Slow Cooker Lasagna Soup
Slow Cooker Lasagna Soup combines ground beef, Italian sausage, rich tomato sauce, tender noodles, and a cheesy topping for all the comfort of classic lasagna in an easy, hands-off soup. Just set it, let it simmer, and enjoy a hearty, crowd-pleasing meal with minimal effort.
When the craving for lasagna hits but you don’t have the time (or energy) to layer noodles, sauce, and cheese, Slow Cooker Lasagna Soup comes to the rescue. This cozy, hearty dish takes all the flavors you love about traditional lasagna—savory meat sauce, tender pasta, and gooey cheese—and transforms them into an easy, one-pot meal that practically cooks itself.
This lasagna soup in the slow cooker is perfect for busy weeknights or lazy weekends, and it’s the kind of comfort food that fills your home with mouthwatering aromas and your bowl with pure satisfaction.
Looking for other slow cooker soups? Check out my Slow Cooker Italian Wedding Soup, Slow Cooker Beef Chili, and Slow Cooker Beef Stew!
Why You'll Love This Recipe
- All the flavors of lasagna, none of the fuss – No layering, no baking—just the same cheesy, comforting taste in a cozy soup.
- Family-friendly favorite – Kids and adults alike love it, especially with that melty cheese topping.
- Hands-off cooking – Toss everything into the slow cooker and let it do the work while you go about your day.
Ingredients
Italian Sausage and Ground Beef - this recipe uses half sausage and half ground beef, for maximum flavor. If you love Italian sausage, be sure to check out my Sausage Kale Potato Soup!
Onion and Garlic - aromatics and these both add a lot of flavor.
Italian Seasoning - this is a combination of basil, oregano, rosemary,
Marinara - this makes the broth super flavorful and makes it thicker. Use a good quality marinara, since a lot of the flavor for this soup comes from the marinara.
Diced Tomatoes - these add some texture to the broth base.
Broth - I've made this with chicken broth and beef broth, both with great results.
Lasagna Noodles - at the end, you stir in broken lasagna noodles for the
Ricotta Cheese - I use whole milk ricotta cheese for the cheesy dollop on top.
Parmesan and Italian Cheese - these are mixed with the ricotta cheese for the cheesy dollop.
Fresh Basil and Fresh Parsley - a sprinkle of these herbs both give the soup a fresh finish.
Please refer to the recipe card for the complete list of ingredients.
Variations
Different Cheese - you could definitely use shredded mozzarella instead of Italian cheese.
Add Vegetables - you could definitely increase the veggie count in this soup by adding some chopped spinach, diced carrots, diced zucchini, diced red bell pepper, or finely chopped mushrooms.
Different Pasta - while I love using broken up lasagna noodles for this lasagna soup, you can use a different type of pasta if that is what you have on hand. I think rotini, penne, or elbow would work well.
Different Meat - you can use all ground beef or all Italian sausage, if you prefer. You could also use something like ground turkey or ground chicken.
Step by Step Instructions
Photo 1. In a large skillet or a slow cooker with the saute/brown function, add the ground beef and Italian sausage. Cook until browned, breaking it into small pieces as it cooks.
Photo 2. Add the diced onion and garlic to the cooked beef and sausage and cook another 3 minutes or so, until slightly softened.
Photo 3. Add the Italian seasoning, marinara, diced tomatoes, and broth. Give it a stir. Cover and cook on low for 6-8 hours or high for 3-4 hours.
Photo 4. Add the broken lasagna noodles for the last 30 minutes, cooking until the pasta is tender.
Photo 6. While the pasta is cooking, mix together the ricotta cheese, Parmesan cheese, Italian cheese, and fresh basil, until combined.
Photo 7. Once noodles are cooked, ladle the soup into bowls. Top with a dollop of ricotta mixture. Sprinkle with additional Parmesan cheese and fresh parsley. Enjoy!
Expert Tips
Serving Suggestions - I love serving this soup with a side salad and garlic bread because, lasagna needs garlic bread!
Storage - store leftover soup in an airtight container in the refrigerator for up to 4 days. You might need to add some additional broth to thin out the soup when reheating.
Add pasta at the right time – Stir in pasta 30 minutes before serving. Adding it too early will make it mushy.
Meal prep friendly – This soup reheats well, but if storing leftovers, keep the pasta separate so it doesn’t soak up all the broth. To do this, just cook the pasta noodles separately and add at the end.
Soup too thick? Add more broth (or water) a little at a time until you reach the desired consistency.
Recipe FAQs
Yes! Simply omit the meat in the soup and use vegetable broth and it will be vegetarian. You can replace the meat with a meat alternative or add a can of white beans.
You can freeze the soup without the pasta. Cooked pasta tends to get mushy when frozen and reheated. Simply add the cooked pasta when you’re ready to serve.
Other Cozy Soups to Consider..
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Slow Cooker Lasagna Soup
Ingredients
- ½ lb ground beef
- ½ lb mild Italian sausage
- 1 small white or yellow onion diced
- 3 cloves garlic minced
- 2 teaspoon Italian seasoning
- 16 ounces marinara
- 14 ounces diced tomatoes
- 4 cups chicken or beef broth
- ½ teaspoon salt
- 10 lasagna sheets broken into pieces
Ricotta Topping
- 1 cup whole milk ricotta cheese
- ¼ cup Parmesan cheese
- ¼ cup shredded Italian cheese
- 2 tablespoon chopped fresh parsley fresh basil works, too
- ¼ teaspoon salt
Instructions
- In a skillet or a slow cooker with the saute/brown function, add the ground beef and cook until browned, breaking into small pieces as it cooks. cook ground Add the onion and garlic and cook 3-5 more minutes, until slightly softened.
- If using a skillet, transfer meat mixture to slow cooker.
- Stir in the marinara sauce, diced tomatoes, Italian seasoning, broth, and salt.
- Cover and cook on low for 4–6 hours or high for 2–3 hours.
- Stir in the broken up pasta about 30 minutes before serving, cooking until tender.
- In a small bowl, mix the ricotta, fresh parsley, Italian cheese, and Parmesan.
- To serve, ladle soup into bowls, top with a spoonful of the cheese mixture, and garnish with fresh herbs and additional Parmesan cheese. Enjoy!
