I absolutely love this Slow Cooker Lasagna Soup Recipe because it combines the comforting flavors of classic lasagna into a warm, cozy bowl of soup that’s perfect for any time you want that hearty meal without too much hassle. When the weather starts to turn cooler, this soup becomes my go-to dinner, especially since it’s fuss-free in the slow cooker and fills the kitchen with that irresistible aroma.
You’ll find that this recipe is not only delicious but practical for busy weeknights or lazy weekends when you want dinner ready without hovering over the stove. The beauty of this Slow Cooker Lasagna Soup Recipe is how well the ingredients meld during the slow cook, making each spoonful full of rich, layered flavor — just like a traditional lasagna, but in a bowl.
Why You’ll Love This Recipe
- Effortless Slow Cooking: Just set it and forget it — the slow cooker does all the magic while you go about your day.
- Rich, Authentic Flavors: Every ingredient simmers together into a cozy, layered taste that feels like a big, warm hug.
- Family-Friendly Comfort Food: Everyone from kids to adults has gone crazy for this soup at my table.
- Versatile and Adaptable: Easily customize it with your favorite veggies or swap proteins to suit your taste.
Ingredients You’ll Need
The ingredients in this Slow Cooker Lasagna Soup Recipe come together beautifully—each one contributing to that classic Italian vibe we all adore. Plus, the mix of fresh herbs with hearty meats and savory cheeses makes for a deeply satisfying bowl.
- Olive oil: Optional, but a little splash helps brown the ground meat evenly and adds subtle flavor.
- Ground beef or Italian sausage: For a richer taste, Italian sausage works great; ground turkey is a lighter swap I’ve tried and liked.
- Yellow onion: Adds sweetness and texture that softens during cooking for a mellow base.
- Garlic: Fresh minced garlic really brings out that classic Italian aroma—don’t shy away from it.
- Chicken or vegetable broth: Provides the soup base, so choose low-sodium if you want more control over salt.
- Marinara sauce: This gives your soup that unmistakable lasagna tomato richness, and store-bought works well here.
- Diced tomatoes: Adds juiciness and a bit of texture for that hearty soup feel.
- Dried basil, parsley, onion powder, oregano, rosemary: This special seasoning mix makes the soup taste like it’s been simmering on the stove for hours.
- Red pepper flakes: Optional, but I love the gentle heat it adds to balance the tomato’s sweetness.
- Lasagna noodles: Broken into bite-sized pieces so they cook evenly without getting mushy.
- Balsamic vinegar: A secret ingredient I discovered that brightens up the soup and deepens the flavor.
- Parmesan cheese: Freshly grated makes all the difference for that sharp, nutty finish.
- Mozzarella, ricotta: The perfect melty and creamy cheese combo to top your soup and make it irresistible.
- Fresh parsley: Optional garnish that adds freshness and a pop of color.
Variations
I love making this Slow Cooker Lasagna Soup Recipe my own by tweaking it depending on the season or what I have on hand. Feel free to experiment—it’s flexible and forgiving!
- Vegetarian Version: I swapped out the meat for chopped mushrooms and added diced zucchini, and honestly, it was just as satisfying and hearty.
- Spicy Kick: Adding extra red pepper flakes or a splash of hot sauce turns this into a spicy comfort meal that warms you right up.
- Extra Veggies: Tossing in fresh spinach or kale about 15 minutes before serving pumps up the nutrition without changing the flavor too much.
- Cheese Variations: I sometimes add a bit of pecorino romano with the parmesan for a sharper bite my family loves.
How to Make Slow Cooker Lasagna Soup Recipe
Step 1: Brown the meat and prep your slow cooker
Start by heating olive oil in a large skillet over medium heat, then add the ground beef or sausage. I like to really let it brown and develop some color—that’s where a lot of flavor hides! Make sure to cook it fully, breaking it up as it cooks, and drain any excess grease to keep the soup from feeling greasy. Then transfer the browned meat to your slow cooker insert.
