Healthy Crockpot Lasagna Soup

If your week feels like a never-ending group text of responsibilities, Healthy Crockpot Lasagna Soup is about to be your new best friend. It’s got all the cozy, cheesy, tomato-y comfort of lasagna… but without the fussy layering, the sink full of pans, or the “why did I think I had time for this?” regret.

This one is truly a dump-and-simmer lifesaver. Brown the beef, toss everything into the slow cooker, and let your house smell like a warm Italian hug for the next few hours. (Honestly, the aroma alone deserves a round of applause.)

Why You’ll Love This Healthy Crockpot Lasagna Soup

• Lasagna vibes, soup effort. Same flavor, way less work.
• Crockpot magic. You do a little upfront, then your slow cooker carries the team.
• Family-friendly. Picky eaters tend to forgive a lot when cheese is involved.
• Easy to customize. More brothy, thicker, dairy-light, extra cheesy—you’re the boss.

Ingredients You’ll Need

Here’s what’s going into your cozy pot of happiness:

• 2 lbs ground beef (organic, grass-fed if possible)
• ½ yellow onion, diced
• 3 tsp minced garlic
• 1 (14.5 oz) can diced tomatoes
• 1 (14.5 oz) can crushed tomatoes
• ⅓ cup tomato paste
• 4–5 cups beef broth (use 5 cups for a more soup-y bowl)
• 2 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt & pepper, to taste
• 9 oz gluten-free lasagna noodles (broken into pieces)
• 1 cup mozzarella, freshly grated
• ½ cup Parmesan, freshly grated
• Ricotta, for serving
• Fresh basil, for garnish

How to Make Healthy Crockpot Lasagna Soup

1) Brown the beef (quick, but worth it)

In a large pan, brown the ground beef for 2–3 minutes. Add the minced garlic, salt, and pepper, then stir in the diced onion. Cook a few more minutes until the beef is mostly browned.

Don’t stress if there’s a little pink left—your Crockpot will finish the job. Think of it as “prepping,” not “perfection.”

2) Build the base in your slow cooker

Transfer the beef mixture into the slow cooker. Add:

• diced tomatoes
• crushed tomatoes
• tomato paste
• beef broth
• all the dried herbs

Stir until everything looks nicely combined and tomato-saucy.

3) Let it simmer low and slow

Set your Crockpot to LOW for 6 hours. Walk away. Live your life. Do literally anything else.

4) Add the noodles near the end (so they don’t turn to mush)

At the 5-hour mark, break the gluten-free lasagna noodles into smaller pieces (about 1–2 inch chunks). Stir them into the soup, put the lid back on, and cook for the final hour.

5) Stir in the cheese for that “lasagna” moment

With 30 minutes left, stir in the mozzarella and Parmesan. Let them melt into the soup until it turns creamy and irresistible.

6) Serve like a pro (with minimal effort)

Ladle into bowls and top each one with:

• a scoop of ricotta
• fresh basil

That ricotta on top? It’s the little “chef’s kiss” that makes it feel like real-deal lasagna—without the drama.

Tips for the Best Bowl (No Stress Allowed)

• Want it thicker? Use 4 cups broth, or let it sit uncovered for 10–15 minutes after cooking (it thickens as it cools).
• Want it soupier? Go for 5 cups broth and add a splash more if the noodles soak up too much.
• Grate your own cheese if you can. Pre-shredded works, but freshly grated melts smoother and feels extra cozy.
• Gluten-free noodle tip: Add them only at hour 5, just like the instructions say. Gluten-free pasta is fabulous… but it can go from perfect to “where did it go?” if it cooks too long.
• If your soup looks too thick, don’t panic. That’s not a problem—that’s just extra comfort waiting to happen.

A Little Real-Life Moment From My Kitchen

This Healthy Crockpot Lasagna Soup became my personal rescue recipe on one of those weeks where everything needed to happen at once—work deadlines, a million errands, and the kind of calendar that looks like it picked a fight with you.

I wanted lasagna comfort, but I did not want lasagna effort. So I let the slow cooker do what it does best: show up, stay steady, and make dinner feel like you’ve got it together… even if you’re wearing mismatched socks and answering emails with one hand.

