Slow cooker lasagna soup is a hearty crock pot soup recipe that’s packed with flavor! This simple soup takes pantry staple ingredients and turns them into a delicious dinner with almost no prep.
Slow cooker lasagna soup is a simple dinner recipe that’s easy and tasty. It’s a hearty soup that has all of the flavors of a pan of lasagna but is so much easier to make!
The soup reheats well and is a great option for busy weeknights or for make-ahead meal prep.
Ingredient tips and substitutions
- Italian sausage: Hot or mild Italian sausage both work well. You could also use ground beef, but it won’t have as much flavor with the ground beef.
- Chicken broth: I like to use reduced-sodium chicken broth, but chicken stock or regular chicken broth will also work. You could also use beef broth or beef stock in this soup.
- Lasagna noodles: Mini lasagna noodles are also called “mafalda” or “mafaldine”. If you can’t find the lasagna noodles, just use a similar type of pasta.
- Seasoning: Some of the flavor gets lost over the cooking time, so I like to re-season once the soup has finished cooking.
How to make slow cooker lasagna soup
Step 1: Heat a large pan over medium-high heat.
Step 2: Add the ground Italian sausage, and cook, stirring to break it up, until browned.
Step 3: Stir in the onion and cook until softened, about 2-3 minutes.
Step 4: Add the garlic, and cook, stirring the entire time, for 30 seconds.
Step 5: Remove from heat, and add to the slow cooker insert. I use either a 5 quart or a 6 quart.
Step 6: Add the broth, crushed tomatoes, tomato paste, and Italian seasoning.
Step 7: Cover and cook on low for 6-8 hours.
Step 8: During the last 30 minutes of cooking, add the lasagna noodles, cover, and continue to cook until the pasta is al dente, about 30 minutes.
Step 9: Give the soup a good stir, and season with salt and pepper to taste.
Recipe Tips!
- If your slow cooker has a sauté function, you can skip the stove and just sauté the meat and veggies in your slow cooker.
- The soup is fairly thick. If you’d like thinner soup, simply add more broth to thin it out.
- You can also make lasagna soup on the stove or Instant Pot lasagna soup.
Serving suggestions
Serve the soup with a dollop of ricotta cheese and a bit of grated parmesan cheese or mozzarella cheese for extra deliciousness.
I recommend serving the soup with crusty bread or garlic knots and a green salad on the side to round out the meal.
Storage
Store any leftover crock pot lasagna soup in an airtight container in the refrigerator. The soup will keep for up to 4 days when properly stored.
The soup does absorb some liquid as it sits, so you may need to add additional broth when reheating.
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Slow Cooker Lasagna Soup
Equipment
Ingredients
- 1 pound ground Italian sausage
- 1 large white or yellow onion diced
- 6 cloves garlic minced
- 4 cups chicken broth
- 28 ounce can crushed tomatoes
- 6 ounce can tomato paste
- 1 tablespoon Italian seasoning
- 8 ounces uncooked mini lasagna noodles
- Salt and ground black pepper to taste
Instructions
- Heat a large pan over medium-high heat.
- Add the ground Italian sausage, and cook, stirring to break it up, until browned.
- Stir in the onion and cook until softened, about 2-3 minutes.
- Add the garlic, and cook, stirring the entire time, for 30 seconds.
- Remove from heat, and add to the slow cooker insert. I use either a 5 quart or a 6 quart.
- Add the broth, crushed tomatoes, tomato paste, and Italian seasoning.
- Cover and cook on low for 6-8 hours.
- During the last 30 minutes of cooking, add the lasagna noodles, cover, and continue to cook until the pasta is al dente, about 30 minutes.
- Give the soup a good stir, and season with salt and pepper to taste.
Notes
- Italian sausage: Hot or mild Italian sausage both work well. You could also use ground beef, but it won’t have as much flavor with the ground beef.
- Chicken broth: I like to use reduced-sodium chicken broth, but chicken stock or regular chicken broth will also work. You could also use beef broth or beef stock in this soup.
- Lasagna noodles: Mini lasagna noodles are also called “mafalda” or “mafaldine”. If you can’t find the lasagna noodles, just use a similar type of pasta.
- Seasoning: Some of the flavor gets lost over the cooking time, so I like to re-season once the soup has finished cooking.
- Nutrition values are estimates.
Nutrition
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