Name: Slow Cooker Lasagna Soup Recipe
Prep time: 15 min
Cook time: 6 h 30 min
Total time: 6 h 45 min
Cuisine: Italian-American
Ingredients: 2 teaspoons olive oil (optional, for cooking ground turkey); 1 pound lean ground beef or ground Italian sausage (or ground turkey for a lighter option); 1 small yellow onion, diced; 5 cloves garlic, minced; 4 cups chicken broth or vegetable broth; 2 cups marinara sauce; 15 oz can diced tomatoes; 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; 8 lasagna noodles broken into bite-sized pieces; 1 teaspoon balsamic vinegar; ½ cup freshly grated parmesan cheese; 1 cup grated mozzarella; ½ cup ricotta cheese; chopped fresh parsley

Jump to Recipe

If you’re craving all the heartwarming flavors of classic Italian lasagna but want an easy, hands-off meal that you can set and forget, this Slow Cooker Lasagna Soup is the absolute answer. Imagine tender noodles simmered in a rich, savory tomato broth loaded with herb-kissed ground meat and garlic, all topped with melty mozzarella, creamy ricotta, and fresh parmesan. It’s like your favorite lasagna transformed into a cozy, spoonable soup that comes together effortlessly in the slow cooker. Whether it’s a chilly weeknight or a casual weekend dinner, this Slow Cooker Lasagna Soup will quickly become your new go-to comfort food.

Slow Cooker Lasagna Soup Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, familiar ingredients is the key to making this Slow Cooker Lasagna Soup both approachable and delicious. Each component plays an essential role—fresh herbs and seasonings bring depth, the lasagna noodles add the perfect tender bite, and the trio of cheeses elevates every spoonful to cheesy perfection.

Olive oil (2 teaspoons, optional): A touch of oil helps brown the ground turkey or beef, adding flavor and richness.
Ground meat (1 pound): Choose lean ground beef, Italian sausage, or even ground turkey for a lighter twist.
Yellow onion (1 small, diced): Adds sweetness and a subtle crunch once cooked down.
Garlic (5 cloves, minced): Essential for that fragrant, savory kick at the base of the soup.
Chicken or vegetable broth (4 cups): The flavorful liquid foundation of the soup that keeps it comforting and warm.
Marinara sauce (2 cups): Brings authentic Italian tomato goodness and thickness.
Diced tomatoes (15 oz can): Adds texture and a fresh tomato burst to every bite.
Dried basil (1 teaspoon): Classic herb that imbues Italian flavor notes.
Dried parsley (1 teaspoon): Brightens the soup with a grassy, mild herbaceousness.
Onion powder (½ teaspoon): Adds subtle depth beyond the fresh onion.
Oregano (½ teaspoon): Brings a warm, slightly bitter complexity.
Dried rosemary (¼ teaspoon): Adds piney aroma for extra savory complexity.
Red pepper flakes (¼ teaspoon, optional): A little heat to balance the richness if you like spice.
Lasagna noodles (8, broken into bite-sized pieces): The star pasta element turns the soup into a meal.
Balsamic vinegar (1 teaspoon): A splash to brighten and balance the tomato sauce beautifully.
Freshly grated parmesan (½ cup): Salty, nutty cheese that melds into the broth at the end.
Salt and pepper: To season perfectly according to your taste.
Grated mozzarella (1 cup): Gooey, melty cheese topping that makes every spoonful indulgent.
Ricotta (½ cup): Creamy and mild, it adds luscious dollops to finish the soup.
Fresh parsley (optional garnish): Adds a pop of vibrant color and fresh herbal zing.

How to Make Slow Cooker Lasagna Soup

Step 1: Brown the Meat

Start by heating 2 teaspoons of olive oil in a large skillet over medium heat (omit the oil if using a fattier sausage). Add 1 pound of your choice of ground beef, Italian sausage, or turkey. Cook thoroughly until nicely browned, breaking it up as it cooks to ensure even texture and flavor. Once browned, drain any excess grease to keep the soup from feeling greasy.

Step 2: Combine Ingredients in the Slow Cooker

Transfer the cooked meat into the slow cooker insert. Add the diced yellow onion, minced garlic, chicken or vegetable broth, marinara sauce, and diced tomatoes. Sprinkle in dried basil, parsley, onion powder, oregano, rosemary, and red pepper flakes if you like a little kick. Stir everything together until completely combined for that perfect blend of herbs and tomatoey goodness.

Step 3: Slow Cook the Soup

Put the lid on your slow cooker and cook the mixture on Low for 6-8 hours or High for 3-4 hours. This slow simmer allows all those flavors to deepen and develop, turning simple ingredients into a soul-satisfying soup that tastes like it’s been simmered all day long.

Step 4: Add the Lasagna Noodles

When you have about 30 minutes left of cooking, stir in the broken lasagna noodles. Cover and let the noodles cook until tender, which usually takes about 30 to 45 minutes depending on your slow cooker’s temperature. The noodles absorb the broth, becoming tender but still holding their shape beautifully.

Step 5: Final Seasoning and Cheese

Once the noodles are perfectly cooked, stir in the balsamic vinegar and freshly grated parmesan cheese. Taste and season with salt and pepper as needed to brighten and balance the flavors. The vinegar adds a lovely tang that lifts the richness, while the parmesan melts into the soup, creating luscious depth.

