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Slow Cooker Lasagna Soup - This cozy lasagna soup has all the flavors of lasagna but made so easily in the slow cooker! Simply set and forget. No layering, no nothing!

This cozy lasagna soup has all the flavors of lasagna but made so easily in the slow cooker! Simply set and forget. No layering, no nothing!

Slow Cooker Lasagna Soup - All the best flavors of lasagna made right into a soup! Made so effortlessly right in your crockpot. Simply set and forget! EASY!

Why you’ll love slow cooker lasagna soup

  • Cozy lasagna flavors with minimal effort. You’ll have all the cozy, rich flavors of traditional lasagna with minimal work in the most comforting soup. And there is zero layering required – no stacking, no nothing!
  • Set-and-forget dinner. The soup gets cooked low and slow for 7-8 hours, letting you come home to a ready-made dinner. And the house just smells like pure heaven as it cooks all day long.
  • Completely customizable. You can easily substitute your desired protein or add in leafy greens for sneaked in nutrition for those picky eaters.
  • That cheesy finish. Each bowl is topped with a dollop of fluffy ricotta for that classic lasagna taste in every single bite!

What is lasagna soup?

Lasagna soup is a deconstructed, one pot meal that incorporates all the classic flavors of traditional lasagna into a rich tomato-based broth, topped with dollops of ricotta.

Slow Cooker Lasagna Soup - All the best flavors of lasagna made right into a soup! Made so effortlessly right in your crockpot. Simply set and forget! EASY!

Key Ingredients

  • Base: crushed tomatoes, petite diced tomatoes, and beef stock
  • Aromatics: garlic, onion, Italian seasoning, and dried basil
  • Meat: ground beef and Italian sausage (mild or spicy)
  • Pasta: campanelle pasta
  • Topping: ricotta and parsley

How to make slow cooker lasagna soup

  1. Crumble the meat. Brown and crumble the ground beef and Italian sausage in a large cast iron skillet over medium high heat, draining the excess fat. Stir in the garlic and onion until the onions are tender and translucent.
  2. Combine. Combine the meat mixture, crushed tomatoes, diced tomatoes, beef stock, Italian seasoning, basil, salt, and pepper into a 6-qt slow cooker.
  3. Cook. Cover with the lid and cook on low heat for 7-8 hours or high heat for 5-6 hours.
  4. Add the pasta. Stir in the pasta and cook on high heat for an additional 30 minutes. Pro tip: stir in leafy greens here to boost nutrition.
  5. Top and serve. Ladle the warm soup into bowls and top each bowl with a dollop of ricotta, garnished with parsley. Serve warm with crusty bread.
Slow Cooker Lasagna Soup - All the best flavors of lasagna made right into a soup! Made so effortlessly right in your crockpot. Simply set and forget! EASY!

More slow cooker soups

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Slow Cooker Lasagna Soup: Frequently Asked Questions

Can I make this vegetarian?

Absolutely! Skip the ground beef and sausage, use vegetable stock instead, and add extra veggies such as mushrooms, zucchini, or spinach during the last 30 minutes of cooking.

What type of pasta is best here?

Use broken up lasagna noodles (for a classic look) or small pasta shapes such as campanelle, penne, rotini, or bowties.

Do I have to cook the pasta before adding to the slow cooker?

Not at all! The uncooked pasta will cook during the last 30 minutes, soaking up the rich broth.

Is this freezer-friendly?

Yes! Lasagna soup freezes very well without the pasta or ricotta topping, keeping in the freezer for at least 3 months.

How can I store leftovers?

Store leftovers in an airtight container in the fridge for 3-4 days, gently reheating on the stovetop with a splash of water or stock.

Slow Cooker Lasagna Soup

Slow Cooker Lasagna Soup

Yield: 8 servings
Prep: 20 minutes
Cook: 8 hours 40 minutes
Total: 9 hours
This cozy lasagna soup has all the flavors of lasagna but made so easily in the slow cooker! Simply set and forget. No layering, no nothing!
5 stars (37 ratings)
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Ingredients

  • 1 tablespoon olive oil
  • ½ pound lean ground beef
  • ½ pound Italian sausage, casing removed
  • 3 cloves garlic, minced
  • 1 medium sweet onion, diced
  • 2 (15-ounce) cans crushed tomatoes
  • 1 (15-ounce) can petite diced tomatoes
  • 6 cups beef stock
  • 1 (3-inch) Parmesan rind, optional
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried basil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 ½ cups campanelle pasta
  • ½ cup whole milk ricotta cheese
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  • Heat olive oil in a large cast iron skillet over medium high heat. Add ground beef and sausage, and cook until browned, about 5-8 minutes, making sure to crumble the beef and sausage as it cooks; drain excess fat.
  • Stir in garlic and onion. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  • Place ground beef mixture into a 6-qt slow cooker. Stir in crushed tomatoes, diced tomatoes, beef stock, Parmesan rind, if using, Italian seasoning and basil; season with salt and pepper, to taste.
  • Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours.
  • Uncover and stir in pasta; cover and cook on high heat for an additional 30 minutes, or until tender; season with salt and pepper, to taste.
  • Serve immediately, topped with dollops of ricotta and garnished with parsley, if desired.

Equipment

Cast Iron Skillet
Cast Iron Skillet
Slow Cooker
6-Qt Slow Cooker

Notes

  • Combine the meats. Use a blend of lean ground beef and sweet or hot Italian sausage for classic lasagna flavors.
  •  Use good-quality stock. The better quality your stock, the better your soup. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety.
  • Make it thicker. For a thicker stew-like consistency, reduce the beef stock to 4-5 cups. 
  • Save leftover Parmesan rinds. Get more out of those expensive Parmesan cheeses by using up the leftover rinds! Adding a Parmesan rind slightly thickens the broth and adds a level of nutty richness to the lasagna soup.
  • Add in leafy greens. Sneak in those veggies and stir in spinach or kale during the last 30 minutes of cooking.
  • Serve with crusty bread. Serve with all the homemade crusty bread or garlic knots for dipping, sopping and dunking!
  • Freeze without the pasta. The soup can keep in the freezer for at least 3 months without the pasta (or else they will get mushy) in individual freezer bags. To reheat, thaw overnight and gently reheat on the stovetop, adding freshly cooked pasta when serving with a dollop of ricotta.
Course: Soup

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