Ultimate Crockpot Lasagna Soup With Zucchini Noodles

This is the kind of Crockpot Lasagna Soup recipe that makes weeknights feel easy and a little special. You get all the flavors of classic lasagna—rich tomato broth, savory meat, herbs, and creamy cheese—without stacking noodles or turning on the oven. The slow cooker does the work while you go about your day.

Zucchini noodles keep it lighter but still satisfying, and you can add real lasagna noodles if you want that classic bite. It’s hearty, flexible, and perfect for family dinners or meal prep.

What Makes This Crockpot Lasagna Soup Recipe So Good

• All the lasagna vibes, less effort: No layering, no baking, no babysitting. Just toss everything in the crockpot and let it simmer.
• Lighter comfort food: Zucchini noodles add texture and freshness while keeping the soup gluten-free and lower in carbs.
• Cheesy finish: A dollop of ricotta, melty mozzarella, and grated Parmesan make each bowl taste like lasagna.
• Weeknight-friendly: Minimal prep, and the slow cooker keeps it warm until dinner.It’s great for busy days.
• Customizable: Use ground turkey or beef, add spinach or mushrooms, and make it spicy or mild. It’s easy to adapt.

What You’ll Need for a Crockpot Lasagna Soup

• Olive oil: For browning the meat and aromatics.
• Ground meat: 1 pound ground turkey, chicken, or lean beef.
• Onion: 1 medium yellow onion, diced.
• Garlic: 4 cloves, minced.
• Tomato paste: 2 tablespoons, for depth and richness.
• Crushed tomatoes: 1 can (28 ounces), preferably fire-roasted for extra flavor.
• Broth: 4 cups low-sodium chicken or beef broth.
• Italian seasoning: 2 teaspoons, or a mix of dried basil, oregano, and thyme.
• Bay leaf: 1 leaf.
• Red pepper flakes: Optional, 1/4 teaspoon for gentle heat.
• Salt and black pepper: To taste.
• Zucchini: 3–4 medium zucchinis, spiralized into noodles (zoodles).
• Ricotta cheese: 1 cup.
• Mozzarella: 1 cup shredded, low-moisture.
• Parmesan: 1/2 cup freshly grated.
• Fresh basil or parsley: Chopped, for garnish.
• Optional add-ins: 2 cups baby spinach, 1 cup sliced mushrooms, or 1 peeled carrot diced for sweetness.

How to Make a Crockpot Lasagna Soup

1. Brown the meat: Heat a skillet over medium-high with a drizzle of olive oil. Add ground meat and break it up.Season with salt and pepper. Cook until browned, 5–7 minutes. Drain excess fat.
2. Soften aromatics: In the same pan, add onion and a little more oil if needed.Cook 3–4 minutes until translucent. Stir in garlic and tomato paste; cook 1 minute until fragrant.
3. Load the crockpot: Transfer the meat, onions, and garlic to the slow cooker. Add crushed tomatoes, broth, Italian seasoning, bay leaf, red pepper flakes (if using), and any optional veggies like mushrooms or carrots.Stir and taste the broth; adjust salt and pepper.
4. Slow cook: Cover and cook on Low for 6–8 hours or on High for 3–4 hours. The flavors should meld and the broth should be rich.
5. Add greens (optional): If using spinach, stir it in during the last 10 minutes of cooking until wilted.
6. Prep the zucchini noodles: Spiralize zucchinis into medium-thick noodles. Pat them dry with paper towels to reduce excess moisture.
7. Finish the soup: Remove the bay leaf.Stir the zoodles into the hot soup and let them soften for 3–5 minutes on Warm or Low. They should be tender-crisp, not mushy.
8. Cheesy topping: In a small bowl, mix ricotta with a pinch of salt and pepper. Ladle soup into bowls and top each with a spoonful of ricotta, a sprinkle of mozzarella, and Parmesan.Garnish with fresh basil or parsley.
9. Serve: Taste and adjust seasoning in the bowl if needed. Add more red pepper flakes or a drizzle of olive oil for richness.

