How to Make Slow Cooker Lasagna Soup

Imagine all the flavors of your favorite lasagna, simmered slowly and lovingly in a pot, coming together in a harmonious blend of rich tomatoes, tender pasta, and succulent ground beef, topped off with dollops of creamy ricotta and a sprinkle of grated Parmesan. This Slow Cooker Lasagna Soup brings the classic comfort food into your bowl in a deconstructed form, perfect for those days when you crave the warmth and comfort of lasagna but yearn for the ease and convenience of a slow cooker meal. It’s a hearty, comforting soup that’s as satisfying as its layered counterpart, with the added bonus of being effortlessly easy to prepare. Whether you’re gathering the family for a cozy meal, wanting to warm up on a chilly evening, or simply looking for a new slow cooker recipe to add to your repertoire, this Lasagna Soup promises to deliver big on flavor and comfort.



Why You’ll Love Slow Cooker Lasagna Soup:

  • Effortless Cooking: Just prep, drop, and go. Let the slow cooker do the heavy lifting.
  • All the Lasagna Flavors: Enjoy the beloved taste of lasagna without the fuss of layering and baking.
  • Versatile and Forgiving: Easily adaptable to your taste preferences and perfect for using up pantry staples.
  • Crowd-Pleaser: A hit with both kids and adults, making it a fantastic option for family dinners or gatherings.

Ingredients Notes For Slow Cooker Lasagna Soup:

  • Ground Beef: The base of the soup, providing rich flavor and heartiness. Substitute with ground turkey or sausage for a twist.
  • Tomatoes: A mix of crushed tomatoes and tomato paste creates a deep, rich base reminiscent of the best lasagna sauces.
  • Broth: Beef or chicken broth adds depth and forms the liquid base of the soup.
  • Lasagna Noodles: Broken lasagna noodles give this soup its namesake character and satisfying bite.
  • Cheeses: Ricotta, mozzarella, and Parmesan cheese mimic the creamy, cheesy layers of traditional lasagna.
  • Seasonings: Garlic, onion, Italian seasoning, salt, and pepper build layers of flavor that infuse the soup with classic lasagna taste.

Recipe Steps:

  1. Brown the Beef: Start by browning the ground beef in a skillet, then transfer it to the slow cooker.
  2. Add the Tomatoes and Broth: Pour in the crushed tomatoes, tomato paste, and broth. Stir in the chopped onions, minced garlic, and Italian seasoning.
  3. Slow Cook: Cover and cook on low for 6-8 hours, allowing the flavors to meld beautifully.
  4. Pasta Time: About 30 minutes before serving, add the broken lasagna noodles to the slow cooker. Increase the heat to high, and cook until the pasta is tender.
  5. Final Touches: Serve the soup hot, topped with dollops of ricotta, a sprinkle of mozzarella, and a generous dusting of Parmesan cheese.

Storage Options:

  • Refrigerate: Store leftovers in an airtight container for up to 3 days.
  • Freeze: For best results, freeze the soup without the noodles, as they can become mushy upon reheating. Freeze for up to 3 months.



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How to Make Slow Cooker Lasagna Soup



For the Soup:

  • 1 pound ground beef (or Italian sausage for more flavor)
  • 1 onion, diced
  • 23 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 4 cups chicken or beef broth
  • 12 cups water (adjust based on desired thickness)
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups broken lasagna noodles
  • 1 bell pepper, diced (optional)
  • Mushrooms, sliced (optional)

For Serving:

  • Ricotta cheese
  • Shredded mozzarella cheese
  • Grated Parmesan cheese
  • Fresh basil or parsley, for garnish


  1. Brown the Meat:
    • In a skillet over medium heat, cook the ground beef with the onion and garlic until the beef is no longer pink. Drain any excess fat.
  2. Combine Ingredients in Slow Cooker:
    • Transfer the cooked beef mixture to a slow cooker. Add the crushed tomatoes, diced tomatoes, tomato paste, broth, water, Italian seasoning, salt, pepper, and any optional vegetables like bell pepper and mushrooms. Stir to combine.
  3. Cook:
    • Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  4. Add Noodles:
    • About 30 minutes before serving, stir in the broken lasagna noodles. Continue cooking until the noodles are tender.
  5. Serve:
    • To serve, ladle the soup into bowls. Dollop with ricotta cheese, sprinkle with mozzarella and Parmesan cheese, and garnish with fresh basil or parsley.
  • Author: Maria

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