Lasagna Soup in Slow Cooker
This content may contain affiliate links. For more information, see our disclosure policy.
This lasagna soup in the slow cooker delivers all the classic flavors of traditional lasagna in a rich, comforting bowl. It’s easy to prepare, hearty, and perfect for busy weeknights or cozy family dinners.
Lasagna soup in the slow cooker is one of my favorite ways to enjoy all the cozy, classic lasagna flavors without the extra effort. I love how I can add everything to the slow cooker and let it do the work while I focus on the rest of my day. It gives me that rich, comforting tomato, pasta, and cheesy goodness with far less cleanup.
I often make this recipe when I want something hearty that feels homemade but doesn’t require layering or constant attention. It’s perfect for busy weekdays, meal prep, or when I want a warm bowl waiting for me at dinnertime. Every time I serve this, it feels like comfort food made simple, and that’s exactly why I keep coming back to it.
Items Needed
Here’s what you’ll need to make lasagna soup in the slow cooker:
- Ground beef — adds rich, hearty flavor and protein that makes the soup filling and satisfying.
- Onion — builds a savory flavor base and adds natural sweetness as it cooks.
- Bell pepper — brings subtle sweetness, texture, and extra depth to the soup.
- Diced tomatoes (smaller can) — adds acidity and bright tomato flavor that balances the richness.
- Diced tomatoes (larger can) — creates a robust tomato base and gives the soup its classic lasagna taste.
- Minced garlic — enhances overall flavor with aromatic depth and savory warmth.
- Italian seasoning — provides a balanced blend of herbs that delivers classic lasagna flavor.
- Dried rosemary — adds earthy, slightly piney notes that deepen the sauce.
- Dried basil — contributes a sweet, herbaceous flavor that complements the tomatoes.
- Beef stock — forms the liquid base and boosts savory richness throughout the soup.
- Lasagna noodles — give the soup its signature texture and turn it into a true lasagna-inspired dish.
- Ricotta cheese (for topping) — adds creamy richness and recreates the traditional lasagna layers.
- Shredded mozzarella cheese (for topping) — melts into the soup for gooey texture and classic cheesy flavor.
- Salt and pepper — enhance and balance all the flavors in the dish.
Tools you’ll need
Before starting the recipe, you’ll want to have all your kitchen essentials ready. I recommend having the following items:
Ways To Customize
- Switch the protein — use ground turkey, chicken, Italian sausage, or plant-based crumbles instead of ground beef.
- Add more vegetables — stir in spinach, zucchini, mushrooms, or carrots for extra nutrition and texture.
- Make it creamy — mix in a splash of heavy cream or extra ricotta at the end for a richer soup.
- Adjust the pasta — swap lasagna noodles for mafalda, rotini, or any short pasta you have on hand.
- Boost the flavor — add red pepper flakes, parmesan rind, or a spoon of pesto for extra depth.
- Make it low carb — replace noodles with zucchini noodles or serve the soup over roasted vegetables.
- Change the cheese — try provolone, fontina, or parmesan alongside mozzarella for different cheesy layers.
- Make it spicy — use hot Italian sausage or add chili flakes for a little heat.
Be sure to check out the full recipe and ingredient list below.
How To Make It
Brown the ground beef in a large skillet over medium-high heat and drain the excess grease.
Add the ground beef to the slow cooker.
Add diced onion and red bell pepper into the slow cooker.
Pour in the crushed tomatoes and diced tomatoes.
Add in seasonings.
Pour in the beef broth and then mix to combine ingredients.
Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
Break lasagna noodles into small pieces and stir them in.
Cook for an additional 30 minutes on high, or until the noodles are cooked through.
Serve and top with ricotta and mozzarella.
Note
Cook the noodles separately and add them just before serving to prevent them from becoming too soft and soaking up too much liquid.
Storage
Store the lasagna soup in an airtight container in the refrigerator for up to 4 days, keeping the noodles separate if possible to prevent them from getting too soft. To reheat, warm the soup on the stovetop over medium heat or in the microwave in short intervals, stirring occasionally and adding a splash of broth or water if it has thickened. If frozen, thaw overnight in the refrigerator before reheating the same way.
Helpful Hints
Pro tip: Brown the Beef!
Brown the ground beef before adding it to the slow cooker to build deeper flavor and prevent excess grease in the soup.
More cooking tips:
- Break the lasagna noodles into large pieces so they’re easier to eat with a spoon.
- Add delicate cheeses like ricotta at serving time for the best texture.
- Taste and adjust seasoning at the end since slow cooking can mellow flavors.
- Stir in fresh herbs right before serving to brighten the soup.
- Skim excess fat from the top if needed for a cleaner, richer broth.
- If the soup gets too thick, add warm broth a little at a time to loosen it.
- Cook pasta separately if you plan to store leftovers to avoid mushy noodles.
- Let the soup rest for a few minutes before serving so flavors settle and thicken slightly.
Serving Suggestions
Lasagna soup is incredibly satisfying on its own, but I love serving it with my Easy Cheese Stuffed Biscuits to soak up the rich tomato broth. Garlic bread, breadsticks, or even a simple toasted baguette also work perfectly alongside it. Adding a fresh green salad with a light vinaigrette also balances the richness of the soup.
FAQs
Recipe
Lasagna Soup in Slow Cooker
Ingredients
- 1 pound ground beef
- 1 onion
- 1 bell pepper
- 14.5 ounce can diced tomatoes
- 28 ounce can diced tomatoes
- 2 tablespoons minced garlic
- 1 tablespoon Italian seasoning
- 1 teaspoon dried rosemary
- 1 teaspoon dried basil
- 4 cups beef stock
- 12 ounces lasagna noodles
- ricotta cheese for topping
- shredded mozzarella cheese for topping
- Salt and pepper to taste
Instructions
- Brown the ground beef in a large skillet over medium high heat and drain the excess grease.
- Add the ground beef into the slow cooker.
- Add diced onion and red bell pepper into the slow cooker.
- Pour in the crushed tomatoes and diced tomatoes.
- Add in seasonings.
- Pour in the beef broth and then mix to combine ingredients.
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Break lasagna noodles into small pieces and stir them in.
- Cook for an additional 30 minutes on high, or until the noodles are cooked through.
- Serve and top with ricotta and mozzarella.
Notes
- Lasagna noodles can be hard to break by hand. It might be helpful to put them into a bag and hit them with a rolling pin to break them up. Or, you can use a different type of noodle.
- I usually put the lasagna noodles in at the 3-hour mark and then let it cook for an additional 30 minutes.
Nutrition
Equipment
- slow cooker
