Slow cooker lasagna soup has been my weeknight savior ever since I discovered how to capture all the comforting flavors of a classic lasagna in a fraction of the time. I remember those Sunday dinners growing up, the rich smell of simmering sauce and baked pasta filling the house. Now, thanks to this amazing slow cooker lasagna soup recipe, I can recreate that cozy feeling without spending hours in the kitchen. This dump-and-go lasagna soup is so hearty and satisfying, it feels like a hug in a bowl. Let’s get cooking!
Why You’ll Love This Slow Cooker Lasagna Soup
This hearty soup is a game-changer for busy cooks. It delivers all the deliciousness of lasagna with minimal effort.
- Dump and go simplicity: Just toss ingredients in and let your slow cooker do the work.
- Incredible flavor: All the classic lasagna tastes meld beautifully in this comforting soup.
- Perfect for weeknights: It’s a family friendly slow cooker lasagna soup that’s ready when you are.
- Minimal cleanup: One pot means less mess to deal with after dinner.
- Customizable: Easily adapt this crock pot lasagna soup recipe with your favorite proteins or veggies.
- Freezer friendly: Make a big batch and enjoy leftovers for days.
- Hearty and satisfying: This is a truly filling meal that will keep everyone happy.
Ingredients for Slow Cooker Lasagna Soup
Gathering these simple ingredients is the first step to making the best slow cooker lasagna soup. It’s amazing how they all come together in the slow cooker!
- 2 tsp olive oil (optional, if using lean meat) – just enough to get the aromatics started
- 2 lbs ground beef, Italian sausage, or a mix – I love using a combination for the best flavor
- 2 small yellow onions, diced – about 1.5 cups, for a sweet base
- 8 garlic cloves, minced – you can never have too much garlic in my opinion!
- 8 cups chicken or vegetable broth – the liquid base for our soup
- 4 cups marinara sauce – use your favorite jarred sauce for ease
- 2 cans (15 oz each) diced tomatoes, undrained – adds texture and tomatoey goodness
- 2 tsp dried basil
- 2 tsp dried parsley
- 1 tsp dried oregano
- ½ tsp dried rosemary – these herbs are key to that classic lasagna flavor
- 1 tsp onion powder
- ½ tsp red pepper flakes (optional) – for a gentle kick
- 16 lasagna noodles, broken into bite-sized pieces – make sure they’re broken small enough to eat easily
- 2 tsp balsamic vinegar – this is my secret for brightening the flavor
- 1 cup freshly grated Parmesan cheese – adds a salty, cheesy depth
- Salt and black pepper, to taste – essential for balancing everything
- For Serving/Topping:
- 2 cups shredded mozzarella
- 1 cup ricotta cheese
- Fresh parsley or basil, chopped (optional) – for a pop of freshness
How to Make Slow Cooker Lasagna Soup
Making this delicious soup is surprisingly simple, and the slow cooker does most of the work for you. It’s truly one of the easiest crock pot soup recipes I’ve found!
- Step 1: Brown the Meat. If you’re using ground meat, heat about 2 teaspoons of olive oil in a large skillet over medium heat. Add your ground beef, Italian sausage, or a mix, and cook until it’s nicely browned, breaking it up with a spoon as it cooks. This step is crucial for developing deep flavor, and the aroma of the browning meat is just the beginning!
- Step 2: Add Aromatics. Once the meat is browned, stir in your diced onions. Cook them for about 5–6 minutes until they start to soften and become translucent. Then, add the minced garlic and cook for just 1 more minute until it’s fragrant. Be careful not to burn the garlic!
- Step 3: Slow Cooker Setup. Transfer the browned meat and softened onion-garlic mixture to your slow cooker insert. Now, add the chicken or vegetable broth, marinara sauce, and both cans of diced tomatoes (don’t drain them – that liquid is flavor!). Stir in the dried basil, parsley, oregano, rosemary, onion powder, and optional red pepper flakes. Give it all a good stir to combine everything.
- Step 4: Cook Low and Slow. Cover your slow cooker and set it to cook. For the deepest, most melded flavors, I recommend cooking on the Low setting for 6–7 hours. If you’re short on time, you can use the High setting for 3–4 hours. Either way, the magic happens as everything simmers together.
- Step 5: Add Noodles. About 30 minutes before you plan to serve your hearty slow cooker lasagna soup, stir in the broken lasagna noodles. Make sure they are submerged in the liquid so they cook evenly. Let them simmer until they are tender but not mushy – usually about 20–25 minutes.
- Step 6: Finish Flavors. Once the noodles are cooked, stir in the balsamic vinegar and the freshly grated Parmesan cheese. This is my secret touch to really make the flavors pop! Taste the soup and adjust the seasoning with salt and black pepper as needed. The aroma at this stage is incredible!
