Incredibly delicious Slow Cooker Lasagna Soup: How did we not think of that before? Topped with ricotta, shredded mozzarella and parmesan cheese, every bowl combines the beloved flavors of conventional lasagna in a warm, easy-to-eat soup. Ideal for those cold evenings or a relaxing night in, this soup delivers on the comforts of lasagna, with little effort and all the flavor.

Why You’re Going to Love This Slow Cooker Lasagna Soup:

All the Flavors of Lasagna: Layers of savory beef, tangy tomatoes and gooey cheese make up this soup, which contains everything you love about lasagna.

Hands-Off Cooking: The slow cooker does all the work while you have the day to yourself.

Kid-Friendly and Comforting: The familiar flavors of this soup, with its fun-shaped noodle pieces, win over the whole family.

Adaptable: This recipe is easy enough to make vegetarian, toss in more veggies or adjust the spice level.

Wonderful as a Leftover: It makes great leftovers and reheats beautifully, which is perfect if the dish is for meal prep or batch cooking.

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Key Ingredients:

Ground Beef

Flavor-Packed Protein: Ground beef gives this soup the hearty, rich flavor that makes it feel like the real lasagna, with layers and layers of flavor.

Alternative Options: Ground Italian sausage for added heartiness, or turkey or chicken for a lighter dish.

Seasoning note: If using leaner meats, you may want to add a dash of salt, to enhance the flavor.

Beef Broth

Rich Base: Beef broth provides a meaty foundation for the soup, amplifying the beef’s flavor.

Substitutes: If you want a lighter flavor, vegetable or chicken broth will work here, though the soup will taste a little different.

Lasagna Noodles

Break Into Pieces: If you break the noodles into smaller pieces, they are easier to eat and the soup takes on a lasagna-like texture.

No-Precook Convenience: All you have to do is add the noodles directly to the slow cooker for a mess-free experience.

Substitutions: Other pasta shapes can be used, such as mafaldine or rotini if lasagna noodles are not available.

Tomatoes

Crushed and Diced: This blend of crushed and petite diced tomatoes results in the best texture, body and bits of tomato in every spoon.

Extra flavor: Adding fire-roasted tomatoes will give a nice smoky flavor.

Canned Tomatoes Tip: If using canned whole tomatoes, just break them up with a spoon before adding to the slow cooker.

Cheese Trio: Ricotta, Parmesan, and Mozzarella

Creamy, Gooey Finish: Creaminess from ricotta, cheesy, savory finish from shredded mozzarella and Parmesan.

Vegetarian Option: For you vegetarians, replace the Parmesan with a plant-based alternative, or try using nutritional yeast for that cheesy flavor.

Broiling Tip: If you’re partial to the bubbly, golden cheese that drapes a good lasagna, you can broil the bowls of cheese-covered soup, to create that classic melted look.

Full ingredient amounts and instructions are in the recipe card below

Instructions:

Step 1: Prepare the Beef

Brown the Beef:

Brown ground beef in a skillet over medium-high heat. Cook until browned, breaking it up with a spoon. This makes for a deep, rich flavor to the soup.

Drain Excess Fat:

Brown them, then drain any excess fat — you don’t want the soup to be greasy.

Step 2: Put together the soup base

Transfer to Slow Cooker:

Transfer the browned beef to your slow cooker. This lets it play nicely with the other ingredients as they cook, building a well-rounded base.

Add Vegetables and Tomatoes:

Next, add in the onion, bell pepper, crushed tomatoes, petite diced tomatoes, minced garlic, and Italian seasoning. This gives the soup deep, umami-like flavor.

Depending on how spicy you want the dip, you can whisk in a pinch of red pepper flakes or add a diced jalapeño.

Pour in Beef Broth:

Add the beef broth and stir to combine. We’ll report on the simmering broth with the ingredients referred to the rich base.

Step 3: Slow Cook the Soup

Cook the Soup:

Put the lid on the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.

Tip: If you are short on time, cooking on high works too; just make sure the vegetables and meat are tender before you slip in the noodles.

Step 4: Add the Noodles

Prepare the Noodles:

Haul out the lasagna noodles, other than breaking them up into bite-size pieces (for more even cooking and easier serving) about 30 minutes before you plan to serve, so they can soften.

Add to Slow Cooker:

Add the broken noodles to the soup. Cover and cook on high for 30 minutes more, or until the noodles are tender and absorbed the broth’s flavors.

Step 5: Serve and Garnish

Add Cheese:

When the noodles are done, ladle soup into bowls and add spoonfuls of ricotta cheese. Divide the shredded mozzarella and Parmesan cheese between the bowls.

Tip: For added flavor, broil the soup in oven-safe bowls until the cheese is bubbly and golden brown, as with a classic lasagna.

Enjoy:

Serve the soup hot and relish in the warming combination of salty beef, entirely simple tomato broth, and melted cheese twells, combining all the way up flavor of lasagna in an easy, warm soup.

Serving Suggestions:

This Slow Cooker Lasagna Soup is a meal by itself but here are some ideas for how to take it up a notch when serving:

Garlic Bread or Breadsticks: Ideal for dunking and scooping the additional sauce.

Caesar Salad: A crisp Caesar salad with romaine lettuce and Parmesan offers a refreshing balance to the soup’s richness.

Italian-Style Bruschetta: Serve it on toasted baguette slices topped with garlic, tomatoes and fresh basil.

Beverage Pairing: This dish goes very well with a light Italian red wine, such as Chianti, or, for an alcohol-free option, try sparkling water with a squeeze of lemon for contrast.

Storage and Meal Prep Tips:

Slow Cooker Lasagna Soup is great for meal prep because the flavors get better over time!

Refrigeration: Leftovers may be stored in an airtight container in the fridge for up to 3-4 days. Heat in a pot over medium heat, stirring occasionally.

Freezer-friendly: For a make-ahead option, freeze the soup without the noodles. When it’s time to eat, thaw and warm the soup, adding fresh noodles during the last 30 minutes.

Divide into portions and keep in freezer-safe vessels for the easiest of weeknight dinners!

Make-Ahead: Prepare the ingredients the night before and place in the slow cooker the next morning. This is helpful for busy days, a real time-saver.”

If you enjoy this recipe, check out our Slow Cooker Beef and Bean Chili or this Creamy Chicken Wild Rice Soup!

Variations to Try:

This Slow Cooker Lasagna Soup is great as is, but here’s a few fun ways to change it up:

Vegetarian Lasagna Soup: Replace the beef with a combination of sliced zucchini, mushrooms and spinach. Use vegetable broth for a vegan version.

Spicy Lasagna Soup: Toss in some red pepper flakes, a splash of hot sauce or swap in some Italian sausage for added heat.

Cheesy Spinach Lasagna Soup: Stir in a cup of chopped spinach and an additional ½ cup of ricotta for a creamy, spinach lasagna-inspired spin.

White Lasagna Soup: Omit the canned tomatoes and use 3 cups chicken broth instead, plus a can of white beans, a handful of fresh spinach, and a splash of cream for “white” lasagna flavor.

Gluten-Free Friendly: Switch out the lasagna noodles for gluten-free ones, or use rice for a gluten-free version.

Conclusion:

This Slow Cooker Lasagna Soup is everything you love about lasagna rich, cheesy, comforting without the layers and assembly. Perfect for days that feel busy or nights in that have coziness in focus, this recipe does not disappoint, in flavor or ease. Try it, and don’t forget to make enough for leftovers; this soup improves with age. Happy cooking!