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This Easy Slow Cooker Lasagna Soup is brimming with all of the traditional flavors you love, and comes together in just minutes!
No more sloppy layering or waiting around your oven! Simply throw all of your ingredients into your slow-cooker or Crockpot, and you have this easy Lasagna Soup ready to be served!
Now, I know you’re probably thinking, ‘Leave traditional lasagna alone! Well, I did too until I tried THIS soup! Lasagna is heavy and leaves you feeling very full. But with this soup? Not at all. This soup is so unbelievably LIGHT and RICH at the same time.
A lot of lasagna soup recipes use quite a bit of water, which leaves it bland and not like lasagna at all. So I went ahead and modified my mom’s classic lasagna recipe, only adding just the right amount of liquids to make it into a soup, but not enough to dilute the flavour. The result? An easy bowl of lasagna ready for the whole family in just a few hours.
Why You’ll Love This Soup
I’ll be honest. This Slow Cooker Lasagna Soup came from one of those days where lasagna sounded amazing, but there was no chance I was layering noodles or turning the oven on. I wanted the flavor, not the commitment.
After thinking about it, I realised I can simplify almost every recipe, especially the ones that usually start with a large skillet and a long list of steps.
- All the classic lasagna flavor. Rich marinara, savory cooked beef, tender pasta, and that creamy finish at the end. I’ve tried a few lasagna soups over the years that just tasted like tomato water with pasta. This one actually hits like lasagna.
- It actually works in the slow cooker. That took a few tries. The first version had too much liquid, and I knew right away it wasn’t it. Once I balanced the beef broth and let everything cook slowly, it finally tasted right.
- Minimal effort, real payoff. This is a true dump-it-in-and-walk-away situation. Diced onion, seasoning, everything goes in and does its thing while you’re off doing something else.
- Easy when everyone wants something different. Some nights there’s extra ricotta going into serving bowls, other nights it’s just parmesan on top. It’s flexible, which makes dinner less of a debate.
- Leftovers are actually something I look forward to. I’ve reheated this the next day more times than I can count, and it still tastes like something you intentionally cooked, not sad leftovers.
This is my favorite way to eat lasagna, right alongside my spaghetti squash lasagna, which I usually make on low-carb days.
Tips For The Best Lasagna Soup
A few small things made a big difference here. Most of them came from testing what didn’t work the first time.
- Use the right beef. Super lean beef dries out and tastes flat, but anything too fatty throws off the balance. Something in the middle gives you the best flavor without making it greasy.
- Don’t drain the juices. That liquid is where a lot of the flavor sits. You’re not adding grease, you’re keeping depth in the soup.
- Go for dry or instant lasagna sheets. Fresh sheets sound like a good idea, but they clump together as they cook. The dry ones hold their shape much better.
- Break the noodles unevenly. Don’t overthink it. Different sizes give you a better texture in each bite instead of everything feeling the same.
- Watch the pasta timing. The noodles keep softening in the heat, even after the slow cooker is off. Cook them just until tender so they don’t go too soft later.
- Adjust as it sits. The soup thickens over time as the pasta absorbs liquid. Add a splash of broth when reheating to bring it back.
Ingredient Notes & Variations
Before you throw everything into the slow cooker, there are a few ingredients worth talking about. Nothing complicated, just the things that actually make a difference once the soup is done.
- Lasagna noodles
This is one of the most common questions I get. Yes, you really do want lasagna sheets here. I break them up into rough pieces and let them cook right in the soup. I’ve tried other pasta shapes, and the timing just isn’t the same. Some turn mushy, others stay oddly firm. Lasagna noodles hold up better and give you that familiar texture you expect from lasagna, even in soup form. If you only have oven ready lasagna sheets, they still work. Just keep an eye on them toward the end so they don’t overcook. - Ground meat
I usually use ground beef because it gives the soup a deeper, more classic lasagna flavor. Italian sausage also works really well if you want something richer. I’ve made it with ground turkey on lighter weeks and it’s fine, just not as bold. If you go that route, I usually add a little extra seasoning. - Cheese
Ricotta is what gives this soup that lasagna feel at the end. I like stirring some in and letting everyone add more to their bowl if they want. Mozzarella on top is non-negotiable for me. It melts just enough and makes it feel complete. Parmesan is optional, but I rarely skip it. - Vegetables and extras
If you want to add vegetables, mushrooms and spinach are easy wins. I add them closer to the end so they don’t disappear into the soup. Zucchini also works, but it softens quickly, so keep that in mind.
Note: please see recipe card at the bottom for a list of full ingredients and measurements
How To Make Lasagna Soup
- Start with the pan. Yes, even though this is a slow cooker recipe. I know, it sounds backwards. But this step matters. Heat 2 teaspoons olive oil (about 10 ml) in a wide pan over medium heat.
