Enter this magical Slow Cooker Lasagna Soup. It’s the brilliant, spoonable answer to your lasagna cravings. Imagine tender pasta, rich tomato broth, savory Italian sausage, and pockets of melted, gooey cheese, all mingling together in your crockpot. It’s the ultimate comfort food, and it practically makes itself.
WHY MAKE THIS SLOW COOKER LASAGNA SOUP RECIPE
All the Flavor, None of the Fuss
This recipe is the ultimate hack for lasagna lovers. You get every single beloved component: the meaty sauce, the tender noodles, the rich cheese, but you completely bypass the tedious assembly process.
Simply brown the meat, dump everything in the slow cooker, and let the appliance work its low-and-slow magic. It’s a guaranteed win for busy weeknights, hectic holidays, or any day you just need a break.
The Ultimate Comfort Food Fix
There’s something profoundly soothing about a bowl of this Slow Cooker Lasagna Soup. The savory broth, the familiar Italian herbs, and the incredibly satisfying combination of textures make it the edible equivalent of a warm blanket. It’s a hearty, complete meal that pleases both kids and adults alike.
Furthermore, your kitchen will smell absolutely incredible all day long, building anticipation for a dinner that truly delivers.
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Magical Slow Cooker Lasagna Soup
- Total Time: 6 hours 45 minutes
- Yield: 6 servings 1x
Description
A cozy, comforting, and flavor-packed lasagna soup made right in your slow cooker all the cheesy, meaty, and tomato goodness of lasagna without the fuss!
Ingredients
- 1 lb ground beef or Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken or beef broth
- 1 (24 oz) jar marinara sauce
- 1 (14.5 oz) can diced tomatoes
- 2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 oz uncooked lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley, for garnish
Instructions
- 1. In a skillet over medium heat, brown the ground beef with diced onion until cooked through. Drain excess fat and transfer to the slow cooker.
- 2. Add minced garlic, broth, marinara sauce, diced tomatoes, Italian seasoning, salt, and pepper to the slow cooker. Stir to combine.
- 3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- 4. About 30 minutes before serving, stir in the broken lasagna noodles. Cover and cook until noodles are tender.
- 5. In a small bowl, mix together ricotta, mozzarella, and Parmesan.
- 6. To serve, ladle soup into bowls and top each with a generous spoonful of the cheese mixture.
- 7. Garnish with fresh basil or parsley and enjoy!
Notes
- You can substitute ground turkey or plant-based meat for a lighter version.
- For extra creaminess, stir the cheese mixture directly into the soup before serving.
- Add spinach or zucchini for a veggie-packed twist!
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
Keywords: slow cooker, lasagna soup, crockpot, comfort food, cheesy soup
HOW TO MAKE SLOW COOKER LASAGNA SOUP
Ingredients
- 1 pound ground Italian sausage (mild or hot)
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 (24 oz) jar of your favorite marinara sauce
- 1 (15 oz) can crushed tomatoes
- 4 cups chicken broth
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- ½ teaspoon salt (or to taste)
- 1/4 tsp black pepper
- 8-10 lasagna noodles, broken into bite-sized pieces
- 1 cup mozzarella cheese, shredded
- ½ cup parmesan cheese, grated
- 1 cup ricotta cheese
- ¼ cup grated parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- First, in a large skillet over medium-high heat, brown the Italian sausage along with the diced onion. Cook until the sausage is no longer pink and the onion is soft, about 5-7 minutes. Add the minced garlic during the last minute of cooking. Drain off any excess grease.
- Next, transfer the cooked sausage mixture to the bowl of your slow cooker. To that, add the marinara sauce, crushed tomatoes, chicken broth, Italian seasoning, dried basil, salt, and pepper. Give everything a good stir to combine.
- Now, cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. This slow simmering allows all the flavors to meld together beautifully.
- About 20-30 minutes before you’re ready to eat, stir in the broken lasagna noodles. Increase the heat to HIGH if it was on LOW, cover, and cook until the noodles are tender.
- While the noodles cook, prepare the ricotta topping. In a small bowl, stir together the ricotta, parmesan, parsley, and a pinch of salt and pepper.
- Finally, ladle the hot soup into bowls. Top each serving with a generous dollop of the ricotta mixture, a handful of shredded mozzarella, and an extra sprinkle of parmesan cheese. Dive in!
- Don’t Overcook the Noodles: Add the pasta only during the last 20-30 minutes of cooking. If they simmer for hours, they will turn to mush.
