Slow Cooker Lasagna Soup is a delicious and convenient twist on traditional lasagna. It’s made in a crockpot, allowing the flavors to meld together while requiring minimal hands-on effort.
If cozy comfort is your thing, chicken and dumplings is another classic to add to the rotation.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Slow cooker lasagna soup has all the familiar flavors and textures of a classic lasagna, but in the form of a cozy bowl of soup. If you love lasagna but don’t feel like spending the time layer all the ingredients, just make lasagna soup!
It’s still just as beefy and loaded with tender lasagna noodles, but because we add the cheese as a topping, it’s not as heavy.
We love the flavors lasagna at our house! This means that anytime there’s an opportunity to switch things up a bit, we’ll love that too. From Easy Skillet Lasagna and Ravioli Lasagna to Chicken Florentine Lasagna Roll ups!
For this recipe all we need to do is brown the beef, toss in the ingredients, and let the crockpot do the rest.
This is the perfect easy recipe for weeknight dinners or to make ahead for the weekends when you’re just done with cooking! This effortless and convenient version of a dish everyone loves might just be your new go-to lasagna recipe!
Why you’ll love this Slow Cooker Lasagna Soup recipe:
- Set it and forget it. Talk about convenience! Other than browning the beef and tossing in the noodles, slow cooker lasagna soup is an effortless meal idea.
- Not too heavy. Lighter than traditional lasagna because the tomato-based broth isn’t bogged down with all the cheese. That, my friends, comes later and you get to decide how much you want to use.
- Customizable. This recipe works just as well with some simple swaps. Use a different type of ground meat, or noodle, and you decide what cheese you want it served with!
Frequently Asked Questions
Can I use oven-ready lasagna noodles?
You can, but you’ll want to wait to add them in. If you add them in 30 minutes before, they will be overcooked and gummy at that point.
For instant noodles, they will cook in the residual heat of the slow cooker lasagna soup even after it’s been turned off. Just keep an eye on them so they don’t overcook.
Can I make this recipe on the stove top?
Turn crockpot lasagna soup into a stovetop recipe easily by browning the meat, adding it to a soup pot along with the remaining ingredients, and simmering for about 40 minutes. Cook the noodles separately to al dente and toss them in at the end. Ladle and enjoy!
What to serve with Slow Cooker Lasagna
As with most soup recipes, it’s kind of the law to serve it with a side of bread to mop up every last drop of that saucy broth! For a quick comfort option on busy nights, pastina is a great backup plan.
You can’t go wrong with garlic cheese bread, cheesy garlic bread, 30-minute dinner rolls, or garlic knots.
A refreshing side salad is also a welcome option. We usually go between an easy garden salad and an arugula salad with a lemon vinaigrette.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Kylee’s Notes
Cooking time
You can cook longer on low if you need to be gone longer – up to 8 hours.
What to do with leftovers
Keep leftovers of your soup in an airtight container for up to 4 days in the fridge.
Additions/Substitutions
There are ways to add veggies to this crockpot lasagna soup recipe that will only add to the flavors and texture of this soup! Things like bell peppers, zucchini, mushrooms, and even baby spinach would be great. I try and stick with red bell pepper for its sweetness.
These veggies can be added at the same time as the noodles.
Freezing instructions
It’s best to freeze this soup without the noodles. If you’re cooking up a batch to freeze it for later (smart cookie), leave out the noodles. It’ll keep in the freezer for up to 3 months. Then, when you’re ready to thaw and heat, you can add the noodles in for about 10 minutes until they’re tender.
If it’s a little too late for that, you can freeze your leftovers, but just be aware that the noodles will be mushy once thawed.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Ground beef. I use lean ground beef. Italian sausage can also be used, and if you like it spicy, hot Italian sausage. You can also use a mix of both.
Ground turkey can also be used, but you’ll need to add more seasoning since turkey has less flavor than beef. - Aromatics. Chopped onion and minced garlic.
- Tomatoes and sauce. A can of diced or crushed tomatoes including the juices (don’t drain) and a can of tomato sauce. This is what gives the soup its tomato-y goodness. You can use marinara sauce if preferred.
- Beef stock and water. Just enough broth to give the crockpot enough liquid so the sauce doesn’t burn, and to provide the right consistency for soup. You can use beef broth or chicken broth.
- Seasoning. Italian seasoning, salt, and pepper.
- Lasagna noodles. I use the long and flat lasagna noodles and break them up into bite size pieces before adding them to the soup. You can use any kind of short pasta noodles you have on hand.
