Slow Cooker Lasagna Soup
This Slow Cooker Lasagna Soup is easier to make than a traditional lasagna but has all the same cozy flavor. It’s a family-favorite comfort food that takes just 20 minutes to prep, and the slow cooker does the rest.
Lasagna might be the ultimate comfort food, but let’s be honest—it’s not something most of us feel like making on a busy weeknight. That’s why I love this version. You get all the cheesy, tomato-rich flavor of homemade lasagna without the layering or fuss. It’s cozy, hearty, and one of those dinners everyone in the house actually agrees on.
If you love comforting pasta recipes like this, you’ll also enjoy exploring my other Pasta recipes. Try my Easy Chicken Bolognese when you want a quick, no-chop sauce that simmers to perfection, or my Creamy Eggplant Pasta for a seasonal twist that’s just as rich and satisfying.
Why You’ll Love This Recipe
- Easiest lasagna you’ll ever make. All the flavor, none of the layering.
- Minimal prep time. Just 20 minutes to brown the meat, then your slow cooker takes over.
- No need to boil noodles. They cook right in the slow cooker and naturally thicken the soup.
- Perfect for meal prep. Store leftovers and reheat for easy lunches or dinners.
- Family-approved. It’s cozy, hearty, and picky-eater friendly.
What Is Slow Cooker Lasagna Soup?
Slow Cooker Lasagna Soup is a hearty, one-pot version of traditional lasagna made with ground turkey, Italian sausage, tomato passata, herbs, and tender lasagna noodles simmered in broth. It’s finished with creamy ricotta and freshly grated Parmesan for that true lasagna flavor.
This Slow Cooker Lasagna Soup takes everything you love about traditional lasagna and turns it into a cozy, one-pot meal that’s rich, flavorful, and perfect for any night of the week. It’s warm, hearty, and full of classic Italian comfort — even the pickiest eaters will come back for seconds.
Jenn’s Tip: Add the lasagna noodles only about 20 minutes before serving, just until they’re tender. Once they’re cooked, turn the slow cooker off. Even on the warm setting, the noodles will continue to cook and can quickly become mushy.
Ingredients
- Olive oil: Adds richness and helps brown the turkey and sausage for extra flavor.
- Ground turkey (93% lean, 7% fat): Lightens up the soup while keeping it hearty. The small amount of fat adds tenderness and flavor without being greasy.
- Italian sausage: Brings depth and savory seasoning that makes the soup taste like true lasagna. Use mild or spicy depending on your preference.
- Onion: Adds sweetness and balance to the tomato base.
- Garlic: Infuses the soup with warmth and depth—classic Italian flavor.
- Tomato paste: Concentrates the tomato flavor and gives the broth a richer color.
- Tomato passata: A smooth, pure tomato base that keeps the flavor clean and fresh instead of heavy or overly seasoned.
- Chicken broth: Adds body and creates that perfect balance between sauce and soup.
- Italian seasoning: Brings all the traditional lasagna herbs—oregano, basil, and thyme—into one easy blend.
- Salt and black pepper: Essential for balancing acidity and bringing all the flavors together.
- Lasagna noodles: Broken into pieces, they cook right in the soup and release starch that naturally thickens the broth.
- Fresh spinach: Stirred in at the end for color, freshness, and a light pop of greens.
- Ricotta cheese: Adds creamy texture and mild richness when dolloped on top before serving.
- Freshly grated Parmesan: The finishing touch that ties everything together with salty, nutty flavor.
How to Make Slow Cooker Lasagna Soup
- Heat olive oil in a large skillet over medium heat. Add the ground turkey and Italian sausage, breaking them apart with a spoon. Season lightly with salt and pepper, and cook until browned and the sausage releases some fat, about 6–8 minutes.
- Push the meat to the edges of the pan and add the onion and garlic to the center. Cook until softened, 2–3 minutes, then stir everything together. Add the tomato paste and cook 1 minute to deepen the flavor.
- Transfer the meat mixture to a 6-quart slow cooker. Stir in the tomato passata, broth, Italian seasoning, salt, and pepper.
- Cover and cook on low for 6–7 hours for the best flavor.
- About 30 minutes before serving, stir in the broken lasagna noodles. Cover and cook until noodles are tender, stirring once or twice to prevent clumping.
- Stir in the spinach just before serving so it wilts into the soup.
- Ladle into bowls and top with a dollop of ricotta and a sprinkle of freshly grated Parmesan cheese.
Substitutions and Variations
- Use ground chicken or beef: Both work beautifully if you don’t have turkey.
- Swap the greens: Try baby kale or arugula instead of spinach for a slightly peppery flavor.
- Switch up the pasta: Mafaldine, bowties, or shells are great alternatives if you’re out of lasagna noodles.
- Add spice: Use spicy Italian sausage or red pepper flakes for heat.
Expert Tips
- Don’t boil the pasta first. The starch from the noodles helps thicken the soup naturally.
- Add noodles only about 20 minutes before serving. Once they’re tender, turn the slow cooker off. Leaving them in too long or on warm will make them mushy.
- If your soup is too thick: Add a little extra broth until it reaches your desired consistency.
- If your soup is too thin: Let it simmer uncovered for 10–15 minutes.
- Brown the meat before adding it to the slow cooker. This adds depth and prevents a greasy texture.
Storage and Freezing
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove and stir in freshly cooked noodles before serving.
To freeze, let the soup base cool completely (before adding noodles or spinach). Transfer to freezer-safe containers and freeze for up to 2-3 months for best flavor and texture. Thaw overnight in the refrigerator and reheat on the stovetop. Add noodles and spinach just before serving for the best texture.
Make-Ahead
You can make this Slow Cooker Lasagna Soup up to a day in advance. Prepare the soup base through Step 4 (before adding the noodles and spinach), then let it cool and refrigerate in an airtight container.
When ready to serve, reheat on the stovetop or in the slow cooker until hot, then add the noodles and spinach as directed. This ensures the pasta stays tender and the soup keeps its perfect texture.
FAQs
For the best flavor and texture, add the cheese when serving. Stirring ricotta or Parmesan directly into the hot soup can cause the dairy to separate, especially when reheated later. Instead, ladle the soup into bowls and top each serving with a dollop of ricotta and a sprinkle of freshly grated Parmesan. This gives you that creamy lasagna finish without changing the texture of the broth.
You can, but the flavor and texture will be slightly different. Cottage cheese has a looser, more liquid consistency and a mild tang, while ricotta is creamier and richer. If using cottage cheese, choose a small-curd, full-fat variety and strain off any excess liquid first. Ricotta will give you a more traditional lasagna flavor, but cottage cheese works in a pinch.
Lasagna noodles can turn mushy if they’re added too early or left in the slow cooker for too long after cooking. The key is to add them about 20 minutes before serving, just until they’re tender. Once the noodles are done, turn off the slow cooker or switch it to “warm” and serve soon after. Leaving them in hot liquid for extended periods continues the cooking process and softens them too much.
Slow Cooker Lasagna Soup
Equipment
- large skillet
- crockpot (6 quart)
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey 93% lean, 7% fat
- 1 pound Italian sausage mild or spicy, casings removed
- 1 large onion minced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 jar tomato passata
- 6 cups chicken broth
- 2 teaspoons Italian seasoning or a mix of dried oregano, basil, and thyme
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper
- 10 ounces lasagna noodles broken into pieces
- 2 cups fresh spinach
- 1 cup ricotta cheese for serving
- Freshly grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add the ground turkey and Italian sausage, breaking them apart with a spoon. Season lightly with salt and pepper, and cook until browned and the sausage releases some fat, about 6–8 minutes.
- Push the meat to the edges of the pan and add the onion and garlic to the center. Cook until softened, 2–3 minutes, then stir everything together. Add the tomato paste and cook 1 minute to deepen the flavor.
- Transfer the meat mixture to a 6-quart crockpot. Stir in the tomato passata, chicken broth, Italian seasoning, salt, and pepper.
- Cover and cook on low for 6–7 hours for the best flavor.
- About 20 minutes before serving, stir in the broken lasagna noodles. Cover and cook until noodles are tender, stirring once or twice so they don’t clump together.
- Stir in the spinach just before serving so it wilts into the soup.
- Ladle into bowls and top with a dollop of ricotta and a generous sprinkle of freshly grated Parmesan cheese.
Notes
- Use ground turkey with Italian sausage for the best flavor (ground chicken or beef also works).
- Add the lasagna noodles about 20 minutes before serving; once they’re tender, turn the slow cooker off—on “warm”, they’ll keep cooking and get mushy.
- If the soup is too thick, add a splash of broth; if it’s too thin, simmer uncovered 10–15 minutes to reduce (stir once or twice to prevent clumping).
- Store leftovers in the fridge up to 3 days and reheat gently on the stovetop with a little broth.
- For freezing, freeze the soup base before adding noodles or spinach (up to 2–3 months), and add them when reheating for the best texture.
