Slow Cooker Lasagna Soup

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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.

A crockpot full of lasagna soup.

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!

Recipe ingredients

Labeled ingredients for slow cooker lasagna soup.

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

  1. 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.
Browning Italian sausage in a saucepan.
  1. 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.
A crockpot full of lasagna soup.
  1. 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.
A crockpot full of lasagna soup.
  1. Serve with mozzarella cheese and fresh herbs if desired.
A crockpot full of lasagna soup.

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.
Bowls of lasagna soup.

Recipe FAQs

Can I make gluten-free lasagna soup?

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!

How do you garnish Lasagna Soup?

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.

Round out your Italian menu

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Bowls of lasagna soup.

Slow Cooker Lasagna Soup

An easy recipe for Slow Cooker Lasagna Soup. This hearty, delicious recipe is perfect for chilly weather or anytime you want lasagna without layering noodles and firing up your oven.
Prep Time 10 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 20 minutes
Servings 6 servings (2 cups each)
Course Soup
Cuisine American, Italian
Calories 446
4.81 from 46 votes

Ingredients 

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

  1. Italian sausage: Ground beef may be substituted for the Italian sausage. In a pinch, you could also chop up Italian sausage links.
  2. 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.
  3. 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.
  4. 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).
  5. Yield: This Slow Cooker Lasagna Soup recipe makes about 12 cups of soup, enough for 6 servings, 2 cups each.
  6. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving: 2cupsCalories: 446kcalCarbohydrates: 16gProtein: 22gFat: 32gSaturated Fat: 14gCholesterol: 87mgSodium: 813mgPotassium: 515mgFiber: 2gSugar: 4gVitamin A: 5356IUVitamin C: 7mgCalcium: 234mgIron: 2mg
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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.

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Comments

  1. 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.

    1. 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

    2. Hi again, Erin! So sorry again about that. It’s 4 cups of water. Take care and thank you! – Meggan

  2. 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!

  3. 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!

    1. 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

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