Here’s a cozy, family-friendly Slow Cooker Lasagna Soup — all the classic flavors of lasagna with way less work.

🍲 Slow Cooker Lasagna Soup

📝 Ingredients (Serves 6–8)

For the Soup:

1 lb ground beef (or Italian sausage)
1 small onion, diced
3–4 garlic cloves, minced
1 (24 oz) jar marinara sauce
1 (14–15 oz) can diced tomatoes
4 cups beef broth
1 teaspoon Italian seasoning
½ teaspoon salt (adjust to taste)
½ teaspoon black pepper
8 lasagna noodles, broken into pieces
1 cup shredded mozzarella
½ cup grated Parmesan

Ricotta Topping (Optional but Recommended):

1 cup ricotta cheese
¼ cup shredded mozzarella
2 tablespoons grated Parmesan
1 tablespoon chopped parsley
Pinch of salt

👩‍🍳 Instructions

1️⃣ Brown the Meat

In a skillet:

Cook ground beef with onion until browned.
Drain excess grease.
Add garlic and cook 30 seconds.

Transfer to slow cooker.

2️⃣ Build the Soup

Add to slow cooker:

Marinara sauce
Diced tomatoes
Beef broth
Italian seasoning
Salt & pepper

Stir well.

3️⃣ Slow Cook

LOW: 6–7 hours
HIGH: 3–4 hours

4️⃣ Add the Noodles

About 30–40 minutes before serving:

Stir in broken lasagna noodles.
Cook until tender.

5️⃣ Make Ricotta Topping

Mix ricotta, mozzarella, Parmesan, parsley, and salt in a small bowl.

6️⃣ Serve

Ladle soup into bowls.
Add a dollop of ricotta mixture.
Sprinkle extra mozzarella & Parmesan on top.

🔥 Tips for Best Flavor

Use Italian sausage for more depth.
Add red pepper flakes for heat.
Stir occasionally after adding noodles so they don’t stick.
If soup thickens too much, add extra broth.

❓ Q & A

Q1: Can I use cottage cheese instead of ricotta?

Yes! It works well as a substitute.

Q2: Can I make this ahead?

Yes. Cook the soup base without noodles. Add noodles when reheating.

Q3: Can I freeze it?

Freeze without noodles for best texture. Add fresh noodles when reheating.

Q4: Can I make it vegetarian?

Yes. Omit meat and use vegetable broth. Add mushrooms or zucchini for texture.

Q5: How long does it last in the fridge?

Up to 4 days in an airtight container.