Slow Cooker Lasagna Soup

This Slow Cooker Lasagna Soup brings together everything you love about lasagna in one cozy bowl. Lasagna in soup form? Yes, please!

We’re loading up the slow cooker with ground beef, tomatoes, broken lasagna noodles, and three kinds of cheese. The result is a delicious, hearty soup, and practically all you have to do is toss everything in the crockpot and walk away!

I love making Slow Cooker Lasagna Soup because it’s warm, filling, and tastes incredible. You brown the beef and onions at the start, add everything to the slow cooker, and dinner takes care of itself while you’re off doing other things.

The cheese is what makes this soup so good. You stir mozzarella right into the hot soup so it gets all melty and stringy, then top each bowl with ricotta and parmesan. Every spoonful has that rich, cheesy flavor you want from lasagna.

I always serve this with garlic bread or buttered bread for dipping. The lasagna soup is really hearty and satisfying, and dragging crusty bread through that tomato broth is perfection.

If you need an easy dinner idea, this lasagna soup is perfect, cooked in the slow cooker. You should also try my easy skillet lasagna recipe, and for a different twist, this delicious Taco Lasagna!

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Avocado Oil or Olive Oil: Either one works great for browning the beef and sautéing the aromatics. 
• Garlic and Onion: These build the flavor for the soup. The onion gets soft and sweet, while the garlic adds that Italian flair you need.
• Lean Ground Beef: An 80/20 blend works well here. You want some fat for flavor, but not so much that your soup gets greasy.
• Petite Diced Tomatoes: These small tomato pieces blend right into the broth.
• Crushed Tomatoes: This creates the rich, thick base of your soup.
• Vegetable Broth: Chicken broth works just as well if you prefer.
• Dried Oregano and Basil: Classic Italian herbs that make this taste like lasagna. Dried works better than fresh since they hold up to the long cook time.
• Lasagna Noodles: Use regular lasagna noodles, not the oven-ready kind. You’ll break them into pieces before adding them to the pot.
• Mozzarella Cheese: Two cups total. One cup is stirred into the soup, and you can use the rest for extra topping.
• Parmesan Cheese: Freshly shredded tastes best!
• Ricotta Cheese: A dollop on top of each bowl makes it feel like authentic lasagna.
• Fresh Parsley: Just for garnish, but it adds a nice pop of color and freshness.

How To Make Slow Cooker Lasagna Soup

Start by heating the oil in a large skillet over medium-high heat on your stovetop. Add the minced garlic and diced onion, then sauté for about 2 minutes until they’re soft and fragrant.

Add the ground beef to the skillet and cook until it’s no longer pink, breaking it up with a spatula as it cooks.

Transfer your cooked meat mixture to a large slow cooker. Add the diced tomatoes, crushed tomatoes, vegetable broth, oregano, basil, salt, and pepper. Give everything a good stir to combine.

Now for the noodles, break your lasagna noodles into pieces. They don’t need to be perfect or uniform, just snap them into bite-sized chunks. Add them to the slow cooker and stir until they’re mixed in with everything else.

Put the lid on your slow cooker and set it to HIGH. Let the soup cook for 2 hours, or until the noodles are tender but still have a little bite to them.

When the timer goes off, remove the lid and add one cup of mozzarella cheese. Stir it in until the cheese melts completely. Taste your soup and add more salt and pepper if needed. Everyone’s preference is different, so adjust the seasoning to your liking.

Ladle the soup into bowls and top each one with a dollop of ricotta, a generous sprinkle of parmesan cheese, and a few fresh parsley leaves.

Serve this Slow Cooker Lasagna Soup with fresh buttered bread or garlic bread on the side for dipping.

Storing and Freezing

Store: Keep leftover soup in an airtight container in the refrigerator for up to 4 days. The noodles will soak up liquid as it sits, so add a splash of broth when reheating.

Reheat portions in the microwave for a couple of minutes, or warm on the stovetop over medium heat until heated through.

Freeze: This soup freezes well for up to 3 months. Let it cool completely, then transfer to freezer-safe containers. Thaw in the refrigerator overnight before reheating, and add extra broth to get the consistency right.

Recipe Tips

• Stir the soup once or twice during cooking if you can. This helps prevent the noodles from sticking to the bottom of the crockpot.
• Make the soup thicker by using less broth (try 3 cups instead of 4) or thinner by adding an extra cup of broth after cooking.
• Drain any excess grease from the browned beef before adding it to the slow cooker.
• Start checking the noodles around the 90-minute mark if your slow cooker runs hot. You want them tender but not mushy.
• I love to make a double batch of this slow cooker lasagna soup and freeze half for later. This soup reheats beautifully and makes weeknight dinners so much easier!

Why is my soup watery?

If your soup seems thin, it’s probably because the noodles haven’t absorbed enough liquid yet. Let it sit for 10-15 minutes with the lid off after cooking. The noodles will continue soaking up broth and the soup will thicken up. You can also stir in the second cup of mozzarella to make it creamier.

What vegetables can I add to this soup?

Definitely! Spinach, zucchini, or bell peppers all work well. Add heartier vegetables like zucchini at the beginning with the tomatoes. Stir in spinach during the last 15 minutes of cooking so it doesn’t get mushy.

This Slow Cooker Lasagna Soup is one of my favorite recipes, and I bet it will be one of yours, too! You get all those classic lasagna flavors: the rich tomato sauce, noodles, beef, and that incredible three-cheese mix – but in a bowl that’s perfect for cozy nights at home.

Make a big batch, serve it with garlic bread, and watch it disappear!