If you love the rich, comforting flavors of lasagna but want something easier and quicker to enjoy, you’re going to absolutely flip for this Slow Cooker Lasagna Soup Recipe. Packed with savory ground meat, layers of Italian herbs, tender noodles, and three kinds of cheese, this soup captures everything you love about classic lasagna – but in a cozy bowl you can set and forget in your slow cooker. Trust me, once you try it, this will become your go-to comfort food for busy weeknights or lazy weekends.
Why You’ll Love This Recipe
- Effortless Comfort Food: You just throw everything in the slow cooker, and it does all the work while you relax. No standing over the stove!
- Authentic Lasagna Flavors: This soup nails that classic lasagna taste with a perfect balance of herbs, meat, tomato, and cheese.
- Family Favorite: My crew can’t get enough of it, and I always get asked for seconds (and thirds).
- Versatile & Customizable: Whether you want it lighter with turkey or spicier with red pepper flakes, you can make it your own easily.
Ingredients You’ll Need
The ingredients for this Slow Cooker Lasagna Soup Recipe come together beautifully to deliver that classic Italian flavor in soup form. I love that it uses simple pantry staples plus a few fresh touches, so it’s easy to shop for and prep.
- Olive oil: Optional, but helps brown the meat and adds a nice depth of flavor.
- Ground beef or Italian sausage: Ground turkey is a great lighter swap if you want to cut calories.
- Yellow onion: Adds sweetness and body to the soup’s base.
- Garlic: Because Italian food without garlic just isn’t Italian food!
- Chicken or vegetable broth: The liquid backbone that makes this soup hearty and flavorful.
- Marinara sauce: This boosts the tomato flavor without overpowering the soup.
- Diced tomatoes: Adds a fresh acidity and texture contrast.
- Herbs (basil, parsley, oregano, rosemary): A classic Italian herb blend that brings everything together.
- Onion powder: Enhances the onion flavor without needing extra chopping.
- Red pepper flakes: Optional, but I love the little kick it gives—feel free to skip if you prefer mild.
- Lasagna noodles: Broken into bite-size pieces so they cook right in the soup.
- Balsamic vinegar: This little addition brightens all the flavors in the end.
- Parmesan, mozzarella, ricotta cheeses: The triple cheese combo makes this soup decadently creamy and melty.
- Fresh parsley: My go-to garnish for a fresh pop of color and flavor.
Variations
I love that this Slow Cooker Lasagna Soup Recipe is so flexible – it’s easy to make it your own! I’ve tried a few versions and it’s fun to switch things up based on what you have in your fridge or how you’re feeling that day.
- Swap the meat: Ground turkey makes it lighter, while Italian sausage adds extra spice and richness – I’ve done both and love them equally.
- Make it vegetarian: Skip the meat and add mushrooms or lentils for texture. Use vegetable broth and a little extra marinara to keep it saucy and flavorful.
- Spice it up: Increase the red pepper flakes or toss in some chopped jalapeños if you want a fiery kick.
- Cheese variations: Try adding a bit of provolone or swapping ricotta for cottage cheese for something different.
How to Make Slow Cooker Lasagna Soup Recipe
Step 1: Brown your meat for maximum flavor
I highly recommend browning your ground beef or sausage in a skillet first. This step builds flavor and lets you drain off excess grease, so your soup isn’t too oily. If you’re opting for ground turkey, this step is optional but still adds a nice texture. Just cook it fully over medium heat, then drain well before adding it to your slow cooker.
Step 2: Combine everything in the slow cooker
Next, dump your browned meat into the slow cooker along with diced onion, minced garlic, broth, marinara sauce, diced tomatoes, and all the dried herbs and spices. Give everything a good stir so those flavors start mingling early.
Step 3: Low and slow is the trick
Cover and cook on Low for 6-8 hours, or on High for 3-4 if you’re short on time. I usually let it go on Low while I’m at work or running errands — it smells amazing when I get home. This slow simmer lets the herbs and meat fully develop that rich lasagna flavor we’re after.
