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This Slow Cooker Lasagna Soup is everything you love about classic lasagna in a warm, comforting bowl. Loaded with ground beef, noodles, rich tomato broth, and melty cheese, it’s an easy dinner the whole family will love!
If you love the comforting flavors of Classic Lasagna but don’t have the time (or energy) for all the layering and baking, Slow Cooker Lasagna Soup is the perfect solution. It captures everything you expect; meaty, rich tomato sauce, tender noodles, and plenty of melty cheese.
I have shared a stovetop Lasagna Soup in the past, and it is delicious. But this is an even easier version. Just toss everything into your slow cooker and come home to a warm, hearty bowl of lasagna goodness. It’s the ultimate cozy dinner for busy nights!
The nice thing about this recipe is that you really can use what you have on hand. I used ground beef, but if you prefer Italian sausage, go for it! You could even use a jar of premade sauce instead of canned tomatoes. You can use any shape pasta you like. Really just make it your own and use what you have.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Ground Beef – I use lean ground beef, but you could use ground turkey or Italian sausage as well
- Onion
- Garlic
- Diced Tomatoes – swap the tomato products for your favorite marinara sauce and you can skip the added spices as well.
- Tomato Sauce
- Italian Seasoning
- Chicken Broth – you could use beef or vegetable broth as well. I like to use low sodium to control the salt
- Lasagna Noodles – you just break these into small pieces, but could really use any small cut pasta shape that you want.
- Ricotta Cheese
- Mozzarella Cheese
- Parmesan Cheese
- Salt & Pepper
How To Make Slow Cooker Lasagna
- Brown Ground Beef. In a large skillet brown ground beef and onions together, breaking apart until no longer pink and the onions are soft. Drain any excess grease. add the garlic and cook for another 1-2 minutes until you can start to smell it. You can make this ahead and have in the fridge for when you want to make.
- Add Everything. To the crockpot add the tomatoes, chicken broth, Italian seasoning and the ground beef mixture. Stir until everything is well combined.
- Cook. Cover and cook on low for 6-8 hours.
- Noodles. After the soup has cooked, stir in the uncooked pasta, cover and let it cook for about 30 minutes, until the pasta is tender and cooked through.
- Cheese. While the pasta is cooking mix together the ricotta, Mozzarella, Parmesan cheese and Italian seasoning until well combined. You can make this ahead and just store in the fridge until ready to serve.
- Serve. Once the pasta is cooked it is ready to serve. Scoop into bowls and top with the cheese mixture. You can add fresh basil or parsley for garnish.
Recipe Tips & Suggestions
- In a Hurry? Sometimes you are in a hurry in the morning, and just want to add everything to the crockpot and go. Brown the ground beef and onions the night before. Store in the fridge and then just add with the tomato mixture in the morning.
- Add Veggies. You can definitely add in some veggies to this soup. Stirring in spinach during the last few minutes or you can add bell peppers with the onions at the beginning.
- Pasta. I used broken lasagna pieces for this, but you can use penne, rotini, or really any short cut of pasta that you have on hand. They will cook in about the same amount of time, just check it as cooks.
Serving Suggestions
I don’t know about you but Cheesy Garlic Bread is one of my favorite things with Italian style dishes, and this is no exception. Pull Apart Garlic Cheese Bread or Garlic Monkey Bread are also great options.
Or if you wanted to add vegetables you could serve with a Tossed Salad, Caesar Salad or even just Roasted Asparagus on the side.
Storage
Store leftovers in an airtight container (I store the cheese and soup separately) in the fridge for up to 4 days. The pasta will soak up the soup and become thicker. If you anticipate a lot of leftovers, you can cook the pasta separately and just add to the bowls when you serve. Then you can store them separately and avoid the mushier pasta.
More Comforting Soup Recipes
Slow Cooker Lasagna Soup
Ingredients
- 1 pound lean ground beef
- 1 small onion, finely chopped
- 3 Tablespoons tomato paste
- 3 cloves garlic, minced
- 15 oz diced tomatoes
- 15 oz tomato sauce
- 4 cups chicken broth
- 1 Tablespoon Italian seasoning
- 8 oz lasagna noodles, broken into small pieces
- salt & pepper to taste
Cheese Topping
- 1 cup ricotta cheese
- 1 cup Mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon Italian Seasoning
- basil or parsley, for garnish
Instructions
- Heat a large skillet over medium high heat. Add ground beef and onions. Cook for 6-7 minutes, breaking apart the ground beef, until it is no longer pink and the onions are soft. Drain any excess grease.1 pound lean ground beef, 1 small onion
- Add the tomato pasta and garlic to the pan, mix to combine and cook for 1-2 minutes until you can start to smell the garlic.3 Tablespoons tomato paste, 3 cloves garlic
- Pour the diced tomatoes, tomatoes sauce and chicken broth to the base of a crockpot. Add in the ground beef mixture and Italian seasoning, mixing to combine. Cover and cook on low for 6-8 hours, or high for 4-5 hours.15 oz diced tomatoes, 15 oz tomato sauce, 4 cups chicken broth, 1 Tablespoon Italian seasoning
- After the soup has cooked stir in the broken noodles and let them cook for about 30 minutes until tender.8 oz lasagna noodles
- Meanwhile, mix together all of the ingredients for the cheese topping.1 cup ricotta cheese, 1 cup Mozzarella cheese, 1/2 cup Parmesan cheese, 1 teaspoon Italian Seasoning
- When the pasta is cooked through taste and adjust the seasoning. Serve the soup topped with the cheese mixture and basil or parsley as garnish if desired.salt & pepper to taste, basil or parsley
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
