Slow Cooker Lasagna Soups Perfect for Lazy Weekends – Cozy, Easy, and Comforting

There’s something about a bowl of lasagna soup that feels like a warm hug, especially when the slow cooker does the heavy lifting. This version gives you all the classic lasagna flavors—rich tomato sauce, savory meat, tender noodles, and creamy cheese—without hours in the kitchen. It’s simple to prep, cozy to eat, and perfect for low-key weekends when you want comfort without the fuss.

You’ll love how flexible it is, too, whether you’re feeding a family or stocking your fridge for the week. Grab your slow cooker, set it, and relax while dinner takes care of itself.

What Makes This Special

Lasagna is a labor of love, but lasagna soup keeps that flavor and skips the layers. The slow cooker draws out deep, savory notes from the meat, onions, garlic, and herbs while you get on with your day.

The noodles go in near the end so they stay perfectly tender, not mushy. Finish with a dollop of creamy ricotta and some melty mozzarella, and you’ve got a bowl that tastes like Sunday dinner with weeknight effort.

Ingredients

• 1 pound (450 g) Italian sausage or ground beef (or a mix)
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can tomato sauce
• 4 cups low-sodium chicken or beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon Italian seasoning (optional)
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• 2 bay leaves
• 8–10 lasagna noodles, broken into bite-size pieces (about 6–7 ounces)
• Salt and black pepper, to taste
• 1 cup whole-milk ricotta
• 1 1/2 cups shredded mozzarella, plus more for topping
• 1/2 cup grated Parmesan, plus more for serving
• Fresh basil or parsley, chopped (for garnish)
• Olive oil, as needed

How to Make It

1. Brown the meat: Heat a skillet over medium. Add a drizzle of olive oil, then the sausage or beef.
   

   Cook until browned, breaking it up with a spoon. Drain excess fat if needed.

   
   
2. Sauté aromatics: Add the diced onion to the same pan and cook 3–4 minutes, until softened. Stir in the garlic for 30 seconds, just until fragrant.
   

   Transfer everything to the slow cooker.

   
   
3. Build the base: Add crushed tomatoes, tomato sauce, broth, tomato paste, basil, oregano, Italian seasoning (if using), red pepper flakes, bay leaves, and a pinch of salt and pepper. Stir to combine.
4. Set and forget: Cook on Low for 6–7 hours or on High for 3–4 hours. This allows the flavors to deepen without any extra effort.
5. Add the noodles: About 30 minutes before serving, stir in the broken lasagna noodles.
   

   Cover and cook on High until tender, 20–30 minutes. Check at 15 minutes to avoid overcooking.

   
   
6. Mix the cheese blend: In a small bowl, combine ricotta, 1 cup mozzarella, and 1/4 cup Parmesan. Season with a pinch of salt and pepper.
7. Finish the soup: Remove bay leaves.
   

   Taste and adjust salt, pepper, or red pepper flakes. If it’s too thick, add a splash of broth; if too thin, simmer uncovered for 5–10 minutes.

   
   
8. Serve: Ladle soup into bowls. Top each with a generous spoonful of the ricotta mixture and a sprinkle of extra mozzarella and Parmesan.
   

   Garnish with fresh basil or parsley.

   
   

Storage Instructions

• Refrigerator: Store soup (without the cheese topping) in an airtight container for up to 4 days. Keep the ricotta mixture separate and add when reheating.
• Freezer: For best results, freeze the soup without noodles. Cool completely, then freeze up to 3 months.
  

  Add cooked noodles when reheating, or simmer fresh broken noodles directly in the reheated soup until tender.

  
  
• Reheating: Warm gently on the stovetop over medium heat, adding broth as needed. Microwave individual portions in 60–90-second bursts, stirring in between.

Benefits of This Recipe

• Hands-off cooking: The slow cooker handles the heavy lifting, so you can relax, run errands, or nap.
• Comfort food flavor: All the cozy, cheesy, saucy lasagna vibes without layering or baking.
• Flexible and forgiving: Swap meats, use gluten-free noodles, or make it vegetarian—this soup adapts easily.
• Meal prep friendly: Makes a generous batch that reheats well for lunches and weeknight dinners.
• Balanced bowl: Protein from meat and cheese, carbs from noodles, and a rich tomato base full of flavor.

Common Mistakes to Avoid

• Adding noodles too early: They’ll turn mushy if they sit for hours. Add them in the last 20–30 minutes.
• Skipping the browning step: Browning meat and sautéing onions/garlic adds depth and prevents greasy flavors.
• Over-salting at the start: Broth and cheese add salt.
  

  Season lightly early on, then adjust at the end.

  
  
• Forgetting to remove bay leaves: They’re great for flavor, but nobody wants to bite into one.
• Letting it get too thick: Slow cookers can reduce more than you expect. Keep extra broth on hand to thin it out.

