Slow Cooker Lasagna Soup Recipe

Is there anything better than lasagna on a chilly evening? It’s one of those classic comfort foods that always hits the spot. But let’s be honest—lasagna can be a bit of a project, especially on a weeknight. That’s why I’m absolutely in love with this Slow Cooker Lasagna Soup recipe! All the comforting flavors of traditional lasagna, but with way less work. You just toss the ingredients into your slow cooker, let it simmer away, and by dinner time, you’ve got a big pot of Italian goodness waiting for you. Plus, who doesn’t love a recipe where the hardest part is just waiting?

I first tried a version of this recipe on one of those rushed, chilly Mondays. I’d been dreaming of a cozy bowl of soup, but I wanted something hearty enough to really fill me up. That’s when I thought, “Why not make lasagna soup?” With the addition of a creamy, cheesy topping, this soup has all the rich flavors of lasagna without the hassle of layering noodles, sauce, and cheese. After that first spoonful, I knew this was going to be a new favorite.

this RECIPE

The origin story: how lasagna became soup

Lasagna in its traditional form has been around for centuries, dating back to Italy’s Emilia-Romagna region. Traditionally, it involves pasta layered with rich Bolognese sauce, creamy béchamel, and melted cheese. Over the years, though, this beloved dish has evolved in kitchens all over the world. People started experimenting with different kinds of sauces, cheeses, and fillings—giving us everything from veggie lasagna to seafood versions. And now, we have lasagna in soup form! Slow cooker lasagna soup is the perfect hybrid for busy cooks who crave that lasagna taste without the fuss.

Let’s talk ingredients: making the perfect lasagna soup

Here’s a quick breakdown of the main ingredients that bring this recipe to life, along with a few tips from my own kitchen experiments:

• Italian Sausage: I like using Italian sausage for its rich, savory flavor, but ground beef works too if you prefer. Sometimes I even go half-and-half for the best of both worlds! If you’re looking for a leaner option, ground turkey or chicken can work too, though the flavor will be lighter.
• Pasta Sauce & Diced Tomatoes: These are the base of your soup’s flavor, so use a good-quality pasta sauce or marinara. Crushed tomatoes can add a smoother texture, while petite diced tomatoes keep things a bit chunkier. Your call!
• Lasagna Noodles: Regular lasagna noodles are perfect here. Just break them up before adding to the slow cooker. If you’re gluten-free, gluten-free lasagna noodles will work well, though they might cook a little faster—keep an eye on them.
• Beef Broth & Bouillon: The broth adds depth, and a spoonful of beef bouillon amps up that meaty, savory flavor. “Better Than Bouillon” is my go-to for an extra boost, but feel free to skip it if you don’t have any on hand.
• Cheese Topping: Ricotta, mozzarella, and Parmesan create a melty, creamy topping that brings this dish home. A pinch of garlic powder and dried basil rounds out the flavors perfectly. Don’t skip this topping; it’s what makes the soup taste like lasagna!
• Heavy Cream & Spinach (optional): Adding cream at the end gives the soup a bit of extra richness, while spinach adds a pop of color and nutrients. Both are totally optional but highly recommended!

Essential kitchen gear: keep it simple

This recipe doesn’t require much fancy equipment, which is part of what makes it so appealing. Here’s what you’ll need:

• 6-Quart Slow Cooker: A large slow cooker is essential for this recipe. If you only have a smaller one, you may want to halve the recipe or risk overflow!
• Large Skillet: You’ll brown the sausage here before adding it to the slow cooker. This step adds so much flavor, so don’t skip it.
• Mixing Bowl: You’ll use this to mix up the cheese topping. Just a small bowl will do.

If you don’t have a slow cooker, you could technically make this on the stovetop with a large pot. Just keep it on a low simmer, and reduce the cook time to around 2 hours.

Step-by-step: my foolproof method for slow cooker lasagna soup

Ready to dive in? Here’s how I make this cozy lasagna soup, with a few tips from my own experience along the way.

1. Brown the sausage

First, heat a large skillet over medium heat. Add the Italian sausage (or ground beef, or a mix of both if you’re feeling adventurous). Cook until there’s no pink left in the meat, and add minced garlic in the last minute or two of cooking. That garlic aroma will fill your kitchen—it’s heavenly! If there’s excess grease, drain it off before transferring the sausage to your slow cooker.

