Slow Cooker Lasagna Soup

Name: Slow Cooker Lasagna Soup
Prep time: 10 min
Cook time: PT-491555H19M36S
Ingredients: 1 pound lean ground beef; ½ Cup yellow onion, diced; 3 cloves garlic, minced; 4 Cups beef broth; 24 ounces marinara sauce; 1 Tablespoon fresh basil, chopped (plus more for garnish); 1 Tablespoon fresh parsley, chopped; 1 ½ teaspoons fresh oregano, chopped; ¾ teaspoon fresh rosemary, chopped; ¼ teaspoon red pepper flakes; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 8 ounces uncooked lasagna noodles, broken into pieces; 2 Cups baby spinach; 1 Cup ricotta cheese; ½ Cup mozzarella cheese, shredded; ¼ Cup parmesan cheese, grated

by Kayla Berman on January 26, 2026 0 comments

Jump to Recipe

Meaty, cheesy, carb-y comfort food awaits with my easy Slow Cooker Lasagna Soup recipe. With just 10 minutes of active prep and a Crock Pot, you can toss together a meal the whole family will love. It has all the flavors of everyone’s favorite Italian casserole, but without all the fuss!

As much as I love my low-carb zucchini lasagna, sometimes I lack both the time and patience to do all the work involved. Plus, sometimes a girl just wants pasta! That’s where this slow cooker lasagna soup comes into play. Each bite is loaded with all the flavors I crave—beefy tomato sauce, a trio of melty cheeses, tender noodles, and fresh herbs—but in a fraction of the time.

That’s the real beauty of slow cooker recipes though, isn’t it? You get to just set it and forget it, so dinner is ready by the time you get home from work. Here we do have a bit more to do, but the effort is minimal. Just brown your beef, then toss in the onions and garlic to soften a bit before adding the rest. It takes just 10 minutes to prep. From there, just dump, cover, and cook!

So, next time you’re in the mood for something a little heartier than my creamy tomato rice soup and a little cheesier than my orzo chicken meatball soup, give this crockpot lasagna soup recipe a try. It’s the perfect middle ground—you get the zing of tomatoes, creaminess of dairy, and coziness of carbs, but with enough protein to keep you satisfied.

Love slurping up a bowl of soup for dinner as much as I do? Check out my chicken wild rice soup, creamy ground beef taco soup, and homemade vegetable gnocchi soup recipes next!

Why You’ll Love This Easy Slow Cooker Recipe

Set It & Forget It – Once you get the soup base loaded into your slow cooker, all that’s left to do is wait for it to do its thing. When you come back from work, add the noodles, mix the cheese, and wilt the spinach. Delicious dinner will be on the table in just 20 minutes!
Mash-Up Magic – You get all the classic lasagna flavors in a delightfully soupy package, with the speed and convenience of a crock pot. It’s honestly the best of all worlds.
Rich & Filling – I know several people who claim “soup isn’t a meal.” My friends, nothing could be less true of this easy lasagna soup! Despite being under 500 calories, you get a whopping 36 grams of protein per serving for plenty of staying power.

Nutritional Deep Dive

Each cozy, slurp-worthy bowl of this crock pot lasagna soup delivers a balanced mix of macronutrients to keep you satisfied for hours. With 477 calories, it’s filling enough for a full meal while still feeling lighter than a traditional baked lasagna. You’ll also get 36 grams of protein from the lean ground beef and trio of melty cheeses—perfect for supporting muscle recovery, stabilizing hunger, and keeping your energy steady throughout the day.

The 41 grams of carbohydrates primarily come from the lasagna noodles and marinara sauce, giving you steady energy without weighing you down. There’s also 3.8 grams of fiber, courtesy of the spinach, herbs, and tomato base, which adds a little digestive support and helps keep the soup feeling wholesome, not heavy. 19 grams of fat is enough to make the broth rich, silky, and comforting, but not so much that it pushes the soup into gut-busting territory.

All together, it’s a nutritious, well-rounded bowl—comfort food with benefits, if you will. 😉 That said, there’s always room to tweak my recipes to suit your dietary needs. Here are just a few ideas to get you started:

If you need more protein, add an extra ½ pound of lean ground beef or stir in additional part-skim ricotta near the end of cooking—both options boost protein without dramatically increasing fat. You can also use beef bone broth instead of regular broth to double up on the protein there. For an even higher-protein bowl, replace some of the noodles with white beans or lentils, which would also boost your fiber.
Need more fiber? Stir in more baby spinach, add chopped kale, or mix in diced veggies like carrots, celery, or zucchini. Sautéed or roasted mushrooms would also be great! You can also use whole-wheat lasagna noodles and/or add a can of drained cannellini beans.
Prefer fewer calories? Use part-skim cheeses and reduce the mozzarella topping to a light sprinkle. Increasing the broth by ½–1 cup creates more volume with fewer calories per serving. You can also reduce the amount of pasta slightly and replace it with vegetables.
To lower carbohydrates, use fewer lasagna noodles and bulk up the soup with extra vegetables or spinach. You can also try hearts-of-palm lasagna sheets or a low-carb pasta alternative, or swap in roasted cauliflower florets for a slightly different vibe.

