Easy Slow Cooker Lasagna Soup

I made this Easy Slow Cooker Lasagna Soup because one night I wanted lasagna without five layers of regret, three pans, and the emotional toll of crying over béchamel. It’s essentially cozy Italian comfort in a bowl — all the ragged lasagna flavors, none of the architectural integrity. Throw everything in the slow cooker, go live your life (or scroll endlessly), and come back to dinner that hits like you actually planned it.

Confession: The first time I made this, my husband tried to “help” by dumping in the pasta early and proudly announcing he saved five minutes. He also created glue. We ate lasagna chips that night. I forgave him because he did the dishes, which I make him redo now as penance.

Time-Saving Hacks

– Use pre-browned ground beef or Italian sausage from the deli counter. Yes, I judged myself too. It’s fine.
– Buy jarred marinara when you need to pretend you cooked in 30 minutes. My secret: low-quality sauce + good seasonings = happiness.
– Break the noodles into pieces and toss them in dry near the end of cooking. You can also skip boiling so fewer pots = fewer therapist sessions.
– Make it in the morning, forget about it, and let the slow cooker do the personality work for you.

Serving Ideas

– Top with a big handful of basil and a reckless amount of grated Parmesan. Pretend you’re fancy.
– Serve with crusty bread for dunking, or garlic bread if you need carbs to silence a toddler.
– Pair with a light red wine — Pinot Noir or anything that helps you forget you microwaved the garlic bread.
– Add a simple green salad to feel like a functioning adult who eats vegetables sometimes.

What to Serve It With

A crisp Caesar or baby greens with lemon vinaigrette, garlic knots if you’re feeling generous, or store-bought focaccia when you’re out of goodwill. Basically, anything that lets you pick up bowl-soup-and-dunk rhythm like you mean it.

✔Tips & Mistakes

– Don’t add the pasta too early unless you like pasta porridge. I learned this the hard way and mourned the noodles.
– Drain excess fat if you used fatty sausage — nobody wants a slick of regret on top of their soup.
– Brown your meat first for flavor. Yes, it’s one extra pan. No, I won’t wash fewer dishes.
– If the soup is too thin at the end, stir in a handful of shredded cheese to thicken and mask your mistakes.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. Reheat gently on the stove or in the microwave, and add a splash of water or broth if it’s thickened too much.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Use ground turkey for a lighter version, toss in veggies like spinach or mushrooms for extra personality, or make it vegetarian by swapping meat for lentils.

Easy Slow Cooker Lasagna Soup

A comforting and hearty lasagna soup made in a slow cooker.

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Prep Time: 15 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 15 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 lb Italian sausage
• ▢ 0.5 lb Ground beef
• ▢ 1 medium onion, chopped
• ▢ 3 cloves garlic, minced
• ▢ 28 oz canned crushed tomatoes
• ▢ 6 cups beef broth
• ▢ 4 oz lasagna noodles, broken
• ▢ 2 cups ricotta cheese
• ▢ 2 cups mozzarella cheese, shredded
• ▢ 0.5 cup Parmesan cheese, grated
• ▢ 1 tbsp Italian seasoning

Instructions

Preparation Steps

• In a large skillet, cook the Italian sausage and ground beef over medium heat until browned. Drain fat.
• Add chopped onion and garlic to the skillet and cook until the onion is translucent.
• Transfer the meat mixture to a slow cooker. Stir in crushed tomatoes, beef broth, and Italian seasoning.
• Cover and cook on low for 4 to 6 hours.
• About 30 minutes before serving, stir in broken lasagna noodles and cook until noodles are tender.
• Serve hot, topped with ricotta, mozzarella, and Parmesan cheese.

Notes

For extra flavor, consider adding fresh basil or oregano.