If you’re craving the rich, comforting flavors of lasagna but don’t want the hassle of layering pasta, sauce, and cheese, this Slow Cooker Lasagna Soup Recipe is your answer. It combines everything you love about traditional lasagna into a simple, one-pot slow cooker meal. With tender pasta, ground meat, tomatoes, Italian seasoning, and plenty of melty cheese, each bowl is pure comfort.

The best part? It’s made in the slow cooker, so you can prep it in the morning and come home to a ready-to-serve, warm, and satisfying dinner. This slow cooker lasagna soup is perfect for busy weeknights, lazy weekends, or meal prep. Let’s break it down step by step and learn how to create this family-friendly favorite.

Table of Contents

Why You’ll Love This Recipe

Classic Lasagna Flavor Without the Fuss

This soup has all the rich, meaty, and cheesy taste of lasagna—without the effort of baking layers. It’s fast to prepare and lets your slow cooker do the heavy lifting.

One-Pot Meal

You don’t need to use separate pots for meat, pasta, or sauce. It’s a complete dish with protein, carbs, and veggies in one bowl.

Family-Friendly

Kids and adults both love it. The familiar lasagna flavor and cheesy topping make this a dinner-time hit.

Customizable

Use beef, sausage, turkey, or even lentils for the protein. Make it spicy or mild, creamy or tomato-based—it’s up to you.

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Ingredients You’ll Need

Here’s everything you’ll need for this slow cooker lasagna soup recipe.

Main Ingredients

1 pound ground beef or Italian sausage
1 small onion, diced
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 can (14 oz) diced tomatoes
4 cups low-sodium beef or chicken broth
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon thyme
1/2 teaspoon crushed red pepper flakes (optional)
Salt and black pepper to taste
8–10 lasagna noodles, broken into pieces
1/2 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
Fresh parsley or basil for garnish

How to Make Slow Cooker Lasagna Soup? Directions

Step 1: Brown the Meat

In a skillet over medium heat, cook the ground beef or sausage until browned. Add the diced onion and garlic and sauté until fragrant, about 2–3 minutes. Drain any excess fat.

Step 2: Add Ingredients to Slow Cooker

Transfer the meat mixture to the slow cooker. Add the crushed tomatoes, diced tomatoes, tomato paste, broth, and all seasonings. Stir everything together well.

Step 3: Cook the Soup

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

Step 4: Add the Noodles

About 30 minutes before serving, stir in the broken lasagna noodles. Cover and cook until the noodles are tender, about 20–30 minutes.

Step 5: Cheese Topping

When ready to serve, add a dollop of ricotta cheese and a sprinkle of mozzarella and parmesan to each bowl. Let the cheese melt for a minute or two before eating. Garnish with fresh parsley or basil.

Cheese Topping Ideas

You can get creative with the cheese topping for this lasagna soup:

Classic Combo: Ricotta, mozzarella, and parmesan
Creamy Option: Stir ricotta directly into the soup for a creamy texture
Spicy Twist: Add shredded pepper jack cheese for extra heat
Lighter Choice: Use part-skim ricotta and low-fat mozzarella

Tips for the Best Lasagna Soup

Use High-Quality Tomatoes

Since tomatoes are the base of the soup, use good-quality crushed and diced tomatoes for the best flavor.

Brown the Meat First

Don’t skip browning the meat. It adds depth and prevents greasy soup.

Break the Noodles

Use traditional lasagna noodles and break them into bite-sized pieces. This gives a true lasagna feel in every spoonful.

Don’t Overcook the Noodles

Add them at the end so they don’t become mushy. Check at 20 minutes for doneness.

Serving Suggestions

With Garlic Bread: Serve with crispy garlic bread or breadsticks to scoop up every bite.
Fresh Green Salad: A side salad with Italian dressing balances the richness of the soup.
Extra Cheese on Top: Let guests add their favorite cheese on top at the table.
Add a Spoon of Pesto: Stir a spoonful of basil pesto into your bowl for added flavor.

Storing and Reheating

How to Store

Let the soup cool completely. Store in an airtight container in the refrigerator for up to 4 days.

Freezing Tips

To freeze, leave out the noodles (they can become mushy). Freeze the broth and meat base in containers. Add fresh noodles when reheating.

Reheating

Warm the soup over medium heat on the stovetop or in the microwave. Add a splash of broth or water if it has thickened.

Nutrition Information (Per Serving – Approximate)

Calories: 380
Protein: 25g
Carbohydrates: 30g
Fat: 18g
Sodium: 650mg
Fiber: 4g

FAQs

1. Can I make this lasagna soup vegetarian?

Yes, substitute the ground meat with cooked lentils or plant-based crumbles. Use vegetable broth instead of beef or chicken broth.

2. What type of noodles work best?

Traditional lasagna noodles are best for texture and taste. However, you can use any pasta like bowtie, rotini, or broken spaghetti if needed.

3. Can I cook the noodles separately?

Yes, if you’re worried about soggy noodles or plan to store the soup for several days, cook the pasta separately and add it to each bowl when serving.

4. Is it okay to use pre-cooked meat?

Absolutely. You can use leftover cooked ground beef, turkey, or sausage. Just skip the browning step and add it directly to the slow cooker.

5. Can I add vegetables to this soup?

Yes, diced zucchini, bell peppers, spinach, or mushrooms make great additions. Add them during the last hour of cooking so they don’t get too soft.

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Final Thoughts

This Slow Cooker Lasagna Soup Recipe brings all the comfort of traditional lasagna into a cozy bowl of soup—with much less effort. Perfect for busy days or chilly nights, it’s hearty, cheesy, and satisfying. With simple ingredients, customizable options, and a set-it-and-forget-it method, it’s no wonder this dish has become a staple in many kitchens.

Try it out this week and enjoy a warm, flavorful, and easy dinner that the whole family will love.

Slow Cooker Lasagna Soup Recipe

All the rich, cheesy flavors of classic lasagna—made simple in a slow cooker! This hearty, comforting soup is layered with Italian sausage, pasta, tomatoes, and creamy cheese for a satisfying weeknight dinner with minimal effort.

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Prep Time 15

Cook Time 6

Total Time 6 15

Course Main Course

Cuisine American

Servings 6

Calories 450 kcal

Ingredients

1 lb Italian sausage mild or spicy
1 onion diced
3 garlic cloves minced
1 28 oz can crushed tomatoes
1 15 oz can tomato sauce
4 cups chicken or beef broth
2 tsp Italian seasoning
8 uncooked lasagna noodles broken into pieces
1½ cups shredded mozzarella cheese
½ cup ricotta cheese
¼ cup grated Parmesan cheese
Salt and pepper to taste
Fresh basil or parsley for garnish optional

Instructions

Brown sausage with onion and garlic in a skillet; drain excess fat.
Transfer mixture to slow cooker and add crushed tomatoes, tomato sauce, broth, and seasoning.
Cook on LOW for 6–8 hours or HIGH for 3–4 hours.
In the last 30 minutes, stir in broken lasagna noodles.
Just before serving, stir in mozzarella, ricotta, and Parmesan until melted.
Season to taste, ladle into bowls, and garnish with basil or parsley.

Notes

Use ground turkey or beef for a lighter version.
Add spinach or zucchini for extra veggies.
Add cheese just before serving to keep texture perfect.
Noodles may absorb liquid—add extra broth when reheating.

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