Oh my gosh, you guys – I have to tell you about my new favorite lazy-day lifesaver! Slow cooker lasagna soup is everything you love about classic lasagna, but without all the fussy layering and oven-watching. I stumbled onto this genius idea last winter when I was craving comfort food but didn’t have the energy for traditional lasagna prep. The moment that first spoonful of rich, tomatoey broth with melty cheese hit my tongue? Wow. Just wow.
What makes this slow cooker lasagna soup so magical is how it transforms basic pantry staples into something extraordinary with almost no effort. While you’re going about your day, that crockpot is working its magic – the flavors deepening, the noodles soaking up all that delicious broth. And the best part? Your house smells like an Italian grandmother’s kitchen all afternoon. Trust me, this hearty soup has become my go-to for busy weeknights, potlucks, and those “I just need a hug in a bowl” kind of days.
Why You’ll Love This Slow Cooker Lasagna Soup
Let me count the ways this soup will become your new best friend:
- It’s ridiculously easy – just brown some meat, dump everything in the crockpot, and let the magic happen while you go about your day
- The flavors are insanely rich and comforting, like your favorite lasagna but in cozy soup form
- That moment when you lift the lid after hours of slow cooking? The aroma alone will make your knees weak
- It’s the perfect solution when you’re craving something hearty but don’t want to fuss with layers or the oven
- The cheese! Ohhh, the melty, gooey cheese on top takes it over the top
Seriously, this slow cooker lasagna soup is comfort in a bowl with minimal effort – what’s not to love?
Ingredients for Slow Cooker Lasagna Soup
Here’s what you’ll need to make this cozy masterpiece – I promise it’s all basic stuff you might already have in your pantry! The key is using quality ingredients because each one shines through in the final bowl:
- 1 lb ground beef (or see my notes below for tasty swaps!)
- 1 onion, diced – don’t skip this! It builds such great flavor
- 3 cloves garlic, minced – fresh is best, but 1 tsp powdered works in a pinch
- 1 (28 oz) can crushed tomatoes – I like San Marzano when I can get them
- 1 (15 oz) can tomato sauce – not paste! That would be too thick
- 4 cups beef broth – that rich base makes all the difference
- 1 tsp each dried basil and oregano – rub them between your fingers first to wake up the oils
- Salt & pepper – taste as you go, especially if your broth is salty
- 8 lasagna noodles, broken into bite-sized pieces – no need to precook!
- Cheese trio: 1 cup shredded mozzarella, ½ cup ricotta, and 2 tbsp grated Parmesan for serving
- Fresh basil (optional but oh-so-pretty as garnish)
See? Nothing fancy – just good, honest ingredients that come together beautifully in the slow cooker. Now let’s get cooking!
How to Make Slow Cooker Lasagna Soup
Okay, let’s get into the good stuff – how this magical slow cooker lasagna soup comes together with barely any effort! I promise it’s easier than folding fitted sheets (why are those so impossible?). Just follow these simple steps and you’ll have the coziest, most comforting soup ready when you are.
Browning the Meat and Vegetables
First things first – grab your trusty skillet and let’s build some flavor! Brown that ground beef with the diced onion over medium heat until the meat’s no longer pink and the onions turn translucent. Oh, and don’t forget to add the garlic right at the end – about 30 seconds before you’re done – so it gets fragrant but doesn’t burn. Drain off any excess fat (we want flavor, not grease!), then transfer this tasty mixture to your slow cooker. Easy peasy!
Slow Cooking the Soup Base
Now for the fun part – dump everything else in (except the noodles and cheeses)! Pour in those crushed tomatoes, tomato sauce, beef broth, and all your seasonings. Give it a good stir to combine. Here’s where the slow cooker works its magic – cover and let it cook on low for 6 hours or high for 3 hours. The longer it simmers, the deeper those flavors develop. Your house is going to smell amazing!
Adding the Noodles and Finishing Touches
About 30 minutes before serving, stir in those broken lasagna noodles. No need to precook – they’ll soak up all that delicious broth as they cook right in the soup. When the noodles are tender (test one to be sure!), it’s time for the best part – the cheese! Ladle the soup into bowls and top with a generous sprinkle of mozzarella, a dollop of ricotta, and a dusting of Parmesan. If you’re feeling fancy, add some fresh basil leaves. Then dive in – this slow cooker lasagna soup is ready to warm your soul!
Tips for Perfect Slow Cooker Lasagna Soup
After making this recipe dozens of times (okay, maybe hundreds – we’re obsessed!), I’ve picked up some foolproof tricks to guarantee your soup turns out amazing every single time:
- Meat swap magic: Not feeling beef? Italian sausage adds incredible flavor, or use ground turkey for a lighter option. Just brown it the same way!
