Slow Cooker Lasagna Soup – Cheesy, Cozy, and Easy Comfort Food

Hi There! Let’s Make Cozy Slow Cooker Lasagna Soup Together

If you’ve ever loved the flavors of lasagna but wished it could be easier to make and serve, then you and I are on the same page. I absolutely adore this slow cooker lasagna soup recipe because it blends all that cheesy, meaty goodness into a bowl that’s warm, soothing, and super satisfying. Plus, it’s one of those recipes that feels like a hug on a chilly day — and the slow cooker means you can set it and forget it while going about your busy day!

Why You’ll Love This Recipe

This lasagna soup takes the charm of traditional lasagna and makes it super simple with one pot. Instead of worrying about layering noodles and waiting for the oven, the slow cooker gently melds flavors all day. You get that comforting tomato and Italian herb taste with tender pasta and gooey cheese in every spoonful. Trust me, once you try it, it might just become your new weeknight favorite.

Nutritional Benefits

This soup provides a balanced mix of protein from the ground beef or Italian sausage and dairy from the ricotta and mozzarella, which helps keep you feeling full and energized. With the tomato base, you also get a good dose of vitamins A and C, which are great for your immune system. Using lean ground beef or turkey sausage can make it lighter, and adding fresh herbs not only boosts flavor but also packs in antioxidants. It’s comfort food that you can feel good about!

Some Adaptable Variations You Can Try

• Vegetarian Version: Swap the meat for hearty mushrooms or lentils for a delicious plant-based option.
• Spicy Kick: Add a bit more red pepper flakes or a dash of hot sauce if you like things with a little heat.
• Dairy-Free: Use vegan cheese substitutes or skip the cheese altogether and add nutritional yeast for a cheesy flavor.
• Gluten-Free: Use gluten-free pasta instead of lasagna noodles to make it safe for gluten sensitivities.

Step-by-Step Slow Cooker Lasagna Soup Recipe

Ingredients You’ll Need

• 1 lb ground beef or Italian sausage
• 8 oz broken lasagna noodles or broken wide pasta pieces
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes or tomato sauce
• 4 cups beef or chicken broth
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese, plus extra for garnish
• 1–2 teaspoons Italian seasoning (basil, oregano, thyme mix)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• Fresh parsley or basil, chopped for garnish
• Optional: Red pepper flakes for a mild kick
• Optional: 1 teaspoon sugar to balance tomato acidity

Let’s Cook!

1. Heat the olive oil in a skillet over medium heat. Add the chopped onion and garlic, cooking until they’re soft and fragrant—about 3 to 4 minutes.
2. Add the ground beef or Italian sausage. Break it up with your spoon and cook until browned and cooked through. You can drain the excess fat if you want a leaner soup.
3. Transfer the cooked meat, onions, and garlic to your slow cooker.
4. Add the crushed tomatoes, broth, Italian seasoning, salt, pepper, and if you like, the sugar and red pepper flakes. Stir it all together.
5. Break your lasagna noodles into roughly 2-inch pieces and add them into the slow cooker. Stir again to make sure the noodles are underneath the sauce and broth.
6. Cover your slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the noodles are tender and the soup has thickened just a bit.
7. About 15 minutes before serving, stir in the ricotta and shredded mozzarella until melted and creamy.
8. Ladle the soup into bowls, sprinkle with extra Parmesan and chopped fresh parsley or basil, and enjoy!

Handy Tips to Get the Best Soup

• If you want your soup thicker, cook it uncovered during the last 30 minutes to let some liquid evaporate.
• To save time, chop onions and garlic the night before and keep them in the fridge.
• If your slow cooker runs hot, check the noodles a bit earlier so they don’t get mushy.
• Leftovers taste fantastic the next day, and the flavors deepen — store in the fridge in an airtight container for up to 3 days.
• This soup pairs perfectly with crusty bread or even a simple garlic bread for dipping.

Equipment You’ll Want

• Slow cooker (crockpot) – essential for the slow, hands-off cooking process
• Large skillet – to brown meat and sauté onions and garlic
• Cutting board and knife – for chopping onion, garlic, and herbs
• Wooden spoon or spatula – great for stirring and breaking up the meat
• Measuring spoons and cups – to get your seasoning and liquids just right
• Bowls for serving – don’t forget the ladle!

Frequently Asked Questions

1. Can I use ground turkey or chicken instead of beef or sausage?
   Yes, turkey or chicken works well and makes the soup a little lighter. Just brown it the same way.
2. What if I don’t have lasagna noodles?
   No problem! You can use any wide pasta like broken fettuccine, pappardelle, or even broken spaghetti.
3. Do I have to add cheese to the soup?
   The cheese adds that classic lasagna creaminess, but you can skip or substitute it if you’re avoiding dairy.
4. Can I prepare this soup in advance?
   Definitely! You can prep the meat and sauce the night before, refrigerate, then add pasta and cook in the slow cooker the next day.
5. Is this soup freezer-friendly?
   It freezes okay, but pasta can sometimes get mushy after freezing. If you want to freeze it, consider undercooking the pasta slightly or freezing the components separately.

Let’s Stay Connected!

Did you try this slow cooker lasagna soup? I’d love to hear how yours turned out! Feel free to share your favorite tweaks or photos on my Pinterest page. Cooking should be fun and yours to personalize — so let’s keep swapping ideas and recipes for comfort food that warms both the belly and the heart. Happy cooking!