Slow cooker lasagna soup is more than just a meal in my kitchen it’s my go-to comfort food when life gets hectic, the air turns chilly, or I just want something that feels like home. I love lasagna, but most days, I don’t have the time (or patience) to layer noodles, mix ricotta, and wait for the oven to work its magic. That’s where this slow-simmered wonder comes in.
The first time I made slow cooker lasagna soup, I had a craving for those rich tomato flavors and melted cheeses, but I wanted something hands-off. I browned some beef, sautéed garlic and onions, and tossed everything into my Crockpot. I let it go for a few hours, then added broken lasagna noodles and stirred in the cheeses. What came out wasn’t just soup it was pure joy in a bowl.
Since then, I’ve made this lasagna soup in the slow cooker dozens of times. It’s warm, rich, and deeply satisfying, with all the comfort of traditional lasagna and none of the hassle. It’s now right up there with my slow cooked lasagna crock pot version, but even more forgiving for busy days.
Whether I’m feeding my family after a long day on the ranch or bringing dinner to a neighbor who needs a little love, this slow cooker lasagna soup always hits the spot. It cooks low and slow while I handle the rest of life, and by the time I’m ready to sit down, dinner is ready and smells like an Italian kitchen.
If you’re looking for a cozy, one-pot meal that brings comfort without complexity, Crockpot lasagna soup is it.
Table of Contents
Table of Contents
Slow Cooker Lasagna Soup: My Go-To Comfort Food for Busy Days
- Total Time: 6 hours 10 minutes
- Yield: 6 to 8 servings
Description
Slow cooker lasagna soup is a cozy one-pot meal packed with ground beef, tomatoes, pasta, and cheese—perfect for busy days and big flavor.
Ingredients
1 tablespoon olive oil
1 pound ground beef
1 medium yellow onion, chopped
3 garlic cloves, minced
28 ounces crushed tomatoes
2 tablespoons tomato paste
1 tablespoon Italian seasoning
1/4 teaspoon red pepper flakes (optional)
4 cups low-sodium beef broth
8–10 uncooked lasagna noodles, broken into pieces
1 cup ricotta cheese
1½ cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
Fresh basil (optional)
Salt and pepper, to taste
Instructions
1. Heat olive oil in a skillet over medium heat. Sauté onion until soft, then add garlic and ground beef. Cook until browned, then season.
2. Transfer the meat to the slow cooker. Add crushed tomatoes, tomato paste, red pepper flakes, and beef broth. Stir to combine.
3. Cover and cook on low for 6–8 hours or high for 3–4 hours.
4. 30 minutes before serving, stir in broken lasagna noodles. Let them cook until tender.
5. Stir in mozzarella and parmesan during the last 10 minutes. Serve hot with a dollop of ricotta and fresh basil.
Notes
For a lighter version, substitute turkey or chicken.
For a vegetarian option, add mushrooms, spinach, and zucchini.
To freeze, omit noodles and cheese until ready to reheat and serve.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Slow Cooker & Instant Pot Bowls
- Method: Slow Cooker
- Cuisine: Italian-American
What I Use in My Slow Cooker Lasagna Soup (And How I Switch It Up)
One of my favorite things about making slow cooker lasagna soup is how adaptable it is. The core ingredients are simple and pantry-friendly, and I can always make swaps depending on what I have in the fridge or who I’m cooking for.
Here’s what I typically use for a rich and flavorful Crockpot lasagna soup:
| Ingredient | Amount |
|---|---|
| Olive oil | 1 tablespoon |
| Ground beef | 1 pound |
| Yellow onion, chopped | 1 medium |
| Garlic cloves, minced | 3 |
| Crushed tomatoes | 28 ounces |
| Tomato paste | 2 tablespoons |
| Italian seasoning | 1 tablespoon |
| Red pepper flakes (optional) | ¼ teaspoon |
| Low-sodium beef broth | 4 cups |
| Lasagna noodles, broken | 8–10 uncooked |
| Ricotta cheese | 1 cup |
| Shredded mozzarella | 1½ cups |
| Grated parmesan | ½ cup |
| Fresh basil (optional) | For garnish |
| Salt & pepper | To taste |
When I want to add a bit more depth to my slow cooker lasagna soup, I use the meat sauce base from my slow cooked beef ragu lasagne. That slow-cooked flavor takes the entire dish to a deeper, richer level. Other times, I’ll lighten things up with ground turkey or go meatless entirely.
If I’m cooking for vegetarians, I load the soup with chopped mushrooms, baby spinach, and zucchini. The broth still turns out full-bodied, and no one ever misses the meat. I love how slow cooker lasagna soup can transform depending on what’s in season or what I’m craving.
It also works beautifully with gluten-free noodles. Just be sure to add them closer to the end so they don’t get too soft. I’ve even used zucchini ribbons as a low-carb option and it’s still some of the best lasagna soup in the slow cooker I’ve ever had.
