I can’t tell you how many times this Easy Slow Cooker Lasagna Soup Recipe has saved my weeknight dinners—comfort food with hardly any stress, and it literally simmers while you get on with your day. It’s like lasagna and soup had a cozy, delicious baby, and the best part is, it’s all done in one pot. If you’re craving something hearty, warm, and cheesy, this recipe fits the bill perfectly.

Whether you’re looking to impress your family with minimal fuss or simply want a cozy meal waiting for you after work, this Easy Slow Cooker Lasagna Soup Recipe is a total winner. You get all the rich flavors of classic lasagna with none of the layering and baking headaches. Plus, it’s wonderfully customizable and makes enough to have leftovers (hello, lunch the next day!).

Ingredients You’ll Need

Each ingredient in this recipe plays a part in building those familiar lasagna flavors while keeping things straightforward for the slow cooker. The key is using dried lasagna noodles broken up—this way, they cook perfectly in the soup without getting mushy or sticking together.

Lean ground beef: I use 90% lean to keep the soup hearty but not greasy.
Kosher salt: Essential for seasoning, but adjust to taste if using salted broth.
Freshly ground black pepper: Adds a subtle warmth to balance the tomato sauce.
Low-sodium chicken broth: A flavorful base that keeps the soup light—you can swap for vegetable broth if preferred.
Marinara sauce: Use your favorite jarred version or homemade for a richer taste.
Onion: Diced small for even cooking and sweetness.
Garlic: Minced fresh garlic is a must here—skip the powder, please.
Italian seasoning: A simple herb blend that pulls all the Italian flavors together.
Parmesan cheese rind (optional): If you can find one, toss it in while simmering for an amazing depth of flavor.
Dry lasagna noodles: Break into bite-size pieces—you’ll love how they absorb the broth and sauce.
Shredded mozzarella cheese: For topping—the gooey, melty factor you don’t want to miss.
Ricotta cheese: Spoonfuls added at serving time add creaminess and that classic lasagna texture.
Fresh basil leaves: Torn on top to brighten each bowl with herbal freshness.

Variations

One of the best things about this Easy Slow Cooker Lasagna Soup Recipe is how easy it is to make your own. I switch it up depending on what I have on hand or dietary needs, and it always turns out delicious.

Vegetarian version: I swap the ground beef for chopped mushrooms or a plant-based crumble. The mushrooms add great umami and the soup still feels super filling.
Spicy kick: Adding red pepper flakes or a splash of hot sauce ups the heat level, which I personally love on chilly nights.
Extra veggies: Try stirring in diced zucchini or bell peppers a couple of hours before serving. It’s a sneaky way to get more color and nutrients in.
Gluten-free: Use gluten-free lasagna noodles or even broken up gluten-free pasta shapes. The cooking time stays pretty similar.

How to Make Easy Slow Cooker Lasagna Soup Recipe

Step 1: Brown the Beef and Sauté Aromatics

Start by browning your ground beef in a skillet over medium heat, seasoning with salt and pepper as it cooks. This step releases flavor and keeps the soup from tasting mushy. Once browned, add diced onions and garlic, cooking until softened and fragrant. This little bit of pre-cooking makes a world of difference in taste.

Step 2: Combine Ingredients in the Slow Cooker

Transfer the beef mixture into your slow cooker and add the chicken broth, marinara sauce, Italian seasoning, and the optional Parmesan rind. Stir everything together, cover, and set your slow cooker to low for about 5 hours. This slow simmer allows flavors to develop beautifully without you having to hover over the stove.

Step 3: Add the Broken Lasagna Noodles

About 30 minutes before you’re ready to eat, stir in the broken dried lasagna noodles. This timing keeps the noodles tender but not overcooked or mushy. Make sure to give the soup a good stir halfway through to prevent noodles from sticking to the bottom.

How to Serve Easy Slow Cooker Lasagna Soup Recipe

Easy Slow Cooker Lasagna Soup Recipe - Recipe Image

Garnishes

I love topping my bowls with a generous handful of shredded mozzarella for that luscious melt-and-stretch effect. Then I dollop creamy ricotta cheese right on top—this adds a dreamy richness that reminds me of a bite of classic lasagna. Lastly, a few torn fresh basil leaves give it a pop of color and freshness, making each spoonful even more inviting.

Side Dishes

Usually, I pair this soup with a simple green salad tossed in a light vinaigrette or some crusty garlic bread. The bread is perfect for sopping up every last bit of that tomatoey broth. If you want to keep it light, a crisp Caesar salad also complements the rich flavors nicely.

Creative Ways to Present

For a special dinner, I’ve served this Easy Slow Cooker Lasagna Soup Recipe in mini bread bowls—just hollowed out and toasted small round loaves. It’s always a hit with guests and adds a charming touch to the table. You can also layer it in clear glasses for a fun lasagna-inspired presentation at casual parties.

Make Ahead and Storage

Storing Leftovers

I store leftover lasagna soup in airtight containers in the fridge, and it usually keeps well for up to 3 days. The noodles soak up even more flavor overnight, which I actually enjoy—just keep an eye on the texture so it doesn’t get too thick for you.