- Step 7: Serve & Top. Ladle the hot soup into bowls. Top each serving generously with shredded mozzarella cheese, a dollop of creamy ricotta cheese, and a sprinkle of fresh parsley or basil, if desired. Serve your wonderful slow cooker lasagna soup for dinner immediately and enjoy the cheesy, comforting goodness!
Pro Tips for the Best Slow Cooker Lasagna Soup
Want to elevate your slow cooker lasagna soup from good to absolutely amazing? I’ve picked up a few tricks over the years that make all the difference. These simple tips will ensure your crock pot lasagna soup recipe turns out perfectly every time.
- Don’t add the noodles too early! They can get mushy if cooked for the entire duration. Stir them in during the last 30 minutes.
- Use a combination of ground beef and Italian sausage for the most robust flavor. The sausage adds a wonderful richness and spice.
- A splash of balsamic vinegar at the end brightens all the flavors and cuts through the richness of the cheese and meat.
- Grate your own Parmesan cheese. Pre-grated cheese often has anti-caking agents that can affect the texture and flavor.
What’s the secret to perfect slow cooker lasagna soup?
The real secret to a perfect slow cooker lasagna soup is layering your flavors. Browning the meat and sautéing the aromatics before they hit the slow cooker builds a depth that you just can’t get from just dumping everything in. For more on building flavor in cooking, check out this guide on flavor profiles.
Can I make slow cooker lasagna soup ahead of time?
Absolutely! You can prepare the soup base (up to adding the noodles) up to 2 days in advance and store it in the refrigerator. When ready to serve, reheat the base and add the noodles during the last 30 minutes of cooking.
How do I avoid common mistakes with slow cooker lasagna soup?
The biggest pitfall is mushy noodles – add them only in the last 30 minutes of cooking. Also, resist the urge to over-stir after adding the cheese, as this can make the soup greasy. Taste and adjust seasonings before serving.
Best Ways to Serve Slow Cooker Lasagna Soup
This hearty soup is so satisfying on its own, but a few simple additions can make it a complete meal. It’s perfect for those nights when you want something comforting and delicious without much fuss. Here are my favorite ways to serve this easy slow cooker lasagna soup!
- Crusty Bread for Dipping: A warm, crusty baguette or some garlic bread is a must for sopping up every last drop of that cheesy, savory broth. It’s the perfect pairing for this comforting soup.
- Simple Side Salad: A light, crisp green salad with a vinaigrette offers a refreshing contrast to the rich flavors of the soup. It balances the meal beautifully and adds some fresh veggies.
- Extra Cheesy Toppings: Don’t be shy with the toppings! A little extra shredded mozzarella, a dollop of ricotta, and a sprinkle of fresh basil or parsley take this slow cooker lasagna soup for dinner from great to absolutely divine.
Nutrition Facts for Slow Cooker Lasagna Soup
This hearty and cheesy soup is a satisfying meal. Here’s a breakdown of the estimated nutritional information per serving (recipe makes 8 servings):
- Calories: 430
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Sugar: 6g
- Protein: 28g
- Cholesterol: 70mg
- Sodium: 850mg
Nutritional values are estimates and may vary based on specific ingredients used, such as the type of meat and marinara sauce.
How to Store and Reheat Slow Cooker Lasagna Soup
Lucky for us, this hearty slow cooker lasagna soup stores and reheats beautifully, making it a fantastic option for meal prep. Once the soup has cooled slightly (about an hour), ladle it into airtight containers. For refrigerator storage, it will keep well for about 3 to 4 days. If you’re planning to freeze it, make sure to cool it completely first. You can freeze the soup for up to 3 months in freezer-safe containers or heavy-duty freezer bags. When you’re ready to enjoy it again, the best method is to thaw it in the refrigerator overnight. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through. You might need to add a little extra broth or water, and remember to cook fresh noodles separately and add them right before serving to prevent them from getting mushy in this easy crock pot soup recipe.
Frequently Asked Questions About Slow Cooker Lasagna Soup
What is slow cooker lasagna soup?
Slow cooker lasagna soup is a comforting, spoonable version of the classic Italian-American dish. It combines all the beloved flavors of lasagna – rich meat sauce, tender pasta, and gooey cheese – into a hearty soup that’s incredibly easy to make in your slow cooker. It’s a fantastic way to enjoy lasagna flavors without the assembly time.
Why make slow cooker lasagna soup instead of traditional lasagna?
The biggest reason is convenience! This easy slow cooker lasagna soup recipe requires minimal hands-on time. You simply “dump and go,” letting the slow cooker do all the work. It’s perfect for busy weeknights when you crave comfort food but don’t have hours to spend in the kitchen. Plus, cleanup is a breeze with just one pot!
Can I make a vegetarian slow cooker lasagna soup?