No matter how I tweak it, this recipe remains my go-to when I want big lasagna flavor with very little work. It’s amazing how a few ingredients and a slow cooker can create something that tastes like it’s been simmering on the stove all day.
How I Make Slow Cooker Lasagna Soup Step by Step
Making slow cooker lasagna soup is one of the easiest and most rewarding recipes in my kitchen. I can start it in the morning, let it simmer all day, and by dinnertime, it’s bubbling with flavor and comfort. It’s become a favorite for busy days, Sunday suppers, and anytime I want something that feels like a warm hug in a bowl.
Here’s exactly how I make my Crockpot lasagna soup:
- Start with flavor: I begin by heating a little olive oil in a skillet. Once it’s hot, I sauté a chopped onion until soft, then add in minced garlic and ground beef. I brown the meat fully, seasoning it with salt, pepper, and Italian herbs. After draining off any fat, it’s ready to become the soup’s savory foundation.
- Build the base: I transfer the beef mixture to the slow cooker and stir in crushed tomatoes, tomato paste, a pinch of red pepper flakes, and the beef broth. At this point, the smell already makes my kitchen feel like Sunday dinner at home.
- Let it simmer: I set the slow cooker to low for 6–8 hours, or high for 3–4 hours if I’m in a rush. Either way, the flavor builds slowly and beautifully. This is when slow cooker lasagna soup starts to shine.
- Add the pasta: About 30 minutes before I’m ready to eat, I break up lasagna noodles and stir them right into the soup. They cook directly in the broth, soaking up all that richness. It reminds me of how I prep the noodles in my vegetable lasagna slow cooker version soft, tender, and full of flavor.
- Finish with cheese: In the last 10 minutes, I stir in shredded mozzarella and grated parmesan. When serving, I top each bowl with a generous scoop of ricotta. Sometimes, I’ll tear a few fresh basil leaves over the top for an extra pop of color and flavor.
What I love about slow cooker lasagna soup is how little effort it takes to create something that tastes like it cooked all day because it did! And the layers of flavor, from the rich broth to the melty cheese, make every spoonful feel like classic lasagna without the baking dish.
How I Serve and Store Slow Cooker Lasagna Soup (And Why It Matters)
One of the best things about slow cooker lasagna soup is how it fits into real life. It’s easy to prep, generous enough to feed a crowd, and just as good the next day maybe even better. Whether I’m feeding my family on a busy weeknight or delivering a pot of soup to a neighbor, this recipe makes everyone feel cared for.
How I Serve It
When it’s ready, I ladle the slow cooker lasagna soup into deep bowls and top each one with a big scoop of ricotta cheese. The ricotta melts just enough to become creamy, but still holds its richness. I sprinkle on a little extra mozzarella and some torn basil leaves if I have them. On the side? A thick slice of warm sourdough or garlic bread for dipping.
Sometimes I serve it as a full meal, other times as part of a bigger spread. When I want to keep the comfort food theme going, I pair it with something from my weekend batch-cooking like these slow cooker honey garlic butter chicken thighs. The combination is pure comfort on a plate and no one ever leaves hungry.
Storing and Reheating Tips
This soup stores like a dream. I let it cool completely, then portion leftovers into glass containers. It keeps well in the fridge for up to four days and reheats beautifully on the stovetop. I just add a splash of broth to loosen it up and stir gently until heated through.
When freezing, I skip the noodles and cheese and add them fresh when I reheat. That way, the texture stays perfect, and it tastes just as good as the day I made it.
Final Thoughts from My Kitchen
This slow cooker lasagna soup is the kind of meal that reminds me why I love cooking it’s warm, forgiving, full of flavor, and always hits the spot. It brings together everything I value in a recipe: simplicity, comfort, and nourishment. Whether you’re sharing it with family, prepping meals for the week, or just looking for something that feels like home in a bowl, this soup delivers every single time.
If you loved this dish, you’ll probably enjoy some of my other slow-cooked favorites like the chicken wings slow cooker honey garlic they’re sweet, savory, and just as effortless.
Thank you for spending time in my kitchen today. I hope this recipe brings warmth to your table and joy to your cooking. And remember: in my world, food isn’t just about feeding people it’s about making them feel seen, comforted, and cared for.
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FAQ about slow cooker lasagna soup
Can you put uncooked noodles in slow cooker lasagna soup?
Yes! Just break them into pieces and stir them in 30 minutes before serving. They cook right in the broth.
How do you thicken slow cooker lasagna soup?
Let it simmer uncovered in the last 15 minutes or add a small cornstarch slurry. Extra cheese also adds body.
Is lasagna soup better in the Instant Pot or Crockpot?
I prefer the Crockpot it gives the soup more depth of flavor. But if you’re short on time, the Instant Pot works too.
Can you freeze lasagna soup?
Absolutely! Just freeze without noodles and cheese, then add them fresh when reheating for best texture.