Slow Cooker Lasagna Soup is one of those easy, reliable recipes you can come back to on busy days. You get all the cozy flavors of classic lasagna — tomato, beef, herbs, and plenty of cheese — but in a relaxed, spoonable soup that basically takes care of itself in the slow cooker. It is simple, filling, and doesn’t ask for much more than a bit of chopping, a short time at the stove, and then letting the slow cooker do the rest.

Imagine a pot of rich tomato broth, tender lasagna noodles, and a generous dollop of creamy, melty cheese on top. That is Slow Cooker Lasagna Soup in a bowl. Nothing fancy, just honest comfort food.

Ingredients for this Slow Cooker Lasagna Soup

Here is exactly what you will need to make this Slow Cooker Lasagna Soup at home. Nothing complicated, just pantry basics that come together nicely.

Olive oil (1 tablespoon) – Helps brown the beef and soften the onion without sticking.
Lean ground beef (1 pound) – Gives the soup that classic lasagna feel. Lean keeps it from getting too greasy.
Diced yellow onion (1 cup) – Adds sweetness and depth to the base of the soup.
Garlic, minced (3 cloves) – Brings that unmistakable savory aroma. It only needs a short time in the pan.
Dried oregano (1 teaspoon) – A key Italian-style herb that pairs well with tomato.
Dried basil (1 teaspoon) – Adds a soft, familiar flavor you expect in lasagna.
Dried thyme (1/2 teaspoon) – A small touch that rounds out the herb mix.
Salt (1/2 teaspoon) – Starts the seasoning; you can adjust later to taste.
Black pepper (1/2 teaspoon) – Balances the richness of the meat and tomatoes.
Red pepper flakes (1/4 teaspoon, optional) – For a gentle kick of heat if you like a little spice.
Low-sodium beef broth (4 cups) – Forms the base of the soup and keeps it from being too salty.
Crushed tomatoes (1 can, 28 ounces) – Makes the soup rich and saucy, like lasagna filling.
Diced tomatoes with juices (1 can, 14.5 ounces) – Adds texture and bright tomato flavor.
Tomato paste (2 tablespoons) – Concentrates the tomato taste and thickens the broth slightly.
Lasagna noodles, broken into bite-size pieces (8 ounces) – The star of the show. Breaking them up makes the soup easier to eat.
Ricotta cheese (1 cup) – Gives you that creamy, classic lasagna topping in each bowl.
Shredded mozzarella cheese (1 cup) – Melts into the ricotta for a stretchy, comforting finish.
Grated Parmesan cheese (1/4 cup) – Adds a salty, nutty note to the cheese mixture.
Chopped fresh parsley (2 tablespoons, optional) – For a bit of color and freshness on top.

Instructions

This Slow Cooker Lasagna Soup comes together in a few simple stages: a quick browning on the stove, hands-off time in the slow cooker, then a cheesy finish right before serving.

Brown the beef and soften the onion.
Heat the olive oil in a large skillet over medium heat. Add the lean ground beef and cook, breaking it apart with a spoon, until it is browned and no longer pink, about 5 to 7 minutes. Stir in the diced yellow onion and keep cooking until the onion softens, another 3 to 4 minutes.
Add the garlic.
Stir in the minced garlic and cook for about 30 seconds, just until you can smell it. Take the skillet off the heat so the garlic does not burn.
Transfer to the slow cooker.
Pour the cooked beef, onion, and garlic mixture into the slow cooker, making sure to scrape in any flavorful bits from the pan.
Season with herbs and spices.
Sprinkle in the dried oregano, dried basil, dried thyme, salt, black pepper, and the red pepper flakes if you are using them. Stir everything so the herbs coat the meat evenly.
Add the liquids and tomatoes.
Pour the low-sodium beef broth into the slow cooker, then add the crushed tomatoes and the diced tomatoes with their juices. Give it all a gentle stir.
Mix in the tomato paste.
Stir in the tomato paste until it dissolves into the broth. It will make the soup look thicker and deeper in color, more like lasagna sauce.
Slow cook the soup base.
Cover the slow cooker with the lid and cook on LOW for about 4 hours. This gives the beef, tomatoes, and herbs time to blend into a flavorful soup base without you hovering over the stove.
Add the lasagna noodles.
About 30 minutes before you are ready to eat, stir in the broken lasagna noodles, making sure they are pushed down into the liquid so they cook evenly.
Cook until the noodles are tender.
Cover again and keep cooking on LOW for 20 to 30 minutes, or until the lasagna noodles are tender but still hold their shape. Give the soup a gentle stir once or twice if you can.
Make the cheese topping.
While the noodles are cooking, stir together the ricotta cheese, shredded mozzarella cheese, and grated Parmesan cheese in a small bowl until well combined. This will be your creamy topping for each bowl.
Taste and adjust.
Once the noodles are done, taste the soup. If you think it needs a little more salt or black pepper, add a pinch at a time until it suits your taste.
Serve with cheese and parsley.
Ladle the hot lasagna soup into bowls. Add a generous spoonful of the ricotta, mozzarella, and Parmesan cheese mixture on top of each serving. If you like, sprinkle a bit of chopped fresh parsley over the top. Serve warm and enjoy.

Cook and Prep Times

Prep time: 20 minutes
Cook time: 4 hours
Total time: About 4 hours 20 minutes
Servings: 6 bowls of soup

Nutritional information

The following values are approximate and based on one serving out of six, including the cheese topping:

Calories: 480 kcal
Carbohydrates: 44 g
Protein: 30 g
Fat: 19 g
Saturated fat: 9 g
Sodium: 980 mg
Fiber: 5 g
Sugar: 9 g

It is a hearty bowl, so you can easily pair it with something light on the side, like a simple green salad, if you want to balance things out a bit.

Frequently asked questions

Can I cook this Slow Cooker Lasagna Soup on HIGH instead of LOW?

Yes, you can cook this Slow Cooker Lasagna Soup on HIGH if you are short on time. Cook the soup base (without the lasagna noodles) on HIGH for about 2 hours instead of 4 hours on LOW. Then add the broken lasagna noodles and cook for another 20 to 30 minutes on HIGH, just until the noodles are tender. Keep an eye on the noodles near the end so they do not get too soft.

Can I make this soup ahead of time?

You can prepare the soup base ahead of time, but it is best to add the lasagna noodles and the cheese mixture closer to serving. If you are making it in advance, cook the soup with the beef, tomatoes, broth, herbs, and tomato paste as directed, but skip the step where you add the noodles. Cool and refrigerate the soup base. When you are ready to serve, reheat the soup, then stir in the broken lasagna noodles and cook until tender. Top each bowl with the ricotta, mozzarella, and Parmesan cheese mixture and parsley right before serving.

How should I store leftovers of Slow Cooker Lasagna Soup?

Leftovers of this Slow Cooker Lasagna Soup can be stored in an airtight container in the refrigerator for about 3 days. The lasagna noodles will continue to soften as they sit in the broth, so the texture will be a bit softer the next day, but still tasty. Reheat the soup gently on the stove over low to medium heat, stirring occasionally, until warmed through. If it seems too thick, you can loosen it with a splash of beef broth or water before serving.