All the cozy comfort of classic lasagna—without the layering, fuss, or oven heat. This Slow Cooker Creamy Lasagna Soup turns pantry staples into a rich, tomato-herb broth loaded with tender pasta, savory sausage (or beef), and melty cheese. The long, gentle cook coaxes deep flavor from onions, garlic, and Italian seasoning, while a final swirl of ricotta and cream gives every spoonful that signature lasagna creaminess. It’s weeknight-easy, crowd-pleasing, and perfect for chilly nights when you want something hearty and hands-off.
Instead of sheets of pasta stacked with sauce and cheese, you’ll break lasagna noodles into bite-size pieces and let the slow cooker do the heavy lifting. The result is a spoonable, silky soup with ribbons of pasta, pops of ricotta, and a blanket of mozzarella and Parmesan on top—like your favorite casserole, but even cozier. Serve with garlic bread or a crisp green salad and watch it become a regular in your comfort-food rotation.
The recipe is flexible, too: use sweet or hot Italian sausage, ground turkey, or plant-based crumbles; add spinach for color or mushrooms for depth. It reheats beautifully and the flavors only improve by tomorrow.
Key Ingredients & Substitutions
A few strategic choices deliver maximum lasagna flavor with minimal effort. Here’s what matters and how to adapt to your pantry.
Italian sausage (or ground beef/turkey): Sausage brings built-in herbs and spices. Swap 1:1 with lean ground beef or turkey; add an extra 1/2 teaspoon Italian seasoning if not using sausage.
Onion & garlic: The aromatic base. Shallots work in a pinch; 1 teaspoon garlic powder can stand in for fresh cloves.
Crushed tomatoes + tomato sauce: Create a balanced, velvety tomato base. Fire-roasted tomatoes add subtle smokiness; add a pinch of sugar if your tomatoes taste sharp.
Beef or chicken broth: Choose low-sodium to control seasoning. Vegetable broth works for a meatless version.
Lasagna noodles: Broken into 1–2-inch pieces for slurpable texture. Mafalda corta or bowties also work; adjust timing (see FAQs).
Ricotta + heavy cream (or half-and-half): Provide the creamy, “white layer” lasagna vibe. For lighter soup, use evaporated milk or whole milk and add slowly off heat.
Mozzarella & Parmesan: Melty top and savory finish. Provolone can sub for mozzarella; Pecorino adds a saltier bite in place of Parmesan.
Italian seasoning & bay leaf: Classic herbal profile. Add fennel seed if you like sausage-shop flavor; red pepper flakes for gentle heat.
Equipment You’ll Need
- 6–7 quart slow cooker
- Large skillet (for browning meat/aromatics)
- Cutting board and chef’s knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle for serving
Flavor Variations & Add-Ins
- Spinach ricotta: Stir in 3–4 cups baby spinach during the last 5 minutes and dollop with herbed ricotta.
- Mushroom & thyme: Sauté 8 ounces sliced cremini with the onions for earthy depth; finish with fresh thyme.
- Spicy arrabbiata: Add 1/2–1 teaspoon red pepper flakes and use hot Italian sausage.
- Veggie lasagna soup: Replace meat with 2 cups diced zucchini and 1 cup mushrooms; use vegetable broth.
- Bolognese style: Use half sausage, half ground beef, and add 1/2 cup red wine with the tomatoes.
- Pesto finish: Swirl in 1–2 tablespoons basil pesto at the end for a fresh, herby pop.
How to Make Slow Cooker Creamy Lasagna Soup
Ingredients You’ll Need:
- 1 lb Italian sausage (sweet or hot), casings removed or ground beef/turkey
- 1 tablespoon olive oil (if needed for sautéing)
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 6 cups low-sodium beef or chicken broth
- 1 1/2 teaspoons Italian seasoning
- 1 bay leaf
- 3/4 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 8–10 dry lasagna noodles, broken into 1–2-inch pieces (about 8 ounces)
- 1 cup ricotta cheese
- 1/2 cup heavy cream or half-and-half
- 1 1/2 cups shredded low-moisture mozzarella, divided
- 1/2 cup finely grated Parmesan, divided
- Optional: 3–4 cups baby spinach, roughly chopped basil or parsley for garnish
How Much Time Will You Need?
Hands-on prep takes about 20 minutes. The soup cooks on LOW for 6–7 hours or HIGH for 3–4 hours. Add noodles during the last 30–40 minutes on HIGH (or 45–55 minutes on LOW), then stir in dairy at the end. Total time varies by slow-cooker model.
Step-by-Step Instructions:
1. Brown the meat and aromatics
Heat a skillet over medium-high. Add sausage (or beef/turkey) and cook, breaking into small crumbles, until browned and no longer pink, 5–7 minutes. If the pan is dry, add olive oil. Stir in onion and cook until translucent, 3–4 minutes; add garlic for 30 seconds until fragrant. Drain excess fat if needed.
2. Load the slow cooker
Transfer the meat mixture to the slow cooker. Add crushed tomatoes, tomato sauce, broth, Italian seasoning, bay leaf, salt, and pepper. Stir to combine. Cover and cook on LOW 6–7 hours or HIGH 3–4 hours.
3. Add the pasta
About 40 minutes before serving, crank the cooker to HIGH (if not already) and stir in the broken lasagna noodles. Cook until al dente, 30–40 minutes (start checking at 25; timing varies by brand and slow cooker). Stir once or twice to prevent sticking.
4. Make it creamy and cheesy
Turn the slow cooker to WARM. Stir in ricotta and cream until the broth looks silky. Fold in 1 cup mozzarella and 1/4 cup Parmesan until just melted. If using spinach, stir it in now to wilt, 2–3 minutes. Taste and adjust salt and pepper.
5. Serve and garnish
Ladle into bowls and top with the remaining mozzarella and Parmesan. Garnish with chopped basil or parsley if desired. The soup will thicken slightly as it stands; add a splash of warm broth to loosen if needed.
Pro Tips for Best Texture & Taste
A few smart moves ensure a silky broth, perfectly tender noodles, and deep lasagna flavor every time.
- Add pasta late: Cooking noodles directly in the soup adds flavor, but add them near the end so they don’t over-soften.
- Season in layers: Sausage can be salty; start modestly and finish with salt to taste after adding cheese.
- Dairy off heat: Stir in ricotta and cream with the cooker on WARM to prevent curdling and keep the soup glossy.
- Right size noodles: Break into small pieces for easy spooning—aim for 1–2 inches.
- Next-day magic: The soup thickens as it chills. When reheating, add a splash of broth or milk to return it to a creamy, sippable consistency.
Frequently Asked Questions
Can I use a different pasta shape?
Yes. Mafalda corta, farfalle, or rotini work well. Start checking 10–12 minutes earlier than lasagna pieces and cook until just al dente to avoid mushiness.
How do I make it lighter?
Use ground turkey, swap heavy cream for evaporated milk or whole milk, and reduce mozzarella to 3/4 cup in the pot (keep the Parmesan for flavor). The soup will still taste rich and cozy.
Is this freezer-friendly?
For best texture, freeze the soup without pasta and dairy up to 3 months. Reheat, then add pasta to cook and finish with ricotta/cream before serving.
Can I make it gluten-free?
Use gluten-free lasagna noodles and confirm your broth is GF. Watch the pasta closely near the end; GF noodles can go from al dente to soft quickly.
Can I skip browning the meat?
It’s possible, but browning builds flavor and improves texture. If you skip it, use sausage for more built-in seasoning and add an extra 1/2 teaspoon Italian seasoning to the pot.
