Slow Cooker Lasagna Soup is a cozy, dump-and-go weeknight dinner that delivers all the cheesy, saucy flavor of classic lasagna with a fraction of the work. This hearty soup combines ground meat, tomatoes, broth, pasta, and three cheeses into a family-friendly meal you can prep in minutes and let your slow cooker handle the rest.
You might also like Slow Cooker Butter Chicken and Slow Cooker Chicken Thighs.
This Slow Cooker Lasagna Soup is everything you love about classic lasagna, thick noodles, rich tomato sauce and savory beef. A mixture of cheeses creates the perfect creamy blend to balance out the rich tomato flavor. This soup comes together quickly and is simmered in the slow cooker for a rich flavor. It's hearty and perfect for a balanced meal on a busy weeknight.
Why you'll love this slow cooker lasagna soup
- Classic lasagna flavor with minimal prep, since the slow cooker builds rich flavor over several hours while you do other things.
- Versatile recipe that works with beef, turkey, sausage, or vegetarian swaps, plus lots of easy pasta and cheese variations.
- Perfect make-ahead comfort food because it reheats and freezes well when cooled and stored correctly.
Key ingredients and what they do
- Ground meat: Ground beef is traditional and brings rich, savory flavor that mimics classic lasagna, but ground turkey, Italian sausage, or a mix work just as well.
- Onion and bell pepper: Diced onion and red bell pepper add sweetness, aroma, and texture, helping balance the acidity of the tomatoes and deepen overall flavor.
- Garlic: Minced garlic infuses the broth with that signature Italian aroma and enhances both the tomatoes and herbs.
- Tomatoes: A combination of crushed tomatoes and petite diced tomatoes gives you a thick, saucy base plus chunky tomato texture, recreating lasagna's layered sauce in soup form.
- Italian seasoning and herbs: Italian seasoning (often a blend of basil, oregano, thyme, and rosemary) creates classic lasagna flavor with one scoop, and you can layer in extra basil or parsley at the end for freshness.
- Tomatoes: A combination of crushed tomatoes and marinara sauce gives you a thick, saucy base plus chunky tomato texture, recreating lasagna's layered sauce in soup form.
- Italian seasoning and herbs: Italian seasoning (often a blend of basil, oregano, thyme, and rosemary) creates classic lasagna flavor with one scoop, and you can layer in extra basil or parsley at the end for freshness.
- Beef broth: Broth thins the tomato base into a soup while still keeping it rich and savory; using broth instead of water makes the flavor fuller and more "lasagna-like."
- Lasagna noodles: Broken lasagna sheets give you those familiar ruffled edges and chewy bites that make this feel like deconstructed lasagna; you add them near the end so they cook to tender without getting mushy.
- Ricotta, mozzarella, and Parmesan: Ricotta adds creaminess, mozzarella melts into long, stretchy strands, and Parmesan brings salty, nutty sharpness; together they create that essential cheesy lasagna topping in each bowl.
How to Make Lasagna Soup in the Slow Cooker
1. Heat a skillet over medium and brown the beef, breaking it up as it cooks. Add the chopped onion and cook until the beef is no longer raw. Mix in the garlic.
2. Place the cooked beef into the bottom of the slow cooker base. Stir in the marinara sauce, crushed tomatoes, beef broth, Italian seasoning, red pepper flakes, salt and pepper. Stir everything to combine.
3. Secure the lid and cook on high for 3-4 hours or on low for 5-6 hours. About 30 minutes before serving, add the broken lasagna noodles into the slow cooker and resume cooking for about 20-25 minutes until the noodles are tender.
4. In the last 5 minutes, stir in half of the ricotta cheese and the mozzarella cheese. Cover and turn the slow cooker to the warm setting.
5. Mix remaining ricotta cheese with the grated Parmesan and set aside.
6. Ladle the soup into bowls and add a dollop of the ricotta and Parmesan mixture. Sprinkle some fresh parsley and more Parmesan on top.
Tips for Slow Cooker Lasagna Soup
- You can add some heavy cream to make the soup more creamy. If you find that the soup is too thick for your liking, add in some more beef broth or water to thin it out.
- I used lean beef for this recipe but you can use ground turkey or chicken to make an even lighter version.
- You can add vegetables to this soup to make it more hearty. Like bell peppers, mushrooms or chopped carrots.
- Make sure to get regular lasagna noodles and not the oven baked ones. When adding them to the soup, make sure to not clump them together so they don't stick.
