Slow Cooker Lasagna Soup (2025)

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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 easy lasagna soup 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

Ingredient notes

• Italian sausage: Ground beef or ground turkey may be substituted for the Italian sausage. If you use lean meat, add olive oil to the pot before cooking it. 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 herbs: 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 (the regular lasagna noodles, not no-bake). 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 pot or skillet over medium-high heat, combine sausage, onions, carrots, and garlic. Saute until the sausage has browned, breaking up clumps into smaller pieces with a wooden spoon and the vegetables have softened, about 5 to 7 minutes. Drain if desired.

2. 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.

3. 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.

4. Serve in bowls with mozzarella cheese, parmesan cheese, or even a spoonful of ricotta cheese and fresh parsley or basil if desired.

Recipe tips and variations

• Yield:This Crockpot Lasagna Soup recipe makes about 12 cups of soup, enough for 6 servings, 2 cups each.
• Storage:Store lasagna soup 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).
• Classic lasagna: My absolute favorite lasagna recipe is Make-ahead Lasagna. The noodles go in dry (uncooked) and you let the whole thing sit for a few hours. In that time, the noodles soften. It’s fabulous, and I think you’ll love it.
• Zucchini lasagna: Whether you’re cutting carbs or just trying to eat more veggies, Zucchini Lasagna is a delicious, hearty entree any time of year. Grilled ribbons of zucchini stand in for lasagna noodles, and with layers of ricotta and marinara-coated ground beef, you won’t even realize this is a low-carb casserole.
• Vegetable lasagna: Filled with spinach, mushrooms, ricotta, and an easy homemade tomato sauce, even carnivores will devour this Vegetable Lasagna recipe.
• Dessert lasagna: This easy no-bakeChocolate Lasagnarecipe has an OREO cookie crust topped with sweetened cream cheese and chocolate pudding. Every bite is chocolatey, light, and absolutely fabulous.
• Stove Top Lasagna Soup: Ready in 30 minutes, my stovetop lasagna soup comes together for a quick family dinner.
  • Bring 2 cups water and 1 teaspoon salt to boil. Add 8 ounces dry lasagna noodles (broken into pieces) and cook until al dente, about 8 minutes. Drain well and rinse in cold water to stop the cooking.
  • Meanwhile, in a Dutch oven or large saucepan over medium-high heat, add 1 pound ground Italian sausage, 1 large onion (chopped), 3 carrots (peeled and diced), and 4 cloves garlic (minced). Cook until the sausage has browned and the vegetables have softened, about 5 to 7 minutes. Drain if desired.
  • Add 4 cups water, 28 ounces Italian-style diced tomatoes and their juice, 14 ounces tomato sauce, 8 ounces mushrooms (sliced), 1 teaspoon Italian seasoning, ½ teaspoon dried basil, ½ teaspoon fennel seeds, and salt and pepper to taste (I like 1 teaspoon salt and ½ teaspoon pepper).
  • Bring to a boil. Reduce heat, cover, and simmer until flavors have blended, about 15 to 20 minutes. Stir in drained pasta until heated through, about 5 minutes. Serve with mozzarella cheese and fresh basil if desired.