Step 2: Add all the flavor-packed ingredients
Next, add the diced onion, minced garlic, chicken broth, marinara sauce, diced tomatoes, and all those wonderful dried herbs and seasonings right into the slow cooker. Give everything a good stir to combine well. This combination simmers together for hours, and you’ll love how the scent takes over your kitchen.
Step 3: Slow cook low and slow (or high and fast)
Pop the lid on your slow cooker and cook on LOW for 6-8 hours or HIGH for 3-4 hours. I personally prefer the low and slow method because it deepens the flavors incredibly well, but if you’re short on time, high works just fine. Either way, you’ll have a rich, comforting soup ready by dinner.
Step 4: Stir in the broken lasagna noodles
About 30 minutes before serving, stir in the broken lasagna noodles so they cook directly in the broth. Cover and let the pasta soften until it’s perfectly tender. If you’re cooking on high, 30 minutes is usually spot-on; on low, closer to 45 minutes might be best. Keep an eye on it so the noodles don’t overcook and get mushy.
Step 5: Finish with balsamic and cheese
Once the noodles are just right, stir in a splash of balsamic vinegar to brighten the soup, then mix in freshly grated parmesan cheese. Give it a taste and season with salt and pepper as needed. This finishing touch really pulls the whole dish together.
Step 6: Serve and enjoy!
Ladle the soup into bowls and top each serving with mozzarella, a dollop of ricotta, and a sprinkle of fresh parsley for a beautiful, cheesy finish. Watching those cheeses melt into the warm soup is one of my favorite parts!
Pro Tips for Making Slow Cooker Lasagna Soup Recipe
- Don’t Skip Browning the Meat: I used to skip this step and noticed the soup lacked depth—browning adds a great savory base.
- Add Pasta Last: Adding noodles too early makes them mushy; adding them at the end keeps perfect texture.
- Use Freshly Grated Parmesan: Pre-grated cheese just isn’t the same—it melts better and tastes richer.
- Season Gradually: I add salt near the end because the broth and cheeses can be salty; this prevents overseasoning.
How to Serve Slow Cooker Lasagna Soup Recipe
Garnishes
I love topping the soup with a mix of shredded mozzarella and a generous spoonful of ricotta—it creates that creamy, gooey texture reminiscent of a lasagna bake. A sprinkle of fresh chopped parsley adds a pop of color and freshness that brightens the whole bowl.
Side Dishes
My go-to sides are crunchy garlic bread or a crisp Caesar salad—they complement the rich soup perfectly by adding texture and freshness. Sometimes, I serve it with roasted veggies for an extra nutrient boost.
Creative Ways to Present
If I’m serving this for a cozy dinner party, I like to use rustic soup bowls and add a mini garlic toast on the side of the bowl, almost like a built-in dipping “handle.” It’s simple but really makes it feel special. For family nights, setting out extra parmesan and crushed red pepper flakes lets everyone personalize their bowls.
Make Ahead and Storage
Storing Leftovers
I store any leftovers in airtight containers in the fridge—this soup keeps really well up to 4 days. After a busy day, it’s so nice to have this comforting meal waiting for me, and the flavors even deepen overnight.
Freezing
I’ve frozen portions several times without issue. Just cool the soup completely before transferring into freezer-safe containers. When you’re ready, thaw overnight in the fridge to ensure even reheating and texture.
Reheating
I usually reheat leftovers gently on the stove over medium heat, stirring occasionally to prevent sticking. If it seems thick, adding a splash of broth helps loosen it up while keeping that saucy feel. Reheat until warm all the way through—about 165°F—to keep it safe and delicious.
FAQs
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Can I make this Slow Cooker Lasagna Soup Recipe vegetarian?
Yes! You can replace the ground meat with hearty vegetables like mushrooms, zucchini, or even lentils to keep it filling. Using vegetable broth and skipping the meat still makes a delicious, comforting soup that captures the lasagna essence.
