Easy Slow Cooker Lasagna Soup

This Easy Slow Cooker Lasagna Soup is brimming with all of the traditional flavours you love, and comes together in just minutes!

No more sloppy layering or waiting around your oven! Simply throw all of your ingredients into your slow-cooker or Crockpot, and you have this easy Lasagna Soup ready to be served!

Now, I know you’re probably thinking, ‘Leave traditional lasagna alone’! Well, I did too until I tried THIS soup! Lasagna is heavy, and leaves you feeling very full. But with this soup? Not at all. This soup is so unbelievably light and RICH at the same time.

A lot of lasagna soup recipes use quite a bit of water, which leaves it bland and not like lasagna at all . So I went ahead and modified my reader’s favourite Lasagna recipe, only adding just the right amount of liquids to make it into a soup, but not enough to dilute the flavour. The result? An absolutely comforting and wholesome soup that feels like a home in a bowl.

• Why You’ll Love This Soup
• Ingredient Notes & Variations
• How To Make Lasagna Soup
• Why This Method Works (Straight From Experience)
• Recipe FAQ’s
• Watch It Being Made
• Slow Cooker Lasagna Soup Recipe

Why You’ll Love This Soup

I’ll be honest. This Slow Cooker Lasagna Soup came from one of those days where lasagna sounded amazing, but there was no chance I was layering noodles or turning the oven on. I wanted the flavor, not the commitment.

After thinking about it, I realise that I can simplify almost every recipe

• All the classic lasagna flavor. Rich tomato sauce, savory meat, tender pasta, and that creamy finish at the end. I’ve tried a few lasagna soups over the years that just tasted like tomato water with pasta. This one actually hits like lasagna.
• It actually works in the slow cooker. That took a few tries. The first version had too much liquid, and I knew right away it wasn’t it. Once I pulled the liquid back and let everything cook slowly, it finally tasted right.
• Minimal effort, real payoff. This is a true dump-it-in-and-walk-away situation. I can throw everything in before heading out and come back to dinner ready without scrambling at the last minute.
• Easy when everyone wants something different. Some nights there’s extra ricotta going into bowls, other nights it’s just parmesan on top. It’s flexible, which makes dinner less of a debate.
• Leftovers are actually something I look forward to. I’ve reheated this the next day more times than I can count, and it still tastes like something you intentionally cooked, not sad leftovers.

This recipe is my personal favorite way to eat lasagna, right next to my Spaghetti Squash Lasagna Boats , which are great for low-carb days.

Ingredient Notes & Variations

Before you throw everything into the slow cooker, there are a few ingredients worth talking about. Nothing complicated, just the things that actually make a difference once the soup is done.

• Lasagna noodles This is one of the most common questions I get. Yes, you really do want lasagna sheets here. I break them up into rough pieces and let them cook right in the soup. I’ve tried other pasta shapes, and the timing just isn’t the same. Some turn mushy, others stay oddly firm. Lasagna noodles hold up better and give you that familiar texture you expect from lasagna, even in soup form. If you only have oven ready lasagna sheets, they still work. Just keep an eye on them toward the end so they don’t overcook.
• Ground meat I usually use ground beef because it gives the soup a deeper, more classic lasagna flavor. Italian sausage also works really well if you want something richer. I’ve made it with ground turkey on lighter weeks and it’s fine, just not as bold. If you go that route, I usually add a little extra seasoning.
• Cheese Ricotta is what gives this soup that lasagna feel at the end. I like stirring some in and letting everyone add more to their bowl if they want. Mozzarella on top is non-negotiable for me. It melts just enough and makes it feel complete. Parmesan is optional, but I rarely skip it.
• Vegetables and extras If you want to add vegetables, mushrooms and spinach are easy wins. I add them closer to the end so they don’t disappear into the soup. Zucchini also works, but it softens quickly, so keep that in mind.

Note : please see recipe card at the bottom for a list of full ingredients and measurements

How To Make Lasagna Soup

1. Start with the pan. Yes, even though this is a slow cooker recipe. I know, it sounds backwards. But this step matters. Heat 2 teaspoons olive oil (about 10 ml) in a wide pan over medium heat.

