made with simple ingredients like marinara, beef broth, noodles, and ricotta.
• Perfect for slow cooker dinners on busy family nights.
• Baby spinach adds color and a little extra veggie boost.
• Creamy, cheesy, hearty, and comforting in every bowl.

Ingredients

For the Soup

• 2 teaspoons olive oil
• 1 pound lean ground beef
• 1 1/4 teaspoons kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon granulated garlic powder
• 1 teaspoon no-salt-added Italian seasoning
• 1 quart low-sodium beef broth
• 1 24-ounce jar good-quality marinara sauce, about 3 cups
• 1 tablespoon tomato paste

To Add at the End

• 8 ounces dry lasagna noodles, about 9 noodles, broken into pieces
• 16 ounces reduced-fat ricotta cheese, about 2 cups
• 1/2 cup freshly grated parmesan cheese
• 2 cups baby spinach

Ingredient Notes

• Lean ground beef keeps the soup hearty without making it too greasy.
• Use a marinara sauce you enjoy, since it gives the soup most of its tomato flavor.
• Regular lasagna noodles work well, but check them early because slow cookers vary.
• Freshly grated parmesan melts better and gives the ricotta topping a richer flavor.

How to Make Easy Lasagna Soup

1. Brown the beef
   Heat a large skillet over medium-high heat. Add the olive oil and ground beef, breaking the meat into small pieces as it cooks. Season with 1/4 teaspoon kosher salt, black pepper, garlic powder, and Italian seasoning. Cook for about 5 minutes, or until browned and fully cooked.
2. Build the soup base
   Drain excess grease from the skillet if needed. Carefully transfer the cooked beef to a 6-quart slow cooker. Add the remaining 1 teaspoon kosher salt, beef broth, marinara sauce, and tomato paste. Stir well to combine.
3. Slow cook until simmering
   Cover and cook on high for 3 to 4 hours or on low for 4 to 5 hours. The soup should reach a strong simmer with plenty of bubbles around the edges. This is important because the noodles need enough heat to cook properly.
4. Prepare the cheese mixture
   While the soup cooks, stir the ricotta and parmesan together in a medium bowl. Cover and refrigerate until ready to use. This creamy mixture will be stirred into the soup and also used as a topping.
5. Add the noodles
   Once the soup is strongly simmering, turn the slow cooker to high if it is not already there. Break the lasagna noodles into 4 to 5 pieces each and stir them into the soup. Cover and cook for 15 to 30 minutes, checking at the 15-minute mark and adding time in 5-minute increments until the noodles are tender.
6. Finish and serve
   When the pasta is cooked, stir in half of the ricotta mixture and the baby spinach. Let the spinach wilt into the hot soup, then taste and adjust the seasoning if needed. Ladle into bowls and top each serving with a dollop of the remaining ricotta mixture.

Variations & Substitutions

• Use ground turkey or ground chicken instead of ground beef for a lighter version.
• Add crushed red pepper flakes if your family likes a little heat.
• Swap baby spinach for chopped kale, but add it a few minutes earlier so it softens.
• Use gluten-free lasagna noodles if needed, but check the texture often because they can cook faster.
• Make it extra cheesy with shredded mozzarella on top before serving.
• Add diced zucchini or mushrooms for more vegetables.

Storage & Reheating

Fridge: Store leftover Easy Lasagna Soup in an airtight container in the refrigerator for 3 to 4 days. The noodles will continue to absorb liquid as the soup sits, so add a splash of broth when reheating.

Freezer: This soup can be frozen, but it is best to freeze it before adding the noodles, ricotta mixture, and spinach. Freeze the soup base for up to 3 months, then thaw, reheat, and add the noodles and cheese mixture fresh.

Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave in short intervals. Add extra beef broth as needed to loosen the soup.

What to Serve With Easy Lasagna Soup

• Garlic bread or cheesy breadsticks
• Simple green salad with Italian dressing
• Roasted broccoli or green beans
• Caesar salad
• Warm dinner rolls

FAQ

Can I use regular ricotta instead of reduced-fat ricotta?

Yes, regular ricotta works very well in this recipe. It will make the soup slightly richer and creamier. Use the same amount as listed in the recipe.

Can I make Easy Lasagna Soup ahead of time?

Yes, but for the best texture, cook the soup base ahead and wait to add the noodles until shortly before serving. Lasagna noodles absorb liquid as they sit, so adding them fresh keeps the soup from becoming too thick.

Can I cook the noodles separately?

Yes, you can cook the lasagna noodles separately on the stovetop and stir them into each bowl before serving. This is a great option if you plan to store leftovers or freeze the soup base.

How long does lasagna soup last in the fridge?

Easy Lasagna Soup lasts 3 to 4 days in the refrigerator when stored in an airtight container. The soup may thicken as the noodles absorb broth, so stir in extra broth before reheating.

Nutrition (Estimated)

• Calories: 430
• Protein: 31g
• Carbs: 38g
• Fat: 18g
• Fiber: 4g
• Sugar: 8g

Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. For precise dietary advice, please consult a nutrition professional.