This slow cooker lasagna soup is a hearty, comforting meal that combines all the classic flavors of a traditional lasagna in an easy, one-pot soup recipe! Perfect for busy weeknights, it’s a bowlful of zesty tomatoes, tender noodles, and seasoned ground beef garnished with two kinds of cheese!
Slow cooker lasagna soup is as warm and cozy as it sounds. It’s a twist on my slow cooker lasagna recipe by way of a crockpot lasagna soup.
I’m no stranger to ways to get creative with lasagna. I’ve done spinach ravioli lasagna, skillet bowtie lasagna, and veggie lasagna roll ups. But a soup? This is a first!
It includes everything you’d find in the layered pasta dish including juicy ground beef, a seasoned tomato broth, melty cheese, and tender noodles throughout. Other than browning the beef, everything gets tossed in, and the slow cooker does the rest. Even the noodles get cooked with everything!
You can customize this savory soup with different kinds of meat, your favorite cheeses, and some extra seasoning, but I’m pretty sure you’re going to love it my way.
If you want something to serve it with, go for the traditional garlic bread and Caesar salad, or kick it up a notch with an antipasto salad!
Easy Slow Cooker Lasagna Soup
Why you’ll love this recipe
- It’s all done in one pot for minimal cleanup. This is especially true if your slow cooker has a sauté function.
- It’s warm and cozy, but can be made year-round. A summer soup that doesn’t heat up the kitchen!
- Tastes just like lasagna but in soup form!
Helpful Tools
- Slow Cooker – I love this one that allows you to saute the beef right in the same pot.
- Large Skillet
- Meat Masher
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Lean ground beef: Lean (90/10) is great because it doesn’t produce as much excess grease to worry about.
- Diced onion: As the onions cook down with the beef as it browns, they add so much flavor.
- Seasoning: Salt, pepper, minced garlic, Italian seasoning, onion powder, and red pepper flakes.
- Marinara and diced tomatoes: For the tomato sauce element! Use your favorite jar of marinara sauce or homemade if you have some.
- Beef broth: This is what makes the soup a soup! Adds to the beefy flavor too.
- Heavy cream: Gives the broth a rich and creamy consistency.
- Lasagna noodles: Break the uncooked noodles into 1-2” pieces. They’ll get tossed in as is.
- Ricotta cheese, mozzarella cheese, and fresh parsley: Staples in any good lasagna recipe. These are used as toppings for the lasagna soup.
How to make Slow Cooker Lasagna Soup
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step One: Cook the ground beef and diced onion in a large skillet over medium-high heat. Season with salt and pepper and use a wooden spoon or spatula to break apart the meat as it cooks. Then stir in the minced garlic.
- Step Two: If needed, drain the grease and then transfer the cooked ground beef into the bottom of the crockpot basin.
- Step Three: Pour in the jar of marinara sauce, beef broth, diced tomatoes, Italian seasoning, onion powder, and red pepper flakes. Stir to combine and cover with the lid.
- Step Four: Cook on HIGH for 2-3 hours or LOW for 4-6 hours. Once the cook time is up, stir in the heavy cream and broken noodles. Stir and cover once again.
- Step Five: Cook for another 30-45 minutes until the noodles are tender. Ladle the crockpot lasagna soup into serving bowls, top with a dollop of ricotta, a sprinkling of mozzarella, and fresh parsley on top.
Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.
- I prefer lean ground beef (even extra lean), but if using anything with more fat than 80/20, drain off the excess grease.
- My favorite marinara are Rao’s as well as Trader Joe’s. Use your favorite.
- Plain petite diced tomatoes are great, but if you prefer bigger pieces, use chunkier diced tomatoes. Italian seasoned tomatoes are great too.
- Skip the red pepper flakes if you prefer no spice.
- To make it a more broth-based soup, skip the cream.
- Some people like to stir the ricotta and mozzarella into the soup, but if you’re serving a crowd, I recommend letting everyone add their garnish.
Storage & Reheating
How to store leftovers
This slow cooker lasagna soup recipe can be enjoyed for days. Keep it covered in an airtight container for up to 4 days in the fridge.
Freezing Instructions
Once completely cooled, cover it in a freezer-safe container and keep frozen for up to 1 month. Thaw in the fridge overnight and reheat before serving.
Reheating Instructions
This crockpot lasagna soup reheats easily in the microwave. You can also use the stovetop or right back in the slow cooker if you’re reheating a big batch.
Need more slow cooker soup recipes? Try these:
Crockpot Chicken Tortilla Soup
Slow Cooker Stuffed Pepper Soup
Click here to view my entire collection of slow cooker recipes.
Slow Cooker Lasagna Soup Recipe
Video
Equipment
Ingredients
- 1 pound lean ground beef
- 1 cup diced onion
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cloves garlic minced
- 24 ounces marinara
- 32 ounces beef broth
- 14 ounces diced tomatoes
- 1 Tablespoon Italian seasoning
- 1 teaspoon onion powder
- ½ teaspoon red pepper flakes
- ½ cup heavy cream
- 10 lasagna noodles broken into approx. 1-2" pieces
- ricotta cheese for topping
- shredded mozzarella for topping
- chopped parsley for topping
Instructions
- To a large skillet over medium high heat, add the ground beef and diced onion. Season with salt and pepper, browning as you break the meat apart until no longer pink.1 pound lean ground beef, 1 cup diced onion, 1 teaspoon salt, ½ teaspoon pepper
- Add the minced garlic and cook until fragrant.2 cloves garlic
- Drain any grease, if necessary, and pour the meat into the basin of a 6 quart slow cooker.
- Top with the jar of marinara, beef broth, diced tomatoes, Italian seasoning, onion powder, and red pepper flakes.24 ounces marinara, 14 ounces diced tomatoes, 1 Tablespoon Italian seasoning, 1 teaspoon onion powder, ½ teaspoon red pepper flakes, 32 ounces beef broth
- Give it a stir then cover and cook on HIGH for 2-3 hours or LOW for 4-6 hours.
- After the cook time is up, stir in the heavy cream and the broken noodles. I like to break the noodles over the slow cooker so the pieces fall in. Stir, replace the cover and cook an additional 30-45 minutes or until the noodles are tender.½ cup heavy cream, 10 lasagna noodles
- Once done, ladle into bowls and top with a scoop of ricotta cheese, shredded mozzarella, and fresh parsley.ricotta cheese, shredded mozzarella, chopped parsley
Notes
- Use a lean ground beef (I prefer 90/10) for great flavor and less grease. If using 80/20, you’ll likely need to drain off excess grease.
- I recommend Rao’s and Trader Joe’s marinara. Use your favorite.
- I use plain petite diced tomatoes. You can use Italian seasoned, or chunkier if you like bigger pieces.
- If you don’t want any spice, skip the red pepper flakes.
- Taste & adjust salt & pepper as needed.
- If you want a more broth-based soup (less creamy), skip the heavy cream.
- If you prefer, the ricotta and mozzarella can be mixed into the soup. We prefer to let each person add their own as garnish.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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We just made this tonight. No time for slow cooker this morning but it was easy and is delicious! Putting it into my rotation! Oh i did not add cream it was thick enough with the saice and noodles.
Thanks, Cindi! I’m so glad you liked it 🙂
Oh my gosh this is a new family fave and my toddler adores it!! Such a win in my book. Thank you!
Definitely a win when the kids approve. Thank you for letting me know!
This soup was amazing! I’ll definitely be making it again!
Yay, thank you!