Why You’ll Love This Recipe

Easy Crockpot Chili Lasagna Soup combines the rich, meaty flavors of chili with the cheesy, noodle-filled comfort of lasagna—all in a hearty, slow-cooked soup. It’s perfect for busy weeknights, cozy weekends, or meal prepping. With minimal prep and bold flavors, this dish is a guaranteed crowd-pleaser.

ingredients

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

ground beef or ground turkeyoniongarliccrushed tomatoesdiced tomatoes with green chiliesbeef or chicken brothtomato pastechili powderground cuminsalt and pepperlasagna noodles (broken into pieces)ricotta cheesemozzarella cheeseshredded cheddar cheesefresh parsley (optional for garnish)

directions

Brown the ground beef or turkey in a skillet over medium heat until fully cooked. Drain excess fat.

Add chopped onions and minced garlic, cooking until softened.

Transfer the meat mixture to your crockpot.

Add crushed tomatoes, diced tomatoes with green chilies, broth, tomato paste, chili powder, cumin, salt, and pepper.

Stir well to combine all ingredients.

Cover and cook on low for 6-7 hours or on high for 3-4 hours.

In the last 30 minutes of cooking, stir in the broken lasagna noodles.

Cover and continue cooking until the noodles are tender.

Just before serving, stir in dollops of ricotta cheese and a generous handful of mozzarella and cheddar cheeses until melted.

Garnish with fresh parsley if desired and serve hot.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 15 minutesSlow cooking time: 6-7 hours on low or 3-4 hours on highFinal preparation and cheese melt: 10 minutesTotal time: 6.5 to 7.5 hours

Variations

Use spicy Italian sausage instead of ground beef for extra heat.

Add kidney or black beans for a more chili-style texture.

Try whole wheat or gluten-free lasagna noodles for a dietary twist.

Include chopped spinach or zucchini for added nutrition.

Top with sour cream or crushed tortilla chips for extra texture and flavor.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat on the stovetop or in the microwave until warmed through.Add a splash of broth or water if the soup has thickened too much.For longer storage, freeze without the noodles and cheese for up to 2 months.

FAQs

Can I cook the noodles separately?

Yes, cooking the noodles separately can help prevent them from getting too soft, especially if you’re planning leftovers.

Is it spicy?

The diced tomatoes with green chilies and chili powder add mild heat. Adjust the spice level by using regular diced tomatoes or adding hot sauce.

Can I make it vegetarian?

Yes, omit the meat and use vegetable broth. Add beans and extra vegetables for substance.

What kind of cheese works best?

Ricotta, mozzarella, and cheddar are classic for lasagna flavor, but feel free to experiment with provolone or Parmesan.

Can I use a pressure cooker?

Yes, use the sauté function for the meat, then cook under high pressure for 10 minutes with a quick release. Stir in noodles and cook on sauté until tender.

Can I double the recipe?

Yes, just ensure your crockpot is large enough to hold the increased volume.

What if I don’t have ricotta?

Use cottage cheese or simply increase the mozzarella and cheddar amounts.

Can I add more veggies?

Absolutely. Bell peppers, mushrooms, and corn are great additions.

Is it freezer-friendly?

Freeze before adding noodles and cheese for best texture upon reheating.

What if I overcooked the noodles?

Add more broth and stir well. The soup will still be flavorful and satisfying.

Conclusion

Easy Crockpot Chili Lasagna Soup is a fusion of two comfort food classics that’s both filling and flavorful. With minimal effort and maximum taste, it’s a family-friendly recipe perfect for chilly days or any time you crave something hearty and warm. Try it once, and you’ll be hooked on its rich, cheesy goodness.