Farfalle (bow-tie pasta) is my next favorite kind if I don’t happen to have lasagna on hand. Shells, penne, or macaroni also work. - Toppings. Ricotta adds the “lasagna” taste to the soup. Mix it up in a bowl so it is smooth and easy to scoop before using. You’ll also need grated mozzarella cheese, fresh basil, and Parmesan.
Recommended Equipment/Tools
- Skillet or Dutch oven
- Wooden spoon
- Slow Cooker
How to make this recipe
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Brown the ground beef, onion and garlic
In a large skillet over medium-high heat, cook the ground beef until no longer pink. Drain excess grease and set aside.
In the same skillet, add the chopped onion and cook until translucent.
Add the minced garlic and cook for another 1-2 minutes.
Transfer the cooked beef, onion, and garlic to the slow cooker.
Combine soup ingredients in the slow cooker
Add the diced tomatoes (don’t drain), tomato sauce, beef stock, water, Italian seasoning, salt, and pepper to the slow cooker. Mix well.
Cover and cook on low heat for 4-5 hours or on high heat for 3-4 hours. Cook it longer on low if you know you’ll be stepping away from the crock pot for a while.
Add the noodles
About 30 minutes before serving your crockpot lasagna soup, break the lasagna noodles and add them to the slow cooker. Stir them in so they are covered with liquid.
Cover and continue cooking until the noodles are tender.
Taste for seasoning and adjust if necessary.
Serve
Ladle the soup into bowls.
Top each bowl with a dollop of ricotta cheese, and sprinkle with the mozzarella, fresh basil, and parmesan cheese. Enjoy!
More delicious slow cooker recipes:
- Crockpot poor man’s stew. Ground beef and fresh vegetables simmer all day long to make this an easy, budget-friendly, and delicious meal!
- Crockpot chicken chili. Shredded tender chicken, buttery beans, a smoky, TexMex flavor!
- Beef stew with dumplings. Stew is always better with dumplings! This dinner is one the whole family will love.
- Best crockpot chili. Easy to make using a handful of basic pantry ingredients and plenty of smoky signature spices. This winner of a dinner will be the only chili recipe you’ll need.
- 15 bean soup recipe. Slow-cooked and ready to eat when you are, this is the perfect set-it-and-forget-it recipe.
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Slow Cooker Lasagna Soup
Recommended Equipment
- Slow Cooker (aka Crock Pot)
Ingredients
- 1 lb. ground beef (or Italian sausage)
- 1 cup chopped onion
- 3 cloves minced garlic
- 28 ounces diced tomatoes (undrained)
- 14 ounces tomato sauce
- 4 cups beef stock (can sub chicken stock)
- 1 cup water
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lb dry, uncooked lasagna noodles
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh basil
- ½ cup grated parmesan cheese
Directions
Brown the beef, onion, and garlic
- In a skillet, cook 1 lb. ground beef or Italian sausage over medium heat until browned. Drain excess fat and set aside.
- In the same skillet, add 1 cup chopped onion and cook until translucent.
- Add 3 cloves minced garlic and cook for another 1-2 minutes.
- Transfer the cooked beef, onion, and garlic to the slow cooker.
Combine soup ingredients in the slow cooker
- Add the 28 ounces diced tomatoes (undrained), 14 ounces tomato sauce4 cups beef stock, 1 cup water, 1 tablespoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the slow cooker. Mix well.
- Cover and cook on low heat for 4-5 hours or on high heat for 3-4 hours.
Add the noodles
- About 30 minutes before serving break up 1 lb dry, uncooked lasagna noodles and add them to the crockpot. Stir them in so they are covered with liquid.
- Cover and continue cooking until the noodles are tender.
- Taste for seasoning and adjust if necessary.
Serve
- Ladle the soup into bowls.
- Top each bowl with a dollop of ricotta cheese, sprinkle with 1 cup shredded mozzarella cheese, 2 tablespoons fresh basil, and ½ cup grated parmesan cheese.
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Notes
Ricotta cheese: This adds the “lasagna” taste to the soup. Mix it up in a bowl so it is smooth and easy to scoop before using.
Meat: I use lean ground beef. Italian sausage can be used, or a mix of both. Ground turkey can also be used, but you’ll need to add more seasoning (since turkey has less flavor than beef).
Noodles: I use the long and flat lasagna noodles and break them up into pieces before adding to the soup. You can use any kind of short pasta noodles you have on hand. Farfalle (bow tie pasta) is my next favorite kind if I don’t happen to have lasagna on hand. Shells, penne, or macaroni also work.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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