This Crockpot lasagna soup recipe is perfect for those days when you're craving that favorite comfort meal, but still don't feel like putting in too much work. It has everything you've ever loved about the classic layered Italian soup in a simple bowl, so you can just go ahead and dig in!
Imagine your favorite comfort food and soup getting together in a bowl- that's what this really is.
It's hearty, tangy, cheesy and oh-so-delicious! I've always been a big fan of hearty, wholesome soups. My Crockpot chicken tortilla soup and creamy slow cooker cheeseburger soup were both big hits and inspired by that, I just HAD to try my hands at this one too!
Jump to:
Why You'll Love This Recipe
- It's easy to make, and a delicious twist to your classic lasagna.
- Looking for an easy family dinner? This slow cooker lasagna soup is the perfect one for those chilly nights.
- It packs in a three-cheese topping which literally takes it to the next level.
- It's pretty much hands-off cooking and makes for a great addition to potlucks as well.
Ingredients for the Crockpot Lasagna Soup Recipe
- ground chicken if you want to keep it lean.
- Italian sausage: For that delicious, Italian flavor.
- Beef broth: Opt for the low-sodium variety to keep it healthier. Use a beef bouillon mixed with water if you don't have the broth.
- Lasagna noodles: I used the traditional lasagna noodles here, but you could also try using any other shaped pasta if you want to.
- Tomatoes: For that delicious, tangy flavor. Canned tomatoes are perfect to use!
- Tomato paste: For a bit of extra tomato flavor.
- Heavy cream: To balance out the tomato flavors with the creaminess.
- Cheeses: I used a mix of ricotta cheese, grated Parmesan cheese, and mozzarella for that stretch.
- Aromatics: Chopped fresh onion and garlic for the umami deliciousness. Seasonings: Just the classics- salt, pepper, and Italian seasoning.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations and Substitutions
- Want to lend the lasagna soup a spicier kick? Use hot Italian sausage instead of the mild variety.
- Experiment with different cheese combinations for the topping. Manchego, Romano, and Asiago are some good options.
- To lend a nice smoky taste to the soup, use smoked mozzarella
- To make vegan Crockpot lasagna soup, use vegan sausage crumbles, vegetable broth, and non-dairy heavy cream or coconut milk.
- To make it low-carb, swap the noodles for zucchini noodles or your favorite low-carb pasta.
- Make the soup healthier by using whole wheat lasagna noodles and adding diced vegetables like bell peppers, zucchini, carrots, and even some spinach.
How To Make Lasagna Soup in Crockpot
Step 1: Brown the meat: In a large skillet, cook the sausage and ground beef until browned. Drain and add to the slow cooker.
Step 2: Throw in and cook: Next, add all the other ingredients except the heavy cream, cheeses, and noodles, and cook until the flavors have melded.
Step 3: Noodle time: Now, it's time to add the heavy cream and noodles. Let this cook for about 30 minutes or until the noodles are cooked.
Step 4: Prep the cheese: Mix all the cheeses in a medium bowl.
Step 5: All done: Serve the soup in bowls topped with the cheese mixture. Enjoy!
Hint
Make sure you drain the meat before adding it to the slow cooker to avoid a greasy soup.
Recipe Tips
- To get the perfect bite in every spoonful, try to break the pasta into equal-sized pieces.
- If you're using regular beef broth, start with a little salt and then add in more if needed, towards the end.
- To prevent overcooking the noodles, add them to the slow cooker just 30 minutes before the cooking time is complete.
- Stir the soup occasionally during the cooking process to ensure that all the flavors come together properly.
- Don't skip the heavy cream - it adds an amazing velvety creaminess to the lasagna soup, enhancing the overall texture and taste.
- To lend the soup an authentic Italian flavor, tear a few fresh basil leaves and top them over your bowl of soup. You can also add some red pepper flakes if you want to.
Serving Suggestions
Serving this easy Crockpot lasagna soup is super easy! It is a hearty meal on its own, but if you really want to go the extra mile, you can pair it with vegetables or other sides.
I personally love whipping up some of my Crockpot sweet potatoes or my slow cooker corn casserole to go with it. And if you're a soup with bread kind of a person, I would highly recommend making some homemade slow cooker focaccia to go with this- and to mop up all of that deliciousness.
Storing & Freezing
Got some leftover lasagna soup? Pop it in an airtight container and refrigerate it for up to 4 days.
For longer storage, freeze the soup for up to 3 months in an air-tight, freezer-safe container.
If you're batch-making the soup, I would recommend adding the cheese and noodles later.
To reheat the soup, defrost it if frozen and then reheat it in a saucepan over medium-low heat until heated through.
Recipe FAQs
Yes, you can make and refrigerate the soup a day in advance. Just add the lasagna noodles and heavy cream around 30 minutes before serving to keep the noodles from getting overcooked.
To prevent mushy noodles, add them to the slow cooker only 30 minutes before the soup is done. This way, they will maintain their texture and absorb the flavors without overcooking.
I wouldn't recommend using no-boil lasagna noodles, but if that's all you have, add them into the pot around 10-15 minutes before you serve, since they need a much shorter time to cook.
More Crock Pot Italian Dinner Recipes
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Crockpot Lasagna Soup
Ingredients
Lasagna Soup
- 1 pound mild Italian Sausage
- 1 pound ground beef
- 1 medium yellow onion diced
- 3 teaspoons garlic minced
- 1½ teaspoons Italian seasoning
- 1 teaspoon black pepper
- 1 teaspoon salt
- ⅓ cup tomato paste
- 6 cups low-sodium beef broth
- 2 (14.5 oz) cans of diced tomatoes
- 12 ounces lasagna noodles broken into bite size pieces
- ½ cup heavy cream
Cheese Topping
- 8 ounces ricotta cheese
- 1 cup mozzarella cheese shredded
- ½ cup parmesan cheese finely shredded
Instructions
Lasagna Soup
- Add sausage, ground beef, and sausage in a large skillet over medium-high heat. Cook and break apart until browned. Drain off excess grease and add to a 6-quart slow cooker.
- Add garlic, Italian seasoning, black pepper, salt, tomato paste, chicken broth, and diced tomatoes. Stir until well combined.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Thirty minutes before cook time is done. Break up lasagna noodles into bite-sized pieces. Add noodles and heavy cream. Stir and continue to cook.
Cheese Topping
- Meanwhile, add ricotta cheese, mozzarella cheese, and Parmesan cheese to a medium mixing bowl. Mix together with a fork and set aside.
- Add Lasagna soup to bowls and top with cheese topping. Enjoy!
Notes
- To get the perfect bite in every spoonful, try to break the pasta into equal-sized pieces.
- If you're using regular beef broth, start with a little salt and then add in more if needed, towards the end.
- To prevent overcooking the noodles, add them to the slow cooker just 30 minutes before the cooking time is complete.
- Stir the soup occasionally during the cooking process to ensure that all the flavors come together properly.
- Don't skip the heavy cream - it adds an amazing velvety creaminess to the lasagna soup, enhancing the overall texture and taste.
- To lend the soup an authentic Italian flavor, tear a few fresh basil leaves and top them over your bowl of soup. You can also add some red pepper flakes if you want to.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
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