This Slow Cooker Lasagna Soup has all your favorite flavors of lasagna in a cozy bowl of hearty soup. Make this gluten-free soup on repeat to warm you up all winter long and get your Italian food fix.
Slow Cooker Lasagna Soup
We love lasagna in my house and could eat it all the time! There is something about all the flavors that come together to make magic in your mouth. One bite and you immediately feel better no matter what kind of day you have had. Comfort food is just like that and lasagna is on the top of my list for comfort foods. Another favorite pasta dish at our house is Crockpot Baked Ziti! I think it might have something to do with my love of ricotta cheese and actually just cheese altogether. My love language is cheese!
I make a terrific traditional slow cooker lasagna but sometimes I need a simple meal that doesn’t require very many steps. Crockpot Lasagna Soup takes all the work out of making lasagna but gives you the same rich flavor.
Easy Weeknight Meal- Lasagna Soup
Lasagna is one of the all-time favorites when it comes to comfort food. It might just be the G.O.A.T. (greatest of all time) of Italian food. The way the sauce, noodles, and cheese come together makes the perfect one-pan wonder that always hits the spot.
But lots of time people don’t have time to make sauce from scratch, layer all the ingredients, and cook it in the oven.
That’s where Slow Cooker Lasagna Soup comes to the rescue! This simple crockpot lasagna soup recipe is a breeze to make with jarred marinara sauce to keep the recipe as effortless as possible.
You can use crushed and stewed tomatoes instead of marinara sauce if you prefer but I appreciate the limited steps of this version.
The hardest part is browning the meat with garlic and onions. This step is important so that it adds the most flavor to the meal. But while the meat is browning, I just add all the other ingredients to the slow cooker and it usually takes a max of ten minutes including the chopping.
I always use this easy vegetable chopper so everything is the same size and cooks evenly. Once you finish the prep and turn the crockpot on it is a fix-it and forget-it dinner that is delizioso!
How To Make Lasagna Soup Video
Ingredients Needed For Slow Cooker Lasagna Soup
- Ground Beef– I use 80/20 ground beef.
- Lasagna Noodles– Gluten-Free Barilla Lasagna Noodles are what I used.
- Marinara Sauce– My favorite brand to use is Rao’s because it is loaded with flavor.
- Italian Seasoning– This makes it easy to add all your spices together. You can of course just use basil, oregano, rosemary, thyme, and marjoram.
- Onion– I always use a sweet onion in this recipe.
- Garlic– Fresh garlic is what I use but you can swap it with powdered if you don’t have fresh garlic.
- Red Bell Pepper– Optional
- Mushrooms– Optional
- Ricotta Cheese– This is a must! Please don’t skip the ricotta.
- Mozzarella Cheese– I love how melty this cheese is in the soup.
- Parmesan Cheese– Adds a touch of nutty and tangy flavor. I like to grate a little over the top of every bowl.
- Fresh Basil– Chop the fresh basil to make the most of this fresh herb and sprinkle it onto the soup.
How to Make Slow Cooker Lasagna Soup
Step 1. Brown ground beef, onions, and garlic over medium-high heat until no pink remains. Drain fat and pour into slow cooker.
Step 2. Add Marinara Sauce, bell pepper, mushrooms, Italian Seasoning, and beef broth into the slow cooker.
Step 3. Cover and cook on low for 6-8 hours or high for 3-4 hours.
Step 4. Once finished cooking, uncover and add the pasta. Break noodles as you add them. Cover again for 30 minutes or until pasta is cooked. Season with salt and pepper to taste.
Step 5. Once pasta is cooked ladle soup into bowls and add ricotta cheese, mozzarella, and Parmesan cheese. Top with fresh basil!
Other variations of Slow Cooker Lasagna Soup
You can make Slow Cooker Lasagna Soup in so many ways! I always look at my pantry and refrigerator and come up with new versions of this dish.
A great part of lasagna and lasagna soup is that you can change it up to suit whatever you have on hand. It usually happens at the end of the week and I am looking around trying to figure out how to use what we have in the house or need a quick meal to prep in the morning.