FAQs About Healthy Crockpot Lasagna Soup

Cozy Bowl Energy You’ll Want Again and Again

When life is busy (and honestly, when is it not?), Healthy Crockpot Lasagna Soup is the kind of dinner that makes you feel cared for—without requiring you to do the most. It’s warm, cheesy, hearty, and somehow tastes like you tried way harder than you actually did.

Make it once, and don’t be surprised if it slides into your regular rotation… because this Healthy Crockpot Lasagna Soup is comfort food that practically cooks itself.

Keep the Cozy Going: More Easy Favorites to Try

• If you loved the “lasagna-but-make-it-easy” comfort in this bowl, you’ll probably also enjoy Crockpot Lasagna Soup (the classic cozy version) for another hearty, family-friendly dinner night.
• Want another warm, spoonable meal for busy evenings? Bookmark 20 Crockpot Soup Recipes for chilly nights and busy weeks so you always have a backup plan when life gets loud.
• Craving that same Italian comfort (with minimal work, of course)? Try Slow Cooker Stuffed Shells for cheesy, saucy comfort—it’s like lasagna’s fun cousin that doesn’t make a mess.
• And if you’re building a whole “easy dinner” lineup, you’ll love The Best Crockpot Recipes for Busy Weeknights for more set-it-and-forget-it wins.

If you make this Healthy Crockpot Lasagna Soup, I’d love to hear how it turned out—please leave a quick star rating (⭐️⭐️⭐️⭐️⭐️) and a little review so other readers know if it was a hit at your table!

Healthy Crockpot Lasagna Soup

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• Author: Mounia
• Total Time: 6 hours 15 minutes
• Yield: 6–8 servings 1x

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Description

Healthy Crockpot Lasagna Soup is a cozy, protein-packed twist on classic lasagna made easy in the slow cooker. With rich tomato broth, tender lasagna noodles, hearty ground beef, and creamy ricotta on top, this comforting soup delivers big Italian flavor without the layering work. Perfect for busy weeknights and family dinners.

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Ingredients

Scale 1x2x3x

• 2 lbs ground beef (organic, grass-fed if possible)

• ½ yellow onion, diced

• 3 tsp garlic, minced

• 1 (14.5 oz) can diced tomatoes

• 1 (14.5 oz) can crushed tomatoes

• ⅓ cup tomato paste

• 4–5 cups beef broth (depending on desired thickness)

• 2 tsp dried basil

• 1 tsp dried oregano

• 1 tsp dried rosemary

• 1 tsp dried thyme

• Salt & pepper, to taste

• 9 oz gluten-free lasagna noodles, broken into pieces

• 1 cup mozzarella cheese, freshly grated

• ½ cup Parmesan cheese, freshly grated

• Ricotta cheese, for serving

• Fresh basil, for garnish

Cook Mode Prevent your screen from going dark

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Instructions

1. Brown the Beef:
   In a large skillet, brown the ground beef for 2–3 minutes. Add minced garlic, salt, and pepper. Stir in diced onion and cook until beef is mostly browned (it will finish cooking in the slow cooker).

2. Build the Soup Base:
   Transfer beef mixture to the Crockpot. Add diced tomatoes, crushed tomatoes, tomato paste, beef broth, and all dried herbs. Stir well to combine.

3. Slow Cook:
   Cover and cook on LOW for 6 hours.

4. Add Noodles:
   At the 5-hour mark, break lasagna noodles into smaller pieces and stir into the soup. Cover and cook for the final hour.

5. Add Cheese:
   With 30 minutes remaining, stir in mozzarella and Parmesan until melted and incorporated.

6. Serve:
   Ladle into bowls and top with ricotta and fresh basil before serving.

Notes

For a thicker soup, use 4 cups broth. For a more brothy texture, use 5 cups.

Add noodles near the end to prevent overcooking.

Soup thickens as it cools; add extra broth when reheating if needed.

For meal prep, consider cooking noodles separately if freezing.

Ground turkey may be substituted for a leaner option.

• Prep Time: 15 minutes
• Cook Time: 6 hours
• Category: Dinner
• Method: Slow Cooker
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 bowl
• Calories: 420 kcal
• Sugar: 2 g
• Sodium: 780 mg
• Fat: 22 g
• Saturated Fat: 9 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.5 g
• Carbohydrates: 28 g
• Fiber: 4 g
• Protein: 32 g
• Cholesterol: 85 mg