Freezing

Freezing works if you want to prep in advance, but because the noodles soften further, I usually freeze just the soup base without adding the pasta. When thawed, I cook fresh broken noodles in the reheated soup for the best texture. That way, it feels freshly made every time.

Reheating

When reheating, I recommend warming the soup gently on the stove over medium heat, stirring often to prevent sticking and clumping. If it’s too thick, a splash of broth or water helps loosen it up. Add extra cheese or basil right before serving to revive those fresh flavors.

FAQs

Can I use ground turkey or chicken instead of beef in this Easy Slow Cooker Lasagna Soup Recipe?

Absolutely! Ground turkey or chicken can be swapped in with great results. Just brown it the same way you would the beef, and note that lighter meats might result in a slightly milder flavor, so you might want to add an extra pinch of Italian seasoning or garlic to boost the taste.
Do I have to break the lasagna noodles before adding them?

Yes, breaking the noodles into bite-sized pieces helps them cook properly in the soup and prevents large clumps or long noodle strands that can be tricky to eat in a bowl. It also makes it more kid-friendly in my experience.
Can I prepare this soup in an Instant Pot or on the stovetop?

You can! On the stovetop, follow the same browning step, then simmer the soup gently for about 30-40 minutes before adding noodles. In an Instant Pot, use the sauté function for the meat and aromatics, then pressure cook the soup for about 10 minutes before adding noodles and cooking a few minutes longer.
Is the Parmesan rind necessary, and where do I get one?

The Parmesan rind isn’t required but it adds a lovely depth of umami to the broth. You can usually ask your cheese monger to save some for you or keep the rinds from wedges you buy at the store—just toss it in during cooking and remove before serving.
How do I keep the ricotta from curdling or separating when heated?

Good question! I always add ricotta cheese as a dollop when serving rather than mixing it into the hot soup. This way, it stays creamy and delicious without curdling from the heat, and you get those lovely pockets of richness in every bite.

Final Thoughts

This Easy Slow Cooker Lasagna Soup Recipe feels like a warm hug in a bowl—something I keep coming back to when I want fuss-free comfort food that tastes like a labor of love. I hope you’ll try it on one of those busy days when you want dinner ready without the rush but still crave all those classic Italian flavors. Trust me, once you make it, it’s going to become one of your go-to slow cooker meals.

Easy Slow Cooker Lasagna Soup Recipe

★★★★★ 5 from 136 reviews

Author: Isabella
Prep Time: 15 minutes
Cook Time: 6 hours 30 minutes
Total Time: 6 hours 45 minutes
Yield: 6 servings 1x
Category: Soup
Method: Slow Cooking
Cuisine: Italian-American

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Description

This Easy Slow Cooker Lasagna Soup is a comforting and flavorful twist on traditional lasagna, delivered in a hearty, cozy soup form. Combining ground beef, marinara, chicken broth, Italian seasoning, and broken lasagna noodles, it simmers slowly to meld rich tastes perfectly. Served with creamy ricotta, shredded mozzarella, and fresh basil, it’s a simple, no-fuss dinner ideal for chilly days or weeknight meals.

Ingredients

Scale

For the Soup:

1 pound lean ground beef
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 cups low-sodium chicken broth
1 (24-ounce) jar marinara sauce
1 small onion, diced
2 cloves garlic, minced
2 teaspoons Italian seasoning
1 Parmesan cheese rind (optional)
8 ounces dried lasagna noodles, broken into bite-size pieces (about 8 to 10 sheets)

For Serving:

1 cup shredded low-moisture mozzarella cheese
1/2 cup ricotta cheese
Torn fresh basil leaves

Instructions

Brown the Beef: In a skillet over medium heat, cook the lean ground beef until browned and cooked through. Break up the meat into small pieces as it cooks. Drain excess fat and transfer the beef to the slow cooker.
Add Soup Ingredients: To the slow cooker, add diced onion, minced garlic, kosher salt, black pepper, Italian seasoning, marinara sauce, chicken broth, and the Parmesan cheese rind if using.
Cook Soup: Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours to allow the flavors to blend together.
Add Noodles: About 30 minutes before serving, stir in the broken lasagna noodles. Cover and continue cooking until the noodles are tender but not mushy, about 25 to 30 minutes.
Finish and Serve: Remove the Parmesan rind before serving. Ladle the soup into bowls, and top each serving with shredded mozzarella, a dollop of ricotta cheese, and torn fresh basil leaves for garnish. Serve hot.

Notes

You can omit the Parmesan cheese rind if unavailable; it adds depth but is optional.
For a vegetarian version, substitute the ground beef with cooked lentils or plant-based meat alternatives and use vegetable broth instead of chicken broth.
If you prefer a spicier soup, add red pepper flakes to taste when adding the Italian seasoning.
Breaking the lasagna noodles into bite-sized pieces helps to prevent clumping and ensures even cooking in the soup.
Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.

Keywords: slow cooker lasagna soup, lasagna soup, easy soup recipe, ground beef soup, Italian soup, comfort food soup, lasagna noodles soup