Slow Cooker Lazy Lasagna Soup has all the flavors of lasagna, but it simmers all day long for even more flavor. The hearty, tomato broth is studded with tender bites of ground beef, lots of veggies, and broken lasagna noodles. Top it with a scoop of ricotta cheese and mozzarella for a dish that tastes just like a hug in a bowl! Plus, this high protein version was formulated by a Registered Dietitian to have a whopping 34g of protein and 5g of fiber per serving, too! {Gluten-free friendly}
Elysia’s Recipe Recap
Texture: Hearty broth-based soup with tender veggies, plump pieces of meat, and soft noodles.
Taste: Classic lasagna flavors with lots of rich tomato broth and molten cheese on top!
Ease: You’ll need to brown the meat first, but the rest is easy peasy.
Recommended: Absolutely! This is true comfort food at its finest.
Would I make it again? Easily an every-week kind of dish! Perfect for the colder months.
Featured Comment
“Made this today! Added extra noodles because we like a little extra in our soups :) Soooo good!!!!!”
– Sarah
And while we’re talking tasty soups, be sure to try my 3-Ingredient Tomato Soup and Italian White Bean Soup too!
Why We Love This Crockpot Lasagna Soup Recipe
- Cozy, hearty soup that really hits the spot when the temperatures drop
- Great slow cooker recipe for those busy times of year
- Naturally filling and satiating thanks to all that protein and fiber
- Kid-friendly flavors the whole family will love (even the picky eaters)
- Handy option for meal prep and freezer friendly
- Super easy recipe anyone can make
- Formulated by a Registered Dietitian to be higher in protein and fiber and lower in fat, calories, and sodium than traditional lasagna soup recipes
Ingredient Notes
- Beef: Use extra lean ground beef for the protein in this recipe. Ground turkey or chicken sausage could also be be used in place of the beef for the “meat sauce.”
- Fresh veggies: Onion, garlic and red bell pepper add some extra fiber and flavor. You can sub in onion powder and garlic powder for the fresh onion and garlic as well.
- Canned tomatoes: I like to use fire-roasted tomatoes for this soup as they have a deeper and richer flavor.
- Marinara sauce: Use your favorite jar of marinara or spaghetti sauce for the base of this recipe. Try to look for one that’s lower in sodium in possible.
- Seasonings: Red pepper flakes, Italian seasoning and salt and pepper add extra flavor. For a spicier kick, increase the amount of red pepper flakes.
- Beef broth: I typically use reduced sodium beef stock, but vegetable or chicken broth will also work well.
- Lasagna noodles: Use whole-grain or fiber-enriched noodles for extra goodness. I like to use Smart lasagna noodles if I don’t have whole grain. Cheese ravioli or tortellini would also be a good replacement for traditional lasagna noodles.
- Cheeses for topping: Mozzarella, ricotta and parmesan add that essential cheesy flavor. Look for part-skim mozzarella cheese and light ricotta to reduce the saturated fat content. You could also experiment with cottage cheese instead of ricotta if you want.
How to Make Slower Cooker Lasagna Soup – Step-By-Step
- In a large skillet over medium high heat, brown ground beef for about 4-5 minutes. Drain off any excess grease.
- Place the ground beef into the crockpot.
- Add in the diced onion, garlic, red bell pepper, fire-roasted tomatoes, tomato sauce, seasonings and broth. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3.5-4 hours.
- Remove the lid. Break the lasagna noodles into bite-size pieces over the crockpot and stir them in with the other ingredients.
- Cover and cook on high for 30-45 minutes or until the noodles are tender. Season with salt and black pepper to taste.
- Divide into bowls. Top with a tablespoon of ricotta cheese, a sprinkle of mozzarella and parmesan cheese. Garnish with chopped parsley or a sprinkle of fresh basil, if desired.
Expert Tips for the Best Lazy Lasagna
- If you want to even more flavor, cook the onion, garlic and peppers along with the beef before adding it all to the crockpot (or cook it right in the slow cooker if it has a saute function). This helps to caramelize the vegetables and bring out more natural sweetness.
- This soup thickens up more the longer that it sits. If you make this soup in advance and want it to be more “soupy,” you may wish to stir in some extra broth right before serving. Alternatively, you can eat it thicker like a lazy lasagna casserole the next day.
- I prefer to add the mozzarella and ricotta cheese separately to each bowl right before serving, so that everyone can top their soup with the desired amount of cheese or skip it altogether. You can add the cheese right to the pot, but it may stick to the bottom of the pot, so clean up may be a little more tricky.
- If you plan to make and freeze your slow cooker lasagna soup, I recommend making the noodles fresh. Add in the broken noodles while reheating or pre-cook them ahead of time and add them in right before serving. Also don’t freeze the cheese as it might develop a funny texture. Add it in fresh when the soup has been thawed and reheated.