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How do I prevent the noodles from getting mushy?
The key is adding the broken lasagna noodles during the last 30 to 45 minutes of cooking rather than from the beginning. This way they cook perfectly without turning to mush or soaking up too much liquid.
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Can I use gluten-free noodles?
Absolutely! Just be mindful of the cooking time and follow the package instructions because some gluten-free noodles cook faster. Add them in the last 20-30 minutes to avoid overcooking.
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What’s the best way to reheat leftover soup?
Heat leftovers gently on the stovetop over medium heat, stirring occasionally. Add a splash of broth or water if it thickens too much during storage. This keeps the texture pleasant and the soup fresh-tasting.
Final Thoughts
This Slow Cooker Lasagna Soup Recipe has become such a staple in my kitchen because it’s just so darn comforting yet easy to prepare. I love that I can start it in the morning and come home to a savory, warm meal that tastes like I spent hours cooking. Give it a try—you’ll enjoy how cozy and satisfying it is without the fuss of traditional lasagna. It’s perfect to share with family or friends and sure to become a regular on your weekly meal rotation!
Print
Slow Cooker Lasagna Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Description
This Slow Cooker Lasagna Soup combines all the comforting flavors of classic lasagna in a hearty, easy-to-make soup. Featuring ground beef, lasagna noodles, and a mix of Italian herbs simmered low and slow, this recipe is perfect for a cozy meal with minimal effort. Topped with mozzarella, ricotta, and parmesan cheeses for an authentic taste without the fuss of traditional layered lasagna.
Ingredients
Protein 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)
- 1 small yellow onion, diced
- 5 cloves garlic, minced
Liquids and Sauces
- 4 cups chicken broth or vegetable broth
- 2 cups marinara sauce
- 15 oz can diced tomatoes
- 1 teaspoon balsamic vinegar
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 Cheese
- 8 lasagna noodles, broken into bite-sized pieces
- ½ cup freshly grated parmesan
- 1 cup grated mozzarella
- ½ cup ricotta
Optional Garnish
- Chopped fresh parsley
Instructions
- Cook the meat: Heat a large skillet over medium heat and add ground beef. Cook fully until browned, breaking it apart as it cooks. Drain excess grease to keep the soup lighter.
- Combine soup ingredients: Transfer the cooked beef to the slow cooker insert. Add diced onion, minced garlic, chicken or vegetable broth, marinara sauce, diced tomatoes, dried basil, dried parsley, onion powder, oregano, dried rosemary, and optional red pepper flakes. Stir well to combine all ingredients evenly.
- Slow cook: Place the lid on the slow cooker and set to Low for 6-8 hours or High for 3-4 hours, letting the flavors meld and develop fully.
- Add lasagna noodles: With about 30 minutes remaining, stir in the broken lasagna noodles. Cover again and continue cooking for 30-45 minutes until the noodles are tender to your liking. Thirty minutes on High works well.
- Finish and season: Stir in the balsamic vinegar and freshly grated parmesan cheese. Taste and season with salt and pepper as needed to balance flavors.
- Serve: Ladle the soup into bowls and top each serving with a spoonful of mozzarella and ricotta cheese, sprinkled with chopped fresh parsley if desired. Serve immediately while hot.
- Storage: Store any leftovers in a sealed container in the refrigerator and consume within 4 days for best quality.
Notes
- This recipe was adapted from a top-rated Instant Pot lasagna soup, modified for slow cooking.
- If you don’t have all the herbs, substitute with 1 tablespoon of Italian seasoning for convenience.
- For extra nutrition, add chopped fresh spinach or finely diced zucchini along with the pasta before the final cooking stage.
- To reheat leftovers, warm in a saucepan over medium heat, stirring occasionally. Add extra broth if needed to loosen the soup. Ensure reheated soup reaches 165°F for safe enjoyment.
Nutrition
- Serving Size: 1 bowl (approx. 1 1/2 cups)
- Calories: 424
- 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
