If you love lasagna but dread the prep, this Slow Cooker Lasagna Soup is about to become your new favorite comfort food. Packed with tender pasta, rich tomato sauce, savory beef, and melty cheese, it brings all the flavors of classic lasagna into a cozy, low-effort soup format. Perfect for weeknights or Sunday dinners, this recipe lets your slow cooker do all the work. In this article, I’ll share my personal connection to the dish, tips for layering flavor, variations to fit your lifestyle, and a foolproof way to get that cheesy top—even without the oven.
Table of contents
Why I Swapped My Lasagna Dish for a Ladle
The Soup That Changed Sunday Nights
Lasagna was always a big deal in my home—layered, baked, and devoured every holiday. But as a busy mom in Chicago with kids running between school and soccer practice, I needed a way to keep the tradition alive without all the steps.
One Sunday, I decided to toss the ingredients into my slow cooker, skip the layering, and try something new. What came out was a revelation: Slow Cooker Lasagna Soup. It had everything I loved—deep tomato flavor, tender noodles, savory beef, and creamy cheese—but took a fraction of the effort.
Even my grandma Elizabeth, queen of traditional dishes, asked for seconds.
Now it’s a staple during our chilly Midwest winters. Ella and Peter love scooping up bites with toasted sourdough, and I love that it simmers away while I tackle the rest of life. For another cozy hit, check out my creamy chicken dumpling stew that warms from the inside out.
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Slow Cooker Lasagna Soup
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
Description
All the flavors of lasagna in a cozy, low-effort slow cooker soup—perfect for busy nights or hearty Sunday dinners.
Ingredients
- 1 lb lean ground beef or Italian sausage
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 2 tbsp tomato paste
- 4 cups beef broth (or chicken broth)
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
- 1 tsp Worcestershire sauce or balsamic vinegar
- 8 oz broken lasagna noodles or short pasta
- Salt and pepper, to taste
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- 1/4 cup grated parmesan cheese
Instructions
- In a skillet, heat olive oil and brown the ground beef or sausage. Drain the fat.
- Transfer the cooked meat to the slow cooker.
- Add diced onion, garlic, crushed tomatoes, tomato paste, broth, basil, oregano, red pepper flakes (if using), and Worcestershire sauce or balsamic vinegar.
- Stir to combine, then cover and cook on low for 6–7 hours or high for 3–4 hours.
- About 30 minutes before serving, stir in the pasta. Cover and cook until noodles are tender.
- Season with salt and pepper to taste. For a creamier broth, stir in a spoonful of ricotta before serving.
- Ladle into bowls and top each with ricotta, mozzarella, and parmesan.
Notes
To save time, prep the meat, aromatics, and seasonings ahead. For best texture, add pasta and cheese fresh when ready to serve. Freezes well without pasta.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 7g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg
Keywords: slow cooker, lasagna, soup, comfort food, easy dinner
Why This Soup Works So Well in a Slow Cooker
The magic of the slow cooker is how it coaxes flavor from simple ingredients over time. For this lasagna soup, the beef, garlic, onions, and crushed tomatoes create a base that tastes like it’s been simmering for hours—because it has.
You toss in the noodles near the end to keep them from getting soggy, and top each bowl with ricotta, mozzarella, and parmesan for that perfect lasagna finish.
Building Bold Flavor in Slow Cooker Lasagna Soup
Best Ingredients for Rich Lasagna Flavor
To make a truly satisfying Slow Cooker Lasagna Soup, you want ingredients that deliver bold, layered taste with minimal effort. I always start with lean ground beef or Italian sausage—sometimes both. You brown them before adding to the slow cooker for that deep, savory base.
Next, crushed tomatoes and tomato paste give the soup body and a long-cooked feel. A mix of garlic, onion, basil, oregano, and red pepper flakes round it out. I also sneak in a splash of balsamic vinegar or Worcestershire to add umami.
Don’t forget the broth—it helps everything blend while keeping the texture just right. I prefer beef broth for depth, but chicken broth works if that’s what you have. Check out my Slow Cooker Stuffed Pepper Soup for a similar build of hearty, balanced flavors.
You can find most of these ingredients in my Slow Cooker Staples Shopping List for weekly meal prep ease.
Meatless, Spicy, and Low-Carb Variations
This soup is easy to adapt to different diets or tastes. Want a vegetarian version? Skip the meat and add mushrooms, lentils, or zucchini. I’ve made it with spinach and white beans for protein-packed veggie comfort.