- Brown the beef
Add 1 pound lean ground beef mince (450 g). I use 10% fat because It has enough fat to carry flavour, but not so much that the soup turns greasy.
Super lean beef dries out and tastes flat. Higher fat beef releases too much grease and you lose balance. This is the sweet spot.
Do NOT drain the juices.
That juice is flavour. This isn’t about making it greasy; it’s about not throwing away what gives the soup depth.
- Cook for 6 to 8 minutes, breaking it up, until no pink remains and you get some browning.
- Once the beef is browned, add 1 large onion, diced and 1 tablespoon minced garlic (about 3 large cloves)
- Cook everything together for 2 to 3 minutes, just until the onion softens and the garlic becomes fragrant. This is important. Onion and garlic cooked in juice release way more flavour than if you just throw them into liquid. This is where the base of the soup really starts tasting like lasagna.
- Transfer everything to the slow cooker. Once the onion and garlic are softened, scrape everything into your slow cooker. Beef, juices, onion, garlic and vegetables. All of it goes in. From here on, the slow cooker does the work.
- Build the soup directly in the slow cooker. Into the slow cooker, add the chicken stock, tomato passata, crushed tomatoes, 2 cups (500 ml) of water, tomato paste, 1 beef bouillon cube, a carrot, dried basil, and oregano. Add salt and pepper to taste. Give it a good stir. You’re letting the flavours build slowly.
- Cover and cook:
HIGH for 4 hours, or LOW for 8 hours. This slow time is what lets the meat, tomato, and aromatics melt into each other. You don’t rush this part.
- Add the lasagna sheets at the end. About 30 minutes before serving, break 8 large lasagna sheets into bite-sized pieces and stir them into the soup. This timing matters. If you add them too early, they go soft and gluggy.
- Turn the heat off once the pasta is just tender. Once the pasta is al dente, turn the slow cooker off. The residual heat will finish cooking the pasta without turning it mushy.
I’ve tested fresh lasagna sheets here, and they clump together once they start cooking. Instant or dry lasagna sheets work best for this soup.
- Finish with cheese when serving.
I always add cheese at the end, never during cooking.
- Top each bowl with: Ricotta mixture, Extra Parmesan, Fresh parsley or basil. Cheese goes on when you’re ready to eat. Not before. That way, it stays creamy, not stringy or oily.
Why This Method Works (Straight From Experience)
- Browning the beef first gives flavour you will NEVER get from raw meat in a slow cooker
- Cooking onion and garlic in juices makes everything taste deeper
- Keeping the beef juices adds richness without greasiness
- Adding pasta last keeps the texture right
- Turning the heat off early saves the soup from going gluggy
This isn’t a complicated recipe, but if you have trouble or feel like something is missing, I’ve made a video just to make things easier!! Happy Cooking.
I almost always end up serving this slow cooker lasagna soup with some cheesy garlic bread on the side or a slice of a crusty no-knead loaf. If you’re looking for something a little more special, try it with a tomato and mozzarella garlic bread. It pairs so well with this and looks beautiful on the table.
You can also go for a simple veggie side like honey roasted carrots or sautéed green beans, or just add some roasted asparagus on the side.
Got some leftover lasagna soup? Transfer it to an airtight container and refrigerate it for up to 3 days. You can then reheat it in the microwave or in a pot over medium heat. Add a splash of water or broth if needed, to adjust the consistency.
Recipe FAQ’s
You can, but freezing, thawing and reheating can affect the texture of the noodles and make it super soft. If you love noodles with a bite, consider cooking them separately and adding them in towards the end, after you’ve reheated the soup.
You can! Simply brown the beef in a pot and add in the veggies, tomato base, seasonings, herbs and chicken stock. Cook for about 20 minutes and then add in the noodles. Cook until the noodles are soft and finish up with the cheese topping!
Yes, simply use gluten free noodles or pasta instead of the regular pasta. You’ll need to cook these separately and add them into the soup towards the end, as they can disintegrate more quickly.
Watch It Being Made
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Slow Cooker Lasagna Soup
Ingredients
Lasagna:
- 2 teaspoons olive oil
- 1 pound lean ground beef mince
- 1 large onion diced
- 1 tablespoon garlic minced, or more to taste
- 1 large carrot peeled and chopped
- 1 large zucchini chopped
- 2 cups chicken stock or broth
- 14 oz tomato sauce Passata
- 14 oz crushed tomatoes canned
- 2 cups water
- 4 tablespoons tomato paste
- 2 tablespoons fresh parsley
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 beef bouillon cube crushed
- 1 pinch salt to taste
- 1 pinch cracked pepper to taste
- 8 large lasagna sheets broken into bite size pieces
- 1 cup shredded mozzarella cheese reduced fat
Topping:
- 8 oz reduced-fat ricotta cheese
- 1/3 cup parmesan cheese finely shredded, plus extra to garnish
- 2 tablespoons fresh parsley chopped, plus extra to garnish
- 2 tablespoons fresh basil chopped
- 1 pinch salt to taste
Instructions
- Heat oil in a large pan over medium-high heat.
