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Slow Cooker Lasagna Soup is a delicious, convenient way to enjoy the flavors of lasagna without all the work. Start with just 10 minutes of prep, then set it and forget it in the slow cooker.
This recipe is a family favorite, and I mean extended family. My cousin, a high school teacher in Georgia, often has his students make this recipe, and I get to see the pictures! It’s great.
I love the recipe because it’s all the best flavors of Lasagna but cooked in a slow cooker. It’s cheap, delicious, and easy to make, and that’s exactly what I want out of my cold-weather food these days!
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Italian sausage: Ground beef may be substituted for the Italian sausage. In a pinch, you could also chop up Italian sausage links.
- Mushrooms: Unless it’s a Stuffed Mushrooms recipe, I feel like mushrooms are always optional (people either love them or hate them). Don’t put them in if it will take away your joy. It’s as simple as that.
- Italian seasoning: To make your own homemade Italian seasoning, combine equal parts of dried basil, marjoram, oregano, rosemary, and thyme. Store extra seasoning covered in the pantry for up to 6 months.
- Lasagna noodles: Put those leftover lasagna noodles from your pantry to work in this Lasagna Soup. Just break the dry noodles into bite-sized pieces. Or, substitute any other small pasta (radiatori and rotini are my favorites here).
Step-by-step instructions
- In a large skillet over medium-high heat, combine sausage, onions, carrots, and garlic. Cook until the sausage has browned and the vegetables have softened, about 5 to 7 minutes. Drain if desired.
- Meanwhile, to the slow cooker, add diced tomatoes and their juice, tomato sauce, mushrooms, Italian seasoning, basil, fennel, and salt and pepper to taste (I like 1 teaspoon salt and ½ teaspoon pepper). Stir in water and sausage mixture.
- Cover and heat on HIGH for 4 hours or LOW for 8 hours. During the last 10 minutes of cooking time, stir in the pasta, cover, and continue to cook until softened.
- Serve with mozzarella cheese and fresh herbs if desired.
Recipe tips and variations
- Yield: This Slow Cooker Lasagna Soup recipe makes about 12 cups of soup, enough for 6 servings, 2 cups each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Freezer: This is a great soup to freeze! For best results, omit the pasta before freezing. When it’s time to reheat the soup, boil the noodles separately and add them to the pot (or just stir them into the soup, but be mindful that they will soak up some of the liquid).
- Stovetop: Ready in 30 minutes, my stovetop lasagna soup comes together for a quick family dinner. Or, serve a hearty bowl of minestrone soup.
Recipe FAQs
It’s easy to make gluten-free lasagna soup. First, make sure your ground sausage is gluten-free. Then, substitute your favorite gluten-free noodles. I’ve really like the Barilla gluten-free noodles. They taste legit!
Shredded mozzarella cheese is a great topping for lasagna soup. I also love a dollop of ricotta, a sprinkle of Parmesan, and fresh herbs like basil and parsley.
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Slow Cooker Lasagna Soup
Ingredients
- 1 pound ground Italian sausage (see note 1)
- 1 large onion chopped (about 2 cups)
- 3 carrots peeled and diced (about 1 cup)
- 4 cloves garlic minced
- 28 ounces diced tomatoes undrained
- 15 ounces tomato sauce
- 8 ounces mushrooms sliced, optional (see note 2)
- 1 teaspoon Italian seasoning (see note 3)
- ½ teaspoon dried basil
- ½ teaspoon fennel seeds
- Salt and freshly ground black pepper
- 4 cups water
- 8 ounces dry lasagna noodles broken into bite-sized pieces (see note 4)
- 2 cups shredded mozzarella cheese for topping
- Fresh basil or minced freshly parsley, for garnish, optional
Instructions
- In a large skillet over medium-high heat, combine sausage, onions, carrots, and garlic. Cook until the sausage has browned and the vegetables have softened, about 5 to 7 minutes. Drain if desired.
- Meanwhile, to the slow cooker, add diced tomatoes and their juice, tomato sauce, mushrooms, Italian seasoning, basil, fennel, and salt and pepper to taste (I like 1 teaspoon salt and ½ teaspoon pepper). Stir in water and sausage mixture.
- Cover and heat on HIGH for 4 hours or LOW for 8 hours. During the last 10 minutes of cooking time, stir in the pasta, cover, and continue to cook until softened. Serve with mozzarella cheese and fresh herbs if desired.
Notes
- Italian sausage: Ground beef may be substituted for the Italian sausage. In a pinch, you could also chop up Italian sausage links.
- Mushrooms: Unless it’s a Stuffed Mushrooms recipe, I feel like mushrooms are always optional (people either love them or hate them). Don’t put them in if it will take away your joy. It’s as simple as that.
- Italian seasoning: To make your own homemade Italian seasoning, combine equal parts of dried basil, marjoram, oregano, rosemary, and thyme. Store extra seasoning covered in the pantry for up to 6 months.
- Lasagna noodles: Put those leftover lasagna noodles from your pantry to work in this Lasagna Soup. Just break the dry noodles into bite-sized pieces. Or, substitute any other small pasta (radiatori and rotini are my favorites here).
- Yield: This Slow Cooker Lasagna Soup recipe makes about 12 cups of soup, enough for 6 servings, 2 cups each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
I was craving the lasagna soup, but didn’t plan ahead. I made it in my Dutch oven. Pretty much followed the recipe, just covered it, brought it all to boil, then let it simmer for 30 minutes, next added the lasagna noodles, covered and cooked another 10-15 minutes. Delicious! Also used canned mushrooms, I did have any fresh, not too bad.
What size cans of water?
Hi Erin, I’m so sorry and embarrassed. I think it is the 15-ounce cans, but I’m not sure, so I will test it and write back to you. I’m so sorry! I don’t want you to end up with watery soup. Thank you and I’ll update you. – Meggan
Hi again, Erin! So sorry again about that. It’s 4 cups of water. Take care and thank you! – Meggan
Just made this for dinner tonight and it’s delicious!!
I didn’t have fennel seeds on hand so subbed in cumin and I’m very happy with how it turned out. My 6 & 3 year olds both gave it a big thumbs up!
Thanks so much for sharing, will definitely be making this again soon!
Thanks Jenna, so glad you all enjoyed! – Meggan
How could I make this recipe in an instant pot or stovetop? My friend recommended this recipe but I don’t own a crockpot. Thank you!
Hi Kelly, this absolutely can be made on the stovetop! Simmer in a large dutch oven on the stovetop instead of adding to the slow cooker. I hope you love this! – Meggan