I absolutely love this Slow Cooker Lasagna Soup Recipe because it brings all the cozy, comfort-food vibes of classic lasagna but in a warm, slurp-able bowl that’s perfect for busy weeknights or relaxed weekend dinners. What’s so great is how the slow cooker does most of the work for you while developing this rich, flavor-packed broth that’s just begging for a second helping.
You’ll find that it’s a super flexible recipe, too. Whether you’re craving that hearty meatiness or want to lighten it up with ground turkey, this soup hits all the right notes. And honestly, it’s become my go-to whenever I want something satisfying without the fuss of layering pasta sheets and sauces in the oven.
Why You’ll Love This Recipe
- Set It and Forget It: The slow cooker lets you walk away and come back to a simmering, flavorful soup ready to enjoy.
- All the Lasagna Flavor: You get that classic Italian taste in every spoonful without the time-consuming layering and baking.
- Family-Friendly Comfort: My family goes crazy for this soup, making it a repeat-meal for cozy nights.
- Easy Customization: Whether adding vegetables or swapping meats, it’s forgiving and perfect for your kitchen style.
Ingredients You’ll Need
These ingredients come together effortlessly to create that signature rich, tomatoey broth with tender noodles and cheese goodness. I always recommend getting a good-quality marinara sauce – it really makes a difference in depth of flavor.
- Ground beef or Italian sausage: For the authentic savory base; ground turkey is a lighter swap I enjoy for a leaner meal.
- Yellow onion: Adds sweet, aromatic notes that soften beautifully over the slow cooking time.
- Garlic: Five cloves here give a delicious punch, but feel free to adjust if you’re a garlic lover like me.
- Chicken or vegetable broth: A crucial component that makes the soup hearty — homemade is fantastic if you have it on hand.
- Marinara sauce: The tomato heart of the recipe; quality store-bought or homemade works great.
- Diced tomatoes: Adds freshness and texture, balancing the thicker sauce.
- Seasoning (basil, parsley, oregano, rosemary, onion powder, red pepper flakes): This custom blend gives the soup that distinct Italian lasagna note.
- Lasagna noodles: Break ‘em into bite-sized pieces so they cook evenly and fit perfectly on your spoon.
- Balsamic vinegar: A secret twist I discovered — it brightens the flavors just before serving.
- Parmesan, mozzarella, and ricotta cheeses: These cheeses bring creaminess, gooeyness, and that unmistakable lasagna character to your bowl.
- Salt and pepper: To taste, always important to season well for a balanced finish.
Variations
I like to tweak this Slow Cooker Lasagna Soup Recipe depending on the season or what I have on hand — it’s super forgiving and welcomes your creativity. You can easily customize it to be lighter, heartier, or more veggie-packed.
- Vegetable Boost: I often stir in chopped fresh spinach or diced zucchini with the noodles for extra color and nutrition — my kids usually don’t even notice!
- Meat Alternatives: Using ground turkey keeps it lighter but still meaty; sometimes I swap in Italian sausage for a spicier kick.
- Cheese Variation: Try swapping ricotta for mascarpone for a creamier texture, or use provolone for a different melt.
- Spice Level: For a little heat, I add extra red pepper flakes, but you can skip these if you prefer mild flavors.
How to Make Slow Cooker Lasagna Soup Recipe
Step 1: Brown the Meat with Love
Start by cooking your ground beef (or turkey/sausage) in a skillet over medium heat until fully browned. Don’t rush this — the browned bits add layers of flavor that make the soup taste so much richer. Once cooked, drain the excess grease to keep things from getting greasy in the slow cooker.
Step 2: Layer Your Ingredients into the Slow Cooker
Add the cooked meat to the slow cooker, then toss in the diced onion, minced garlic, chicken broth, marinara sauce, diced tomatoes, and all those lovely dried herbs and spices. Give it a good stir to combine everything well so the flavors mingle during cooking.
Step 3: Slow Cook to Perfection
Pop the lid on, set your slow cooker to Low for 6 to 8 hours (or High for 3 to 4 if you’re short on time), and let it work its magic. The longer, slower cook really helps develop that classic Italian depth you crave.
Step 4: Add Pasta and Finish Strong
About 30 minutes before you want to eat, stir in the broken lasagna noodles. Cover and cook until the noodles are perfectly tender — usually about 30 minutes on high is spot on for me. Then, stir in the balsamic vinegar and parmesan, taste and season with salt and pepper.
Step 5: Serve with the Cheese Trio
Ladle the soup into bowls and top generously with mozzarella, dollops of ricotta, and if you like, a sprinkle of fresh parsley. That finishing touch brings the whole experience full circle with creamy, melty goodness.
Pro Tips for Making Slow Cooker Lasagna Soup Recipe
- Don’t Skip Browning: Taking time to brown the meat adds richness that can’t be replicated by just tossing raw meat in the slow cooker.
- Add Noodles at the Right Time: Adding noodles too early makes them mushy—timing here is key to perfect texture.
