Here’s a Slow Cooker Lasagna Soup recipe that delivers all the cozy, cheesy goodness of lasagna — with way less effort. Perfect for busy days!
🍲 Slow Cooker Lasagna Soup
🕒 Prep Time: 15 min
⏳ Cook Time: 6–8 hours (slow cooker)
🍽️ Servings: 6–8
🧄 Ingredients:
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1 lb ground beef (or Italian sausage, or a mix)
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1 small onion, diced
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3–4 cloves garlic, minced
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4 cups low-sodium beef broth
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1 can (28 oz) crushed tomatoes
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1 can (15 oz) tomato sauce
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2 tbsp tomato paste
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2 tsp Italian seasoning
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1 tsp dried basil
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½ tsp salt, more to taste
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½ tsp black pepper
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1½ cups broken lasagna noodles (uncooked – regular or oven-ready)
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1 cup ricotta cheese
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1½ cups shredded mozzarella cheese
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½ cup grated Parmesan cheese
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Fresh basil or parsley, chopped (optional)
👩🍳 Instructions:
1. Brown the Meat (recommended for best flavor)
In a skillet over medium heat, cook the ground beef (or sausage) with the diced onion until browned. Drain excess fat. Add garlic and cook another 30 seconds. Transfer to slow cooker.
Shortcut: You can skip browning and just add raw meat directly to the slow cooker — it will cook, but browning boosts flavor.
2. Assemble in the Slow Cooker
Add to the slow cooker:
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Beef mixture (if browned)
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Crushed tomatoes, tomato sauce, tomato paste
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Broth, Italian seasoning, basil, salt, and pepper
Stir to combine.
3. Cook
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Low: 7–8 hours
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High: 3½–4 hours
4. Add Pasta (last 30–40 minutes)
Break lasagna noodles into bite-sized pieces and stir them in. Cover and cook on high for 30–40 minutes until noodles are tender.
5. Make the Cheese Mixture (while pasta cooks)
In a small bowl, mix:
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Ricotta
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Parmesan
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A pinch of salt & pepper
6. Serve
Ladle soup into bowls. Add a scoop of the ricotta-Parmesan mixture on top, then sprinkle with shredded mozzarella. Garnish with basil or parsley.
🍞 Serving Suggestions:
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Garlic bread
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Caesar salad
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Crusty Italian rolls
🔄 Variations:
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Vegetarian: Use lentils or mushrooms instead of meat.
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Low-carb: Swap noodles for zucchini ribbons (add in last 15 min).
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Spicy: Add red pepper flakes or use hot Italian sausage.