Lasagna Soup Recipe Slow Cooker (Cozy, Cheesy & Hands-Off!)

If you love classic lasagna but don’t love fussing with layers and a hot oven, this Lasagna Soup Recipe Slow Cooker is your new best friend—rich tomato broth, tender pasta, and melty cheese, all simmered low and slow while you get on with your day.

I’ve been making lasagna since the ’90s, back when my kids were little and Garfield was on TV every afternoon. These days, though, I’m much more of a slow cooker girl. This lasagna soup, cooked right in the crockpot, gives you all the comforting flavors of slow cooker lasagna—savory ground beef, tomato, Italian herbs, and plenty of cheese—but in a cozy bowl of hearty pasta soup that basically makes itself.

It’s a wonderful weeknight crockpot dinner, a “stick-to-your-ribs” comfort food soup, and an easy Italian soup recipe you’ll lean on all fall and winter. No layering, no baking, no hovering over the stove. Just set it, forget it, and come back to a house that smells like your favorite Italian restaurant.

Why You’ll Love This Recipe

Let me explain why this slow cooker lasagna soup has become a regular in my house (and why my grown kids still “just happen” to stop by on lasagna soup night):

Hands-off slow cooker magic – Toss everything into your crockpot and let it simmer into a rich, cozy slow cooker soup while you do literally anything else.
All the lasagna flavor, none of the layering – Cheesy lasagna goodness without wrestling pasta sheets or turning on the oven.

Family-friendly and picky-eater approved – Mild flavors, tender noodles, and lots of cheese—kids and grown-ups both go back for seconds.
Great for meal prep – Makes a generous pot; delicious for lunch all week and freezes beautifully.
Customizable and forgiving – Use ground turkey instead of beef, gluten-free pasta, or add extra veggies—this crockpot soup recipe is wonderfully flexible.

Perfect for busy weeknights – Start it at lunchtime, and by dinner you’ve got a hearty pasta soup ready to ladle into bowls.
Budget-friendly comfort food – Uses pantry staples like canned tomatoes, broth, and pasta, with high flavor and low stress.
Restaurant-style texture at home – Silky tomato basil lasagna soup with just the right balance of broth, meat, and noodles.

Ingredients

Here’s everything you’ll need to make this slow cooker lasagna soup. It looks like a long list, but it’s mostly pantry basics. I’ll add a few notes so you can tweak as you like.

1 pound (450 g) ground beef (80/20 or 85/15 for best flavor; you can mix with Italian sausage)
½ pound (225 g) Italian sausage, casings removed (mild or hot, your choice; or use all beef)
1 medium yellow onion, finely chopped (about 1 cup)
4 cloves garlic, minced (or 1½ teaspoons garlic powder in a pinch)
1 tablespoon tomato paste (adds depth and richness)
1 (28-ounce) can crushed tomatoes (San Marzano if you have them)

1 (15-ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes, undrained (fire-roasted adds a subtle smoky flavor)
6 cups low-sodium beef or chicken broth (low-sodium helps you control the salt)
2 teaspoons dried basil
1½ teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon sugar (balances the acidity of the tomatoes)

1–1½ teaspoons kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
½–1 teaspoon crushed red pepper flakes (optional, for a little heat)
8–10 lasagna noodles, broken into bite-sized pieces
- (Or about 8 ounces of small pasta like mafalda, rotini, or bowties for an easy lasagna soup twist)

1 cup whole milk ricotta cheese
1½ cups shredded mozzarella cheese (low-moisture, part-skim melts nicely)
½ cup freshly grated Parmesan cheese (skip the green can if you can)
¼ cup chopped fresh basil or flat-leaf parsley, for serving

1–2 tablespoons olive oil, for browning the meat (if needed)

Ingredient tips:

Ground beef & sausage – The combo gives that classic ground beef lasagna soup flavor, but you can absolutely use all beef, all turkey, or even a plant-based crumble.
Tomatoes – Using crushed + diced + sauce builds a layered tomato flavor without extra work.

Broth – Beef broth gives a deep, “Sunday sauce” vibe; chicken broth is a bit lighter. Both work.
Lasagna noodles – Regular or “no-boil” both work; no-boil will soften a little faster, so watch the timing.

Lasagna Soup Recipe Slow Cooker Directions

You know what? This is one of those recipes that feels like a lot when you read it, but once you’re cooking, it’s just: brown, dump, simmer, add pasta, add cheese. That’s it.

