This post may contain affiliate links. Please read our disclosure policy.
This Crockpot Lasagna Soup recipe has all the comforting flavors of classic lasagna, but in a cozy, spoonable soup! It has tender noodles, a rich and meaty tomato sauce with ground beef and sausage, and a creamy ricotta-Parmesan topping that brings all those classic lasagna flavors to every bite. Slow Cooker Lasagna Soup is easy to make, family-friendly, and perfect for a comforting dinner on a cool evening.
Table of Contents
- A Cozy, Hearty Pasta Soup Made Easy in the Slow Cooker
- Why You’ll Love Crock Pot Lasagna Soup
- Ingredients for Crockpot Lasagna Soup
- Recipe Tips and Variations
- How to Make Crockpot Lasagna Soup
- Storage for Slow Cooker Lasagna Soup
- Reheating Lasagna Soup
- More Crockpot Soup Recipes
- Crockpot Lasagna Soup Recipe
- Crockpot Lasagna Soup FAQs
A Cozy, Hearty Pasta Soup Made Easy in the Slow Cooker
Slow Cooker Lasagna Soup is everything you love about homemade lasagna, with savory tomato meat sauce, comforting noodles, and creamy melted cheese. This easy soup version takes much less effort!
Why You’ll Love Crock Pot Lasagna Soup
- Rich, comforting flavor: Crockpot Lasagna Soup tastes just like baked lasagna (but it’s easier!).
- Easy prep: Brown the meat, then let the slow cooker take over.
- Family favorite: Kids and adults love this hearty, cheesy pasta meal.
- Meal-prep friendly: Make a batch and enjoy it throughout the week, it reheats well and tastes even better the next day!
- Customizable: Use your favorite marinara or pasta sauce (store-bought or homemade) and your preferred meat, or toss in some extra veggies.
This slow cooker version of lasagna soup simmers all day, filling your kitchen with amazing aromas.
Right before serving, you add in uncooked noodles (how easy is that!) and finish it off with a creamy cheese mixture for that true lasagna flavor in every spoonful.
Ingredients for Crockpot Lasagna Soup
For exact amounts of Crock Pot Lasagna Soup ingredients, see the recipe card below.
- Ground Beef and Sausage – A mix of both gives rich, deep flavor. You can use all beef, all sausage, or even ground turkey.
- Onion and Garlic – Build the savory flavor base.
- Red Pepper Flakes – Gives a little kick. Add as much as you like.
- Tomatoes and Marinara Sauce – Create that classic lasagna-style tomato broth.
- Tomato Paste – Adds depth and a touch of sweetness.
- Seasonings – Italian seasoning, garlic powder, onion powder, and a bay leaf make it perfectly spiced.
- Beef Broth – Adjust the amount for your preferred thickness.
- Lasagna Noodles – Broken into pieces and cooked right in the soup.
- Heavy Cream – Adds a rich, silky finish.
- Cheese Mixture – A blend of ricotta, mozzarella, Parmesan, black pepper, and optional lemon zest for topping each bowl.
Recipe Tips and Variations
- Add veggies: Zucchini, mushrooms, or spinach blend right in with the Italian flavors.
- Use different pasta: Mafalda, rotini, or broken penne work well if you don’t have lasagna noodles.
- Spice it up: Use spicy Italian sausage or extra red pepper flakes for a little kick.
How to Make Crockpot Lasagna Soup
- Brown the Meat
In a large skillet, brown the ground beef, sausage, and onions. Drain the grease, then season with salt and pepper. - Add to the Slow Cooker
Transfer the meat mixture to your crockpot. Add the garlic, Italian seasoning, garlic powder, onion powder, and bay leaf.
- Add in the marinara sauce and diced tomatoes.
- Pour in the beef broth and mix well.
- Stir in the tomato paste until well combined.
- Cook the Soup
Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours. - Add the Noodles
About 1 hour before serving, stir in the broken uncooked lasagna noodles and the warmed heavy cream. - Cover again and continue cooking until the noodles are tender — about 45–60 minutes on Low or 20–30 minutes on High. Stir once or twice so the noodles don’t stick together.
💡 Noodle Options: If using no-boil noodles, add them about 30 minutes before serving and cook just until tender. If cooking noodles separately, boil to al dente, drain, and stir in right before serving.
💡 Cream Tip: Warm the heavy cream before adding so it blends smoothly and doesn’t slow down the cook time.
- Prepare the Cheese Mixture
While the soup cooks, mix together the ricotta, Parmesan, and pepper in a bowl. - Stir in the mozzarella (and lemon zest, if using). Set aside until ready to serve, or refrigerate if it will be more than 45 minutes before serving.
- Serve
Ladle the soup into bowls and top each serving with a generous scoop of the cheese mixture. The hot soup will gently melt the cheeses for that perfect lasagna flavor!
Storage for Slow Cooker Lasagna Soup
Refrigerate:
Store leftover Lasagna Soup in an airtight container in the refrigerator for up to 4 days. The noodles will continue to absorb some liquid as it sits, so the soup may thicken.
Freeze:
For best texture, freeze the soup base before adding the noodles and cream. Once cooled, transfer it to freezer-safe containers or bags and freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator, then reheat and add the noodles and cream as directed in the recipe.
Tip:
If you plan to freeze part of the soup, set that portion aside before adding the noodles and cream so it reheats well later without becoming mushy.
Reheating Lasagna Soup
- Warm the soup gently on the stove over medium-low heat, stirring occasionally. The soup thickens as it cools, so a splash of broth, water, or cream brings it right back to a cozy, just-cooked texture.
- You can also reheat individual portions in the microwave in 1-minute intervals, stirring between each.
More Crockpot Soup Recipes
Crockpot Apple Cider Beef Stew
Crockpot Vegetable Beef Soup
Slow Cooker Turkey Chili
Crockpot Chicken Tortilla Soup
Crock Pot Creamy Chicken Wild Rice Soup
If you make this delicious, easy Crock Pot Lasagna Soup recipe, let me know! Just leave a comment below with a star rating so I can see how you liked it!
Crockpot Lasagna Soup
Ingredients
- 1 pound Ground Beef (See Notes)
- 1 pound Ground Sausage (See Notes)
- 2 Onions, chopped
- ½ teaspoon Salt
- 1 teaspoon Black Pepper
- 5 cloves Garlic, minced
- 1 Tablespoon Italian Seasoning
- 2 teaspoons Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Red Pepper Flakes (optional)
- 1 Bay Leaf
- 24-ounce jar Marinara Sauce
- 15-ounce can Diced Tomatoes, with juice
- 2 Tablespoons Tomato Paste
- 4 cups Beef Broth (See Notes)
To Finish
- 10 Uncooked Lasagna Noodles, broken (See Notes)
- 1 cup Heavy Cream (warmed up)
Cheese Mixture for Serving
- 1 cup Ricotta Cheese
- ½ teaspoon Black Pepper
- 1 cup Shredded Parmesan Cheese
- 1 cup Shredded Mozzarella Cheese
- 1 teaspoon Lemon Zest (optional)
Instructions
Brown the Meat & Onion
- In a large skillet, brown the ground beef, sausage, and onions. Drain the grease. Add the salt, and pepper and mix together.
- Transfer the meat mixture to the crockpot.
Make the Soup
- Add the garlic, Italian seasoning, garlic powder, onion powder, red pepper flakes (if using), and bay leaf. Mix well.
- Add in the marinara sauce and diced tomatoes. Stir.
- Stir in the tomato paste until dissolved.
- Pour in the beef broth and mix well.
Slow Cook
- Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours.
- About 45 minutes to 1 hour before serving, stir in the broken lasagna noodles and the warmed heavy cream.
- Cover again and continue cooking until the noodles are tender, about 40–55 minutes on Low or 20–30 minutes on High. Stir once or twice so the noodles don’t stick together.
Make Cheese Mixture
- While the soup is cooking, prepare the cheese mixture. In a medium bowl, mix together the ricotta, Parmesan, and pepper. Stir in the mozzarella (and lemon zest, if using).
- Set aside until ready to serve, or refrigerate if it will be more than 45 minutes before serving.
Serve
- Ladle the soup into bowls and add a generous scoop of the cheese mixture to each serving.
Notes
Meat
You can use all ground beef, all sausage, or even ground turkey, whatever you prefer.Broth
We prefer a thicker lasagna soup, so I use 4 cups of broth. For a soupier texture, use 5 cups instead.Noodles
- If using no-boil noodles: Add them about 30 minutes before serving and cook just until tender.
- If cooking noodles separately: Boil them on the stove according to the package directions to al dente, then stir them into the soup right before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Crockpot Lasagna Soup FAQs
Yes! If you don’t have lasagna noodles, you can use other sturdy pasta shapes like mafalda, rotini, penne, or bowtie noodles. Just be sure to add them toward the end of the cooking time so they don’t get too soft. Cook times will vary by the thickness of the pasta shape.
You can cook the soup base ahead of time and refrigerate it for up to 2 days. When you’re ready to serve, reheat it in the slow cooker or on the stove and add the noodles and heavy cream so they cook fresh. This helps keep the noodles tender and the texture perfect.
You can lighten it up by using ground turkey or chicken instead of beef and sausage, and by using part-skim ricotta and mozzarella. You can also replace the heavy cream with half-and-half, though the soup will be slightly less rich.
Yes, but it’s best to freeze the soup before adding the noodles and cream. The noodles can become mushy when thawed. Freeze the cooked soup base for up to 3 months, then thaw overnight in the fridge and reheat, adding noodles and cream just before serving.
Reheat leftover Crock Pot Lasagna Soup gently on the stove over medium-low heat, adding a splash of broth or water to loosen the soup if it has thickened. You can also reheat individual portions in the microwave. The flavors deepen overnight, making it even more delicious the next day!
Yes! See my Instant Pot Lasagna Soup Recipe for instructions.
Yes! To make this a dairy-free lasagna soup recipe, use coconut cream or a dairy-free heavy cream substitute in place of the heavy cream. Skip the cheese mixture and top each serving with a sprinkle of dairy-free mozzarella or Parmesan-style cheese instead. There are several great plant-based cheeses that melt nicely and still give that creamy, comforting flavor.
If you are craving more beef recipes, try my Easy Instant Pot Pot Roast or my Nana’s Instant Pot Beef Barley Stew.