1. Brown the beef Add 1 pound lean ground beef mince (450 g). I use 10% fat because It has enough fat to carry flavour, but not so much that the soup turns greasy.

Super lean beef dries out and tastes flat. Higher fat beef releases too much grease and you lose balance. This is the sweet spot.

Do NOT drain the juices. That juice is flavour. This isn’t about making it greasy; it’s about not throwing away what gives the soup depth.

1. Cook for 6 to 8 minutes , breaking it up, until no pink remains and you get some browning.

1. Once the beef is browned, add 1 large onion, diced and 1 tablespoon minced garlic (about 3 large cloves)

1. Cook everything together for 2 to 3 minutes , just until the onion softens and the garlic becomes fragrant. This is important. Onion and garlic cooked in juice release way more flavour than if you just throw them into liquid. This is where the base of the soup really starts tasting like lasagna.

1. Transfer everything to the slow cooker. Once the onion and garlic are softened, scrape everything into your slow cooker. Beef, juices, onion, garlic and vegetables. All of it goes in. From here on, the slow cooker does the work.

1. Build the soup directly in the slow cooker. Into the slow cooker, add the chicken stock, tomato passata, crushed tomatoes, 2 cups (500 ml) of water, tomato paste, 1 beef bouillon cube, a carrot, dried basil, and oregano. Add salt and pepper to taste. Give it a good stir. You’re letting the flavours build slowly.

1. Cover and cook: HIGH for 4 hours , or LOW for 8 hours . This slow time is what lets the meat, tomato, and aromatics melt into each other. You don’t rush this part.

1. Add the lasagna sheets at the end. About 30 minutes before serving , break 8 large lasagna sheets into bite-sized pieces and stir them into the soup. This timing matters. If you add them too early, they go soft and gluggy.

1. Turn the heat off once the pasta is just tender. Once the pasta is al dente , turn the slow cooker off . The residual heat will finish cooking the pasta without turning it mushy.

I’ve tested fresh lasagna sheets here, and they clump together once they start cooking. Instant or dry lasagna sheets work best for this soup.

1. Finish with cheese when serving. I always add cheese at the end, never during cooking.

1. Top each bowl with: Ricotta mixture , Extra Parmesan, Fresh parsley or basil. Cheese goes on when you’re ready to eat. Not before. That way, it stays creamy, not stringy or oily.

Why This Method Works (Straight From Experience)

• Browning the beef first gives flavour you will NEVER get from raw meat in a slow cooker
• Cooking onion and garlic in juices makes everything taste deeper
• Keeping the beef juices adds richness without greasiness
• Adding pasta last keeps the texture right
• Turning the heat off early saves the soup from going gluggy

This isn’t a complicated recipe, but if you have trouble or feel like something is missing, I’ve made a video just to make things easier!! Happy Cooking.

I almost always end up serving this slow cooker lasagna soup with my Easy Cheesy Garlic Bread or a slice of No-Knead Crusty Artisan Bread . If you’re looking for something fancy, try my Caprese Garlic Bread , which pairs fantastically with this, and looks like an absolute stunner- perfect for parties.

You can also choose a simple veggie side like Honey Roasted Carrots with Garlic Butter or Buttery Sauteed Green Beans , or just try my favorite Cheesy Garlic Roasted Asparagus .

Got some leftover lasagna soup? Transfer it to an airtight container and refrigerate it for up to 3 days. You can then reheat it in the microwave or in a pot over medium heat. Add a splash of water or broth if needed, to adjust the consistency.

You can, but freezing, thawing and reheating can affect the texture of the noodles and make it super soft. If you love noodles with a bite, consider cooking them separately and adding them in towards the end, after you’ve reheated the soup.

You can! Simply brown the beef in a pot and add in the veggies, tomato base, seasonings, herbs and chicken stock. Cook for about 20 minutes and then add in the noodles. Cook until the noodles are soft and finish up with the cheese topping!

Yes, simply use gluten free noodles or pasta instead of the regular pasta. You’ll need to cook these separately and add them into the soup towards the end, as they can disintegrate more quickly.