Brown the meat (for big flavor)
- In a large skillet over medium-high heat, add a drizzle of olive oil if your pan isn’t nonstick.
- Add the ground beef and Italian sausage, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 6–8 minutes.
- Drain off excess fat (leave a couple of teaspoons if you like richer flavor).
Sauté the aromatics
- To the same pan, add the chopped onion and cook 3–4 minutes, stirring, until softened and fragrant.
- Stir in the garlic and cook 30 seconds, just until you can smell it—don’t let it burn.
- Add the tomato paste and cook 1–2 minutes, stirring; this little step caramelizes it and adds a deeper, “cooked all day” flavor.
Build the soup base in the slow cooker
- Transfer the browned meat mixture to your slow cooker (5–6 quart works well).
- Pour in the crushed tomatoes, tomato sauce, and diced tomatoes with their juice.
- Add the broth, dried basil, oregano, thyme, parsley, sugar, salt, black pepper, and red pepper flakes (if using).
- Give everything a good stir, scraping the bottom of the slow cooker so nothing sticks.
Slow cook low and slow
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- On low, the flavors mellow and marry beautifully. If you’re home, lift the lid once midway and give it a stir—it’s not required, but I always do it out of habit.
Add the pasta at the right time
- About 30 minutes before serving, break the lasagna noodles into bite-sized pieces (think small rectangles) and stir them into the hot soup.
- Re-cover and cook on HIGH for 20–30 minutes, or until the pasta is al dente.
- Stir once halfway through to prevent the noodles from clumping; if the soup looks very thick, you can add an extra ½–1 cup of warm broth or water.
Prepare the cheese topping (“lasagna layer” in a bowl)
- In a small bowl, stir together the ricotta, ½ cup of the mozzarella, and ¼ cup of the Parmesan.
- Add a pinch of salt and black pepper. This mixture becomes your “cheesy dollop” for serving that makes every bowl taste like true cheesy lasagna soup.

Taste and adjust the seasoning
- Once the pasta is cooked, taste the soup. Add more salt, pepper, or a pinch of sugar if the tomatoes are very acidic.
- If you’d like a creamier, richer broth, you can stir in a splash (¼–½ cup) of heavy cream or half-and-half at this point.

Serve with plenty of cheese and herbs
- Ladle the crockpot lasagna soup into bowls.
- Add a generous spoonful of the ricotta-cheese mixture on top of each bowl.
- Sprinkle with remaining mozzarella and Parmesan, then finish with fresh basil or parsley.
- Let the cheese sit for a minute or two— it will melt slightly into the hot soup, giving you gooey, stretchy bites.

Servings & Timing

Yield: About 6–8 generous servings of cheesy lasagna soup
Prep Time: 20–25 minutes (browning meat, chopping, assembling)
Cook Time: 6–8 hours on LOW or 3–4 hours on HIGH, plus 20–30 minutes for the pasta

Total Time: About 6½–8½ hours (mostly hands-off)

This is one of those “start after breakfast, enjoy at dinner” kind of slow cooker soup recipes that make evenings feel less rushed.

Variations (Make It Your Own)

Here’s the thing: once you’ve made this once, you’ll start dreaming up your own versions. A few ideas to get you started:

Turkey Lasagna Soup – Swap the ground beef and sausage for ground turkey and add 1 extra tablespoon olive oil so it doesn’t dry out.

Vegetable-Packed Version – Stir in 1–2 cups of chopped zucchini, mushrooms, or spinach during the last hour for extra nutrients.
Creamy Tomato Basil Lasagna Soup – Add ½–1 cup heavy cream and extra fresh basil at the end for a richer, silkier broth.
Gluten-Free Lasagna Soup – Use gluten-free lasagna noodles or your favorite gluten-free pasta and check doneness a bit earlier.

Spicy Italian Lasagna Soup – Use hot Italian sausage, extra crushed red pepper flakes, and top with a sprinkle of Calabrian chili if you like heat.
Three-Cheese Crockpot Lasagna Soup – Add a little shredded provolone or fontina to the cheese mixture for extra stretch and tang.

Storage & Reheating

Leftover lasagna soup might be even better the next day—like most good Italian soup recipes, the flavors just keep improving.

Fridge storage:
- Cool the soup to room temperature, then store in airtight containers in the refrigerator for 3–4 days.
- If you know you’ll have leftovers, you can cook the pasta separately and store it in a separate container; this helps keep it from getting too soft.