Absolutely! To make a vegetarian version, skip the meat and start by sautéing your onions and garlic in olive oil. Then, add vegetable broth, marinara sauce, diced tomatoes, and all the herbs and spices. You can also add extra veggies like zucchini, bell peppers, or spinach for more substance. The noodles and cheeses remain the same for that classic lasagna taste.
How do I ensure the noodles aren’t mushy in my slow cooker lasagna soup?
The key to perfectly cooked noodles is timing! Add the broken lasagna noodles during the last 30 minutes of cooking. This allows them to become tender without turning into mush. If you’re worried, you can always cook the noodles separately according to package directions and add them to individual bowls just before serving your hearty slow cooker lasagna soup.
Variations of Slow Cooker Lasagna Soup You Can Try
This versatile slow cooker lasagna soup recipe is a fantastic base for all sorts of delicious variations. Whether you have dietary restrictions or just want to switch up the flavors, there’s an option for everyone. Here are a few ideas to get you inspired:
- Vegetarian Slow Cooker Lasagna Soup: Skip the meat entirely! Sauté your onions and garlic in olive oil, then add vegetable broth, marinara, diced tomatoes, and all the seasonings. You can also amp up the veggies with zucchini, bell peppers, or spinach for a truly satisfying meat-free meal.
- Low Carb Slow Cooker Lasagna Soup: For a lighter version, swap the regular lasagna noodles for low-carb alternatives like zucchini noodles (zoodles) or shirataki noodles. Add these during the last 15-20 minutes of cooking so they don’t get too soft.
- Spicy Italian Sausage Lasagna Soup: Kick up the heat by using spicy Italian sausage instead of mild. You can also increase the red pepper flakes or add a pinch of cayenne pepper to the broth mixture for an extra fiery bowl. This makes for a wonderfully robust and flavorful crock pot lasagna soup recipe.
- Dump and Go Lasagna Soup: For ultimate ease, use pre-cooked Italian sausage crumbles or lean ground beef. This allows you to skip the browning step entirely and simply add everything to the slow cooker. It’s perfect for those days you need a truly quick meal.
Hearty Slow Cooker Lasagna Soup Perfection
- Total Time: 3 hours 20 minutes - 7 hours 20 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
All the flavors of classic lasagna—meaty sauce, tender noodles, gooey cheese—transformed into a cozy, spoonable soup that practically makes itself. Perfect for busy weekdays, game day, or any night you want comfort without the fuss.
Ingredients
- 2 tsp olive oil (optional, if using lean meat)
- 2 lbs ground beef, Italian sausage, or a mix
- 2 small yellow onions, diced
- 8 garlic cloves, minced
- 8 cups chicken or vegetable broth
- 4 cups marinara sauce
- 2 cans (15 oz each) diced tomatoes, undrained
- 2 tsp dried basil
- 2 tsp dried parsley
- 1 tsp dried oregano
- ½ tsp dried rosemary
- 1 tsp onion powder
- ½ tsp red pepper flakes (optional)
- 16 lasagna noodles, broken into bite-sized pieces
- 2 tsp balsamic vinegar
- 1 cup freshly grated Parmesan cheese
- Salt and black pepper, to taste
- For Serving/Topping:
- 2 cups shredded mozzarella
- 1 cup ricotta cheese
- Fresh parsley or basil, chopped (optional)
Instructions
- Brown the Meat: Heat olive oil in a large skillet over medium heat. Add meat and cook until browned, breaking it up with a spoon.
- Add Aromatics: Stir in onions and cook 5–6 minutes until softened. Add garlic and cook 1 more minute until fragrant.
- Slow Cooker Setup: Transfer meat mixture to a slow cooker. Add broth, marinara, diced tomatoes, dried herbs, onion powder, and red pepper flakes. Stir to combine.
- Cook: Low: 6–7 hours for deep, melded flavors. High: 3–4 hours if short on time.
- Add Noodles: About 30 minutes before serving, add broken lasagna noodles. Stir and submerge in liquid. Cook until tender.
- Finish Flavors: Stir in balsamic vinegar and Parmesan cheese. Taste and adjust seasoning with salt and pepper.
- Serve & Top: Ladle soup into bowls. Top with shredded mozzarella, a dollop of ricotta, and fresh parsley or basil. Serve immediately.
Notes
- Noodles mushy? Add them only 20–30 minutes before serving or cook separately and add per bowl.
- Stovetop version: Simmer all ingredients (except noodles and cheeses) in a Dutch oven 30+ minutes. Add broken noodles last 15–20 minutes.
- Thicker soup: Stir in 2 tbsp cornstarch mixed with ¼ cup cold water or cook uncovered to reduce liquid.
- Storage: Refrigerate (without cheese) up to 4 days. Reheat gently and add fresh noodles or broth as needed.
- Prep Time: 20 minutes
- Cook Time: 3-7 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (approx. 1/8th of recipe)
- Calories: 430
- Sugar: 6g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
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