Can I use regular lasagna noodles instead of no-boil?

Technically yes, but trust me—no-boil noodles are game-changers here! Regular noodles will soak up too much liquid and turn mushy. If you must use them, cook separately and add just before serving. But really, those oven-ready no-boil noodles? Total lifesaver!

How long does leftover lasagna soup keep in the fridge?

This beauty stays fresh for 3-4 days in the fridge—just store it airtight. The flavors actually get better the next day! Pro tip: wait to add cheese until reheating so it stays fresh and creamy.

Can I make this vegetarian lasagna soup?

Absolutely! Swap the beef for mushrooms or plant-based crumbles, and use veggie broth. I sometimes add extra zucchini or bell peppers too. The soup still turns out rich and satisfying!

What’s the best way to reheat frozen soup?

I thaw mine overnight in the fridge, then warm in a pot with a splash of broth to loosen it up. Microwave works too—just stir every minute and add liquid if needed. Those no-boil noodles bounce back like champs!

Crockpot Lasagna Soup: A Hearty 15-Minute

Crockpot Lasagna Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty lasagna-flavored soup made easy in the slow cooker with no-boil noodles and freezer-friendly options.

Author: Sophia Collins
Prep Time: 15 min
Cook Time: 3 hours 30 min
Total Time: 3 hours 45 min
Yield: 6 servings 1x
Category: Dinner
Method: Slow Cooking
Cuisine: Italian
Diet: Low Lactose

Ingredients

Scale

1 lb ground beef
1 onion, diced
3 cloves garlic, minced
1 (28 oz) can crushed tomatoes
4 cups chicken broth
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
8 oz no-boil lasagna noodles, broken into pieces
1 cup ricotta cheese
1/2 cup shredded mozzarella cheese
2 tbsp grated Parmesan cheese

Cook Mode Prevent your screen from going dark

Instructions

Brown the ground beef, onion, and garlic in a skillet over medium heat.
Transfer the beef mixture to the crockpot.
Add crushed tomatoes, chicken broth, basil, oregano, salt, and pepper.
Cover and cook on low for 6 hours or high for 3 hours.
Stir in the broken lasagna noodles and cook for an additional 30 minutes.
Serve with a dollop of ricotta, shredded mozzarella, and grated Parmesan.

Notes

Freeze leftovers in airtight containers for up to 3 months.
For a gluten-free version, use gluten-free lasagna noodles.
Find more meal planning ideas on our Pinterest account.

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 8g
Sodium: 720mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 22g
Cholesterol: 60mg

Find it online: https://kitchenuser.net/crockpot-lasagna-soup-easy-recipe/