Watch It Being Made

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IngredientsUSMetric1x2x3x

Lasagna:

• ▢ 2 teaspoons olive oil
• ▢ 1 pound lean ground beef mince
• ▢ 1 large onion diced
• ▢ 1 tablespoon garlic minced, or more to taste
• ▢ 1 large carrot peeled and chopped
• ▢ 1 large zucchini chopped
• ▢ 2 cups chicken stock or broth
• ▢ 14 oz tomato sauce Passata
• ▢ 14 oz crushed tomatoes canned
• ▢ 2 cups water
• ▢ 4 tablespoons tomato paste
• ▢ 2 tablespoons fresh parsley
• ▢ 2 teaspoons dried basil
• ▢ 1 teaspoon dried oregano
• ▢ 1 beef bouillon cube crushed
• ▢ 1 pinch salt to taste
• ▢ 1 pinch cracked pepper to taste
• ▢ 8 large lasagna sheets broken into bite size pieces
• ▢ 1 cup shredded mozzarella cheese reduced fat

Topping:

• ▢ 8 oz reduced-fat ricotta cheese
• ▢ 1/3 cup parmesan cheese finely shredded, plus extra to garnish
• ▢ 2 tablespoons fresh parsley chopped, plus extra to garnish
• ▢ 2 tablespoons fresh basil chopped
• ▢ 1 pinch salt to taste

Instructions

• Heat oil in a large pan over medium-high heat. Fry meat, stirring with a wooden spoon to break up any lumps, until browned. Season with salt and pepper to taste.
• Sauté the onion until softened. Add the garlic and cook until fragrant. Transfer to a 6-qt slow cooker bowl.
• Add the rest of the ingredients, cover with lid and cook on high for 4 hours or on low for 8 hours.
• In the last 30 minutes of cooking time, add the lasagna sheets, cover and continue to cook until the pasta is al dente.
• Turn off heat and add the mozzarella, pressing into the heat of the sauce to allow it to melt.
• Combine ricotta, parmesan, parsley and basil in shallow bowl. Season with salt to taste and set aside.
• Divide soup into bowls (you may have some left over), scoop a tablespoon of the ricotta mixture on top and sprinkle with extra chopped parsley and finely grated parmesan cheese to garnish.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Slow Cooker Lasagna Soup

Ingredients

Lasagna:

• 2 teaspoons olive oil
• 1 pound lean ground beef mince
• 1 large onion diced
• 1 tablespoon garlic minced, or more to taste
• 1 large carrot peeled and chopped
• 1 large zucchini chopped
• 2 cups chicken stock or broth
• 14 oz tomato sauce Passata
• 14 oz crushed tomatoes canned
• 2 cups water
• 4 tablespoons tomato paste
• 2 tablespoons fresh parsley
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1 beef bouillon cube crushed
• 1 pinch salt to taste
• 1 pinch cracked pepper to taste
• 8 large lasagna sheets broken into bite size pieces
• 1 cup shredded mozzarella cheese reduced fat

Topping:

• 8 oz reduced-fat ricotta cheese
• 1/3 cup parmesan cheese finely shredded, plus extra to garnish
• 2 tablespoons fresh parsley chopped, plus extra to garnish
• 2 tablespoons fresh basil chopped
• 1 pinch salt to taste

Instructions

• Heat oil in a large pan over medium-high heat. Fry meat, stirring with a wooden spoon to break up any lumps, until browned. Season with salt and pepper to taste.
• Sauté the onion until softened. Add the garlic and cook until fragrant. Transfer to a 6-qt slow cooker bowl.
• Add the rest of the ingredients, cover with lid and cook on high for 4 hours or on low for 8 hours.
• In the last 30 minutes of cooking time, add the lasagna sheets, cover and continue to cook until the pasta is al dente.
• Turn off heat and add the mozzarella, pressing into the heat of the sauce to allow it to melt.
• Combine ricotta, parmesan, parsley and basil in shallow bowl. Season with salt to taste and set aside.
• Divide soup into bowls (you may have some left over), scoop a tablespoon of the ricotta mixture on top and sprinkle with extra chopped parsley and finely grated parmesan cheese to garnish.

Notes

Nutrition

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