Slow Cooker Lasagna Soup
All the cozy, cheesy comfort of lasagna — without the layering, fuss, or oven time. 🙌 This Slow Cooker Lasagna Soup has everything you love about the classic dish: rich meat sauce, tender noodles, and melty cheese… all simmered to perfection in your slow cooker.
If you’re craving a hearty, family-friendly dinner that’s big on flavor and easy on effort, this is the one.
Serve with Tossed Green Salad and World’s Best Cheesy Garlic Bread for a complete meal.
Why You’ll Love This Recipe
Lasagna soup is a long time favorite at our house, we love this Lasagna Soup in a Garlic Bread Bowl, and this Instant Pot Lasagna Soup, and even this Chicken & Sausage Lasagna Soup! So when I started my Crocktober series, I knew I needed to include a slow cooker lasagna soup.
❤️ All the flavor, none of the hassle – No need to boil noodles or build layers like you would with Traditional Lasagna.
🍅 Easy Cleanup – Everything cooks in your slow cooker for easy prep and cleanup.
🧀 Cheesy perfection – The creamy ricotta, mozzarella, and parmesan topping makes every bite irresistible.
🍲 Great for leftovers – It reheats beautifully for easy lunches or next-day dinners.
What You’ll Need
For the soup:
- 1 lb ground beef
- 1 lb sausage
- ½ onion, diced
- 1 Tbsp garlic, minced
- 46 oz marinara sauce (your favorite brand or homemade, 2 jars)
- 4 cups beef or chicken broth, divided
- 12 oz lasagna noodles
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
For the topping:
- 1 cup ricotta cheese
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, shredded
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper
- Fresh basil or parsley, for garnish
How to Make Lasagna Soup
- Brown the meat: In a skillet over medium-high heat, brown the ground beef and sausage together. Drain any excess grease and add the mixture to your slow cooker.
- Build the base: Add in diced onion and minced garlic, then pour in marinara sauce and 2 cups of beef broth. Stir everything together.
- Slow cook: Cover and cook on low for 6–8 hours or high for 3–4 hours until the flavors have melded beautifully.
- Add the noodles: Break the lasagna noodles into bite-sized pieces and stir them in. If needed, add the remaining beef or chicken stock to cover the noodles and get the consistency you want for your soup. Cover and cook on high for 30–45 minutes, until noodles are tender.
- Make the cheese topping: In a small bowl, mix together ricotta, mozzarella, parmesan, Italian seasoning, onion powder, garlic powder, salt and pepper.
- Serve and enjoy: Spoon the soup into bowls, top with a generous dollop of the cheese mixture, and sprinkle with fresh basil or parsley.
Tips for Success
🧀 Don’t skip the cheese topping! It’s what gives that signature lasagna flavor and creamy texture.
🍅 Use quality marinara. Since it’s the flavor base, pick one you love.
🍝 Watch your noodles. Add them toward the end so they don’t overcook and get mushy.
🥣 Make it ahead. The flavors deepen overnight, making this a perfect next-day meal.
This Slow Cooker Lasagna Soup brings comfort food to a whole new level of convenience. You get all those hearty, cheesy, saucy lasagna vibes — but without turning on the oven or spending hours layering pasta. It’s a weeknight win that tastes like a Sunday dinner.
Rich, cheesy, and oh-so comforting — this Slow Cooker Lasagna Soup is proof that lasagna night just got easier. 🧡
Other Great Slow Cooker Options
- Slow Cooker Chicken Pasta
- Slow Cooker Cheesy Sausage and Potatoes
- Slow Cooker Hawaiian Meatballs
- Slow Cooker Alfredo Chicken Tortellini Soup
- Slow Cooker Marry Me Chicken Soup
- Slow Cooker Salsa Verde Chicken
Slow Cooker Lasagna Soup
Equipment
- 1 6 qt or larger Slow Cooker
Ingredients
For the soup:
- 1 lb ground beef
- 1 lb sausage
- ½ onion diced
- 1 Tbsp garlic minced
- 46 oz marinara sauce your favorite brand or homemade
- 4 cups beef or chicken broth divided
- 12 oz lasagna noodles
For the topping:
- 1 cup ricotta cheese
- 1/2 cup mozzarella cheese shredded
- 1/2 cup parmesan cheese shredded
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper
- Fresh basil or parsley for garnish
Instructions
- Brown the meat: In a skillet over medium-high heat, brown the ground beef and sausage together. Drain any excess grease and add the mixture to your slow cooker.
- Build the base: Add in diced onion and minced garlic, then pour in marinara sauce and 2 cups of beef broth. Stir everything together.
- Slow cook: Cover and cook on low for 6–8 hours or high for 3–4 hours until the flavors have melded beautifully.
- Add the noodles: Break the lasagna noodles into bite-sized pieces and stir them in. If needed, add the remaining beef or chicken stock to cover the noodles and get the consistency you want for your soup. Cover and cook on high for 30–45 minutes, until noodles are tender.
- Make the cheese topping: In a small bowl, mix together ricotta, mozzarella, parmesan, Italian seasoning, onion powder, garlic powder, salt and pepper.
- Serve and enjoy: Spoon the soup into bowls, top with a generous dollop of the cheese mixture, and sprinkle with fresh basil or parsley.
Notes
🍅 Use quality marinara. Since it’s the flavor base, pick one you love.
🍝 Watch your noodles. Add them toward the end so they don’t overcook and get mushy.
🥣 Make it ahead. The flavors deepen overnight, making this a perfect next-day meal.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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