Warm up with this hearty Slow Cooker Lasagna Soup! Tastes just like lasagna, but it’s way easier to make. Made with ground beef or Italian sausage and three types of cheese, this soup is comfort food at its best!

This recipe is adapted from my reader favourite Instant Pot Lasagna Soup – try this version if you’re short on time!

Lasagna Soup in a black slow cooker insert, garnished with chopped fresh parsley.

Why you’ll love this recipe

Hundreds of thousands of people make my Instant Pot version of this soup every year and it’s wonderful to hear how much they love it. Some readers requested a version for the slow cooker and I’m happy to say it’s just as good! You’ll love it because

It tastes just like lasagna, but way easier to make. No need for layering and lots of pots and pans to clean.
You can customize each bowl with as much or little cheese as you like.
It’s a cozy, warming soup that is a total crowdpleaser and well loved by picky kids!

Slow Cooker Lasagna Soup garnished with shredded mozzarella, a dollop of ricotta and chopped fresh parsley in a white bowl with a black rim, viewed from overhead.

Ingredients

Here’s what you’ll need to make this Crock-Pot Lasagna Soup recipe. See the recipe card below for full details.

Lean ground beef or Italian sausage – you can use a mix of both, or opt for ground turkey as a lighter option
Onion and garlic – for flavour
Chicken broth – can sub vegetable broth or beef broth
Marinara sauce – or sub your favourite variety of pasta sauce
Diced tomatoes – to add more tomato goodness to the soup
Seasonings – a blend of basil, parsley, onion powder, oregano, rosemary and red pepper flakes; you can sub pre-mixed Italian seasoning if that’s what you have on hand
Lasagna noodles – oven ready and regular both work
Balsamic vinegar – adds a bit of sweetness and brightness to the broth that balances the acidity of the tomatoes
Cheeses – ricotta, parmesan and freshly grated mozzarella

Ingredients needed to make Slow Cooker Lasagna Soup, viewed from overhead on a wooden table.

How to make it

First, fully cook the meat on the stove top and drain the excess grease, if necessary. Add the meat to the slow cooker insert.

Then, add all ingredients except the noodles and cheeses to the slow cooker and stir until well combined. Slow cook on low for 6-8 hours or on high for 3-4 hours.

A 5-photo process collage showing the steps to make Slow Cooker Lasagna Soup.

For the last 30 minutes of cooking time, stir in the broken lasagna noodles. Continue to cook for 30-45 minutes, until the pasta reaches your desired texture. Thirty minutes on high was perfect for us.

Add the balsamic vinegar and parmesan cheese and season the soup with salt and pepper to taste. Serve immediately, topping each bowl with shredded mozzarella and a dollop of ricotta.

Slow Cooker Lasagna Soup being scooped by a black ladle.

Variations

For dairy free, simply leave out the parmesan and serve all cheeses at the table so everyone can customize their bowl. This soup is still delicious without the cheese! You can also make your own vegan ricotta using almonds.
For a lighter option, make the soup with ground turkey instead of beef or sausage.
Boost the nutrition by stirring in chopped fresh spinach or small-diced zucchini along with the pasta.
To achieve a deconstructed lasagna texture, use 10 lasagna noodles instead of 8 and stir in the ricotta cheese to thicken the broth.

Slow Cooker Lasagna Soup in a white bowl with a black rim, next to a green and white linen.

Reheating

For best results, reheat in a saucepan on the stovetop over medium heat, stirring occasionally. The pasta will soak up some of the broth while in the refrigerator, so add more broth as you reheat to reconstitute the soup. Be sure to reheat to 165°F for food safety.

More delicious pasta recipes

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