Step 4: Add noodles and finish cooking
When you have about 30 minutes left in the cooking time, stir in the broken lasagna noodles. Make sure they’re submerged so they cook evenly without sticking on top. I found that 30 minutes on High works perfectly for a tender but not mushy noodle. Just taste to make sure they’re cooked to your liking!
Step 5: Stir in finishing touches & season
The last step is a game changer: stir in balsamic vinegar and freshly grated parmesan, then add salt and pepper to taste. The vinegar brightens the deep tomato flavor beautifully, and that parmesan adds a savory depth I can’t get enough of.
Step 6: Serve with cheesy goodness
Ladle bowls of soup topped with melty mozzarella, creamy dollops of ricotta, and a sprinkle of fresh parsley for color and freshness. I promise, these toppings take it from tasty to truly unforgettable.
Pro Tips for Making Slow Cooker Lasagna Soup Recipe
- Brown the meat first: This locks in flavor and prevents greasy soup – a small step that makes a big difference.
- Break noodles small: Breaking lasagna noodles into bite-sized pieces ensures they cook evenly without clumping.
- Add noodles late: Stir them in during the final half hour to avoid overcooked mushy noodles.
- Balance acidity with balsamic vinegar: The splash of vinegar brightens flavors and rounds out the tomato’s tang.
How to Serve Slow Cooker Lasagna Soup Recipe
Garnishes
I always top my bowls with a generous sprinkle of freshly grated mozzarella and spoonfuls of ricotta cheese to get that signature creamy lasagna vibe. A handful of chopped fresh parsley adds that lovely fresh contrast and a pop of green, plus it brightens up the whole bowl.
Side Dishes
I love pairing this soup with crusty garlic bread or warm focaccia to soak up every last drop. A simple green salad with a zesty vinaigrette also cuts through the richness nicely if you want something light on the side.
Creative Ways to Present
For a cozy dinner party, I’ve served this soup in mini mason jars with a sprinkle of parmesan on top and a small sprig of basil – it’s practical and pretty. You could also ladle the soup into edible bread bowls for a fun twist that looks impressive but is pretty easy to do.
Make Ahead and Storage
Storing Leftovers
I store leftover Slow Cooker Lasagna Soup in airtight glass containers in the fridge. It keeps really well for up to 4 days, which makes it perfect for easy lunches or second dinners. Just give it a good stir before reheating, as the noodles tend to settle at the bottom.
Freezing
I’ve frozen this soup in individual portions with great success. Just let it cool completely, then pack into freezer-safe containers or bags with some extra broth on top (to prevent freezer burn). It keeps well for up to 3 months – just thaw in the fridge overnight before reheating.
Reheating
To reheat, I prefer warming it gently on the stovetop over low heat, stirring occasionally so the noodles don’t stick or break apart too much. You can also microwave in short intervals, stirring in between to keep the cheese melty and the soup even.
FAQs
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Can I make this Slow Cooker Lasagna Soup Recipe vegetarian?
Absolutely! Simply skip the meat and use vegetable broth. I recommend adding mushrooms, lentils, or chopped vegetables like zucchini and bell peppers to add texture and heartiness. You can also increase the marinara and seasonings to boost flavor.
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Can I use gluten-free noodles in this recipe?
Yes, you can swap regular lasagna noodles for gluten-free varieties. Just keep an eye on cooking time as some gluten-free pasta cooks faster and can get mushy if overdone. Add them during the last 15-20 minutes and test for doneness.
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How thick should the soup be?
The soup should have a nice hearty consistency—not too thick, not too brothy. The lasagna noodles absorb liquid as they cook, thickening the soup naturally. If you find it too thick, just add a splash of extra broth or water when serving.
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Can I prepare this recipe in an Instant Pot instead of a slow cooker?
