Slow Cooker Lasagna Soup

You know those nights when you're juggling Amy's homework, Bradley's after-school practice schedule, and you still need to get dinner on the table? Last Wednesday was one of those nights in my Nashville kitchen, and I remembered this Slow Cooker Lasagna Soup recipe that's been my secret weapon for three years now.

I first tested this soup on a particularly hectic October evening when John was working late and I needed something that would basically cook itself. What I love most about this recipe is that it gives you all those rich, comforting lasagna flavors without the fuss of layering noodles or dirtying a million dishes. The house smells amazing as it simmers all day, and honestly? Bradley actually looked up from his phone when he walked in the door.

Here's the thing about this soup – it's one of those set-and-forget meals that makes you look like you spent way more time in the kitchen than you actually did. The combination of ground beef and Italian sausage creates such a deep, savory base, and those little dollops of ricotta cheese on top? They're pretty much the closest thing to actual lasagna you can get in soup form. If you're a fan of comforting pasta dishes, you'll also want to check out my Tuscan Chicken Recipe for another family dinner winner.

Trust me on this one – this crockpot lasagna soup is going to become your go-to recipe for busy weeknights, Sunday meal prep, or whenever you need something that feeds a crowd without all the work.

Jump to:

• Why You'll Love This Slow Cooker Lasagna Soup
• What You'll Need For This Lasagna Soup Recipe
• How To Make Slow Cooker Lasagna Soup
• Storage And Reheating Your Lasagna Soup
• Tips And Variations For The Best Lasagna Soup
• Slow Cooker Lasagna Soup FAQs
• Recipes You May Like
• Conclusion
• Slow Cooker Lasagna Soup

Why You'll Love This Slow Cooker Lasagna Soup

• Actually Easy: You brown the meat (takes maybe 10 minutes), dump everything in the slow cooker, and walk away. That's it.
• Ready When You Are: Cook it on low while you're at work, or on high if you're starting later in the day. Either way works perfectly.
• Tastes Like Real Lasagna: The Italian sausage and herbs create that authentic lasagna flavor without spending an hour assembling layers.
• Kid-Approved: Even Amy, who went through a phase where she wouldn't eat anything red, asks for this soup regularly now.
• Makes Great Leftovers: Actually tastes better the next day when the flavors have had time to meld together.
• Budget-Friendly: Uses simple ingredients you probably already have, and feeds 6-8 people for less than takeout would cost.

What You'll Need For This Lasagna Soup Recipe

For The Soup Base:

• 1 tablespoon olive oil
• ½ pound lean ground beef
• ½ pound Italian sausage, casing removed
• 3 cloves garlic, minced
• 1 medium sweet onion, diced
• 2 15-ounce cans crushed tomatoes
• 1 15-ounce can petite diced tomatoes
• 6 cups beef stock
• 1 teaspoon Italian seasoning
• 1 teaspoon dried basil
• Kosher salt and freshly ground black pepper, to taste

For Finishing:

• 1 ½ cups uncooked campanelle pasta (or your favorite short pasta)
• ½ cup whole milk ricotta cheese
• 2 tablespoons chopped fresh parsley leaves

I learned from my cooking school days that using both ground beef and Italian sausage creates better depth of flavor than using just one or the other. The sausage brings those fennel and herb notes that make it taste authentically Italian, while the beef keeps it from being too heavy.

How To Make Slow Cooker Lasagna Soup

Step 1: Brown The Meat

1. Heat the olive oil in a large skillet over medium-high heat until it shimmers slightly.
2. Add the ground beef and Italian sausage to the hot skillet, breaking them up with a wooden spoon as they cook.
3. Cook for 5-8 minutes, stirring occasionally and breaking the meat into smaller crumbles, until no pink remains and the meat is nicely browned.
4. Drain the excess fat from the skillet (this step is important – nobody wants greasy soup).

Step 2: Add The Aromatics

5. Stir in the minced garlic and diced onion to the same skillet with the browned meat.
6. Cook for 2-3 minutes, stirring frequently, until the onions turn translucent and your kitchen starts smelling incredible.

The garlic and onion create the flavor foundation for the entire soup. I made the mistake once of skipping the browning step and adding everything raw to the slow cooker – it worked, but the flavor just wasn't the same.

Step 3: Slow Cook The Soup

7. Transfer the browned meat mixture into your 6-quart slow cooker (I use a 6-qt because it's the perfect size for this recipe).
8. Add the crushed tomatoes, diced tomatoes, beef stock, Italian seasoning, and dried basil to the slow cooker.
9. Season with salt and pepper to taste (I usually add about 1 teaspoon of salt and ½ teaspoon of pepper, but you can adjust based on your preference).
10. Stir everything together until well combined, then cover with the lid.
11. Cook on low heat for 7-8 hours OR on high heat for 5-6 hours. Both methods work beautifully – just pick whichever fits your schedule.