- Noodle watch: Check your noodles at 20 minutes – they should be al dente, not mushy. They’ll keep cooking a bit off heat too.
- Cheese pro tip: Let the hot soup melt the mozzarella slightly before adding the ricotta – it creates this dreamy, creamy texture you’ll love.
- Broth boost: If it seems too thick after adding noodles, just stir in a splash of extra broth to loosen it up.
- Leftover love: The flavors get even better overnight as the noodles soak up more broth – just add a bit of liquid when reheating.
There you go – my tried-and-true secrets for lasagna soup perfection! Now go make some magic happen in that slow cooker.
Variations of Slow Cooker Lasagna Soup
One of my favorite things about this recipe is how easily you can mix it up! Craving something different? Try these tasty twists:
- Vegetarian delight: Skip the meat and use vegetable broth – I love adding mushrooms or zucchini for extra heartiness
- Sausage superstar: Swap the beef for Italian sausage (remove from casings first) for an extra flavor punch
- Turkey twist: Ground turkey makes a lighter version that’s just as satisfying
See? Endless possibilities from one simple base recipe – that’s my kind of cooking magic!
Serving Suggestions for Slow Cooker Lasagna Soup
Oh, let me tell you how we love to serve this slow cooker lasagna soup in my house! A big hunk of garlic bread is absolutely necessary – perfect for sopping up that rich tomato broth. If we’re feeling fancy, I’ll throw together a simple Caesar or garden salad for some crunch. And don’t forget extra Parmesan at the table – because let’s be real, you can never have too much cheese!
Storing and Reheating Slow Cooker Lasagna Soup
Here’s the scoop on keeping your slow cooker lasagna soup tasting amazing later – because let’s be honest, you’ll want leftovers! Store cooled soup in airtight containers in the fridge for up to 3 days. When reheating, add a splash of broth to loosen it up, then microwave in bursts or warm gently on the stove. The noodles will keep absorbing liquid, so don’t be shy with that extra broth! Freezing? Skip the noodles next time – they get mushy when thawed. Just cook fresh ones when you’re ready to serve.
Nutritional Information for Slow Cooker Lasagna Soup
Here’s the scoop on what’s in each comforting bowl! Keep in mind these numbers are estimates – your exact counts will vary based on ingredients used. Each serving (about 1.5 cups) packs roughly 420 calories with 25g protein, 38g carbs, and 18g fat. It’s hearty comfort food that still gives you good nutrition – now that’s what I call a win!
Frequently Asked Questions About Slow Cooker Lasagna Soup
I get asked about this slow cooker lasagna soup recipe all the time – here are the most common questions with my tried-and-true answers:
Can I use different noodles?
Absolutely! While lasagna noodles give that authentic texture, any short pasta like rotini or penne works great. Just adjust cooking time since smaller noodles cook faster.
What if I don’t have a slow cooker?
No worries! Simmer everything except noodles in a Dutch oven for 45 minutes on the stove, add noodles, and cook 15 more minutes. Same delicious results!
Can I make it ahead?
Yes! Prep everything through step 4 (before adding noodles) up to 2 days ahead. When ready, heat the soup base, add noodles, and finish as directed.
Why is my soup too thick?
The noodles absorb liquid – just stir in extra broth when serving. Next time, use 5 cups broth if you prefer a soupier texture.
Can I freeze leftovers?
The soup freezes okay, but noodles get mushy. For best results, freeze just the broth base and cook fresh noodles when reheating.
Irresistible Slow Cooker Lasagna Soup in 3 Easy Steps
A hearty and comforting soup that combines the flavors of lasagna in an easy-to-make slow cooker dish.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3.5 hours (high)
- Total Time: 6 hours 15 minutes (low) or 3 hours 45 minutes (high)
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Low Lactose
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 4 cups beef broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 8 lasagna noodles, broken into pieces
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 2 tbsp grated parmesan cheese
- Fresh basil for garnish (optional)
Instructions
- Brown the ground beef, onion, and garlic in a skillet over medium heat. Drain excess fat.
- Transfer the beef mixture to the slow cooker.
- Add crushed tomatoes, tomato sauce, beef broth, basil, oregano, salt, and pepper. Stir to combine.
- Cover and cook on low for 6 hours or high for 3 hours.
- Add broken lasagna noodles and cook for another 30 minutes until noodles are tender.
- Serve hot, topped with mozzarella, ricotta, parmesan, and fresh basil if desired.
Notes
- You can use ground turkey or Italian sausage instead of beef.
- For a vegetarian version, omit the meat and use vegetable broth.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 420
- Sugar: 8g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg
