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Slow cooker lasagna soup takes just 10 minutes of hands-on time, and the rest is set-it-and-forget-it. It’s packed with cozy flavor and is the perfect comfort food for any night of the week.
A Quick Look At This Recipe
- Ready In: 6 hours, but only about 10 minutes of hands-on time.
- Serves: 6
- Calories: 468 kcal per serving (estimated)
- Main Ingredients: Ground beef, crushed tomatoes, diced tomatoes, beef broth, lasagna noodles, cottage cheese, mozzarella, parmesan
- Why You’ll Love It: This recipe delivers all the cozy lasagna flavors you crave with the ease of a hands-off, weeknight-friendly slow cooker meal.
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I’m a year-round soup person, so this crockpot lasagna soup is on our menu no matter the season.
But it’s extra comforting on a cold night when you want something warm and cozy.
Making this couldn’t be easier: brown the meat, mix the sauce ingredients, and forget about it until dinner time.
Then, you just toss in the noodles and cheese, and voila! Dinner is served.
I like serving this homemade lasagna soup with a warm slice of no-knead sourdough bread with homemade herb butter.
Ps. If you love pasta dishes like I do, you will also enjoy my classic slow cooker lasagna, baked ziti freezer meal, and Instant Pot Spaghetti.
Why You’ll Love This Recipe
Easy: This slow cooker lasagna soup uses simple ingredients and takes very little prep time.
Hands-Off: Apart from browning the meat, everything gets tossed into the slow cooker and left to simmer.
Family-Friendly: You can easily adjust this soup for picky eaters by adjusting the noodles, cheese, or seasonings.
Freezer-Friendly: For freezer meals, you can easily freeze the broth after slow cooking, then thaw and add the noodles when you are ready to serve.
Ingredients
Beef: Lean ground beef works best in this recipe and keeps the soup from getting too greasy while simmering.
Crushed Tomatoes: You can use homemade canned crushed tomatoes or store-bought.
Diced Tomatoes: Diced tomatoes add texture and extra tomato flavor to the dish. Fire-roasted tomatoes are also a great option for a deeper, smoky taste.
Broth: Beef broth will yield the best flavor, but chicken broth will work if that’s what you have on hand.
Lasagna Noodles: I prefer to break up traditional lasagna noodles, but feel free to use your favorite pasta. Bowtie, rotini, or penne also work well.
Cheese: I use a mix of cottage cheese, mozzarella, and parmesan for a classic lasagna taste. You can also use ricotta instead of cottage cheese if you prefer.
Get the full list of ingredients and measurements on the printable recipe card below.
Tools You Will Need
Skillet: You will need a skillet for browning the meat.
Slow Cooker: Any slow cooker will work for this recipe. I use a Brod & Taylor proofer and slow cooker with a covered casserole dish as the insert.
Step-by-Step Instructions
Note: My slow cooker uses a regular baking dish, so the images show a casserole dish. Use your regular slow cooker insert for this recipe.
Step 1: In a large skillet, brown the ground beef over medium-high heat. Season with salt and pepper to taste. If necessary, drain the excess fat.
Step 2: Toss in the onion and sauté until translucent, about 3-4 minutes.
Step 3: Add the garlic and cook just until aromatic, about 1 minute.
Step 4: Transfer the mixture to your slow cooker insert. Then, stir in the crushed tomatoes, diced tomatoes, beef broth, sugar, and Italian seasoning. Stir to combine.
Cook on low for 6-8 hours or high for 3-4 hours.
Step 5: 30-45 minutes before you are ready to serve, break the lasagna noodles into bite-sized pieces and add them to the soup.
Cook the noodles until they are tender. For me, this depends on the brand, but it’s usually around 30 minutes.
Check on them every 15 minutes or so.
Step 6: Add the cottage cheese, mozzarella, and parmesan. Stir until melted and combined. Taste the soup and add salt and pepper to taste.
Step 7: Serve right away, garnishing with more cheese and fresh basil.
Tips for Success
- The noodles will absorb the broth, so if you prefer a brothier soup, add a little more beef broth once the noodles are done. I usually add about 1/2 cup or so.
- I’ve found that brands of lasagna noodles cook differently. I recommend checking on the noodles’ doneness every 15 minutes or so.
- Stir in the cheese right before serving to keep the soup creamy and prevent the dairy from breaking down in the slow cooker.
- Break the noodles into similar-sized pieces for even cooking.
- For busy days, try browning the meat the night before. Store it in the fridge so all you have to do in the morning is toss it into the slow cooker.
Serving Suggestions
Sourdough: This soup is delicious with a slice of warm sourdough toast or soft, buttery sourdough biscuits.
