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This easy recipe packs all the goodness of lasagna and the comfort of soup together into one amazing meal.
When I first heard of lasagna soup, I had mixed feelings. What could be better than a big slice of creamy, meaty, cheesy lasagna? But this recipe won me over once I gave it a chance. It allows you to enjoy all the flavors of homemade lasagna without all the extra work.
It’s a budget-friendly and delicious meal-in-a-bowl designed for simplicity, as the slow cooker does most of the heavy lifting. 10 minutes of your time to chop and sauté the ingredients, pour everything into the slow cooker, set your timer and go! You’ll come back to a comforting, hearty meal that’s perfect for any night of the week.
An easy and versatile meal-in-one
This Slow Cooker Lasagna Soup uses lasagna noodle pieces that are often leftover after making traditional lasagna, but you can also use any leftover pasta shape, even a combination of different shapes. Do you sometimes end up with a bit left in the box that’s not enough for a whole meal? This recipe is the perfect way to use them up.
You can change up the flavor by using ground beef or turkey instead of Italian sausage. For a vegetarian Lasagna Soup, omit the meat and increase the vegetables, adding zucchini, squash, spinach, beans, or any vegetable you like. As an alternative that’s just as tasty, check out the White Lasagna Soup or the Sausage Tortellini Soup. Serve the Slow Cooker Lasagna Soup with a simple green salad and Garlic Rolls for a complete meal.
Ingredients
- 1poundground Italian sausage
- 1large onion,chopped (about 2 cups)
- 3carrots,peeled and diced (about 1 cup)
- 4clovesgarlic,minced
- 28ouncesdiced tomatoes,undrained
- 15ouncestomato sauce
- 8ouncesmushrooms,sliced (optional)
- 1teaspoonItalian seasoning
- 1/2teaspoondried basil
- 1/2teaspoonfennel seeds
- Salt and freshly ground black pepper to taste
- 4cupswater
- 8ouncesdry lasagna noodles,broken into bite-sized pieces
- 2cupsshredded mozzarella cheesefor topping
- Fresh basil or minced parsley for garnishoptional
How to Make Slow Cooker Lasagna Soup
Step 1: In a large skillet over medium-high heat, cook sausage, onions, carrots, and garlic until the sausage is browned and the vegetables are tender, about 5 to 7 minutes. Drain excess fat if needed.
Step 2: Transfer the browned sausage mixture to the slow cooker. Add diced tomatoes with juice, tomato sauce, mushrooms if using, Italian seasoning, dried basil, fennel seeds, and season with salt and pepper. Pour in water and stir to combine.
Step 3: Cover the slow cooker and set to cook on HIGH for 4 hours or LOW for 8 hours. In the last 10 minutes of cooking, add the broken lasagna noodles, cover, and continue to cook until the noodles are tender.
Step 4: Ladle the hot soup into bowls, top with shredded mozzarella cheese, and garnish with fresh basil or parsley if desired. Serve warm.
FAQs & Tips
How to Make Ahead and Store?
To make the Slow Cooker Lasagna Soup ahead of time, follow the recipe up to Step 2 and add all ingredients (except noodles) to your slow cooker and store in the refrigerator until ready to cook. Add the lasagna noodles at the end as indicated in the recipe, as they should not be cooked for the full 6-8 hours or they will become too soft.
You can store leftovers in an airtight container in the fridge for 1-3 days. You can also freeze it for up to a month, adding the noodles while reheating, or precook them ahead of time and add them in right before serving. If you plan to freeze it, leave the cheese out as it might develop a funny texture. Add it in fresh when the soup has been thawed and reheated.
What if I don’t have Italian seasoning?
If you don’t have store-bought Italian seasoning, you can make your own combining equal parts of dried basil, marjoram, oregano, rosemary, and thyme.
Can I use fresh herbs?
For slow cooker recipes, dry herbs are better as they release their flavors slowly as the recipe cooks. You can add fresh herbs such as parsley or basil at the very end, just before serving, to add a bright fresh flavor if you like.
Slow Cooker Lasagna Soup
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Prep Time 15 minutes mins
Cook Time 4 hours hrs 10 minutes mins
Total Time 4 hours hrs 25 minutes mins
Course Appetizer, Soup
Cuisine American
Servings 8
Calories 243 kcal
Ingredients
- 1 pound ground Italian sausage
- 1 large onion chopped (about 2 cups)
- 3 carrots peeled and diced (about 1 cup)
- 4 cloves garlic minced
- 28 ounces diced tomatoes undrained
- 15 ounces tomato sauce
- 8 ounces mushrooms sliced (optional)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried basil
- 1/2 teaspoon fennel seeds
- Salt and freshly ground black pepper to taste
- 4 cups water
- 8 ounces dry lasagna noodles broken into bite-sized pieces
- 2 cups shredded mozzarella cheese for topping
- Fresh basil or minced parsley for garnish optional
Instructions
In a large skillet over medium-high heat, cook sausage, onions, carrots, and garlic until the sausage is browned and the vegetables are tender, about 5 to 7 minutes. Drain excess fat if needed.
Transfer the browned sausage mixture to the slow cooker. Add diced tomatoes with juice, tomato sauce, mushrooms if using, Italian seasoning, dried basil, fennel seeds, and season with salt and pepper. Pour in water and stir to combine.
Cover the slow cooker and set to cook on HIGH for 4 hours or LOW for 8 hours. In the last 10 minutes of cooking, add the broken lasagna noodles, cover, and continue to cook until the noodles are tender.
Ladle the hot soup into bowls, top with shredded mozzarella cheese, and garnish with fresh basil or parsley if desired. Serve warm.
Nutrition
Calories: 243kcalCarbohydrates: 34gProtein: 13gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 22mgSodium: 463mgPotassium: 625mgFiber: 4gSugar: 8gVitamin A: 4362IUVitamin C: 16mgCalcium: 210mgIron: 2mg
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