How to Store a Crockpot Lasagna Soup

• Refrigerator: Store the soup base (without zoodles) in an airtight container for up to 4 days. Keep zucchini noodles separate to prevent sogginess.
• Freezer: Freeze the soup base for up to 3 months.Thaw overnight in the fridge and reheat gently on the stove or in the slow cooker. Add fresh zoodles just before serving.
• Reheating: Warm over medium heat until hot. Add zucchini noodles and heat 2–3 minutes, just until tender.
• Cheese: Store ricotta and shredded cheeses separately and add to hot bowls for the best texture.

Health Benefits of Crockpot Lasagna Soup

• Lighter carbs: Zucchini noodles replace pasta with a veggie that’s low in calories and carbs but high in water and fiber.
• Protein-rich: Lean turkey or beef provides protein to keep you satisfied.
• Micronutrients: Tomatoes bring lycopene and vitamin C; zucchini adds vitamin A and potassium.Spinach boosts iron and folate if you include it.
• Balanced meal: With protein, fiber, and healthy fats from olive oil and cheese, this soup feels indulgent without being heavy.

What Not to Do

• Don’t overcook the zoodles: They go limp quickly. Add them at the end and serve soon after.
• Don’t skip browning: Browning meat and tomato paste adds depth. Raw meat in the crockpot works, but you’ll miss flavor.
• Don’t add all the cheese to the pot: Cheese can separate and get grainy.Keep it for topping individual bowls.
• Don’t forget to season the broth: Taste before slow cooking and before serving. Soup needs salt to shine.
• Don’t freeze with zucchini noodles: They thaw watery. Freeze the soup base only.

Recipe Variations of Crockpot Lasagna Soup

• Classic lasagna twist: Stir in 4–6 broken lasagna noodles or mafalda pasta during the last 20–25 minutes on High until al dente.Keep the zoodles or skip them.
• Vegetarian: Use plant-based crumbles or white beans. Swap broth for vegetable stock and add mushrooms for umami.
• Spicy: Add 1/2 teaspoon crushed red pepper, or swirl in Calabrian chili paste before serving.
• Creamy tomato: Stir in 1/3 cup heavy cream or half-and-half at the end for a velvety finish.
• Herb-forward: Add a Parmesan rind to the pot while cooking and finish with a squeeze of lemon and fresh basil.
• Dairy-light: Use part-skim ricotta and mozzarella, or top with a spoon of cottage cheese for extra protein.
• Extra veggies: Add diced bell peppers, grated carrot, or chopped kale for more color and nutrients.

FAQ

Can I make this on the stovetop?

Yes. Brown the meat, onions, and garlic in a large pot.

Add tomatoes, broth, and seasonings, then simmer gently for 30–40 minutes. Stir in zoodles at the end for 3–5 minutes, then serve with cheese.

How do I keep zucchini noodles from getting soggy?

Spiralize thicker noodles, pat them dry, and add them at the very end. Don’t simmer them for long, and avoid storing them in the soup.

Keep them separate until serving.

What’s the best meat to use?

Lean ground turkey or beef both work well. Turkey is lighter and lets the tomato and herbs shine, while beef gives a richer, classic lasagna flavor.

Can I use jarred marinara instead of crushed tomatoes?

You can. Use about 3 cups of marinara plus 1–2 cups broth to reach a soup consistency.

Taste as you go, since marinara is often already seasoned.

Is this recipe gluten-free?

Yes, as written with zucchini noodles and gluten-free broth. If you add pasta, choose a gluten-free variety.

What cheese substitutes work for lactose-sensitive diets?

Try lactose-free ricotta and mozzarella, or use a dairy-free ricotta alternative. Nutritional yeast adds a cheesy note if you skip Parmesan.

Can I prep this ahead for meal prep?

Absolutely.

Cook the soup base and portion it into containers. Keep zoodles and cheese separate. Add zoodles and warm the soup when you’re ready to eat.

Final Thoughts

Crockpot Lasagna Soup with Zucchini Noodles brings comfort and convenience together in one bowl.

It tastes like a weekend dish but fits a busy weeknight. Keep the zoodles crisp, finish with a generous spoon of ricotta and melty cheese, and you’ll have a cozy meal that feels both hearty and fresh. Make it your own with add-ins, or freeze the base for later.

Either way, it’s a reliable favorite you’ll keep coming back to.