
If you love classic lasagna but don’t have time for layering and baking, slow cooker lasagna soup brings all the cozy flavors into one spoonable, weeknight-friendly bowl. It’s rich with tomato, garlic, and herbs; packed with savory ground beef and tender pasta; and finished with a creamy ricotta-mozzarella topping that melts right in. Set it in your crock pot, go about your day, and come back to pure comfort.
To round out your meal, pair this soup with garlicky sides. Our grandma’s garlic butter with parmesan cream cheese sauce makes a dreamy drizzle over toast, and if you need a shortcut, try our wildly popular frozen garlic bread method for a golden, bakery-style finish without the fuss.
- Why You’ll Love This Slow Cooker Lasagna Soup
- Ingredients for Slow Cooker Lasagna Soup
- How to Make Slow Cooker Lasagna Soup
- Pro Tips to Perfect Your Slow Cooker Lasagna Soup
- Variations & Substitutions for Slow Cooker Lasagna Soup
- Storage, Freezing & Reheating Slow Cooker Lasagna Soup
- Nutrition Info (Per Serving, Estimate)
- FAQs About Slow Cooker Lasagna Soup
- Final Thoughts: Slow Cooker Lasagna Soup Wins Busy Nights
Why You’ll Love This Slow Cooker Lasagna Soup
- Set-and-forget ease: The slow cooker does the work while you win dinner.
- Lasagna flavor, zero layers: All the classic notes in a cozy bowl.
- Family-approved: Cheesy, hearty, and customizable for picky eaters.
- Great for meal prep: Reheats beautifully for lunches all week.
Ingredients for Slow Cooker Lasagna Soup
- 1 lb (450 g) ground beef (or Italian sausage)
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 can (15 oz / 425 g) tomato sauce
- 6 cups (1.4 L) beef or chicken broth
- 2 tsp Italian seasoning
- 1 tsp dried basil, 1 tsp dried oregano
- 1 bay leaf
- 1 tsp sugar (optional, to balance acidity)
- Salt & black pepper to taste
- 8–10 lasagna noodles, broken into bite-size pieces
- 1 cup ricotta cheese
- 1½ cups shredded mozzarella, divided
- ½ cup grated Parmesan
- Fresh basil or parsley for garnish
How to Make Slow Cooker Lasagna Soup
Step 1 — Brown the Meat for Slow Cooker Lasagna Soup
Heat a skillet over medium-high. Cook ground beef (or sausage) with the diced onion until browned. Stir in garlic for 30 seconds. Drain excess fat. This step builds deep, savory flavor that carries through the entire slow cooker lasagna soup.
Step 2 — Load the Crock Pot
To your slow cooker, add the cooked meat mixture, crushed tomatoes, tomato sauce, broth, Italian seasoning, basil, oregano, bay leaf, sugar (if using), salt, and pepper. Stir well so flavors distribute evenly.
Step 3 — Slow Cook Low and Slow
Cook on LOW for 6–7 hours or HIGH for 3–4 hours. About 30 minutes before serving, stir in the broken lasagna noodles and cook until just al dente. For ultra-silky tomato depth, you can swap in a cup of our homemade spaghetti sauce—it melds beautifully in this format.
Step 4 — Make the Cheesy Topping
In a bowl, mix ricotta, ½ cup mozzarella, and the Parmesan with a pinch of salt and pepper. This creamy trio gives you the signature “lasagna” finish on each bowl of slow cooker lasagna soup.
Step 5 — Finish & Serve
Remove the bay leaf. Ladle the soup into bowls and top each with a spoonful of the ricotta mixture plus a sprinkle of the remaining mozzarella. Garnish with fresh basil. Serve with buttery toast or frozen garlic bread (restaurant-style) for dunking.
Pro Tips to Perfect Your Slow Cooker Lasagna Soup
- Season in layers: Salt the meat mixture lightly, then adjust again after slow cooking.
- Noodle timing: Add noodles near the end so they don’t overcook.
- Richer finish: Stir in a splash of cream or a spoon of mascarpone for a velvety mouthfeel.
- Flavor boost: A teaspoon of balsamic or fish sauce can add subtle depth (you won’t taste “fish”).
- Make-ahead: Cook the soup base; boil noodles separately when reheating to keep texture perfect.
Variations & Substitutions for Slow Cooker Lasagna Soup
- Turkey or plant-based: Swap beef for ground turkey or a plant-based crumble.
- Spicy kick: Use hot Italian sausage or add red pepper flakes.
- Veggie-forward: Stir in diced zucchini, mushrooms, or spinach during the final 20 minutes.
- Gluten-free: Use gluten-free lasagna noodles and confirm broths are GF.
- Cheese lovers: Add provolone slices under the ricotta topping for extra pull.
Storage, Freezing & Reheating Slow Cooker Lasagna Soup
Cool completely. Store in airtight containers in the fridge for up to 4 days. Reheat gently on the stovetop, thinning with broth if needed. For freezing, keep noodles separate: freeze the soup base up to 3 months, then add freshly cooked noodles when serving.
Nutrition Info (Per Serving, Estimate)
Calories: ~420 | Protein: ~28g | Carbs: ~38g | Fat: ~17g | Sodium varies by broth and cheese. Values will differ based on brands and portion size.
FAQs About Slow Cooker Lasagna Soup
Can I make slow cooker lasagna soup with canned tomatoes only?
Yes—use crushed tomatoes plus tomato sauce as written. For extra richness, add 1–2 tablespoons tomato paste or a scoop of our homemade spaghetti sauce.
How do I keep noodles from getting mushy in slow cooker lasagna soup?
Add them during the final 20–30 minutes and check frequently. Alternatively, cook noodles separately and add to bowls just before serving.
Can I make a dairy-free version of slow cooker lasagna soup?
Yes—skip the ricotta/cheese topping or use dairy-free ricotta and mozzarella. The soup base is naturally dairy-free.
What sides go best with slow cooker lasagna soup?
Garlic toast, side salad, or quick cheesy dippers. For an easy win, try our frozen garlic bread method or drizzle toast with our garlic butter parmesan cream cheese sauce.
Final Thoughts: Slow Cooker Lasagna Soup Wins Busy Nights
This slow cooker lasagna soup delivers everything you love about lasagna with weeknight ease. It’s hearty, cheesy, and endlessly adaptable. Double the batch for meal prep, and don’t forget the cheesy dollop—your future self will thank you.