lasagna soup crockpot nights are basically my little life hack for when I want comfort food but do not want to hover over the stove. If your evenings look anything like mine, it is usually a mix of work, laundry, and someone asking what is for dinner right when you sit down. This soup solves that. It tastes like cozy lasagna, but in a spoonable, slurpy bowl that feels way less fussy. And if you are trying to keep weeknights balanced, I am also big on pairing easy meals like this with simple sides and bowls like the ones in healthy dinner bowls recipes. You toss everything in, let it do its thing, then dinner feels like you planned ahead even if you did not. 
Why You’ll Love It
I have made this soup on busy Mondays, rainy Saturdays, and even on those weird days when the fridge looks empty but you still need a real meal. It is rich, tomatoey, and cheesy, and it makes the whole house smell like an Italian restaurant that also happens to have a comfy couch.
Here is what makes it a keeper in my kitchen:
It is hands off. Brown the meat, dump the rest in, and let the slow cooker handle dinner.
It feeds a crowd. This is a big batch situation, which means leftovers that actually taste better the next day.
It is flexible. You can swap the meat, sneak in extra veggies, or adjust the spice without breaking the recipe.
It scratches the lasagna itch. You get the classic flavors without layering noodles and babysitting a pan in the oven.
Also, if you are in a soup era like I am, you might enjoy browsing the whole soup lineup here: soups. I end up cooking from that page whenever the weather dips even a little.
Key Ingredients in Slow Cooker Lasagna Soup
This is one of those recipes where the ingredient list looks familiar, like you have probably made some version of it before. The magic is how everything cooks together and turns into that thick, hearty broth.
The must haves
- Ground beef or Italian sausage: Sausage gives extra flavor, but beef is classic and easy.
- Onion and garlic: Do not skip these. They build the base flavor fast.
- Crushed tomatoes and tomato sauce: This combo makes it taste like real lasagna sauce, not just tomato soup.
- Broth: Beef broth is bold, chicken broth works too.
- Italian seasoning: The quickest way to get that herby lasagna vibe.
- Lasagna noodles: Broken into bite sized pieces, or use mafalda pasta if you have it.
- Ricotta and mozzarella: The creamy, melty part that makes everyone go back for seconds.
- Parmesan: A little salty finish goes a long way.
If you like a little heat, add red pepper flakes. If you want extra veggies, chopped zucchini or spinach works great. I have even tossed in mushrooms when they are about to go soft in the crisper drawer. No shame, it is still delicious.
And if you love quick comfort soups in general, this one gives the same easy weeknight energy as 5 ingredient taco soup, just with an Italian twist.
How to Make Slow Cooker Lasagna Soup
This is the part where you realize it is basically impossible to mess up. The only real rule is: cook the noodles at the end so they do not turn into mush. Everything else is very forgiving.
Step by step, the real life way
1. Brown the meat. In a skillet, cook the ground beef or sausage with chopped onion until it is no longer pink. Add garlic for the last 30 seconds so it smells amazing but does not burn. Drain extra grease if you need to.
2. Add it to the slow cooker. Pour in crushed tomatoes, tomato sauce, broth, Italian seasoning, salt, and pepper. Stir it up.
3. Cook low and slow. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. You want the flavors to really mingle.
4. Add noodles near the end. About 30 to 45 minutes before you want to eat, stir in broken lasagna noodles. Keep the lid on and check once or twice so you do not overcook them. If your slow cooker runs hot, they might be done closer to 25 minutes.
5. Do the cheesy topping. In a small bowl, mix ricotta with a pinch of salt and a little Parmesan. Ladle soup into bowls, then add a dollop of ricotta mix and sprinkle mozzarella on top. The heat from the soup melts it and it feels like a hug in a bowl.
Little tip from my kitchen: if your soup looks too thick after adding noodles, splash in a bit more broth. Noodles drink up liquid like they are paid to do it.
“I made this on Sunday and my kids asked for it again on Tuesday. That never happens. The ricotta dollop made it feel like real lasagna without the work.”
If you are into trying different versions, there is also a super helpful slow cooker breakdown you can compare with this one at slow cooker lasagna soup recipe. Sometimes I like seeing how other people season theirs and then I tweak mine.
