Slow Cooker Lasagna Soup

Slow cooker lasagna soup has all the comforting flavors of traditional lasagna in an easy, spoonable meal. Ground sausage, tomatoes, vegetables, and broken lasagna noodles cook in a rich, savory broth before each bowl is finished with a creamy combination of ricotta, mozzarella, and Parmesan cheese. This is a hearty, family-friendly soup that gives you the taste of lasagna without the work of layering and baking a casserole. Instructions for Instant Pot lasagna soup are also included.

Ingredients For Slow Cooker Lasagna Soup

Soup

• Ground sausage: Ground sausage makes the soup hearty and flavorful. 
• Onion: Onion adds savory flavor and is cooked with the ground sausage.
• Garlic: Minced garlic cloves complement the sausage and tomato broth.
• Crushed tomatoes: Crushed tomatoes create the rich tomato base. Do not drain the tomatoes.
• Tomato sauce: Tomato sauce adds body and helps give the broth a smooth consistency.
• Beef broth: Low-sodium beef broth provides the liquid for the soup while enhancing its beefy flavor. Keep additional broth nearby in case you need to thin the soup after adding the noodles.
• Lasagna noodles: Break 6 uncooked lasagna noodles into bite-size pieces. Add them toward the end of cooking so they do not become mushy.
• Italian seasoning: A tablespoon provides a convenient blend of classic Italian herbs.
• Fennel seeds: You may omit them if you do not have or care for fennel.
• Salt and pepper: Season the soup with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Adjust the salt according to the sodium level of your broth.
• Red pepper flakes: Red pepper flakes add subtle heat.

Cheese Topping

• Ricotta cheese: Creamy ricotta creates the classic lasagna-style topping.
• Mozzarella cheese: Shredded mozzarella adds richness and melts into the hot soup.
• Parmesan cheese: Grated Parmesan provides a salty, nutty flavor.

How To Make Slow Cooker Lasagna Soup

Slow Cooker

1. Heat a large skillet over medium-high heat. Add the ground sausage, onion and garlic. Cook until the sausage is browned and no longer pink, crumbling it with a spatula as it cooks. Drain the excess grease. Transfer the sausage mixture to the slow cooker.
2. Add the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, fennel seeds, salt, pepper, and red pepper flakes (if using). Stir to mix well.
3. Cook on HIGH for 3 to 4 hours for LOW for 6 to 8 hours.
4. If the slow cooker is set to LOW, turn it to HIGH. Stir in the broken lasagna noodles during the final 20 to 30 minutes of cooking. Cover and cook until the noodles are tender, stirring once or twice to prevent them from sticking together.
5. While the noodles cook, combine the ricotta, mozzarella, and Parmesan in a medium-size bowl.
6. When the noodles are tender, stir the soup and add more beef broth if you prefer a thinner consistency. Taste and adjust the seasonings as needed.
7. Ladle the hot soup into bowls and top each serving with a generous spoonful of the cheese mixture.

Instant Pot

1. Set the Instant Pot to sauté. Add the ground sausage and onion. Cook until the sausage is browned and no longer pink, crumbling it as it cooks. Drain any excess grease.
2. Add the garlic and cook for approximately 1 minute, stirring frequently. Turn off the sauté function.
3. Pour in the beef broth. Use a wooden spoon to scrape all the browned bits from the bottom of the pot to help prevent a burn notice.
4. Stir the Italian seasoning, fennel seeds, salt, pepper, and red pepper flakes into the broth.
5. Add the broken lasagna noodles and gently press them into the liquid. Pour the tomato sauce and crushed tomatoes evenly over the top. Do not stir.
6. Close and seal the lid. Cook on HIGH pressure for 4 minutes.
7. When the cooking time is complete, carefully quick release the pressure. 
8. Open the lid and stir the soup well, separating any noodles that have stuck together. Let it sit for 5 to 10 minutes; the broth will thicken slightly as it rests. Add more beef broth if you prefer a thinner soup.
9. Combine the ricotta, mozzarella, and Parmesan in a separate bowl. Ladle the soup into bowls and top each serving with a generous spoonful of the cheese mixture.

Why You Will Love This Recipe

• Easy comfort food: You get the familiar flavors of lasagna in a simple, cozy soup.
• No layering required: Everything cooks in one pot, and the cheese mixture is added when serving.
• Family-friendly: Ground sausage, pasta, tomato broth, and plenty of cheese make this a meal the entire family can enjoy.
• Full of flavor: Italian seasoning and fennel seeds give the soup a savory flavor.
• Easy to customize: You can change the meat, vegetables, pasta, or cheese according to what you have available.

FAQs & Tips

What is lasagna soup?

Lasagna soup is a deconstructed version of classic lasagna. It uses many of the same ingredients but serves them in a flavorful broth. There is no need to assemble individual layers or bake the dish in the oven. The cheese is added to each bowl rather than cooked directly in the soup. As the cheese melts into the hot broth, it gives every serving the creamy, cheesy flavor of traditional lasagna.

Can you use ground beef?

Sure. Substitute ground beef, ground turkey, or another ground meat.

When should you add the lasagna noodles?

Add the uncooked noodles during the final 20 to 30 minutes of cooking. Adding them at the beginning can cause them to absorb too much liquid and become overly soft. Slow cookers vary, so check the noodles after approximately 15 minutes. Stir them once or twice while they cook to separate any pieces that have stuck together. The noodles will continue to soften and absorb broth as the soup sits.