- Break the Noodles Well: Don’t be shy when breaking the lasagna noodles. Smaller, bite-sized pieces are much easier to eat with a spoon.
- Taste Before Serving: Before you serve, give the broth a taste and adjust the seasoning. You might want an extra pinch of salt, some red pepper flakes for heat, or a teaspoon of sugar if your tomato sauce is very acidic.
For the Ricotta Cheese Topping:
Directions
NUTRITION AND HEALTH CONSIDERATIONS
A Hearty, Balanced Meal
This Slow Cooker Lasagna Soup is a complete meal in a bowl, offering a balance of protein from the sausage and cheese, carbohydrates from the pasta, and vitamins from the tomato base.
It’s incredibly satisfying, which helps with portion control. For a lighter version, you can easily use lean ground turkey or chicken Italian sausage and low-fat cheese options.
Customizable for Dietary Needs
The beauty of this Slow Cooker Lasagna Soup is its flexibility. To make it gluten-free, simply use your favorite gluten-free lasagna noodles. For a vegetarian version, skip the sausage and use a plant-based ground “meat” or add a cup of chopped mushrooms and an extra can of beans. You have full control to make it perfect for your table.
HOW TO SERVE SLOW COOKER LASAGNA SOUP
The Perfect Bowl
This Slow Cooker Lasagna Soup is a star all on its own! The only thing it really needs is a big, crusty piece of garlic bread or a buttery dinner roll for dipping and soaking up every last drop of the delicious broth. A simple green side salad with a tangy vinaigrette also pairs wonderfully to cut through the richness.
For a Crowd-Pleasing Presentation
Serve the Slow Cooker Lasagna Soup straight from the slow cooker to keep it hot for seconds (and trust me, people will want seconds!). Set up a “toppings bar” with small bowls of extra mozzarella, parmesan, the ricotta mixture, and some fresh basil or red pepper flakes. This lets everyone customize their perfect bowl.
HOW TO STORE SLOW COOKER LASAGNA SOUP
Refrigerating Leftovers
Store any cooled leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb the broth as it sits, so you may want to add a splash of chicken broth or water when reheating to bring it back to your desired soupy consistency.
A Note on Freezing
You can freeze this Slow Cooker Lasagna Soup, but with one important caveat: the pasta can become very soft and mushy upon thawing. For best results, freeze the soup before adding the pasta, or plan to cook fresh pasta when you reheat. The soup base (without pasta or cheese) freezes beautifully for up to 3 months.
TIPS TO MAKE SLOW COOKER LASAGNA SOUP
Tips and Notes: Your Kitchen Companion
Details
The type of marinara sauce you use will define the soup’s flavor, so pick a brand you genuinely love. A sauce with lots of herbs and garlic will give you the best results. Also, the soup will thicken significantly as it sits due to the starch from the pasta.
Variation
Feel free to get creative! Add a cup of chopped spinach or kale when you add the pasta for a veggie boost. You can also stir in a tablespoon of tomato paste for a deeper tomato flavor, or use a mix of half sausage and half ground beef for a different meaty profile.
Notes
If you’re short on time, you can skip browning the sausage and onion, but taking this extra step adds a deeper, caramelized flavor that is well worth the effort.
SLOW COOKER LASAGNA SOUP FAQs
Can I make this on the stovetop instead?
Absolutely! Brown the sausage and onion in a large soup pot. Add the remaining ingredients (except the pasta and cheeses) and bring to a boil. Reduce heat and simmer for 30 minutes to let flavors meld. Then, add the broken noodles and cook until tender, about 15-20 minutes. Proceed with the cheesy toppings.
My soup got too thick. What can I do?
This happens easily, as the pasta soaks up the broth. Simply thin it out by stirring in additional warm chicken broth or water until it reaches your preferred consistency. It’s an easy fix!
What can I use instead of the ricotta topping?
If you’re not a ricotta fan, the soup is still fantastic with just the mozzarella and parmesan. Alternatively, you can use a scoop of cottage cheese blended until smooth for a similar creamy, cheesy effect.
CONCLUSION
This Slow Cooker Lasagna Soup is more than just a recipe; it’s a lifesaver for anyone who craves deep, comforting flavor without the hassle. It’s the perfect solution for a potluck, a new parent, or just a Tuesday night when you want a guaranteed hit.
It proves that sometimes, the best versions of our favorite dishes are the ones that break all the rules. I hope this cozy, cheesy soup brings as much joy to your kitchen as it has to mine.