Storage Tips
This soup is fantastic for meal prep, but noodles can get soft if they sit in the broth too long. So you have options depending on how picky you are about noodle texture.
In the fridge: Store in an airtight container for up to 4 days. The soup will thicken as it sits, so add a splash of broth or water when reheating.
In the freezer: If you want the best results, freeze the soup base without noodles. Then cook noodles fresh when you reheat. If you already have noodles in there, you can still freeze it, just know the noodles will be softer after thawing. Freeze up to 3 months.
Reheating: Warm on the stove over medium low or microwave in bursts, stirring in between. Add broth as needed and save the cheese topping for the end.
One more honest tip: keep the ricotta mix separate. It stays fresher and you get that just topped feeling every time you reheat a bowl.
What to Serve with Slow Cooker Lasagna Soup
Because this soup is hearty, you do not need much. But I love adding one or two simple things so dinner feels complete and a little special, even on a random weeknight.
Here are my go to pairings:
- Garlic bread or a warm baguette for dipping
- Simple green salad with a tangy dressing to cut the richness
- Roasted vegetables like broccoli or zucchini if you want more color on the plate
- Extra Parmesan and fresh basil on the table so everyone can top their own
If you are on a cozy soup streak, you can rotate this with other comfort classics. When I want something creamy and potato packed, I make crockpot potato soup. It hits the spot in a totally different way, but it is just as easy.
A Cozy Bowl Worth Repeating
This lasagna soup crockpot recipe is the kind of dinner that makes you feel taken care of, even if you are the one doing the cooking. It is simple, filling, and the leftovers are gold. If you want to compare notes or see another version, check out Crock pot Lasagna Soup Recipe – Eating on a Dime and see what tweaks you might like. Then grab your slow cooker, set it up, and let your house smell amazing while you get on with your day. You deserve a dinner that feels cozy without being complicated.
Can I make this lasagna soup crockpot recipe with chicken or turkey?
Yes. Ground turkey works great and still tastes cozy. If you use chicken, I like ground chicken best so it stays hearty.
Do I have to brown the meat first?
I strongly recommend it. Browning adds flavor and keeps the texture better. It also lets you drain extra grease so the soup does not get oily.
How do I keep the noodles from getting soggy?
Add them at the end, and if you are planning lots of leftovers, cook noodles separately and add them to each bowl. It is an extra step, but it really works.
Can I make it vegetarian?
Totally. Skip the meat, use vegetable broth, and add mushrooms, chopped zucchini, or lentils for body. Keep the cheese if you are not dairy free.
Slow Cooker Lasagna Soup
- Total Time: 255 minutes
- Yield: 6 servings
- Diet: Gluten-Free, Dairy-Free (if adjusted)
Description
A cozy and comforting lasagna-inspired soup that is easy to make in a slow cooker.
Ingredients
- 1 lb ground beef or Italian sausage
- 1 onion, chopped
- 3 cloves garlic, minced
- 28 oz crushed tomatoes
- 15 oz tomato sauce
- 4 cups beef or chicken broth
- 2 tsp Italian seasoning
- Salt and pepper to taste
- 8 oz lasagna noodles, broken into bite-sized pieces
- 15 oz ricotta cheese
- 2 cups mozzarella cheese, shredded
- ¼ cup grated Parmesan cheese
- Red pepper flakes (optional)
- Chopped zucchini or spinach (optional)
- Mushrooms (optional)
Instructions
- In a skillet, brown the ground beef or sausage with chopped onion until no longer pink. Add garlic for the last 30 seconds.
- Add the meat mixture to the slow cooker along with crushed tomatoes, tomato sauce, broth, Italian seasoning, salt, and pepper. Stir to combine.
- Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours.
- About 30 to 45 minutes before serving, stir in the broken lasagna noodles and cover the cooker.
- In a bowl, mix ricotta with a pinch of salt and Parmesan. Serve soup in bowls topped with a dollop of the ricotta mix and sprinkle mozzarella on top.
Notes
For best results, cook noodles separately if storing leftovers, to prevent them from becoming soggy. Reheat with added broth if needed.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian