Slow Cooker Lasagna Soup is the perfect comfort-food dinner when you want all the flavors of classic lasagna with none of the layering or baking. This hearty, rich, and cozy soup combines tender pasta, flavorful ground beef, creamy cheese, and a slow-simmered tomato broth that develops deep flavor over time. It’s an ideal recipe for busy weeknights, cold weather, family meals, and high-engagement food blogs thanks to its eye-catching presentation and popular search keywords. The slow cooker does most of the work, leaving you with a nourishing bowl of lasagna-style goodness that tastes like it came from an Italian kitchen.
This dish stands out because it transforms familiar ingredients into something warm, satisfying, and comforting without complicated steps. The slow cooking process allows the tomatoes, garlic, Italian herbs, and beef to blend into a rich, aromatic broth. Broken lasagna noodles add a fun twist and help the soup feel hearty and filling, while dollops of ricotta melt into the mixture for a creamy finish. The result is a thick, flavorful soup that delivers everything people love about lasagna in a spoon-friendly form.
Ingredients
• 1 lb ground beef
• 1 small onion, diced
• 3–4 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (14 oz) diced tomatoes
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 8–10 lasagna noodles, broken into pieces
• 1 cup ricotta cheese
• 1 cup shredded mozzarella
• ½ cup grated Parmesan cheese
• Fresh parsley for garnish
Instructions
Brown the ground beef in a skillet over medium heat until fully cooked, then drain the excess fat. Add the diced onion and minced garlic to the skillet and cook until softened. Transfer everything to a slow cooker. Add the crushed tomatoes, diced tomatoes, beef broth, tomato paste, basil, oregano, Italian seasoning, salt, and pepper. Stir well, cover, and cook on low for 6–7 hours or on high for 3–4 hours.
About 30 minutes before serving, add the broken lasagna noodles directly into the soup and continue cooking until the pasta is tender. In a small bowl, mix the ricotta, mozzarella, and Parmesan until creamy. Once the noodles are cooked, ladle the soup into bowls and top each serving with a generous spoonful of the cheese mixture. The heat will melt the cheeses slightly, creating a rich and creamy topping similar to classic lasagna. Finish with fresh parsley for color and freshness.
Tips for Best Results
• Use half ground beef and half Italian sausage for extra flavor.
• Add spinach or mushrooms for a heartier, nutrient-rich soup.
• Replace lasagna noodles with any pasta shape if needed.
• Stir in a splash of cream at the end for a richer broth.
• Top with extra mozzarella and broil briefly if serving in oven-safe bowls.