Crockpot Lasagna Soup

This slow cooker Lasagna Soup Recipe is everything you love about lasagna in a bowl. Cheesy, hearty, and so straightforward to make, this recipe will be your new family favorite!

author’s note

Turning Classic Lasagna Into slow cooker Lasagna Soup

Lasagna has my whole heart when it comes to comfort food. Though, to be fair, a really good Shepherd’s pie might give it a run for its money.

I’ve shared lots of lasagna recipes before, but turning it into a soup might just be a reliable twist yet. And if I get to use my slow cooker to make it happen, that’s an instant win.

Yes, there’s a little chopping to do before everything goes in, but once the slow cooker is on, the hard work is over. The broth turns rich, the meat and veggies get ultra tender, and the pasta cooks right in the pot. It’s an straightforward dinner that feels extra comforting.

Want it even quicker? Boil the lasagna separately and toss them into the pot at the end. straightforward and satisfying either way.

Everything That Makes This Soup Legendary

Ingredient	Notes & Swaps
Italian Sausage	Use mild, hot, or swap for lean ground beef/turkey.
Marinara Sauce	It is worth Rao’s for the flavor, but any jarred sauce you like will work.
Crushed Tomatoes	Swap with diced tomatoes for a chunkier slow cooker lasagna soup.
Chicken Broth	Use a good quality broth; Swanson is my fave!
Lasagna	Break into pieces for that classic lasagna feel. Or try rotini or mafalda pasta instead!
Cheese Mixture	Mascarpone makes it extra creamy, but ricotta works great too. Don’t skip the mozzarella & parmesan!

Featured Comment

“So good! Going into my regular rotation. I did swap in ground beef for the sausage and stovetop instead of the slow cooker. Served it with some from-scratch bread sticks. Both the picky kids and adults were happy!”

– Emiline

How To Make slow cooker Lasagna Soup

1. Brown & Flavor: Sauté veggies and sausage until browned. Add garlic & tomato paste.
2. Cook: move to slow cooker with marinara, tomatoes, broth, and seasonings. Slow cook.
3. Add Pasta: Break pasta into the slow cooker about 30–40 minutes before serving.
4. Finish Creamy: mix in heavy cream if you want extra richness.
5. Top & Serve: Ladle soup into bowls and dollop with a creamy cheese mixture and some cheesy or garlic bread.

Variations

Can I make this slow cooker lasagna soup recipe on the stovetop? Yes, you can! I’ve got a stovetop version for you to try. Also check out this white chicken lasagna soup version.

Storage

• Fridge: Use a wire skimmer to remove the pasta from the broth so it doesn’t keep soaking up liquid and bloat. Store the soup in an airtight container in the fridge for 3–4 days.
• Freezer: Freeze soup without pasta for up to 3 months. Cook fresh pasta separately when ready to serve.
• Reheat: Warm gently on the stove, adding broth as needed to loosen it up.

More slow cooker Soup Recipes To Love:

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Chicken Quinoa Soup

Soups And Stews

Southwest Corn Chowder (slow cooker!)

Soups And Stews

slow cooker Tortellini Soup

Soups And Stews

slow cooker Chicken Wild Rice Soup

chelsea’s recipe tip

Serve This Soup With:

It is satisfying to to pair this hearty slow cooker lasagna soup recipe with:

• A crusty French bread or breadsticks
• A simple green salad or Caesar salad
• Roasted veggies on the side (broccoli, zucchini, or green beans)
• Fresh fruit salad for something light and sweet

Shortcuts

“Lazy slow cooker Lasagna Soup Recipe”

This soup is already simple, but here are a few more time-savers if you’re short on time!

• Pre-made mirepoix from the produce or frozen section saves time. Or use a food processor to quickly chop onions and carrots.
• Pre-minced garlic or a garlic press makes it faster.
• Skip the sausage for a quick and straightforward vegetarian Lasagna Soup. Just scale back the broth a bit.

Ingredients

• 1 tablespoon olive oil
• 1 cup finely diced yellow onion
• 1 cup finely diced carrots
• 1 pound (16-ounces) ground Italian sausage (mild or spicy (up to you!))
• Salt and pepper
• 1 tablespoon minced garlic
• 2 tablespoons tomato paste
• 1 (24-ounce) jar marinara sauce ((Rao’s recommended))
• 1 (14-ounce) can crushed tomatoes
• 8 cups low-sodium chicken broth
• 1 teaspoon granulated sugar
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1 bay leaf
• 8 lasagna sheets (broken into bite-size pieces)
• 1/2 cup heavy cream (skippable, for richness)
• Splash balsamic vinegar (skippable, if you'd like some acidity)
• 1 cup mascarpone cheese (or ricotta)
• 1 cup shredded mozzarella cheese
• 1/2 cup freshly grated Parmesan cheese (see note 1)
• Fresh basil (skippable, for finish)

Method

1. In a wide skillet over a hot burner, add oil. Add the onions and carrots, season with 1/2 teaspoon each of salt & pepper, and sauté for about 5 minutes, until beginning to soften. Push the veggies to the edges of the pan, add the sausage to the center, and sear for 1 minute on each side. Crumble and cook until deeply browned. mix in the garlic and tomato paste and cook, stirring constantly, for 1 minute. move everything to a 6-quart slow cooker.
2. Add marinara sauce, crushed tomatoes, chicken broth, sugar, basil, oregano, parsley, and bay leaf. Stir to combine.
3. Cover and cook on LOW for 5–7 hours or HIGH for 3–5 hours.
4. About 30–40 minutes before serving, break lasagna into bite-size pieces and add them to the slow cooker. Stir, cover, and cook on HIGH for 25–35 minutes, or until tender. Add extra broth if the soup thickens too much.
5. Remove the bay leaf. mix in the heavy cream, if using. check the seasoning and adjust the seasoning. Add a splash of balsamic vinegar if you’d like a little acidity.
6. In a small bowl, stir together ricotta, mozzarella, and Parmesan.
7. Ladle hot soup into bowls. Top each with a big scoop of the cheese mixture and finish with fresh basil. Enjoy!