2. Build the soup base

Now it’s time to add the rest of the ingredients to the slow cooker. Start with the pasta sauce, diced tomatoes, and Italian seasoning. Give everything a good stir to combine. Next, pour in the beef broth and add that optional tablespoon of beef bouillon if you have it on hand. Stir again, then cover and let it cook. Set it to low for 6-8 hours or high for 3-4 hours.

3. Add the noodles, cream, and spinach

Once your soup base has been simmering away and the flavors are nicely melded, it’s time to add the lasagna noodles. Break them up into bite-sized pieces and add them directly to the slow cooker. (I like to snap them over the sink to avoid making a mess!) Stir in the heavy cream and spinach if you’re using them, then cover again and cook on high for another 30-45 minutes. The noodles should be tender but not mushy—taste as you go to get them just right.

4. Mix up the cheese topping

In a small bowl, combine ricotta, shredded mozzarella, Parmesan, garlic powder, and dried basil. This mixture will be your “cheesy crown” on each bowl of soup.

5. Serve and enjoy!

Ladle the soup into bowls and top each with a generous spoonful of the cheese mixture. Let it sit for a minute so the cheese can start to melt and get all creamy. And that’s it—you’re ready to dig in!

Make it your own: variations and adaptations

There are so many ways to put your own spin on this lasagna soup! Here are a few ideas to get you started:

• Vegetarian: Use veggie broth and swap out the sausage for diced mushrooms or even a plant-based sausage. You won’t lose any of the savory flavor!
• Gluten-Free: Just swap in gluten-free lasagna noodles. They might cook a little faster, so keep an eye on them toward the end.
• Spicy Kick: Add red pepper flakes to the soup base or use hot Italian sausage. I love the bit of heat it adds, especially on cold days.
• Vegan: Skip the cheese topping and replace the sausage with a vegan meat substitute or extra veggies. You could also add a splash of coconut milk for creaminess.
• Seasonal Veggies: In the fall, I like adding diced butternut squash. It’s surprisingly good with the tomato and sausage base!

Serving suggestions: make it a meal

This soup is pretty much a meal on its own, but if you’re feeding a crowd or want to make it a bit extra, here are some ideas:

• Crusty Bread: A thick slice of garlic bread is perfect for dunking. You can’t go wrong with extra carbs, right?
• Simple Green Salad: Something fresh and light balances out the richness of the soup.
• Garlic Knots: Go full Italian with some garlic knots on the side. Your guests will thank you!

Wine pairings: what to sip alongside

A robust red wine pairs beautifully with this lasagna soup. A Chianti or Sangiovese is my go-to—both have enough acidity to stand up to the tomato base. If you prefer white, a crisp Pinot Grigio works surprisingly well, especially if you add spinach or other veggies. For non-drinkers, a sparkling water with a slice of lemon or even a rich Italian soda makes a refreshing alternative.

Storing and reheating tips

Leftovers? Lucky you! Store any extra soup in an airtight container in the fridge for up to 3 days. To reheat, just pop a serving in the microwave or heat it gently on the stovetop. The noodles may soak up some of the broth overnight, so you might want to add a splash of beef broth or water when reheating.

If you want to freeze it, I’d recommend doing so before adding the noodles. Otherwise, they can get a bit mushy. Just thaw in the fridge overnight and add fresh noodles when you reheat.

Scaling the recipe

This recipe serves about six, but it’s easy to adjust. If you’re cooking for a crowd, just double everything and make sure your slow cooker is big enough. For a smaller batch, halve the ingredients and keep the cook times the same.

FAQs

1. Can I make this soup on the stovetop? Yes! Just simmer everything on low for about 2 hours, adding the noodles in the last 20 minutes.

2. What can I use instead of Italian sausage? Ground beef, turkey, or even a mix works well. Just season with a bit more Italian seasoning if you skip the sausage.

3. How can I make this soup dairy-free? Omit the cheese topping, or use dairy-free alternatives. Coconut milk adds creaminess, too.

4. Will gluten-free noodles work in this recipe? Absolutely! Just be careful as they may cook a little faster.

5. Can I use whole lasagna sheets without breaking them? You can, but it’s a little trickier to serve. Breaking them makes it easier to eat.

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