- Customize Veggies: Mix in diced zucchini or spinach with the noodles for a sneaky veggie boost that blends seamlessly.
- Adjust Broth Thickness: If the soup’s too thick after cooking, just stir in more broth until you get your desired consistency.
How to Serve Slow Cooker Lasagna Soup Recipe
Garnishes
I love to use fresh chopped parsley to brighten the dish, along with a dusting of extra parmesan for that sharp cheesy punch. Sometimes, I dollop a little ricotta or drizzle some good quality olive oil just before serving to make it feel extra special.
Side Dishes
This soup is hearty on its own, but if you’re looking to round out the meal, a crisp green salad or some warm garlic bread on the side makes a perfect pairing. My family especially loves dipping the bread right into the soup!
Creative Ways to Present
For a fun presentation, I’ve served this soup in mini bread bowls at a casual dinner party, which always gets tons of compliments. You could also layer individual servings in clear bowls to show off the colorful veggies and gooey cheese for a festive look.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge and they keep well for up to four days. The flavors actually deepen overnight, making the next day’s meal just as good if not better.
Freezing
While I haven’t frozen this soup often, it freezes reasonably well if you pop it into freezer-safe containers before adding the noodles. I recommend cooking noodles fresh when reheating since pasta texture can change after freezing.
Reheating
The best way to reheat is gently on the stovetop over medium heat, stirring occasionally and adding a splash of broth or water if it thickens up too much. This keeps the pasta tender and prevents the soup from drying out.
FAQs
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Can I make this Slow Cooker Lasagna Soup Recipe vegetarian?
Absolutely! Simply skip the meat and use vegetable broth instead of chicken broth. You can boost protein with beans or lentils and add plenty of veggies like zucchini or mushrooms for heartiness.
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Is it okay to use uncooked noodles from the start?
I’ve found that adding the noodles too early results in mushy pasta. It’s best to add broken noodles in the last 30 minutes of cook time so they stay tender but not overcooked.
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Can I use a different type of pasta?
Sure! While broken lasagna noodles work best to capture the classic flavor and texture, other short pasta like penne or rotini can work in a pinch—just adjust cooking time as needed.
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How do I prevent the soup from becoming too thick?
If the broth reduces too much during cooking, simply stir in extra broth or water to thin it to your preferred consistency before serving.
Final Thoughts
Making this Slow Cooker Lasagna Soup Recipe has become one of my favorite ways to get all the comfort of lasagna with way less fuss. It’s satisfying, flexible, and a real crowd-pleaser — I can’t recommend it enough when you want a warm hug in a bowl. Give it a try and watch your family and friends fall in love with this easy, delicious meal just like mine did!
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
A comforting and hearty Slow Cooker Lasagna Soup that combines all the classic flavors of traditional lasagna in a flavorful, easy-to-make soup. Featuring ground beef, savory herbs, broken lasagna noodles, and a blend of cheeses, this recipe is perfect for a cozy meal with minimal effort.
Ingredients
Main Ingredients
- 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
- 4 cups chicken broth or vegetable broth
- 2 cups marinara sauce
- 15 oz can diced tomatoes
Herbs and 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
- 1 teaspoon balsamic vinegar
- ½ cup freshly grated parmesan cheese
- 1 cup grated mozzarella cheese
- ½ cup ricotta cheese
Optional Garnish
- Chopped fresh parsley
Instructions
- Cook the Meat: In a large skillet over medium heat, cook the ground beef thoroughly until no longer pink. Drain any excess grease to avoid a greasy soup base.
- Add Ingredients to Slow Cooker: Transfer the cooked beef into 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 red pepper flakes. Stir everything together until well combined.
- Slow Cook: Cover the slow cooker with the lid and cook on Low for 6-8 hours or High for 3-4 hours to let the flavors meld beautifully.
- Add Noodles Towards End: With about 30 minutes left in the cooking time, stir in the broken lasagna noodles. Cover and continue cooking for 30 to 45 minutes until the noodles are tender but not mushy. Thirty minutes on High heat works perfectly.
- Finish Soup: Once the noodles are done, stir in the balsamic vinegar and grated parmesan cheese. Season with salt and pepper to taste to balance the flavors.
- Serve: Ladle the soup into bowls and top each serving with grated mozzarella, dollops of ricotta cheese, and a sprinkle of chopped fresh parsley for a fresh, creamy finish.
- Store Leftovers: Store any leftover soup in an airtight container in the refrigerator and consume within 4 days for best quality and safety.
Notes
- This recipe is adapted from a popular Instant Pot Lasagna Soup but optimized for slow cooker use.
- You can substitute the custom seasoning blend with one tablespoon of Italian seasoning if needed.
- For added nutrition, stir in chopped fresh spinach or finely diced zucchini together with the lasagna noodles.
- To reheat leftovers, warm the soup gently in a saucepan over medium heat, stirring occasionally and adding broth as needed to restore a nice soup consistency. Ensure the soup reaches 165°F for safe consumption.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 424
- Sugar: 7g
- Sodium: 1405mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0.3g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 83mg
