The Slow Cooker Lasagna Soup I’ll Be Making All Fall (and Winter) Long

The days are getting shorter and sweater weather is in full swing. That means one thing in my kitchen: soup season has arrived. In lieu of the cold salads and barbecued meats of summertime, I am craving slow-simmered beef stew, creamy tomato bisque—and lasagna soup.

Lasagna soup is like the laid-back, fun-loving younger sister of the layered original. And my favorite recipe, Easy Slow Cooker Lasagna Soup, is the ultimate set-it-and-forget-it affair with all the flavors and textures I love in the classic version without the hassle of boiling and layering noodles. Topped with dollops of ricotta cheese and plenty of shredded mozzarella, the rich and zesty soup is perfect for sopping up with garlic bread on a chilly day. 

Ready for a bite? Here’s everything you need to know about how to make it.

The Magic Behind Slow Cooker Lasagna Soup

To make the recipe, brown one pound of beef and put it in the bottom of your slow cooker, then stir in a chopped green pepper and onion, cans of petite diced and crushed tomatoes, a carton of beef broth, a can of mushroom, and two teaspoons of Italian seasoning.

Cook the soup on low for four hours, then add in five broken lasagna noodles and continue to cook until they’re tender (about 45 minutes). Season with salt and pepper to your liking, and ladle the soup into bowls. Top with shredded mozzarella cheese and a dollop of ricotta cheese and dig in!

Lasagna Soup Dos and Don’ts

• Do pick up Italian sausage. Recipe creator Nicole Russell recommends adding 1/2 pound of Italian sausage to the soup—and I agree it’s a smart move! The pork sausage has a higher fat content than ground beef, adding moisture and flavor to the soup’s meat mixture.
• Don’t skip the ricotta cheese. The ingredient list mentions that the ricotta cheese is optional, but I think it gives the soup quintessential lasagna vibes so it’s a must.
• Don’t drain the canned tomatoes. The liquid that comes with the chopped tomatoes gives the broth a hint of bright tanginess, which complements the richness of the meat, cheese, and noodles. But if you want to reduce the acidity of your soup, feel free to drain your tomatoes.
• Do serve with bread. Like other red-sauce dishes, lasagna soup pairs perfectly with slices of bread (the crustier, the better).
• Do simmer on the stove top. If you don’t have a slow cooker or don’t want to wait four hours, you can also make this recipe in a Dutch oven on the stove. Here’s how:
• Brown your ground beef (and Italian sausage, if using) and add in the chopped green pepper and onion. Sauté until the vegetables are tender and stir in the petite diced tomatoes, crushed tomatoes, beef broth, mushrooms, and Italian seasoning. Bring to a simmer, reduce heat to medium low, and cook for 45 minutes.
• Increase the heat to medium and stir in the lasagna noodles. Cook until the pasta is tender, about 10 minutes.
• Serve with ricotta and mozzarella cheeses.

Get the recipe: Easy Slow Cooker Lasagna Soup