Okay, let’s be honest. Who doesn’t crave lasagna? That warm, comforting hug of pasta, cheese, and marinara? But who actually has hours to assemble a layered masterpiece, only to spend another half hour watching it bake? Yeah, exactly. That’s where these slow cooker lasagna soup recipes come in. They deliver all the deliciousness, none of the fuss. Seriously, you’re about to become best friends with your slow cooker. Think cozy nights, minimal effort, and maximum flavor. Let’s dive in (okay, fine, I used a cliché. But these recipes are worth it!).
This isn’t about sacrificing taste for convenience; it’s about streamlining a classic into something unbelievably easy. Whether you’re juggling work, kids, or just a serious Netflix binge, these soups are your answer. Plus, they’re naturally great for meal prepping – bonus! So, grab your slow cooker and let’s get cooking.
1. The Classic Comfort Slow Cooker Lasagna Soup
This is your “I need lasagna vibes now” recipe. It’s pure, unadulterated comfort food in a bowl, and honestly, it’s what I make when I’m feeling a little down. It’s familiar, it’s satisfying, and it smells divine wafting through the house.
Ingredients
- 1 lb ground beef (or Italian sausage, because, yum)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can diced tomatoes, undrained
- 2 cups beef broth
- 1 tbsp Italian seasoning
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 12 oz lasagna noodles, broken into smaller pieces
- 15 oz ricotta cheese
- ½ cup shredded mozzarella cheese, plus extra for topping
- ¼ cup chopped fresh parsley, for garnish
Step-by-Step Instructions
- Brown the ground beef in a skillet over medium heat. Drain off any excess grease. Don’t skip this step – browning the meat adds SO much flavor.
- Add the cooked beef, onion, and garlic to the slow cooker.
- Stir in the crushed tomatoes, tomato sauce, diced tomatoes, beef broth, Italian seasoning, oregano, salt, and pepper.
- Cook on low for 6-8 hours or on high for 3-4 hours. The longer it simmers, the better the flavors meld!
- During the last 30 minutes, stir in the lasagna noodles.
- In a small bowl, combine the ricotta cheese and ½ cup mozzarella cheese.
- Ladle the soup into bowls and top with a dollop of the ricotta mixture and extra mozzarella cheese. Garnish with fresh parsley.
Why You’ll Love It
This soup is the ultimate weeknight win. It basically cooks itself, and the result is a rich, hearty, and ridiculously comforting meal. I once tried to cut back on the ground beef for health reasons and it felt… sad. Just saying.
2. Creamy Tuscan Lasagna Soup
Okay, get ready for a flavor explosion. This soup kicks up the classic with Tuscan-inspired ingredients – think sun-dried tomatoes, cream, and spinach. It’s a little fancier (without the fuss, of course), and it’ll impress your family (or yourself!).
Ingredients
- 1 lb ground turkey (or chicken)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can chicken broth
- ½ cup heavy cream
- ½ cup sun-dried tomatoes, oil-packed, drained and chopped
- 5 oz baby spinach
- 1/4 cup grated Parmesan cheese, plus extra for topping
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 8 oz lasagna noodles, broken into pieces
Step-by-Step Instructions
- Brown the ground turkey (or chicken) in a skillet over medium heat. Drain off any excess grease.
- Add the cooked meat, onion, and garlic to the slow cooker.
- Stir in the crushed tomatoes, chicken broth, sun-dried tomatoes, and Italian seasoning.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- During the last 30 minutes, stir in the lasagna noodles and spinach.
- Stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste.
- Ladle into bowls and garnish with extra Parmesan cheese.
Why You’ll Love It
The creaminess is everything. Seriously, it elevates this soup from “comfort food” to “restaurant-worthy.” FYI, a squeeze of lemon juice at the end brightens the flavors beautifully.
3. Spicy Italian Lasagna Soup
For those who like a little heat! This version adds a kick of spice with red pepper flakes and Italian sausage, giving it a seriously flavorful punch. Trust me, the spice is balanced by the creaminess – it’s a perfect marriage of flavors.
Ingredients
- 1 lb Italian sausage (hot or mild, your choice!)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 2 cups beef broth
- 1 tsp red pepper flakes (or more, if you’re daring!)
