If you love the comforting flavors of classic bolognese lasagna but don’t have the time (or energy) to layer noodles, sauce, and cheese, this Slow Cooker Lasagna Soup is the perfect solution. It has all the rich tomato flavor, savory ground meat, tender pasta, and gooey cheese you crave, but it comes together effortlessly in your slow cooker.
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🥫 The Ingredients
The classic ingredients of slow cooker lasagna — rich tomato sauce, savory meat, tender pasta, and melty cheese — come together effortlessly for a comforting, no‑fuss meal. Find ingredient notes (including substitutions and variations) below.
👉 Substitutions and Variations
- Protein Swap – Use ground turkey, chicken, or plant-based ground instead of ground beef and sausage. Alternatively, go with all beef, or use ground pork instead of sausage.
- Cheese Twist – Stir in cottage cheese, or even cream cheese for extra creaminess.
- Pasta Choice – Try rotini, penne, or farfalle noodles for different textures.
- Veggie Boost – Add zucchini, spinach, mushrooms, or bell peppers for more flavor and nutrition.
See the recipe card (with video) below for a full list of ingredients and measurements.
Expert Tip
No slow cooker? No problem! You can easily prepare lasagna soup on the stovetop by simmering the sauce, broth, and seasonings together, then adding the pasta until tender. Finish with a dollop of ricotta and a sprinkle of mozzarella for the same cozy, comforting flavors in less time.
👩🏼🍳 How To Make Slow Cooker Lasagna Soup
- Step 1: Cook the beef and Italian sausage in a skillet until no longer pink.
- Step 2: Stir in the chopped onion, celery, carrots, and garlic. Cook until softened.
- Step 3: If desired, add the red wine and cook until most of the liquid has aveporated.
- Step 4: Add all of the ingredients to your slow cooker and cook on LOW for 6 hours, or on HIGH for 3 hours.
- Step 5: Stir in the broken lasagna pieces and slow cook for another 30 minutes, or until the pasta is tender.
- Step 6: Blend the chopped parsley with the ricotta and then add to the soup along with the mozzarella.
🍽️ How To Serve, Store, and Reheat
- Ladle into bowls and top with a spoonful of ricotta, shredded mozzarella, and Parmesan.
- Garnish with fresh basil or parsley for color and flavor.
- Serve with crusty bread or garlic bread for dipping.
- Cool completely before transferring to airtight containers.
- Store in the refrigerator for up to 4 days.
- For longer storage, freeze in freezer‑safe containers for up to 3 months.
- Reheat gently on the stovetop over medium heat, stirring occasionally.
- If the soup thickens, add a splash of broth or water to loosen it.
- For single servings, warm in the microwave in 1‑minute intervals, stirring between each
🙋🏽♂️ Frequently Asked Questions
Broken lasagna noodles or short pasta shapes like rotini, penne work well because they hold up in the broth and soak up the flavors.
Yes! You can cook the soup, let it cool, and store it in the fridge for up to 4 days. Just reheat gently and add a little broth if it thickens.
Simply skip the meat and use vegetable broth. Add extra veggies like zucchini, mushrooms, or spinach to keep it hearty.
Absolutely. Let the soup cool completely, then store it in freezer‑safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
😋 Other Amazing Slow Cooker Recipes
Ready to make the most comforting soup in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Slow Cooker Lasagna Soup
Video
Equipment
- 1 Large skillet
Ingredients
- 1 tablespoon olive oil
- ½ lb ground beef 85% or 90% lean
- ½ lb Italian sausage sweet, hot, or mild
- 1 cup onion chopped
- 1 cup celery chopped, optional
- 1 cup carrots chopped, optional
- 2 teaspoon garlic minced
- ½ cup red wine optional
- 1 28 oz. can crushed tomatoes
- 1 8 oz. can tomato sauce
- 4 cups beef broth
- 1 teaspoon oregano dried
- 1 teaspoon basil dried
- 2 teaspoon Kosher salt
- 1 teaspoon black pepper
- 8 sheets lasagna noodles
- 8 oz ricotta cheese whole milk
- 2 tablespoon Italian parsley chopped
- 2 cups mozzarella cheese shredded
Instructions
- Heat the oil in a large skillet over medium heat. Add the beef and Italian sausage and cook until no longer pink, using a wooden spatula to break up the meat as it cooks.1 tablespoon olive oil, ½ lb ground beef, ½ lb Italian sausage
- Spoon off most of the rendered grease and discard it safely. Add onions, celery (if using), carrots (if using), and garlic. Sauté until the vegetables are soft, about 4 to 5 minutes.1 cup onion, 1 cup celery, 1 cup carrots, 2 teaspoon garlic
- Add the wine (if using) and simmer until almost evaporated, about 3 to 4 minutes.½ cup red wine
- Transfer the meat mixture, along with the tomatoes, tomato sauce, herbs, salt, and pepper, into your slow cooker. Cook on LOW to 6 to 7 hours, or on HIGH for 3 hours. In the last 30 minutes, stir in the pasta.1 28 oz. can crushed tomatoes, 1 8 oz. can tomato sauce, 4 cups beef broth, 1 teaspoon oregano, 1 teaspoon basil, 2 teaspoon Kosher salt, 1 teaspoon black pepper, 8 sheets lasagna noodles
- In a bowl, mix together the ricotta cheese with 1 tablespoon of the parsley.8 oz ricotta cheese, 2 tablespoon Italian parsley
- Ladle the soup into soup bowls, sprinkle with mozzarella cheese, and add a dollop of the ricotta/parsley on top. Garnish with more chopped parsley, if desired. Serve at once!2 cups mozzarella cheese
Wesley says
So incredible delicious! ALL THE FLAVORS of an amazing lasagna but in a bowl of soup. Seriously, I was like, how good will this be? No doubt, this is now one of my favotir soups!