Crockpot lasagna soup is honestly a lifesaver for busy days or, let’s be real, just lazy evenings when you’re craving something cozy but can’t be bothered with the whole casserole scene. You toss in a handful of everyday ingredients, set it, and forget it. At the end of the day, you have all those saucy, cheesy flavors without wrangling with layers of noodles. If you’re into comforting bowls, you might love this cowboy soup recipe too. Oh and wait, ever tried pastina soup? Trust me, good stuff for chilly nights. Anyway, let me break down this easygoing soup that tastes like a five-star hug in a bowl! 
Why You’ll Love This Recipe
First of all, crockpot lasagna soup has all the stuff you love about real lasagna. The whole cozy tomato, beef, and noodle vibe? It’s all here but way less effort. Lazy, but not in a bad way!
Perfect for chucking in the slow cooker on a busy school or work morning—then just let it bubble away while you get on with your day. Easy peasy.
One thing I adore: you don’t have to pre-cook the noodles. I mean, truly, who needs another pot to wash? And the leftovers, wow, even tastier the next day (honestly, this is a rare soup that actually improves with a nap in the fridge).
My cousin asks for a double batch every time she visits because her kids devour this stuff—no leftovers survive!
“This was basically the ultimate lazy dinner win for my family. Everybody wanted seconds, and the kitchen still looked clean!”
| Ingredient | Quantity | Substitutions |
|---|---|---|
| Ground Beef | 1 pound | Ground turkey or plant-based sausage |
| Italian Sausage | 1 pound | Omit for a leaner soup or use turkey sausage |
| Crushed Tomatoes | 28 ounces | Diced tomatoes or fresh tomatoes (pureed) |
| Lasagna Noodles | 12 oz | Whole wheat or gluten-free noodles |
| Mozzarella Cheese | 2 cups (shredded) | Any melty cheese like provolone or fontina |
| Broth | 4 cups | Vegetable broth or water |
| Ricotta Cheese | 1 cup | Cottage cheese (for a lighter option) |
Key Ingredients in Slow Cooker Lasagna Soup
Let’s talk what’s inside. Don’t stress, nothing weird or hard to find here!
You need some good old ground beef, Italian sausage if you’re feeling fancy, or just skip sausage if that’s not your jam. Plenty of crushed tomatoes (pro tip: don’t use the super watery kind or it gets bland). Garlic, loads of it if you’re a garlic-head like me. Then lasagna noodles—regular, not oven-ready, they work best in the crockpot. Some broth, Italian seasoning, and boom, you’re basically set.
Now, for that melt factor: shredded mozzarella, ricotta or cottage cheese if you want to get creamy, and a sprinkle of parmesan on top at the end. Also, a small onion and maybe a handful of spinach if you need to sneak in extra veggies for picky eaters.
You can swap in ground turkey or even plant-based meat—I’ve done both. And another thing, the cheese at the end? Do not skip it, I beg you! The soup turns into something creamy and restaurant-level delicious.
How to Make Slow Cooker Lasagna Soup
Honestly, there’s nothing fussy here.
Brown your beef or sausage in a pan first. It really helps with flavor, don’t skip, or you’ll regret it. Toss in chopped onion and garlic, let them do their thing for a few minutes. Everything (meat, onions, seasonings, canned tomatoes, broth) goes into the crockpot, give it a stir. Lid goes on.
Now, get on with your day. About 30 minutes before serving, break your lasagna noodles into chunky bits and stir them in. If you add noodles too early, they turn weirdly mushy—trust me, ruined a batch that way.
When noodles are soft but still a little chewy, pile in mozzarella and a big dollop of ricotta or cottage cheese. Give it a swirl, put the lid on for a hot minute so the cheese melts… and get your ladle ready!
If you want a full meal, dunk in a handful of spinach at the end for color and health (or don’t, I forget half the time and no one minds).
“The no-fuss one-pot magic has made this a weeknight staple for us. My youngest even calls it ‘pizza soup!’”
What to Serve with Slow Cooker Lasagna Soup
Truth—I usually just eat this straight from the bowl, standing at the counter. But if friends are coming over, I’ll step up my game.
