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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 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
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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