Variations You Can Try

• Vegetarian: Use plant-based crumbles or sautéed mushrooms and zucchini. Swap chicken/beef broth for vegetable broth.
• Turkey sausage: A leaner option that still packs flavor.
  

  Add a splash of olive oil for richness if needed.

  
  
• Spinach and ricotta: Stir a few handfuls of baby spinach into the soup with the noodles. Add lemon zest to the ricotta for a fresh twist.
• Creamy version: Stir in 1/2 cup heavy cream or half-and-half at the end for a silky finish.
• Herb-forward: Add a Parmesan rind while cooking and finish with fresh basil and chopped parsley.
• Gluten-free: Use gluten-free lasagna noodles and double-check your broth and sausage for gluten-free labeling.
• Extra veggie: Add diced carrots and celery at the start for a heartier base.

FAQ

Can I use a different pasta shape instead of lasagna noodles?

Yes. Short shapes like mafalda, bowties, rotini, or broken spaghetti work well.

Add them near the end and adjust cook time to keep them al dente.

Do I have to brown the meat first?

It’s strongly recommended. Browning builds flavor and improves texture. If you skip it, the soup may taste flatter and release more grease.

How do I keep the cheese from disappearing into the soup?

Keep the ricotta mixture separate and add it as a topping to each bowl.

It melts slightly but stays creamy and distinct, just like a lasagna layer.

What if my soup is too acidic?

Add a pinch of sugar or a splash of cream to round it out. A small pat of butter also softens sharp edges. Always adjust salt after balancing acidity.

Can I cook this on the stovetop?

Yes.

Simmer the base in a large pot for 30–40 minutes to develop flavor, then add noodles and cook until tender. Stir often and keep heat at a gentle simmer.

How can I make it spicier?

Use hot Italian sausage, increase crushed red pepper, and finish with a drizzle of chili oil. Taste as you go so the heat doesn’t overwhelm the other flavors.

Can I make it dairy-free?

Yes.

Skip the ricotta and mozzarella, or use dairy-free alternatives. A dollop of cashew ricotta or a sprinkle of vegan mozzarella works well.

What size slow cooker should I use?

A 5- to 6-quart slow cooker is ideal. Anything smaller may be too full once you add noodles, which need room to cook evenly.

Wrapping Up

Slow Cooker Lasagna Soup gives you classic comfort with minimal effort, making it perfect for lazy weekends.

The broth is rich, the noodles are tender, and the cheesy topping brings everything together. Keep the basic method, then tweak the flavors to match your mood or pantry. Cozy, reliable, and easy—this is the kind of recipe you’ll make again and again.

Slow Cooker Lasagna Soups Perfect for Lazy Weekends – Cozy, Easy, and Comforting

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 1 pound (450 g) Italian sausage or ground beef (or a mix)
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can tomato sauce
• 4 cups low-sodium chicken or beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon Italian seasoning (optional)
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• 2 bay leaves
• 8–10 lasagna noodles, broken into bite-size pieces (about 6–7 ounces)
• Salt and black pepper, to taste
• 1 cup whole-milk ricotta
• 1 1/2 cups shredded mozzarella, plus more for topping
• 1/2 cup grated Parmesan, plus more for serving
• Fresh basil or parsley, chopped (for garnish)
• Olive oil, as needed

Method

 

1. Brown the meat: Heat a skillet over medium. Add a drizzle of olive oil, then the sausage or beef. Cook until browned, breaking it up with a spoon. Drain excess fat if needed.
2. Sauté aromatics: Add the diced onion to the same pan and cook 3–4 minutes, until softened. Stir in the garlic for 30 seconds, just until fragrant. Transfer everything to the slow cooker.
3. Build the base: Add crushed tomatoes, tomato sauce, broth, tomato paste, basil, oregano, Italian seasoning (if using), red pepper flakes, bay leaves, and a pinch of salt and pepper. Stir to combine.
4. Set and forget: Cook on Low for 6–7 hours or on High for 3–4 hours. This allows the flavors to deepen without any extra effort.
5. Add the noodles: About 30 minutes before serving, stir in the broken lasagna noodles. Cover and cook on High until tender, 20–30 minutes. Check at 15 minutes to avoid overcooking.
6. Mix the cheese blend: In a small bowl, combine ricotta, 1 cup mozzarella, and 1/4 cup Parmesan. Season with a pinch of salt and pepper.
7. Finish the soup: Remove bay leaves. Taste and adjust salt, pepper, or red pepper flakes. If it’s too thick, add a splash of broth; if too thin, simmer uncovered for 5–10 minutes.
8. Serve: Ladle soup into bowls. Top each with a generous spoonful of the ricotta mixture and a sprinkle of extra mozzarella and Parmesan. Garnish with fresh basil or parsley.