Step 4: Add The Pasta

12. When your cooking time is almost up, uncover the slow cooker and stir in the uncooked campanelle pasta.
13. Cover again and cook on high heat for an additional 30 minutes, or until the pasta is tender but still has a slight bite to it.
14. Taste and adjust the seasoning with more salt and pepper if needed.

Here's what I've learned: don't add the pasta at the beginning of cooking or it'll turn to mush. Adding it during the last 30 minutes keeps it perfectly tender.

Step 5: Serve And Enjoy

15. Ladle the hot soup into bowls and top each serving with a generous dollop of ricotta cheese.
16. Sprinkle with fresh parsley for a pop of color and fresh flavor.
17. Serve immediately while it's hot and the ricotta is still creamy.

Bradley usually goes back for seconds (sometimes thirds), and Amy loves making her bowl "pretty" by swirling the ricotta into fun patterns before eating it.

Storage And Reheating Your Lasagna Soup

Refrigerator Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors actually get better after sitting overnight, so don't be surprised if day-two soup tastes even more amazing than day one.

Freezer Storage: This soup freezes wonderfully, but here's my tip: freeze it without the pasta and ricotta. The pasta can get mushy when frozen and reheated. Store the soup base in freezer-safe containers for up to 3 months. When you're ready to eat it, thaw overnight in the refrigerator, reheat on the stovetop, then add fresh pasta during the last 15 minutes of reheating.

Reheating: Reheat individual portions in the microwave for 2-3 minutes, stirring halfway through. For larger amounts, reheat gently on the stovetop over medium heat, stirring occasionally. Add a splash of beef stock if the soup has thickened up too much during storage.

Make-Ahead Tips: You can brown the meat mixture up to 2 days ahead and store it in the refrigerator. When you're ready to make the soup, just add the cold meat mixture to the slow cooker with the remaining ingredients and proceed with the recipe.

Tips And Variations For The Best Lasagna Soup

Pasta Choices: Can't find campanelle? No problem! I've made this with rotini, shells, mafalda, or even broken lasagna noodles. The cooking time stays the same regardless of which pasta shape you choose. Bradley actually prefers it with shell pasta because he says they "hold more soup."

Meat Substitutions: If you want to lighten things up, you can use ground turkey instead of the beef and sausage. I'd recommend using a blend of ground turkey and ground chicken for better flavor, and add an extra half teaspoon of Italian seasoning to boost the taste.

Vegetable Additions: Try adding diced bell peppers with the onions, or stir in some fresh spinach during the last 10 minutes of cooking. The spinach wilts down beautifully and adds nice color. Amy prefers it with spinach because she says it makes the soup "more colorful."

Cheese Variations: While ricotta is traditional, you can also top the soup with shredded mozzarella, parmesan, or a combination of all three. John likes to add a sprinkle of parmesan along with the ricotta for extra cheesy goodness.

Spice It Up: If you like things with a kick, add ½ teaspoon of red pepper flakes when you add the tomatoes. You can also use hot Italian sausage instead of regular.

Make It Creamier: Want a creamier soup? Stir in ½ cup of heavy cream during the last 15 minutes of cooking. This makes it taste even more luxurious.

Slow Cooker Lasagna Soup FAQs

Recipes You May Like

• The Best Meatloaf Recipe - Another ground beef comfort food classic that's perfect for feeding a hungry family.
• Spaghetti Napolitan - If you love pasta dishes with simple ingredients, this Japanese-inspired recipe is a must-try.
• Tuscan Chicken Recipe - Creamy, comforting, and ready in under an hour – another weeknight dinner winner.

Conclusion

This Slow Cooker Lasagna Soup has honestly saved dinner more times than I can count in my Nashville kitchen. Whether it's a chilly Tuesday evening or a lazy Sunday when you don't want to spend hours in the kitchen, this soup delivers all those cozy lasagna flavors with barely any effort on your part.

What I love most is how it brings my family to the table. John sneaks bites while "checking if it's done," Bradley actually puts his phone down to eat, and Amy gets excited about helping me arrange the ricotta dollops on top. That's what good food should do – bring people together and make everyday moments a little more special.

Give this recipe a try this week and let me know what you think! I'd love to hear if your family loves it as much as mine does. And don't forget to save this recipe on Pinterest so you can find it again later when you need an easy, comforting dinner solution.

Happy cooking, and here's to many more delicious meals with your loved ones!

Print