Or you can always make it based on what is on sale at the grocery store that week. Here are a few ways to create your favorite version of slow cooker lasagna soup.
Switch up the meat– Swap the ground beef for Italian Sausage or turkey.
Use any kind of pasta– If you have different noodles in your pantry you can use those instead of lasagna noodles. I have even used two kinds of noodles when I had two almost empty boxes.
Vegetarian Lasagna Soup- You can skip the meat altogether and add even more veggies! Try zucchini and carrots.
What to Serve with Crockpot Lasagna Soup?
I like to serve slow cooker lasagna soup with crusty garlic bread and a simple side salad. Udi’s French Loaf is easy to make and I always keep a loaf of it in my freezer to have on hand.
Another great thing to serve with Lasagna Soup is an antipasto platter. You can just add cheese (see I told you I love cheese), fruits, olives, sliced deli meat, and veggies to a serving platter and munch on that as an appetizer to slow cooker lasagna or along with the meal.
What Kind of Pasta Should I use for Slow Cooker Lasagna Soup?
I like to use lasagna noodles in this soup to keep it traditional. However, any noodle will work for this recipe!
Can you freeze Slow Cooker Lasagna Soup?
Yes!! I love to make this meal as a freezer meal. You can freeze lasagna soup but you will need to leave out the pasta and cheese. If you are planning on using this as a freezer meal just prepare through step 3. Let it cool then place it into a freezer-safe bag and store for 3 months. Once you are ready to eat it you can just throw it in the crockpot and let it cook. Add the noodles and cheese once it is cooked per the steps in the instructions.
This recipe makes a perfect dish to make for family and friends as a freezer meal if they need meals for a new baby or anything else. I store it in freeze-safe bags with the date marked on them. When I’m giving it to other people I always give them a box of noodles, cheese, and basil so they can it whenever they want during the week. Add a tea towel and a colander for the cutest housewarming gift too!
How to Reheat Slow Cooker Lasagna Soup
Reheating is easy! I just take the soup and microwave it for 3-4 minutes. Or you can always heat it on the stove on medium-low heat. I mention in my tips and tricks that I like to boil noodles separately for leftovers but if you don’t mind soft noodles then just reheat everything in the microwave or stove works just fine. Top with cheese and basil!
If you are picky about the texture of your noodles you can cook the noodles separately and add them to each bowl individually. My husband is picky about his noodles being al-dente so I understand.
Use any noodles you want or have on hand!
Add more broth if the soup is too thick once you add the noodles. The pasta sometimes absorbs the liquid when added to the soup.
Leftovers are best if you leave the pasta and cheese out. I usually set aside a container and fill it up with the soup before adding the noodles if I’m planning to use it for another night. Then I just quickly boil noodles before serving the soup again.
All of the ingredients I use are gluten-free. My husband has celiac disease, which means you are allergic to gluten.
You will need to make sure to use gluten-free lasagna noodles. All the other ingredients are gluten free.
Slow Cooker Lasagna Soup
- 1 pound ground beef browned and drained
- 24 oz marinara sauce
- 1 bell pepper diced
- 1 onion diced
- 4 cloves garlic minced
- 16 oz mushrooms sliced or diced
- 4 cups beef broth
- 1 tbsp Italian Seasoning
- 9 lasagna noodles gluten-free and no boil, broken up
- 1 cup ricotta cheese whole milk
- 1/2 cup mozzarella cheese shredded
- 1/4 cup parmesan cheese
- fresh basil
- Brown ground beef, onions, and garlic over medium-high heat until no pink remains. Drain fat and pour into slow cooker.
- Add marinara sauce, bell pepper, mushrooms, Italian Seasoning, and beef broth into the slow cooker
- Cover and cook on low for 6-8 hours or high for3-4 hours.
- Once finished cooking, uncover and add the pasta. Break noodles as you add them. Cover again for 30 minutes or until pasta is cooked. Season with salt and pepper to taste.
- Serve immediately and ladle soup into bowls and add ricotta cheese, mozzarella, and Parmesan cheese. Top with fresh basil!