Name: Beef Lasagna Soup
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Italian-American
Ingredients: For the Soup:; 2 pounds ground beef (80/20 blend); 1/4 teaspoon black pepper; 2 tablespoons olive oil; 1 cup yellow onion, diced; 1 medium green pepper, diced; 2 tablespoons garlic, minced; 1 (14 oz) can petite diced tomatoes; 1 (28 oz) can crushed tomatoes; 6 cups beef stock or broth; 3 teaspoons dried basil; 2 teaspoons dried oregano; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 10–12 lasagna noodles, broken into small bite-sized pieces; For the Cheese Topping:; 8 ounces ricotta cheese; 1/2 cup parmesan cheese, shredded; 1/2 cup mozzarella cheese; 1/4 teaspoon oregano; 1/2 teaspoon basil; 1/4 teaspoon salt; 1/8 teaspoon black pepper

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This Beef Lasagna Soup brings all the comfort of traditional lasagna into a rich, hearty bowl of soup. Slow-cooked with seasoned ground beef, herbs, and tomatoes, then topped with a creamy cheese blend, this crock pot recipe is a warm and cozy meal I love to make again and again.

Why You’ll Love This Recipe

I love how this soup combines everything I enjoy about lasagna—savory meat, fragrant herbs, tomato richness, and cheesy goodness—into a single, satisfying dish. It’s easy to prepare, hands-off thanks to the slow cooker, and absolutely packed with flavor. Each bite delivers a taste of lasagna comfort without the layering or baking. Beef Lasagna Soup

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Soup:
2 pounds ground beef (80/20 blend)
1/4 teaspoon black pepper
2 tablespoons olive oil
1 cup yellow onion, diced
1 medium green pepper, diced
2 tablespoons garlic, minced
1 (14 oz) can petite diced tomatoes
1 (28 oz) can crushed tomatoes
6 cups beef stock or broth
3 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon kosher salt
1/2 teaspoon black pepper
10–12 lasagna noodles, broken into small bite-sized pieces

For the Cheese Topping:
8 ounces ricotta cheese
1/2 cup parmesan cheese, shredded
1/2 cup mozzarella cheese
1/4 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon salt
1/8 teaspoon black pepper

directions

I start by heating a large nonstick skillet over medium-high heat. I brown the ground beef, seasoning it with a bit of salt and pepper, then drain off any excess fat and set it aside.

In the same skillet, I heat the olive oil over medium heat. I sauté the diced onion for about 3 minutes until it begins to soften, then add the green pepper for another 2 minutes. I stir in the garlic and cook for 1 more minute before removing everything from the heat.

Next, I transfer the browned beef to my 6 to 7-quart slow cooker. I top it with the sautéed vegetables, then add the diced tomatoes, crushed tomatoes, beef broth, basil, oregano, salt, and pepper. I stir everything together, cover the crock pot, and cook on high for 3 hours or on low for 6 hours.

After the cooking time is up, I stir in the broken lasagna noodles. I cover and cook on high for 30 to 40 more minutes, giving it an occasional stir so the noodles don’t stick.

While the noodles cook, I prepare the cheese topping by mixing ricotta, parmesan, mozzarella, basil, oregano, salt, and pepper in a small bowl.

To serve, I ladle the hot soup into bowls and top each serving with a big spoonful of the creamy cheese mixture. I sometimes garnish with fresh basil for a final touch.

Servings and timing

This recipe yields about 6 servings. It takes 15 minutes to prep, 6 hours to cook, and a total time of 6 hours and 15 minutes from start to finish.

Variations

For a lighter version, I substitute ground turkey and low-fat cheese.
If I want more veggies, I stir in spinach or zucchini during the last 30 minutes.
I like to swap in gluten-free lasagna noodles when needed.
For a creamier broth, I add a splash of cream or milk before serving.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The noodles may absorb some broth, so I add a little beef stock or water when reheating.

To reheat, I warm it on the stovetop over medium-low heat or in the microwave in short bursts, stirring occasionally until hot.

FAQs

Can I make this soup ahead of time?

Yes, I often cook the soup base ahead of time and add the noodles when reheating so they stay firm.

What kind of lasagna noodles should I use?

I use regular lasagna noodles broken into pieces. I don’t recommend no-boil noodles for this recipe.

Can I freeze this soup?

Yes, but I freeze it without the noodles, then add fresh noodles when I reheat. This keeps the texture from getting mushy.

Is the cheese topping necessary?

While optional, the cheese mixture really brings the lasagna flavor together. I highly recommend it.

Can I cook this on the stovetop instead?

Yes, I simmer everything in a large pot for about 45 minutes, then add the noodles and cook until tender.

Can I use pre-shredded cheese?

I prefer freshly shredded cheese because it melts better and has fewer additives.

What can I serve with lasagna soup?

I love serving it with garlic bread, a green salad, or roasted vegetables.

How do I keep noodles from sticking?

I stir the soup a few times during the last 30 minutes to keep the noodles from clumping together.

Can I use chicken broth instead of beef?

Yes, but I find beef broth adds a richer flavor that complements the beef and tomato base.

Is this kid-friendly?

Definitely. The familiar lasagna flavors make it a big hit with kids in my home.

Conclusion

This Beef Lasagna Soup is everything I love about comfort food—rich, cheesy, and hearty with deep tomato flavor and cozy spices. It turns classic lasagna into a spoonable, soul-warming meal with all the satisfaction and none of the fuss. I know I’ll keep coming back to this recipe every chilly season.

Emma