Home > Soups & Stews > Crockpot Lasagna Soup Crockpot Lasagna Soup October 15, 2014 | 62 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. A crockpot lasagna soup starts with a rich tomato-filled soup base, cooked ground beef & aromatics, and is loaded up with cheese-filled tortellinis and a delicious, creamy cheese filling. Crockpot Lasagna Soup This comforting and hearty soup channels all the best flavors from lasagna into a delicious, thick, and creamy soup. This Crockpot Lasagna Soup begins with a saucy tomato beef base and is loaded up with tender bites of cheese-filled tortellini and a blend of three cheeses. The cheese topping melts beautifully into the soup adding a nice creamy element. This soup is a total crowd pleaser and overall much simpler to make than a from-scratch lasagna! Let’s talk tortellini We love small/mini tortellini best in this Crockpot Lasagna Soup since it’s easier to eat and less overwhelming. That said, if you have a favorite tortellini, use that in this recipe. And if not, below are my recommendations: Our favorite readily-available shelf stable tortellini is Barilla Artisanal Collection Three-Cheese Tortellini. As far as a fresh-made tortellini, we love Giovanni Rana’s Classic Cheese Mini Tortellini. They’re a little more tricky to find (depending on your grocery store), but they’re fresh, delicious, and again they’re small so they incorporate better into the soup. While full-sized tortellini will work fine, the larger pasta pieces can be a little overwhelming in the soup. And while I adore a good tortelloni, they’re a bit too large for this soup. (Tortelloni’s are typically over double the size of tortellinis). Cooking the tortellini separately You can cook the tortellini in this Crockpot Lasagna Soup, but we prefer to cook it separately. Here are a few of the reasons for that: First, not all tortellini (shelf-stable, frozen, fresh) will cook the same in this soup. If you do want to cook the tortellini in the soup, I’d recommend using frozen tortellini so it can cook in the right amount of time. Even with frozen it’s hard to know exactly when it is done since there is a lot of variation from slow cooker to slow cooker. Next, the tortellinis continue to soak up the soup liquid. While the soup is great right after being made, even sitting for 10-15 minutes will result in bloated tortellinis. Finally, if there is leftover soup, the tortellini soaks up all the soup liquid and becomes even more bloated– resulting in an unpleasant texture. For leftovers, it’s better to store the tortellini separately from the soup. Simply warm the two up separately and spoon tortellini’s into soup bowls. Crockpot Lasagna Soup recipe tips Salt the water. Make sure the tortellini are well-salted as they cook; the salt is what seasons them. Along with seasoning the water for the tortellini, don’t forget to taste the soup often and add more seasonings as needed. If the soup tastes bland, it just needs a bit more salt and/or pepper! Use a good beef stock. The stock makes a big difference flavor-wise in this crockpot lasagna soup. My personal favorite store-bought stock is Swanson’s beef stock. San Marzano tomatoes tend to be less acidic and a whole lot sweeter than standard tomatoes. They make a world of difference in the flavor of this soup and are (in my opinion) worth the extra money. Take it one step further and grab fire-roasted tomatoes to add a subtle smokey and more intense flavor. For the marinara sauce, I highly recommend Rao’s® marinara sauce: (not sponsored). This marinara has a deep, intense flavor, tastes homemade and is thick and hearty. A good marinara sauce makes a huge difference in this recipe. Add fresh parsley; it helps to cut through the richness of the ground beef, tomatoes, and cheese, while adding some nice freshness. Recipe Variations Use Italian sausage (mild or spicy) instead of the ground beef. Add in some crushed red pepper flakes to individual bowls of the soup. Replace the ricotta cheese with mascarpone cheese for an ultra creamy delicious cheese filling. To make the soup thicker, reduce the amount of beef stock/broth and to make the soup thinner, add additional beef stock/broth. QUICK TIP If you aren’t familiar Mascarpone cheese, it’s similar to cream cheese, but uses a base of whole cream rather than milk (so you know this is going to be good!) It’s an un-aged fresh cheese and can be found usually