- Make sure to do a taste test and adjust the seasoning before serving.
Slow Cooker Lasagna Soup
Ingredients
- 1 lb lean ground beef
- 1 cup diced yellow onion
- 4 cloves garlic minced
- 24 oz jar marinara sauce
- 15 oz can crushed tomatoes
- 4 cups beef broth
- 1 tablespoon italian seasoning
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon salt
- ¼ teaspoon pepper
- 7 uncooked lasagna noodles broken
- 1 cup ricotta cheese divided
- 1 cup shredded mozzarella cheese
- 2 tablespoon grated parmesan cheese plus more for serving
- chopped parsley for garnish
Instructions
- Heat a skillet over medium and brown the beef, breaking it up as it cooks. Add the chopped onion and cook until the beef is no longer raw. Mix in the garlic.
- Place the cooked beef into the bottom of the slow cooker base. Stir in the marinara sauce, crushed tomatoes, beef broth, Italian seasoning, red pepper flakes, salt and pepper. Stir everything to combine.
- Secure the lid and cook on high for 3-4 hours or on low for 5-6 hours.
- About 30 minutes before serving, add the broken lasagna noodles into the slow cooker and resume cooking for about 20-25 minutes until the noodles are tender.
- In the last 5 minutes, stir in half of the ricotta cheese and the mozzarella cheese. Cover and turn the slow cooker to the warm setting.
- Mix remaining ricotta cheese with the grated Parmesan and set aside.
- Ladle the soup into bowls and add a dollop of the ricotta and Parmesan mixture. Sprinkle some fresh parsley and more Parmesan on top.
Lasagna Soup FAQs
Can I use different meat in this lasagna soup?
Yes, ground Italian sausage, ground turkey, or a mix of beef and sausage all work well in this soup. If using lean turkey or chicken, add a little olive oil when browning so the meat does not dry out.
Can I make this lasagna soup thicker?
To make a thicker, stew‑like soup, reduce the beef broth to 3 cups instead of 4. You can also simmer the soup uncovered for 15-20 minutes on high at the end to let extra liquid evaporate.
How do I keep the noodles from getting mushy?
Add the broken lasagna noodles only for the last 30-45 minutes of cook time on high and cook just until al dente. For the best texture in leftovers, cook the noodles separately and add them to each bowl just before serving.
Can I use a different pasta instead of lasagna noodles?
Yes, you can swap in short pasta like rotini, penne, mafalda, shells, or bowties; use roughly the same weight as the lasagna noodles.
Start checking the pasta for doneness after 20-25 minutes on high so it stays pleasantly firm.
Can I make this lasagna soup without pasta (low‑carb)?
You can skip the noodles completely and serve the soup as a meat‑and‑tomato "lasagna bowl" with cheese on top.
Stir in chopped spinach or zucchini at the end for extra bulk and veggies without the carbs.
Can I use jarred pasta sauce instead of crushed tomatoes?
Yes, replace some or all of the crushed tomatoes with your favorite marinara or pasta sauce to save time and add flavor.
If using a salted jarred sauce, reduce added salt and taste before seasoning.
Can this lasagna soup be frozen?
Yes, this soup freezes well, but it is best to freeze it without the pasta so the noodles do not become mushy.
Cool completely, transfer to freezer‑safe containers, and freeze up to 3 months; reheat gently and add freshly cooked pasta and cheese when serving.
How long do leftovers last?
Refrigerate leftover lasagna soup in an airtight container for up to 5-7 days.
Add a splash of broth or water when reheating if the soup has thickened in the fridge
Soup too thin
- Let it cook uncovered for a short time at a simmer so some liquid can evaporate, or stir in a bit more cheese to add body.
- Next time, start with less broth and gradually add more until it reaches a thickness you like.
Noodles too soft or mushy
- Reduce the time the pasta cooks in the slow cooker and check for doneness earlier.
- Add noodles later or cook them separately on the stovetop and stir them into individual bowls just before serving.
Noodles undercooked
- Make sure the soup is bubbling around the edges when you add the pasta; a gentle simmer is key for the noodles to soften properly.
- Stir once or twice during the pasta cook time to keep noodles submerged and cooking evenly.
Flat or bland flavor
- Add more salt in small pinches, plus a bit of Italian seasoning or fresh herbs; tomatoes need enough salt to taste vibrant.
- A small splash of balsamic vinegar or a pinch of sugar can help balance overly sharp tomato acidity.
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