For spice lovers, try hot Italian sausage or a teaspoon of crushed red pepper flakes. It adds a little kick that balances the cheese topping.
Going low-carb? Use zucchini noodles or shredded cabbage instead of pasta. It still feels hearty but fits keto and paleo preferences.
How to Make Slow Cooker Lasagna Soup Step-by-Step
Cooking Instructions for Perfect Texture
Making Slow Cooker Lasagna Soup is all about timing. Start by browning your ground beef or sausage in a skillet with a bit of olive oil. This step builds flavor that the slow cooker alone can’t replicate. Drain the fat, then transfer the meat to your slow cooker.
Add diced onions, minced garlic, crushed tomatoes, tomato paste, broth, and dried herbs like basil and oregano. Stir everything together, cover, and cook on low for 6–7 hours or high for 3–4 hours.
About 30 minutes before serving, stir in your pasta. I recommend using broken lasagna noodles or any short pasta like mafalda or rotini. Keep the lid on and let them cook until tender—this ensures they don’t get mushy.
Just before serving, season with salt and pepper to taste. If you like your broth a bit thicker, you can stir in a spoonful of ricotta to add creaminess right into the pot.
I follow a similar finish in my Slow Cooker Creamy Tomato Basil Tortellini where timing the pasta makes all the difference.
Cheese Toppings and Serving Tips
Now for the best part—the cheesy topping. Ladle the soup into bowls and add a generous dollop of ricotta. Sprinkle with shredded mozzarella and a touch of parmesan. Let the heat from the soup melt the cheese, or hit it with a kitchen torch for that baked lasagna vibe.
For sides, we love this with crusty bread or a simple Caesar salad. Leftovers reheat beautifully and thicken overnight, turning into an even richer stew the next day.
Want to prep ahead? Make the soup base in advance and store in the fridge. Just add the pasta and cheese fresh when ready to serve.
Make-Ahead Tips, Storage, and FAQs
How to Store and Reheat Lasagna Soup
One of the best parts of Slow Cooker Lasagna Soup is how beautifully it stores. The flavors deepen overnight, making leftovers even better the next day.
Store the soup base (without pasta if possible) in an airtight container in the fridge for up to 4 days. If the noodles are already mixed in, it will still keep well, though the pasta may soften slightly.
To reheat, simply warm on the stovetop over medium-low heat. If it’s too thick, stir in a bit of broth to loosen it. For microwaving, use a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring between.
This soup also freezes well! Just freeze the base without pasta in individual containers. When ready to eat, thaw overnight, then reheat and add freshly cooked pasta for the best texture. I use the same freezing technique in my Freezer-Friendly White Bean Chicken Chili.
Easy Ways to Meal Prep This Dish
If you’re meal prepping, brown the meat and chop the onions and garlic in advance. Combine the tomato ingredients and seasonings in a storage container or freezer bag. When you’re ready, just dump everything into the slow cooker and let it go.
You can even prep the cheese blend ahead of time: mix ricotta, mozzarella, and a touch of Italian herbs in a container. Then scoop it onto each bowl of soup at the table—perfect for busy nights.
This prep method is similar to my One-Pot Spaghetti Meal Prep, where easy assembly leads to big dinner wins.
Frequently Asked Questions About Slow Cooker Lasagna Soup
How to make lasagne soup in the slow cooker?
Brown the meat, add all ingredients except pasta and cheese to the slow cooker, and cook on low for 6–7 hours. Add pasta 30 minutes before serving, then top each bowl with cheese.
Is a slow cooker good for making soup?
Absolutely. The slow, steady heat develops deep flavor and tender texture with minimal effort. It’s ideal for hearty soups like lasagna soup, chili, or stew.
How to make lasagna in a slow cooker?
To make classic lasagna, layer noodles, sauce, meat, and cheese directly in the slow cooker. Cook on low for 4–6 hours until bubbly. Or try this soup version for a less fussy method.
How to make lasagne soup?
Lasagne soup is made by simmering ground meat, tomatoes, garlic, broth, and lasagna-style noodles into a one-pot soup. Finish each bowl with cheese for a comforting dish that tastes like the original.
Craving more cozy comfort food? Try my hearty and flavorful Shepherd’s Pie Soup—a warm, savory twist on the classic dish that’s perfect for chilly nights.
Or spice things up with this bold and flavorful Green Chili Chicken Soup from SantMD—it’s a must-try for anyone who loves a little heat with their comfort food.