You can! After browning the meat on the sauté function, add all ingredients except noodles and cheese, then pressure cook for about 10 minutes. Add noodles afterward and switch to sauté until noodles are cooked, usually around 5-7 minutes.
Final Thoughts
This Slow Cooker Lasagna Soup Recipe is one of those gems that feels like a big warm hug on a chilly day. I adore how it captures all the love and layers of traditional lasagna but is way easier to say “done” to. Whether you’re making it for your family, meal prepping, or just treating yourself, I guarantee you’ll be coming back to this recipe again and again. Give it a try—you won’t regret it!
Print
Slow Cooker Lasagna Soup Recipe
- Prep Time: 10 min
- Cook Time: 6 hours
- Total Time: 6 hours 10 min
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Description
This Slow Cooker Lasagna Soup captures the classic flavors of traditional lasagna in a warm, hearty soup that’s easy to prepare and perfect for cozy meals. Made with ground beef or Italian sausage, tender lasagna noodles, and layers of rich cheeses, this comforting dish simmers slowly to develop deep, delicious flavors without the fuss of layering and baking a lasagna.
Ingredients
Meat and Base
- 2 teaspoons olive oil (optional, for ground turkey)
- 1 pound lean ground beef or ground Italian sausage (use ground turkey for a lightened-up option)
Vegetables and Aromatics
- 1 small yellow onion, diced
- 5 cloves garlic, minced
Liquids and Sauce
- 4 cups chicken broth or vegetable broth
- 2 cups marinara sauce
- 15 oz can diced tomatoes
Herbs and Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ½ teaspoon onion powder
- ½ teaspoon oregano
- ¼ teaspoon dried rosemary
- ¼ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Pasta and Vinegar
- 8 lasagna noodles broken into bite-sized pieces
- 1 teaspoon balsamic vinegar
Cheeses
- ½ cup freshly grated parmesan
- 1 cup grated mozzarella
- ½ cup ricotta
Garnish
- Optional garnish: chopped fresh parsley
Instructions
- Cook the Ground Meat: Heat olive oil in a large skillet over medium heat if using ground turkey. Add the ground beef or sausage and cook thoroughly until no pink remains, breaking it apart as it cooks. Drain any excess grease to reduce fat content.
- Combine Ingredients in Slow Cooker: Transfer the cooked meat to the slow cooker insert. Add the diced onion, minced garlic, chicken or vegetable broth, marinara sauce, diced tomatoes, dried basil, dried parsley, onion powder, oregano, dried rosemary, and red pepper flakes. Stir well to combine all ingredients evenly.
- Slow Cook the Soup: Place the lid on the slow cooker. Cook on Low for 6-8 hours or on High for 3-4 hours, allowing the flavors to meld and develop fully.
- Add Noodles: About 30 minutes before the end of the cooking time, stir in the broken lasagna noodles. Cover and continue cooking for an additional 30-45 minutes, or until the noodles reach your preferred tenderness. Cooking time on High for 30 minutes works well.
- Finish and Season: Once the noodles are cooked, stir in the balsamic vinegar and freshly grated parmesan cheese. Season the soup with salt and pepper to your taste.
- Serve: Ladle the soup into bowls and top each serving with grated mozzarella, dollops of ricotta cheese, and a sprinkle of chopped fresh parsley for freshness and added flavor.
- Storage: Store any leftovers in an airtight container in the refrigerator. Consume within 4 days for the best taste and safety.
Notes
- This soup is a simple, comforting alternative to traditional baked lasagna.
- Use ground turkey as a lighter protein option without sacrificing flavor.
- Red pepper flakes are optional but add a nice gentle heat to the soup.
- Cheese toppings add richness; adjust amounts for your preference or dietary needs.
- Broken lasagna noodles cook perfectly in the slow cooker and give an authentic lasagna texture.
- Leftovers reheat well on the stove or microwave for a quick meal the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 424 kcal
- Sugar: 7 g
- Sodium: 1405 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 41 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 83 mg