Here’s how you can make this soup shine:
- Crusty bread or garlic knots for dunking (gotta mop up that sauce)
- Simple green salad if you want something crunchy and fresh.
- Shaved parmesan or extra cheese for garnish.
- Some folks love a drizzle of olive oil or a sprinkle of red pepper flakes for kick.
Don’t forget a big spoon—no forks, please!
If you need inspiration for more soups, that cowboy soup recipe I mentioned earlier is bonkers good for crowds, and pastina soup is ridiculously kid-friendly and Italian grandma-approved.
Storage Tips
If you somehow end up with leftovers (rare at my house), this soup stores like a dream.
Let your crockpot lasagna soup cool a bit, then stash it in airtight containers. It will keep in the fridge for about three days. Sometimes I think it tastes even better the next day, as the flavors settle in together.
Reheat on the stove or zap in the microwave. You might need to add a splash of broth or water since the noodles can soak up a bunch of the liquid overnight. Oh, and I don’t recommend freezing it, because the noodles can get a funny texture when thawed—just being honest there.
Common Questions
Can I use gluten-free noodles?
Yep! Just make sure to watch the cook time as they sometimes get mushy faster than regular noodles.
My soup got too thick. Can I fix it?
For sure. Just add extra broth or water until you like the consistency. No judgment if you like it stew-thick.
Can I make it vegetarian?
Absolutely, just use plant-based sausage or ground beef, and veggie broth. Still tasty!
What’s the best way to reheat leftovers?
The stovetop or microwave both work, but I’d add a splash of broth if you can—keeps it from getting dry.
Do the noodles get soggy if left in the soup?
If you leave them for a long time, yeah, a bit. My advice is eat up or store leftovers without the noodles and cook fresh ones when ready. That’s the soup pro move.
The Easiest Way to Get That Lasagna Flavor—No Fuss!
So there it is—crockpot lasagna soup is my ace for those nights when I want comfort food that hugs back, doesn’t need a bunch of pots, and totally delivers that Italian comfort. With these simple steps, anyone can pull off a pot that tastes like you slaved for hours. If you want more soup inspo, check out Slow Cooker Lasagna Soup {an easy, cheesy family favourite!}, or another friendly version over at Crock pot Lasagna Soup Recipe. And hey, The Kitchn has a good spin on it too if you’re still curious.
Trust me, the hardest part is waiting for it to finish cooking—otherwise, it’s just set and forget. Give it a try, make it your own, and maybe soon it’ll be your lazy day favorite too.
Slow Cooker Lasagna Soup
Ingredients
Meat Ingredients
- 1 pound Ground Beef Can substitute with ground turkey or plant-based sausage.
- 1 pound Italian Sausage Omit for a leaner soup or use turkey sausage.
Vegetable Ingredients
- 1 small Onion Chopped.
- 4 cloves Garlic Minced.
Tomato Ingredients
- 28 ounces Crushed Tomatoes Do not use super watery kind.
Noodle Ingredients
- 12 ounces Lasagna Noodles Regular, not oven-ready.
Dairy Ingredients
- 2 cups Mozzarella Cheese Shredded, can substitute with any melty cheese.
- 1 cup Ricotta Cheese Can substitute with cottage cheese.
Liquid Ingredients
- 4 cups Broth Vegetable broth or water.
Seasoning Ingredients
- 1 tablespoon Italian Seasoning
Instructions
Preparation
- Brown your ground beef and Italian sausage in a pan first to enhance the flavor.
- Add chopped onion and garlic to the pan and cook for a few minutes.
- Transfer the meat, onions, garlic, Italian seasoning, crushed tomatoes, and broth into the slow cooker.
Cooking
- Cover the slow cooker with a lid and let cook on low for 4 hours.
- About 30 minutes before serving, break the lasagna noodles into chunky bits and stir them into the soup.
- Once the noodles are soft but still slightly chewy, add shredded mozzarella and a dollop of ricotta to the soup.
- Cover for a few minutes until cheese melts; serve hot.