How to Serve Slow Cooker Lasagna Soup

Garnishes

Topping this Slow Cooker Lasagna Soup with grated mozzarella and creamy dollops of ricotta takes it from everyday comfort to special indulgence. Sprinkle with freshly chopped parsley to add a fresh, vibrant note and a pop of color that makes every bowl inviting.

Side Dishes

Pair this soup with a crisp green salad dressed lightly with lemon vinaigrette or serve alongside thick slices of garlic bread for dunking. These sides keep things simple while complementing the hearty, cheesy lasagna soup beautifully.

Creative Ways to Present

Serve this soup in rustic bread bowls to impress guests or ladle it into small bowls as part of a starter spread. You can even hollow out mini sweet peppers and fill them with a small spoonful for fun appetizer bites. The versatility of this Slow Cooker Lasagna Soup makes it perfect for casual family dinners or cozy dinner parties alike.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Slow Cooker Lasagna Soup in an airtight container in the refrigerator. It will stay fresh and delicious for up to four days, making it a convenient meal for busy days when you want comfort without reheating a complicated dish.

Freezing

This soup freezes well! Pour cooled soup into freezer-safe containers or bags and freeze for up to three months. Note that the noodles may soften a bit after freezing but the rich flavors remain intact and ready for a comforting meal later.

Reheating

Reheat frozen or refrigerated soup gently on the stovetop over medium-low heat, stirring occasionally. If the soup has thickened too much, just add a splash of broth or water to loosen it. Top with fresh mozzarella and ricotta again before serving for that fresh-out-of-the-slow-cooker magic.

FAQs

Can I make this Slow Cooker Lasagna Soup vegetarian?

Absolutely! Simply omit the meat and use vegetable broth instead of chicken broth. You can add mushrooms or lentils for extra texture and protein, and it will still be delicious and hearty.

What can I substitute for lasagna noodles?

If you can’t find lasagna noodles, broken wide egg noodles, broken spaghetti, or even broken penne pasta work well. Just adjust the cooking time to ensure the pasta is tender but not mushy.

How spicy is this soup?

The recipe includes red pepper flakes as optional, so you can control the heat level. If you prefer a mild soup, feel free to omit them entirely or add just a pinch for subtle warmth.

Can I make this soup in an Instant Pot?

Yes! Use the sauté function to brown the meat, then add all ingredients and cook on the soup setting for about 15 minutes. Add the noodles afterward and use the manual setting for a few more minutes until tender.

Is this recipe freezer-friendly with the cheese toppings?

Freeze the soup without the mozzarella and ricotta toppings for best results. Add fresh cheese when reheating and serving to retain their creamy texture and flavor.

Final Thoughts

There’s something undeniably magical about a Slow Cooker Lasagna Soup that wraps you up in cozy flavors without the fuss of traditional lasagna layers. Whether you’re serving it to family, friends, or just yourself, this recipe promises warm, cheesy comfort that feels like a big hug in a bowl. So go ahead, give it a try, and enjoy this effortless Italian classic reinvented for your slow cooker.

Slow Cooker Lasagna Soup Recipe

★★★★★

5.1 from 11 reviews

Author: Hugo
Total Time: 6 hours 45 minutes
Yield: 6 servings 1x
Diet: Low Fat

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Description

This Slow Cooker Lasagna Soup is a comforting and hearty meal that combines all the classic flavors of traditional lasagna in a warm, easy-to-make soup. Perfect for busy days, it allows you to enjoy the rich taste of lasagna with less effort and cleanup. Made with ground beef or turkey, a blend of aromatic herbs, marinara, and broken lasagna noodles, it’s topped with creamy ricotta and melted mozzarella for a truly satisfying dish.

Instructions

Brown the Meat: In a large skillet over medium heat, brown the ground beef or turkey until fully cooked. Drain off the excess grease to reduce fat content and set the meat aside.
Combine Ingredients in Slow Cooker: Add the cooked ground meat to the slow cooker. Then add 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 if using. Stir everything together until well combined.
Cook the Soup: Cover the slow cooker with its lid. Cook the soup on Low heat for 6 to 8 hours or on High heat for 3 to 4 hours. This slow cooking melds the flavors beautifully.
Add Lasagna Noodles: About 30 minutes before the end of the cooking time, stir in the broken lasagna noodles. Cover and continue to cook for an additional 30 to 45 minutes, or until the noodles reach your preferred tenderness. Cooking on High for 30 minutes typically works well.
Finish and Season: Stir in the balsamic vinegar and freshly grated parmesan cheese. Taste the soup and season with salt and pepper as desired to adjust the flavors.
Serve: Ladle the soup into bowls and top with grated mozzarella and dollops of ricotta cheese. Garnish with chopped fresh parsley if preferred. Serve immediately for the best taste and texture.
Storage: Store any leftover soup in an airtight container in the refrigerator. Consume within 4 days for optimal freshness and safety.

Notes

You can substitute ground beef with ground turkey or Italian sausage for a lighter or different flavor.
If you want a vegetarian version, omit the ground meat and use vegetable broth.
Adjust the red pepper flakes according to your preferred spice level or omit them entirely.
Broken lasagna noodles cook better in the soup than whole noodles, as they soften quicker and are easier to eat.
This soup thickens as it sits; add extra broth or water when reheating if necessary.
For added depth, use a good-quality marinara or homemade sauce.
Leftover soup freezes well—thaw and reheat gently on the stove or microwave.

Prep Time: 15 minutes
Cook Time: 6 hours 30 minutes
Category: Soup
Method: Slow Cooker
Cuisine: Italian-American