Slow Cooker Lasagna Soup
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This easy Slow Cooker Lasagna Soup is a family favorite - rich, creamy, and packed with classic Italian flavor. It's a healthy, balanced slow cooker meal that busy moms can feel good about serving on even the busiest nights.
If you're looking for another crockpot soup recipe, be sure to check out my Slow Cooker Chicken and Wild Rice Soup recipe!
Quick Look: Slow Cooker Lasagna Soup
- 🕒 Total Time: ~6 hours
- 👥 Servings: 6
- 📊 Calories: 492 per serving
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Why You'll Love This Recipe
- Easy, Hands-Off Weeknight Dinner: This Crockpot Lasagna Soup is perfect for busy weeknights. Just brown the meat, toss everything in the slow cooker, and let it do the work!
- Wholesome and Balanced Comfort Food: This slow cooker lasagna soup recipe delivers hearty Italian flavor while still being nutritious and satisfying. It's comfort food made lighter for moms who want easy, healthy dinners that their kids will actually eat!
- Great for Meal Prep: This easy slow cooker soup recipe reheats beautifully, making it ideal for meal planning, family meal prep, and anyone looking for simple, budget-friendly crockpot recipes that taste even better the next day.
Jump to:
Select Ingredients
Lasagna noodles - you can use gluten free noodles if needed or regular wheat noodles.
Marinara - My favorite brand to use is Rao's for the best flavor.
Ground beef - For the leanest option, use 93-95% lean ground beef. You can swap with ground turkey as well, just be sure to flavor it well and use extra spices.
See the recipe card for full information on ingredients and quantities.
Recipe Tips & Variations
➡️ Make It in the Instant Pot - You can easily make this lasagna soup in the Instant Pot! Use the sauté function to brown the beef, then add the liquids and noodles, and cook on high pressure for 6 minutes with a quick release. Stir in the cream, then serve with ricotta and mozzarella on top - all the same cozy flavor in a fraction of the time.
➡️ Boost the Nutrition - For an even more balanced, healthy family meal, toss in chopped spinach, zucchini, or bell peppers before slow cooking. You'll add color, vitamins, and fiber without changing that classic lasagna flavor kids love.
➡️ Customize the Protein - Swap the ground beef for Italian sausage, ground turkey, or plant-based crumbles for another protein option.
How To Make This Slow Cooker Lasagna Soup
Step 1: In a large skillet, saute onion in olive oil until softened. Add the ground beef and cook until partially browned, breaking it apart as it cooks.
Step 2: Transfer the cooked beef mixture to the slow cooker and add the marinara sauce.
Step 3: Next add chicken broth, water, basil, oregano, and black pepper. Stir well to combine. Cover and cook on Low for 5-6 hours or High for 2½-3 hours.
Step 4: About 30-40 minutes before serving, stir in the broken lasagna noodles.
Step 5: Add shredded mozzarella.
Step 6: While the soup finishes cooking, mix ricotta cheese and Parmesan cheese together in a small bowl. Top each bowl of soup with a dollop of this mixture and enjoy!
Recipe FAQs
Yes! To make Instant Pot lasagna soup, use the sauté function to brown the meat, add the liquids and noodles, and cook on high pressure for 6 minutes. Do a quick release, stir in the cream, and serve with ricotta and mozzarella on top.
You can with a modification! This slow cooker lasagna soup freezes and reheats beautifully if done before adding the noodles. Cook until it's ready for noodles. Let it cool completely, then store in airtight containers for up to 3 months. Then add freshly cooked pasta when reheating.
Add the broken lasagna noodles during the last 30 minutes of cooking. If the soup will sit on warm for a while, you can even cook the noodles separately and stir them in right before serving.
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Other Delicious Soup Recipes
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Slow Cooker Lasagna Soup
Ingredients
- 1 tablespoon olive oil
- 1 lb 95% lean ground beef
- ½ cup onion diced
- 3 garlic cloves minced
- 24 oz marinara sauce
- 2 cups chicken broth
- 2 cups water
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Black pepper to taste
- 8 oz lasagna noodles broken into pieces
- ½ cup half and half
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the onion and saute until translucent. Add the garlic and let cook for about 1 more minute.
- Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess fat if needed.
- Transfer the cooked beef mixture to the slow cooker. Add marinara sauce, chicken broth, water, basil, oregano, and black pepper. Stir well to combine.
- Cover and cook on Low for 5-6 hours or High for 2½-3 hours.
- About 30 minutes before serving, stir in the broken lasagna noodles. If cooking at high heat, turn down to low heat at this point. If you'd like more liquid, add additional chicken broth to thin it out.
- While the soup finishes cooking, mix ricotta cheese and Parmesan cheese together in a small bowl. Cover and refrigerate until serving time.
- Once the noodles are tender, stir in the half and half. Taste and adjust seasoning if needed.
- Ladle soup into bowls and top each serving with a dollop of the ricotta-Parmesan mixture and a sprinkle of mozzarella cheese.
My family LOVES this recipe! It's on repeat in our house all fall and winter long!