Can you use a different type of pasta?

Yes. Bow ties, rotini, or another medium-size pasta can replace the lasagna noodles. Cooking times vary by shape, so begin checking the pasta early.

Can you use gluten-free pasta?

Yes.  However, gluten-free pasta tends to soften quickly and may break apart in a slow cooker. For the best texture, cook it separately and add it to individual servings.

Can you cook the noodles separately?

You can! Cooking the noodles separately is a good option when you expect to have leftovers or plan to freeze the soup. Prepare the noodles according to the package directions, then add a portion to each bowl before ladling the hot soup over them.

Can you add vegetables to this?

Sure. I would add veggies like sliced mushrooms, red or green bell peppers, or stir in chopped fresh spinach during the final few minutes of cooking.

How do you store leftovers?

Store leftover slow cooker lasagna soup in the refrigerator for up to 4 days. 

What size slow cooker did you use?

I use a 6-quart slow cooker or Instant Pot for this recipe. 

Pasta Soups

• Pasta e Fagioli Soup

• Italian Wedding

• Lemon Chicken Orzo

• Meatball Tortellini

• Beef Pumpkin Orzo

Slow Cooker Lasagna Soup

Pin Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Slow cooker lasagna soup has all the comforting flavors of traditional lasagna in an easy, spoonable meal. Ground sausage, tomatoes, vegetables, and broken lasagna noodles cook in a rich, savory broth before each bowl is finished with a creamy combination of ricotta, mozzarella, and Parmesan cheese. This is a hearty, family-friendly soup that gives you the taste of lasagna without the work of layering and baking a casserole. Instructions for Instant Pot lasagna soup are also included.

• Author: Shannon Epstein
• Prep Time: 15 minutes
• Cook Time: 4 hours
• Total Time: 4 hours, 15 minutes
• Yield: 6 servings 1x
• Category: Dinner, Lunch
• Cuisine: American, Italian

Ingredients

Units USM Scale 1x2x3x

• 1 pound ground sausage
• 1/2 cup onion, diced
• 3 garlic cloves, minced
• 28 ounces crushed tomatoes
• 15 ounces tomato sauce
• 4 cups low-sodium beef broth
• 6 uncooked lasagna noodles, broken into bite-size pieces
• 1 tablespoon Italian seasoning
• 1/2 teaspoon fennel seeds, lightly crushed
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/3 cup grated Parmesan cheese

Cook Mode Prevent your screen from going dark

Instructions

Slow Cooker

1. Heat a large skillet over medium-high heat. Add the ground sausage and onion. Cook until the sausage is browned and no longer pink, crumbling it with a spatula as it cooks. Add the garlic and cook for 1 additional minute. Drain the excess grease and transfer the sausage mixture to the slow cooker.
2. Add the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, fennel seeds, salt, pepper, and red pepper flakes (if using). Stir to mix well.
3. Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours.
4. If the slow cooker is set to LOW, turn it to HIGH. Stir in the broken lasagna noodles during the final 20 to 30 minutes of cooking. Cover and cook until the noodles are tender, stirring once or twice to prevent them from sticking together.
5. While the noodles cook, combine the ricotta, mozzarella, and Parmesan in a medium-size bowl.
6. When the noodles are tender, stir the soup and add more beef broth if you prefer a thinner consistency. Taste and adjust the seasonings as needed.
7. Ladle the hot soup into bowls and top each serving with a generous spoonful of the cheese mixture.

Instant Pot

1. Set the Instant Pot to sauté. Add the ground sausage and onion. Cook until the sausage is browned and no longer pink, crumbling it as it cooks. Drain any excess grease.
2. Add the garlic and cook for approximately 1 minute, stirring frequently. Turn off the sauté function.
3. Pour in the beef broth. Use a wooden spoon to scrape all the browned bits from the bottom of the pot to help prevent a burn notice.
4. Stir the Italian seasoning, fennel seeds, salt, pepper, and red pepper flakes into the broth.
5. Add the broken lasagna noodles and gently press them into the liquid. Pour the tomato sauce and crushed tomatoes evenly over the top. Do not stir.
6. Close and seal the lid. Cook on HIGH pressure for 4 minutes.
7. When the cooking time is complete, carefully quick release the pressure.
8. Open the lid and stir the soup well, separating any noodles that have stuck together. Let it sit for 5 to 10 minutes; the broth will thicken slightly as it rests. Add more beef broth if you prefer a thinner soup.
9. Combine the ricotta, mozzarella, and Parmesan in a separate bowl. Ladle the soup into bowls and top each serving with a generous spoonful of the cheese mixture.

Notes

Break the lasagna noodles into pieces small enough to fit comfortably on a spoon.

Nutrition

• Serving Size: 2 cups
• Calories: 312
• Sugar: 10.2 g
• Sodium: 1438.8 mg
• Fat: 8.3 g
• Saturated Fat: 4.6 g
• Carbohydrates: 39.8 g
• Fiber: 7.2 g
• Protein: 21.1 g
• Cholesterol: 31.1 mg

This post contains affiliate links which means if you click on one of the product links, I might receive compensation. For more about my disclosure policy see here: https://fitslowcookerqueen.com/about/disclosure-policy/.