1. How do you cook lasagna soup in a slow cooker?

To make lasagna soup in a crockpot , start by browning your ground beef or sausage with onions and garlic in a skillet. Then transfer it to your slow cooker with marinara sauce, tomato paste, broth, and Italian seasoning. Cook on LOW for 6 hours or HIGH for 3 hours . During the last 30 minutes, stir in broken lasagna noodles. When the noodles are tender, serve with a scoop of ricotta and a sprinkle of mozzarella cheese.

2. What broth goes best in lasagna soup?

The best broth for lasagna soup crockpot is beef broth — it gives the soup a deep, rich flavor that complements the tomato base. However, if you prefer a lighter taste, chicken broth or even vegetable broth works beautifully. Each adds a slightly different note, so feel free to choose based on your taste.

3. Can I cook soup in my slow cooker?

Absolutely! A slow cooker is perfect for soups because it allows the flavors to develop slowly and naturally. Ingredients like tomatoes, broth, herbs, and proteins have time to meld, creating a rich, well-balanced soup with minimal effort. Plus, it keeps your kitchen cool and cleanup simple.

4. Can lasagna be cooked in a slow cooker?

Yes, you can cook lasagna in a slow cooker , and it’s a great alternative to baking. Instead of layering noodles and sauce in a pan, you can assemble them directly in your crockpot or transform them into this easy lasagna soup crockpot version. Both methods deliver that familiar cheesy, saucy comfort with far less work. If you’re planning a cozy dinner night, pair this soup with my Fall Soup Recipes . You’ll find a collection of warm, seasonal favorites that perfectly match the comfort of this lasagna soup.

Lasagna Soup Crockpot: 5 Easy Steps to Delicious Comfort

Description

A rich, hearty lasagna soup crockpot recipe made with tender noodles, savory tomato broth, and creamy cheese — all slow-cooked to perfection for the ultimate comfort food.

Ingredients

Scale

1 lb (450 g) ground beef or Italian sausage

1 small yellow onion, diced

3 garlic cloves, minced

24 oz (680 g) marinara sauce

5 cups beef or chicken broth

2 tablespoons tomato paste

1 tablespoon Italian seasoning

8–9 lasagna noodles, broken into small pieces

1 cup ricotta cheese

1 cup shredded mozzarella cheese

Salt and crushed red pepper flakes, to taste

Fresh basil or parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

1. In a skillet, brown the ground beef or sausage with onion and garlic until cooked through; drain fat.

2. Add the cooked meat mixture to your slow cooker.

3. Stir in marinara sauce, tomato paste, broth, and Italian seasoning until well combined.

4. Cover and cook on LOW for 6 hours or HIGH for 3 hours.

5. During the last 30 minutes, add broken lasagna noodles and stir gently.

6. When noodles are tender, ladle soup into bowls.

7. Top each serving with ricotta, mozzarella, and fresh herbs before serving.

Notes

• Browning the meat first builds a richer flavor.

• Use beef broth for a heartier base or chicken broth for a lighter version.

• To store, refrigerate up to 4 days or freeze for 3 months (without cheese).

• Add the cheese after reheating for the creamiest texture.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Soup, Main Course
Method: Slow Cooker
Cuisine: Italian-American

Nutrition

Serving Size: 1 bowl
Calories: 410
Sugar: 5 g
Sodium: 780 mg
Fat: 15 g
Saturated Fat: 7 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 3 g
Protein: 27 g
Cholesterol: 65 mg