in one of three places in the grocery store: the deli counter, in the dairy section (near the cream cheese, sour cream, etc.), or in the specialty foods section (near fancier cheeses like brie). More Soup Recipes Crockpot Chicken Wild Rice Soup with sweet potatoes Chicken Curry Soup with baby gold potatoes Italian Sausage Orzo Soup with lots of veggies Chicken Pot Pie Soup with puff pastry toppers Broccoli Potato Soup with sharp cheddar cheese FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Crockpot Lasagna Soup 4.75 from 12 votes - Review this recipe A crockpot lasagna soup starts with a rich tomato-filled soup base, cooked ground beef & aromatics, and is loaded up with cheese-filled tortellinis and a delicious, creamy cheese filling. SAVE TO RECIPE BOX Print Recipe Crockpot Lasagna Soup 4.75 from 12 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe A crockpot lasagna soup starts with a rich tomato-filled soup base, cooked ground beef & aromatics, and is loaded up with cheese-filled tortellinis and a delicious, creamy cheese filling. Course Soup Cuisine Italian Keyword Crockpot Lasagna Soup Prep Time 30 minutes Cook Time 6 hours Total Time 6 hours 30 minutes Servings 6 servings Calories 441kcal Author Chelsea Ingredients1 tablespoon olive oil1 cup (125g) finely diced yellow onion (~1 onion)2 teaspoons minced garlic (~2-3 cloves)1 pound lean ground beef1 can (28 oz. 794g) crushed tomatoes1 can (14.5 oz.; 411g) fire-roasted diced tomatoes1 can (6 oz.; 170g) tomato paste1 and 1/3 cups (350g) marinara sauce1 teaspoon white sugar1 and 1/2 teaspoons dried basil1/2 teaspoon fennel seeds optional1 teaspoon Italian seasoning1 and 1/2 teaspoon fine sea salt (or to preference)1/4 teaspoon pepper3 cups (670) beef broth or stock (I love Swanson's beef stock)1 package (12 oz.) frozen cheese filled tortellini (See Note 1)4 tablespoons fresh flat leaf Italian parsley, optionalCheese Toppings: freshly grated Parmesan cheese (1/2 cup), freshly grated mozzarella cheese (1 cup), mascarpone OR ricotta cheese (1, 8 ounce container) (we love mascarpone!) InstructionsONION, GARLIC, & GROUND BEEF: In a large skillet over medium heat, drizzle in the olive oil. Once the oil is shimmering, add the onion and garlic, cook, stirring frequently for 3-4 minutes. Press to the edges of the skillet, increase the heat to high, and add the ground beef in the center of the skillet. Brown the ground beef, crumbling and incorporating the onions as you cook. Cook until the beef is browned. Drain off any grease if needed and transfer mixture to slow cooker.SLOW COOKER: (No need to drain any of the cans) Add in the crushed tomatoes, petite diced tomatoes, tomato paste, and marinara into slow cooker. Add in the sugar and seasonings - the dried basil, fennel, Italian seasoning, salt, and pepper. Add in the beef stock or broth. Stir.COOK: Cover the slow cooker and cook on high for 3-4 hours or low for 5-7 hours.TORTELLINI: About 15-20 minutes before you are ready to serve the soup, prepare the tortellini according to package directions. (Don't forget to salt the pasta water when cooking the tortellini; I add in 1 teaspoon salt to every 4 cups of water.) Drain thoroughly.CHEESE: Meanwhile, stir together the mozzarella cheese, parmesan cheese, and ricotta. Set aside.SERVING: Taste the soup for any additional seasonings needed (remember the Parmesan will add some saltiness). Ladle soup in bowls and spoon cooked tortellini into individual bowls and stir. Add a few spoonfuls of the cheese mixture into each bowl and top with a sprinkle of freshly chopped parsley. Enjoy! Store leftovers separately. Recipe NotesNote 1: While really any tortellini works, our favorite readily-available shelf stable tortellini is Barilla Artisanal Collection Three-Cheese Tortellini. As far as a fresh-made tortellini, we love Giovanni Rana's Classic Cheese Mini Tortellini. They're a little more tricky to find (depending on your grocery store), but they're fresh, delicious, and small so they incorporate better into the soup. IF you'd like to cook the tortellini in the soup (instead of separately), you'll want to get frozen tortellini that cooks in about 3-5 minutes and add it in about 20 minutes before serving. You'll likely want to add additional beef broth/stock since the tortellini will really thicken things up. Nutrition FactsCalories: 441kcal DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.