Salad: This soup is delicious with a simple green salad or creamy lemon cucumber salad during the summer months.
Veggies: Steamed green beans, roasted broccoli, or a quick sautéed vegetable medley all work well with this cozy soup.
Storing
- Store leftovers in an airtight container for 3-4 days in the fridge.
- Keep in mind that the noodles will continue to absorb the broth in the fridge, so they will be softer when enjoying leftovers.
- If you want to freeze this soup, I suggest freezing it before adding the noodles or cheese.
- To reheat, add a splash of broth and heat it on the stove over medium-low heat or in the microwave.
Variations
Vegetarian: Swap the ground beef for a plant-based option or sautéed mushrooms, and use vegetable broth.
Creamy: Stir in a splash of heavy cream or a spoonful of ricotta at the end for a richer, creamier sauce.
Veggie Lovers: Add extra vegetables like zucchini, spinach, mushrooms, or finely diced carrots.
Spicy: Try adding some red pepper flakes, diced jalapeno, or a pinch of cayenne for a little heat.
FAQs
I don’t recommend skipping the browning step. It adds a lot of flavor and gives the meat a better texture. If short on time, I brown the meat the night before and refrigerate it until ready to add to the slow cooker.
Yes! Brown the meat using the sauté mode, then add the onion and garlic and cook until softened.
Add the crushed tomatoes, diced tomatoes, broth, sugar, Italian seasoning, and broken lasagna noodles, then seal and cook on high for 4 minutes with a quick release.
Stir in the cottage cheese, mozzarella, and Parmesan until melted. Serve and enjoy!
Yes, you can absolutely double the recipe. Just make sure your slow cooker has enough room so the noodles cook evenly.
To keep the pasta from getting mushy, wait to add the noodles until the end of cooking. Stir them in during the last 30 to 45 minutes so they cook to the perfect texture.
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Slow Cooker Lasagna Soup
Equipment
Ingredients
- 1 pound lean ground beef
- 1/2 onion, diced
- 3 garlic cloves, minced
- 28 ounces canned crushed tomatoes
- 15 ounces canned diced tomatoes
- 4 cups beef broth
- 1 teaspoon granulated sugar
- 1 tablespoon Italian seasoning
- 12 ounces lasagna noodles
- 1 cup cottage cheese
- 1/2 cup mozzarella cheese
- 1/2 cup Parmesan cheese
- salt and pepper to taste
Instructions
- Brown the Meat. In a large skillet, brown the ground beef over medium-high heat. Season with salt and pepper to taste. If necessary, drain the excess fat.1 pound lean ground beef
- Add the Onion. Toss in the onion and sauté until translucent, about 3-4 minutes.1/2 onion
- Add the Garlic. Add the garlic and cook just until aromatic, about 1 minute.3 garlic cloves
- Transfer. Transfer the mixture to your slow cooker insert.
- Add Remaining Ingredients. Stir in the crushed tomatoes, diced tomatoes, beef broth, sugar, and Italian seasoning. Stir to combine.28 ounces canned crushed tomatoes, 15 ounces canned diced tomatoes, 1 teaspoon granulated sugar, 4 cups beef broth, 1 tablespoon Italian seasoning
- Cook. Cook on low for 6-8 hours or high for 3-4 hours.
- Add the Noodles. 30-45 minutes before you are ready to serve, break the lasagna noodles into bite-sized pieces and add them to the soup. Cook the noodles until they are tender. For me, this depends on the brand, but it's usually around 30 minutes. Check on them every 15 minutes or so.12 ounces lasagna noodles
- Stir in the Cheese. Add the cottage cheese, mozzarella, and parmesan. Stir until melted and combined. Taste the soup and add salt and pepper to taste.1 cup cottage cheese, 1/2 cup mozzarella cheese, 1/2 cup Parmesan cheese, salt and pepper to taste
- Enjoy! Serve right away, garnishing with more cheese and fresh basil.
Notes
- The noodles will absorb the broth, so if you prefer a brothier soup, add a little more beef broth once the noodles are done. I usually add about 1/2 cup or so.
- I’ve found that brands of lasagna noodles cook differently. I recommend checking on the noodles’ doneness every 15 minutes or so.
- Stir in the cheese right before serving to keep the soup creamy and prevent the dairy from breaking down in the slow cooker.
- Break the noodles into similar-sized pieces for even cooking.
- For busy days, try browning the meat the night before. Store it in the fridge so all you have to do in the morning is toss it into the slow cooker.
Nutrition
Nutrition information is auto-calculated and may not reflect your final product. Please verify independently if needed.