Freezer storage:
- For best texture, freeze the soup without pasta for up to 3 months in freezer-safe containers or bags.
- When ready to serve, thaw overnight in the fridge, reheat, then add fresh pasta and cook until tender.
- If you do freeze it with pasta, it’s still edible, but the noodles will be much softer—perfect if you like a thicker, almost stew-like texture.
Reheating:
- Stovetop: Reheat over medium heat, stirring occasionally, until hot. Add a splash of broth or water if it’s thickened in the fridge.
- Microwave: Heat in 60–90 second bursts, stirring between each, until warmed through.
- Always add fresh cheese on top after reheating; it brings the “freshly made” feeling right back.
Make-ahead tips:
- Brown the meat, sauté the onion/garlic, and mix with tomatoes and seasonings the day before.
- Store in the fridge, then add to the slow cooker with broth the next day and cook as directed.
- You can also prep the cheese mixture ahead and keep it covered in the fridge for 2–3 days.

Notes From My Kitchen

A few little things I’ve learned after making this slow cooker lasagna soup more times than I can count:

Pasta timing is everything. If you let the lasagna noodles sit in the slow cooker for too long, they’ll keep soaking up broth and can get mushy. I aim for 20–25 minutes, then turn the slow cooker to WARM.
Salt at the end, too. Tomatoes and broth vary quite a bit in saltiness. I start on the lower side with salt, then taste after it’s cooked and adjust. That way your soup isn’t accidentally too salty.

Cheese is where the “lasagna” lives. Don’t skimp on the ricotta-mozzarella-Parmesan combo. It’s what makes this feel like slow cooker lasagna and not just a tomato pasta soup.
Fresh herbs for the win. Even if you’re using dried herbs in the soup itself, a sprinkle of fresh basil or parsley at the end wakes everything up.
Let it rest a minute. Just like traditional lasagna, this soup thickens slightly if you let it sit in the bowl for a couple of minutes—and the cheese melts in that perfect, stringy, spoonful way.

FAQs

1. Can I make this Lasagna Soup Recipe Slow Cooker without browning the meat first?
You can, but I don’t recommend it. Browning adds a lot of flavor and improves the texture of the beef and sausage, so the final soup tastes more like true lasagna.

2. Will the pasta get mushy in the slow cooker?
It can if it cooks too long. Add the broken lasagna noodles during the last 20–30 minutes of cooking and check them for al dente texture.

3. Can I use a different type of pasta instead of lasagna noodles?
Absolutely. Any short pasta works—rotini, bowties, penne, or mafalda (mini lasagna noodles). Just watch the cooking time; smaller shapes cook faster.

4. How do I make this lasagna soup lighter or lower calorie?
Use lean ground turkey or chicken, skip the sausage, use part-skim ricotta and mozzarella, and go easy on the cheese topping. The soup will still be hearty and comforting.

5. Can I cook this on the stovetop instead of a slow cooker?
Yes. Simmer the soup in a large pot on low for 45–60 minutes after browning the meat, then add the pasta and cook until tender. Stir occasionally so the bottom doesn’t scorch.

6. Can I make this vegetarian?
Yes. Use plant-based crumbles or skip the meat altogether, increase the veggies (zucchini, mushrooms, spinach), and use vegetable broth instead of beef or chicken.

7. What should I serve with slow cooker lasagna soup?
Crusty bread, garlic bread, or a simple green salad with Italian dressing are perfect. Sometimes I add roasted vegetables if I’m feeling virtuous.

8. My soup got really thick the next day—what should I do?
That’s normal; the pasta keeps soaking up liquid. Just add a splash of broth or water while reheating until it reaches your favorite soup consistency.

Conclusion

This Lasagna Soup Recipe Slow Cooker is one of those meals that feels like a hug in a bowl—simple ingredients, big Italian flavor, and very little hands-on time. It brings all the cheesy, saucy comfort of classic lasagna into an easy, one-pot slow cooker meal that works for busy weeknights, lazy Sundays, and everything in between.

Give it a try next time you’re craving cozy comfort food soup without the oven fuss. When you do, I’d love to hear how your family liked it—leave a comment, share your favorite variation, or tell me if you turned it into your own signature crockpot lasagna soup. And if you’re still hungry, you might enjoy exploring more slow cooker soup recipes or hearty pasta dishes for your next family dinner.

Lasagna Soup (Slow Cooker)

This cozy slow cooker lasagna soup packs all the flavors of classic lasagna—savory meat sauce, tender pasta, Italian herbs, and melty cheese—into a rich, tomato-based soup that basically makes itself in the crockpot.