- 1 tbsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 oz lasagna noodles
- 1 cup shredded mozzarella cheese
Step-by-Step Instructions
- Brown the Italian sausage in a skillet over medium heat, breaking it up with a spoon. Drain off any excess grease.
- Add the cooked sausage, onion, and garlic to the slow cooker.
- Stir in the crushed tomatoes, tomato sauce, beef broth, red pepper flakes, Italian seasoning, salt, and pepper.
- Cook on low for 6-8 hours or high for 3-4 hours.
- During the last 30 minutes, stir in the lasagna noodles.
- Stir in the shredded mozzarella cheese.
- Serve hot!
Why You’ll Love It
This is my go-to when I need a little extra oomph in my dinner. It’s warming, flavorful and the perfect antidote to a chilly evening. I once used Andouille sausage instead of Italian… interesting, but not my fave! Stick with Italian.
4. Vegetarian Lasagna Soup with Mushrooms
Don’t worry, veggie lovers – this one’s for you! Loaded with earthy mushrooms and flavorful vegetables, this soup is both hearty and healthy. It proves that you don’t need meat to make a truly satisfying lasagna-inspired dish.
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can vegetable broth
- 1 tsp Italian seasoning
- Salt and Pepper to taste
- 8 oz lasagna noodles
- 1 cup shredded mozzarella cheese
- 1/2 cup frozen peas (optional)
Step-by-Step Instructions
- Heat the olive oil in a skillet over medium heat. Add the onion and garlic and cook until softened.
- Add the mushrooms and cook until softened and browned.
- Transfer the onion, garlic and mushroom mixture to the slow cooker.
- Stir in the crushed tomatoes, vegetable broth, and Italian seasoning. Season with salt and pepper to taste.
- Cook on low for 6-8 hours or high for 3-4 hours.
- During the last 30 minutes, stir in the lasagna noodles and peas.
- Stir in the mozzarella cheese.
Why You’ll Love It
It’s proof that vegetarian meals can be bursting with flavor. The mushrooms add a wonderful umami depth that’s just so delicious.
5. White Chicken Lasagna Soup
A twist on the classic! Using a creamy white sauce instead of traditional tomato-based sauce, this soup brings a new level of richness and comfort. It’s unexpected but absolutely addictive.
Ingredients
- 1 lb cooked, shredded chicken (rotisserie chicken is your best friend here!)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and Pepper to taste
- 8 oz lasagna noodles
Step-by-Step Instructions
- Add the onion, garlic, chicken broth, heavy cream, Parmesan cheese, and Italian seasoning to the slow cooker. Season with salt and pepper to taste.
- Cook on low for 6-8 hours or high for 3-4 hours.
- During the last 30 minutes, stir in the lasagna noodles and shredded chicken.
- Serve hot.
Why You’ll Love It
The creamy, cheesy sauce is pure indulgence. It’s surprisingly light considering how rich it tastes.
6. Cheesy Pesto Lasagna Soup
This one’s for the pesto lovers (like me!). The bright, herbaceous flavor of pesto elevates the lasagna soup to a whole new level of deliciousness. It’s fresh, vibrant, and a total game-changer.
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 2 cups beef broth
- ½ cup pesto
- 1 cup shredded mozzarella cheese
- 8 oz lasagna noodles
Step-by-Step Instructions
- Brown the ground beef in a skillet over medium heat. Drain off any excess grease.
- Add the cooked beef, onion, and garlic to the slow cooker.
- Stir in the crushed tomatoes, beef broth, and pesto.
- Cook on low for 6-8 hours or high for 3-4 hours.
- During the last 30 minutes, stir in the lasagna noodles and mozzarella cheese.
Why You’ll Love It
The pesto adds such a unique, fresh twist. It’s unexpected, but it works incredibly well!
The Verdict: Slow Cooker Magic
There you have it! Six delicious, easy, and totally satisfying slow cooker lasagna soup recipes. From classic comfort to spicy twists and creamy delights, there’s something here for everyone. The best part? They all require minimal effort but deliver maximum flavor. So ditch the bake, embrace the bowl, and get ready for some serious slow cooker happiness! 🙂
