Slow Cooker Lasagna Soup brings all the comfort of classic lasagna to a warm, hearty bowl. Packed with protein, veggies, and a rich ricotta topping, it's ideal for cozy weeknights and make-ahead meals.
This Slow Cooker Lasagna Soup is everything I want in a winter dinner. It has all the cozy, familiar flavours of classic lasagna but without the layers, fuss, or piles of dishes. Instead, everything simmers in the slow cooker until the noodles become tender, the veggies soften, and the broth turns rich and tomatoey. It's warm, hearty, and the kind of dinner that makes staying in feel like the best idea.
I'm always looking for easy cold weather meals that feel comforting without requiring a ton of hands-on prep. Recipes like my One Pot Turkey Chili or Chicken Garlic Parmesan Pasta are perfect examples of how simple ingredients can deliver major comfort! This lasagna soup follows that same idea, but in the slow cooker so it practically cooks itself while you go about your day.
Why This Recipe Is Dietitian Approved
- Perfect for meal prep. This soup stores and reheats perfectly, making it a realistic meal prep option for busy weeks!
- Full of veggies and protein. A mix of lean protein, hearty vegetables, and noodles creates a filling and balanced meal that feels cozy but still nourishing.
- Easy to customize. You can swap the veggies, protein, or noodles based on what you have, making it both practical and budget-friendly.
Slow Cooker Lasagna Soup Recipe
Ingredients
Onion & garlic. Our aromatics! We use yellow onion and fresh garlic to help season the meat and add flavour to this soup
Ground beef. I typically use extra lean ground beef for this soup however you can use any ground meat of choice!
Vegetable broth. Use a low sodium vegetable broth for the base of this soup.
Tomato paste. For added flavour!
Tomato sauce. Look for a low sugar and low sodium tomato sauce such as this one.
Spices. Italian spice blend, salt, pepper.
Veggies! I personally love vegetable packed lasagna so I added mushrooms, bell peppers, zucchini and spinach into this soup!
Lasagna noodles. For this lasagna soup i typically break up sheets of lasagna noodles however using a small pasta shape such as mafalda will also work great!
Cottage cheese. Our secret to creating a creamy soup while also boosting the protein.
For the topping. Ricotta, mozzarella, parsley, basil.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- To a large skillet over medium high heat add olive oil. Once hot, add garlic and onions and cook until fragrant. To the same pan, add ground beef. Cook , stirring frequently until the beef is fully cooked and no longer pink in colour. Drain excess oil by pouring beef onto a paper towel lined plate.
- To the crockpot- add cooked beef, onions and garlic, vegetable broth, tomato sauce, tomato paste, Italian spices, salt, black pepper, red pepper flakes, mushrooms, zucchini and bell peppers. Stir. Cover and set to LOW for 6-6.5 hours or HIGH for 3-3.5 hours.
- Once cooked, stir in the lasagna noodles and frozen spinach. Cook for another 30-45 minutes on HIGH.
- To make the topping- in a bowl, stir together ricotta, cottage cheese, mozzarella, parsley and basil.
- Prior to serving, mix in half of the ricotta topping.
- Serve each bowl with an additional dollop of topping. Top with fresh parmesan cheese if desired. Enjoy!
Substitutions and Variations
To make gluten-free: use gluten free lasagna noodles if desired.
To make nut-free: this recipe is naturally nut free!
For ingredient substitutions:
Ricotta and cottage cheese can be used interchangeably. I personally like the mix of both of them however the choice is yours!
Ground beef can be replaced with any ground meat of choice- try ground turkey, ground chicken, or even ground sausage! For a vegetarian version you can substitute a ground meatless crumble of choice! If you are substituting with ground chicken or turkey i recommend adding 1-2 tablespoon of balsamic vinegar for added flavour!
For the vegetables, feel free to pick and choose what vegetables you want to add (if any).
Equipment
Storage
This slow cooker lasagna soup can be stored in an airtight container in the fridge for up to 4-5 days.
For longer storage: I recommend freezing the soup (before adding the topping) in airtight containers. To reheat- defrost in the fridge overnight before microwaving or reheating on the stove. IF you are freezing i recommend making the topping fresh rather than freezing it for best results!
If you are making this recipe specifically for meal prep (to freeze): you may want to freeze the soup up until step 2. Do not add the noodles into the crockpot. Allow to cool before freezing. Once you are ready to eat, defrost the soup and bring to a boil on the stove top. Add in the noodles and simmer until fully cooked.
Top Tips for Success
Mix some of the topping into the soup prior to serving for a creamy taste and texture!
Frequently Asked Questions
Yes you can! Cook the onions,garlic and ground beef as directed before adding to a large dutch oven or pot. Add vegetable broth, tomato sauce, tomato paste, Italian spices, salt, black pepper, red pepper flakes, mushrooms, zucchini and bell peppers. Stir. Bring to a boil then add in the lasagna noodles. Allow to cook until noodles are tender, add the spinach.
More Slow Cooker Recipes
If you liked this lasagna soup, try these recipes:
- Slow Cooker Southwest Chicken Bowls
- Slow Cooker Tuscan Chicken Meatballs with Gnocchi
- High Protein Slow Cooker Stuffed Pepper Soup
- Crockpot Lemon Garlic Chicken and Rice
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this slow cooker lasagna soup, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Slow Cooker Lasagna Soup
Ingredients
- 2 tablespoon olive oil
- 1 yellow onion, diced
- 6 garlic cloves, pressed
- 1 lb ground beef
- 4 cups vegetable broth, low sodium
- 900 ml tomato sauce (marinara sauce)
- 396 ml tomato paste
- 1.5 tablespoon Italian spice blend
- 2 teaspoon salt
- 2 teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 2 cups cremini mushrooms, diced
- 2 cups zucchini, diced
- 1 cup red bell pepper, diced
- 6 sheets lasagna noodles, broken into pieces
- 2 cups frozen spinach (or 4 cups fresh)
- parmesan cheese, for sprinkling
For the topping:
- ½ cup ricotta cheese *see notes below
- ½ cup cottage cheese *see notes below
- ½ cup mozzarella, shredded
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
Instructions
- To a large skillet over medium high heat add olive oil. Once hot, add garlic and onions and cook until fragrant. To the same pan, add ground beef. Cook, stirring frequently until the beef is fully cooked and no longer pink in colour. Drain excess oil by pouring beef onto a paper towel lined plate.
- To the crockpot- add cooked beef, onions and garlic, vegetable broth, tomato sauce, tomato paste, Italian spices, salt, black pepper, red pepper flakes, mushrooms, zucchini and bell peppers. Stir. Cover and set to LOW for 6-6.5 hours or HIGH for 3-3.5 hours.
- Once cooked, stir in the lasagna noodles and frozen spinach. Cook for another 30-45 minutes on HIGH.
- To make the topping- in a bowl, stir together ricotta, cottage cheese, mozzarella, parsley and basil.
- Prior to serving, mix in half of the ricotta topping. Serve each bowl with an additional dollop of topping. Top with fresh parmesan cheese if desired. Enjoy!
Nicole Addison says
A cozy meal STAPLE! I hope you enjoy this one as much as we do!