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Prep Time 25

Cook Time 8

Total Time 8 25

Course Main Course, Soup

Cuisine American, Italian

Servings servings

Calories 450 kcal

Ingredients

1 pound ground beef 80/20 or 85/15
1/2 pound Italian sausage casings removed; mild or hot
1 medium yellow onion finely chopped (about 1 cup)
4 cloves garlic minced (or 1 1/2 teaspoons garlic powder)
1 tablespoon tomato paste
28 ounces crushed tomatoes
15 ounces tomato sauce
14.5 ounces diced tomatoes undrained; fire-roasted if possible
6 cups low-sodium beef or chicken broth
2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon granulated sugar
1 teaspoon kosher salt start with 1–1 1/2 teaspoons, more to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes optional, up to 1 teaspoon for more heat
8-10 lasagna noodles broken into bite-sized pieces (or about 8 ounces small pasta)

1 cup whole milk ricotta cheese
1 1/2 cups shredded mozzarella cheese low-moisture, part-skim
1/2 cup freshly grated Parmesan cheese
1/4 cup fresh basil or flat-leaf parsley chopped, for serving
1-2 tablespoons olive oil for browning meat, if needed
1/4-1/2 cup heavy cream or half-and-half optional, for a creamier soup

Instructions

In a large skillet over medium-high heat, add a drizzle of olive oil if needed. Add the ground beef and Italian sausage, breaking them up with a wooden spoon. Cook until browned and no longer pink, about 6–8 minutes. Drain off excess fat, leaving a small amount if you prefer richer flavor.
1 pound ground beef, 1/2 pound Italian sausage, 1-2 tablespoons olive oil
In the same skillet, add the chopped onion and cook for 3–4 minutes, stirring, until softened and fragrant. Stir in the minced garlic and cook for 30 seconds, just until fragrant. Add the tomato paste and cook, stirring, for 1–2 minutes to caramelize slightly.
1 medium yellow onion, 4 cloves garlic, 1 tablespoon tomato paste
Transfer the browned meat, onion, garlic, and tomato paste mixture to a 5–6 quart slow cooker. Add the crushed tomatoes, tomato sauce, diced tomatoes with their juices, broth, dried basil, oregano, thyme, parsley, sugar, salt, black pepper, and red pepper flakes (if using). Stir well, scraping along the bottom so nothing sticks.
1 pound ground beef, 1/2 pound Italian sausage, 1 medium yellow onion, 4 cloves garlic, 1 tablespoon tomato paste, 28 ounces crushed tomatoes, 15 ounces tomato sauce, 14.5 ounces diced tomatoes, 6 cups low-sodium beef or chicken broth, 2 teaspoons dried basil, 1 1/2 teaspoons dried oregano, 1 teaspoon dried thyme, 1 teaspoon dried parsley, 1 teaspoon granulated sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon crushed red pepper flakes

Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the flavors have melded and the broth tastes rich. If you are home, you can stir once halfway through cooking, though it is not required.
About 30 minutes before serving, break the lasagna noodles into bite-sized pieces and stir them into the hot soup. Re-cover and cook on HIGH for 20–30 minutes, or until the pasta is just al dente. Stir once halfway through to prevent the noodles from clumping. If the soup becomes very thick, add 1/2–1 cup of warm broth or water to thin.
8-10 lasagna noodles
While the pasta cooks, in a small bowl combine the ricotta, 1/2 cup of the mozzarella, and 1/4 cup of the Parmesan. Season with a small pinch of salt and black pepper and stir until smooth. Set aside; this will be the cheesy topping for each serving.
1 cup whole milk ricotta cheese, 1 1/2 cups shredded mozzarella cheese, 1/2 cup freshly grated Parmesan cheese, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper

When the pasta is cooked to your liking, taste the soup and adjust with additional salt, pepper, or a pinch more sugar if needed. For a creamier, richer broth, stir in 1/4–1/2 cup heavy cream or half-and-half at this time.
1 teaspoon granulated sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/4-1/2 cup heavy cream or half-and-half
Ladle the lasagna soup into bowls. Top each bowl with a generous spoonful of the ricotta-cheese mixture, then sprinkle with some of the remaining mozzarella and Parmesan. Garnish with chopped fresh basil or parsley and let sit for a minute so the cheese melts slightly before serving.
1 cup whole milk ricotta cheese, 1 1/2 cups shredded mozzarella cheese, 1/2 cup freshly grated Parmesan cheese, 1/4 cup fresh basil or flat-leaf parsley

Notes

Yield: about 6–8 generous servings. For best pasta texture, add the noodles only for the last 20–30 minutes of cooking and switch the slow cooker to WARM once they reach al dente. The cheese mixture is key to the lasagna flavor, so don’t skip it. Leftovers thicken as they sit; thin with a splash of broth or water when reheating. For make-ahead, you can cook the pasta separately and add to each serving so it doesn’t soften too much in the soup.