Ingredient Spotlight: Ricotta Cheese

Ricotta—a classic lasagna addition—offers an impressive balance of high-quality protein, calcium, vitamin A and healthy fats. While mozzarella and Parmesan bring melty richness and salty depth to our slow cooker lasagna soup, ricotta adds a soft, cloud-like creaminess that blends into the broth without making it feel heavy.

What sets ricotta apart is how it’s made. Instead of being produced from whole milk like most cheeses, ricotta is made from whey, the naturally protein-rich liquid left over from cheesemaking. This means it has a higher protein-to-fat ratio than other cheeses. It is a wonderful source of whey proteins specifically, which are known for being easily digestible and highly bioavailable—great for muscle repair, satiety, and blood sugar balance.

Furthermore, ricotta is typically lower in saturated fat compared to, say, cheddar or cream cheese, and is typically lower in sodium to boot. Its mild flavor lets it play well with stronger ingredients—like the tomatoes, herbs, and beef in our crockpot soup—without overpowering them. So, next time you’re looking for an easy way to boost the protein and creaminess of your favorite recipes, don’t forget about ricotta!

Ingredients & Substitutions

Lean Ground Beef – I used 90/10 beef, but you’re welcome to use extra-lean 93/7 if you prefer.
Yellow Onion & Garlic – This allium duo is at the heart of nearly every Italian recipe I can think of. Feel free to swap in red onion or shallots if needed. Jarred minced garlic will also save you a bit of prep time!
Beef Broth – Since we’re using beef as our protein, beef broth makes the most sense. That said, feel free to use chicken or veggie broth if that’s all you have on hand.
Marinara Sauce – There’s no shame in using a jar from your pantry, but you can also use my healthy homemade tomato sauce if you’d prefer to go full-scratch.
Fresh Basil, Parsley, Oregano & Rosemary – Fresh herbs add a lovely brightness that dried don’t quite mimic. That said, you can use dried herbs if needed—just cut the amount you use to ⅓.
Red Pepper Flakes – Optional, but nice for a little kick. You’re welcome to dial the heat up or down by using more or less.
Uncooked Lasagna Noodles – Make sure you’re reaching for classic lasagna noodles that you would normally boil first, not the oven-ready kind. You can also swap in other pasta shapes if needed, but you won’t get quite the same “lasagna” vibe.
Baby Spinach – I love that baby spinach doesn’t need any prep—you can just stir it right in. If you only have mature spinach, remove the woody stems and give it a rough chop first.
Ricotta Cheese – Arguably the star of this recipe for slow cooker lasagna soup! If you can’t find it, use whole milk cottage cheese, but blend it first for smoothness.
Mozzarella Cheese – If you want cheese-pull stretchiness, mozzarella is the answer! Make sure you’re using block-style mozzarella, not fresh.
Parmesan Cheese – I recommend buying it in a wedge and grating your own for the best flavor and meltability.

How To Make Lasagna Soup In Slow Cooker

Step 1: Brown the Beef. Start by browning the ground beef in a skillet over medium heat. Yes, we’re dirtying another dish, but this builds a rich, savory base for the soup and gives the meat a chance to develop flavor.

Step 2: Add the Aromatics. Once the beef is mostly browned, stir in the onions and garlic. Cook for another 3–5 minutes until the onions turn soft and translucent to release all their sweet, savory goodness.

Step 3: Transfer. Drain off any excess fat, then scoop the beef mixture into your slow cooker.

Step 4: Simmer. Pour in the beef broth and marinara sauce, then add the basil, parsley, oregano, rosemary, red pepper flakes, and a pinch of salt and pepper. Let everything cook for 6–8 hours on low or 3–4 hours on high. You can let it go longer if needed, but make sure the soup is bubbling steadily before adding the noodles.

Step 5: Add the Noodles. Break the lasagna noodles into pieces and stir them into the hot soup. Cover and cook for another 20–30 minutes, just until the noodles are tender.

Step 6: Make the Cheese Blend. While the noodles soften, mix the ricotta, mozzarella, and Parmesan in a small bowl.

Step 7: Stir in Cheese & Greens. Remove the lid and stir in half of the cheese mixture along with all the spinach. Cover the slow cooker again for 2–3 minutes—just long enough for the spinach to wilt. Taste and adjust the seasoning if needed.

Step 8: Garnish & Serve. Ladle the soup into bowls and top with dollops of the remaining cheese mixture. Finish with fresh basil for a classic lasagna feel. Dig in and enjoy!

onions and garlic added to the pan with the browned ground beef.

Optional Variations

Gluten-Free – Swap the traditional lasagna noodles for your favorite gluten-free lasagna sheets or other gluten-free pasta. Since gluten-free pasta can vary in cooking time, start checking for doneness a little earlier to prevent mushiness. Alternatively, use a low-carb alternative like heart of palm noodles instead.
Different Protein – You can easily switch up the flavor profile by using ground turkey, ground chicken, or Italian sausage instead of beef. Turkey and chicken make the soup lighter and leaner, while sausage adds a bolder, more savory punch. Just brown the protein the same way you would the beef.
Vegetarian – Omit the beef and bulk the soup up with chopped and browned mushrooms, or a mix of your favorite veggies. Add a couple of cans of white beans or a cup or so of dried lentils to make the soup just as hearty and satisfying as if you used meat. Use vegetable broth instead of beef broth to keep it fully vegetarian.
Spicy – If you love a little heat, increase the red pepper flakes, or stir in a spoonful of Calabrian chili paste for deeper spice. For a smokier kick, add a pinch of smoked paprika or use spicy Italian sausage as your protein. You can also finish each bowl with a drizzle of chili crisp for a punchy, modern twist.

Expert Tips

Brown the meat well for deeper flavor. Don’t rush this step—letting the beef get a little golden adds richness and complexity that you won’t get if it simply cooks in the liquid. This process, known as the Maillard reaction, is what gives your soup a “slow-simmered all day” taste.
Make sure the soup is bubbling before adding the noodles. Lasagna noodles need high heat to cook properly in a slow cooker. If the broth isn’t hot enough, they can turn gummy, cook unevenly, or take much longer to soften.
Break the noodles into uneven pieces. Jagged edges and different sizes mimic the classic, layered texture of traditional lasagna.
Add the spinach at the very end. Spinach wilts almost instantly, and adding it too soon can make it lose its bright color and turn mushy. A quick 2–3 minutes is all it needs.
Adjust the thickness to your preference. If you want a brothier soup, add a splash of extra beef broth at the end. If you like it thick and stew-like, reduce the amount of broth you add, or let it simmer a little longer with the lid off.
Season at the end, not just the beginning. After the noodles cook and the cheese melts in, the flavor shifts slightly. Always taste and adjust the salt, pepper, and red pepper flakes right before serving.
Prep ahead for busy days. You can brown the beef, chop the onions, and mix the cheese blend the night before. Store everything separately, then assemble in the slow cooker in the morning. Perfect for effortless weeknight dinners!

Serving Suggestions

This crockpot lasagna soup is a full, cozy meal on its own, but a few simple additions can make it feel even more special. Pair it with a crisp green salad tossed in vinaigrette—like my chopped sub salad or La Scala chopped salad—to balance the richness of the cheesy broth.

A slice of garlic bread baguette or warm sourdough is always welcome for dipping. Or, for more of a tomato soup and grilled cheese vibe, serve with my cream cheese stuffed bagel bites. Need to keep it lower-carb? Make a simple sandwich on cottage cheese flatbread.

You can also serve the soup family-style with extra fresh basil, grated Parmesan, or red pepper flakes on the table so everyone can customize their bowl. For entertaining, consider setting up a little “lasagna bar” with toppings like extra cheese, chopped herbs, or a drizzle of good olive oil.

Storage and Reheating Instructions

Refrigeration: Store leftover lasagna soup in an airtight container in the refrigerator for up to 4 days. The noodles will continue to absorb some of the broth as it sits, so don’t be surprised if the broth thickens and the noodles get extra soft. If you’re planning to store the soup for multiple days, you can also cook the noodles separately and add them to each serving as needed to maintain the best texture.
Freezing: For the best results, freeze the soup without the noodles, since pasta can become mushy after thawing. Simply cook the base (broth, beef, marinara, herbs) and freeze it in airtight containers for up to 3 months. When ready to serve, thaw overnight in the fridge, reheat on the stovetop or in the slow cooker, and add fresh noodles to cook right in the hot broth. Add the cheese mixture and spinach just before serving.
Reheating: Warm leftovers gently on the stovetop over medium heat, adding a splash of broth or water if the soup has thickened. You can also reheat individual servings in the microwave in 60–90 second intervals, stirring between each to ensure even heating.

FAQs

What are common mistakes when making lasagna soup?

There are a few common mistakes when making lasagna soup. First, adding the noodles too early, which can cause them to overcook and turn mushy, or not getting the soup hot enough before adding them, which leads to uneven texture. Another common issue is skipping the browning step for the meat—this reduces depth of flavor and makes the soup taste flat. Some cooks also add the spinach too soon, causing it to over-wilt and lose its bright color. Finally, under-seasoning is a frequent culprit; the noodles, broth, and cheese all mellow the flavors, so tasting and adjusting the seasoning at the end is essential.

What goes into lasagna soup?

Lasagna soup typically includes ground meat, aromatics like onion and garlic, a tomato-based broth (often beef or chicken), marinara sauce, Italian herbs, and broken lasagna noodles that cook right in the soup. It’s finished with cheese—usually ricotta, mozzarella, and Parmesan—and often stirred together with fresh greens like spinach.

Can I use leftover lasagna to make lasagna soup?

Yes! Just chop the lasagna into bite-sized pieces, warm it in broth mixed with marinara sauce, and let everything simmer until it breaks down into a comforting, soup-like consistency.

Related Recipes

More Slow Cooker Recipes

More Ground Beef Recipes