- Fry meat, stirring with a wooden spoon to break up any lumps, until browned. Season with salt and pepper to taste.
- Sauté the onion until softened. Add the garlic and cook until fragrant. Transfer to a 6-qt slow cooker bowl.
- Add the rest of the ingredients, cover with lid and cook on high for 4 hours or on low for 8 hours.
- In the last 30 minutes of cooking time, add the lasagna sheets, cover and continue to cook until the pasta is al dente.
- Into the slow cooker, add the chicken stock, tomato passata, crushed tomatoes, 2 cups (500 ml) of water, tomato paste, 1 beef bouillon cube, a carrot, dried basil, and oregano. Add salt and pepper to taste.
- Cover and cook until everything is deeply flavored and the vegetables are tender.
- Turn off heat and add the mozzarella, pressing into the heat of the sauce to allow it to melt.
- Let the soup continue cooking until the lasagna pieces are tender and have softened into the sauce. They should be fully cooked but still hold their shape.
- Combine ricotta, parmesan, parsley and basil in shallow bowl. Season with salt to taste and set aside.
- Divide soup into bowls (you may have some left over), scoop a tablespoon of the ricotta mixture on top and sprinkle with extra chopped parsley and finely grated parmesan cheese to garnish.
Notes
- Pasta tip: Cook the lasagna pieces until al dente, then turn off the heat and serve right away. If left sitting, the pasta will continue cooking in the residual heat and can turn soft or gluggy.
- Alternative method: You can also switch off the slow cooker at the end of cooking and add the pasta with the heat off, covering with the lid. The residual heat will still cook it, just more gently.
- Use the right noodles: I recommend using instant lasagna sheets here. They hold their texture much better, while fresh lasagna sheets tend to clump together as they cook.
- Consistency: The pasta will keep absorbing liquid as it sits. If it thickens too much, add a splash of broth or water when reheating.
- Meat options: You can use Italian sausage instead of beef, or a mix of both for more flavor.
- Cheese finish: Don’t skip the ricotta on top. That creamy layer is what gives you that classic lasagna feel.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have a gluten problem and wonder if I can sub the lasagna noodles with a gluten-free noodle? (Have not found gluten-free lasagna noodles yet.) Looks delicious and can’t wait to try it. Hubby makes the most delicious lasagna, but it takes him a looooong time. Have to give this a whirl and surprise him.
Walmart has oven ready Barilla brand. I’ve had one other kind that you have to boil, but actually, the oven ready ones taste better! I’m gluten free, but my family doesn’t have to be. They also enjoy lasagna when I make it with these noodles
Comment from a multitasker: the direction to “add the rest of the ingredients” in the first step led me to think EVERYTHING else went in with the turkey before cooking. Thankfully I noticed before adding the cheese, but my lasagna noodles will probably be mushy now 😛
I thought the same thing. It would have been great if the said everything except the lasagna noodles and mozzarella cheese!
If you like lasagna, you must try this soup. It is absolutely scrumptious!
AWE!! Thanks so much for the shoutout! It is one of my favorites!
This soup is absolutely scrumptious! If your family likes lasagna, you must try this.
How big of a pot does one need to make this? I have a 4 quart dutch oven?
Tips for no slow cooker but using the oven in cast iron Dutch oven? I haven’t bought a slow cooker yet but this recepie looks amazing!!
Hi Samantha! After browning your turkey, add the onion, garlic, carrot and zucchini, and continue cooking until the carrots have softened slightly. Then add the rest of the ingredients (except for the pasta or topping ingredients) over medium heat. Cover and bring to a simmer, then uncover and continue cooking until slightly thickened (about 10-15 minutes), while occasionally stirring. Add in the pasta and continue cooking for a further 5-10 minutes until the pasta is al dente. Then add in your cheese, pushing it down into the sauce and allow it to melt. Serve with the topping!
I hope this helps!
How large are lasagna sheets? The lasagna I have is more like a strip. I can easily add 3xtra to compensate, but how big are the sheets mentioned in the recipe?
I just put everything else in the slow cooker, so hopefully I’ll be able to figure it out within the next seven hours…
Can the leftovers be frozen?
Definitely Madelyn!
This sounds amazing. I do have a question-can I substitute another can of marinara/tomato sauce for the crushed tomatoes? My husband doesn’t like chunks of tomatoes in any of his soups/sauces etc.
Made this and LOVE IT! So good!!!
This looks INSANELY good, and much simpler than going all out with lasagna. I’ve never had lasagna in soup-form, but I think you’ve left me with no choice but to make this! Thanks!