Make Ahead Instructions
If you want to make this easy slow cooker lasagna soup recipe in advance, here’s what I recommend:
- Follow the recipe instructions for making the soup, but do NOT add the broken noodles. Cool the soup to room temperature and store in the fridge for up to 2 to 3 days.
- When ready to serve, you can either dump the soup back into the crockpot and set it to high. Add in the broken noodles and cook for 30-45 minutes or until noodles are tender.
Or, cook the noodles separately
Alternatively, if you really want to save time, you can cook the broken lasagna noodles 1-2 days ahead of time following the box instructions so that they are al dente. When storing them, drizzle them with a bit of olive oil to prevent them from sticking together. Store in an air-tight container until ready to serve.
When ready to serve, reheat the soup in the crockpot or in a large pot on stovetop and add the noodles in. Top with the cheese and serve!
Recipe FAQs
I like to use whole-grain or fiber-enriched lasagna noodles (i.e. Smart noodles) for extra fiber and nutrients. You can also use other pasta shapes if you prefer, like penne, bowtie or fusilli.
Yes, it makes a great one pot dinner option! To make on stove top:
– Brown the beef and soften the onions and red bell pepper in a little oil.
– Once soft, stir in the garlic and cook for a couple more minutes.
– Add the fire-roasted tomatoes, marinara sauce, seasonings and broth. Simmer for 20 minutes.
– Add the broken noodles and cook until soft and tender, about 10-15 minutes
– Top with the cheese mixture.
Yes, but you’ll need to make a few substitutions, like replacing the meat with cannellini beans or chickpeas, using veggie broth, and opting for dairy-free cheese. You can also try this Vegetarian Lasagna Soup!
Storage & Reheating Guidelines
To store: If you want to store any leftovers, you can store this soup in an airtight container in the fridge for up to four days.
To freeze: This soup can be frozen in freeze-safe bags or container for up to three months. However, I have a few tips for the best frozen lasagna soup:
- Make the noodles fresh. If you plan to make and freeze the soup, I recommend waiting to add the noodles until you’re ready to serve the soup. Add the noodles in when you’re reheating the soup in the crockpot or on stovetop or make them in a pot separately and add them in the thawed soup right before serving.
- Don’t freeze the cheese. Instead, I recommend thawing the soup first and then reheating and adding the cheese when serving.
How to Reheat
From frozen: Remove leftover lasagna soup from the freezer and place in the fridge to thaw. When it has thawed completely, reheat the soup either in the crockpot, on stovetop or in the microwave.
From thawed state: When ready to serve, reheat the soup in the crockpot or in a large pot on stovetop and add the noodles in (see make ahead instruction above). Top with the cheese and serve!
Serving Suggestions
This soup is certainly hearty enough to be a complete meal on its own, or you can pair with a nice salad and some crusty garlic bread to take it over the top.
We love it with these salads:
Recipe Variations
- To make low carb: Add zucchini noodles or “zoodles” instead of lasagna noodles.
- Switch up the meat: Use ground turkey, ground chicken or ground sausage instead of beef.
- Use different pasta: Fresh or frozen ravioli, cheese tortellini, campanelle pasta, mafalda noodles (which are like mini lasagna noodles), or any type of pasta can be used instead.
- To make vegetarian: Use lentils or cannellini beans instead of ground beef.
- To make dairy-free: Leave off the cheese or sub in a plant-based cheese alternative.
- To make gluten-free: Use gluten-free lasagna noodles.
- Add more veggies: Try adding in diced zucchini, carrots, bell peppers, sweet potatoes, or spinach.
Featured Comment
“I absolutely love this soup! It’s so easy and my whole family loves it!” – Marie
More Recipes You’ll Love
- Lasagna without Ricotta Cheese
- Eggplant Parmesan without Egg
- Slow Cooker Stuffed Pepper Soup
- Italian Sausage Spinach Soup
- Slow Cooker Chicken Tortilla Soup
- Chicken Meatball Soup
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Healthy Slow Cooker Lazy Lasagna Soup {High Protein}
Ingredients
- 1 pound extra lean ground beef
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 large red pepper, diced
- 14.5 oz can fire-roasted tomatoes, crushed or diced
- 24 oz jar marinara sauce
- 1 tablespoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 4 cups reduced-sodium beef broth
- 10 oz lasagna noodles whole wheat or fiber-enriched (about 10 lasagna noodles)
- Salt and pepper, to taste
For topping:
- 1 cup part-skim mozzarella cheese
- 1/2 cup ricotta cheese
- Freshly grated parmesan cheese
- Chopped parsley
Instructions
- In a large skillet over medium high heat, cook the ground beef until browned, about 4-5 minutes. Drain off any excess grease. You can also do this step in the crockpot if it has a saute function.
- Place the ground beef into the crockpot. Add in the diced onion, garlic, red bell pepper, fire-roasted tomatoes, marinara sauce, seasonings and broth. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3.5-4 hours.
- Remove the lid. Break the lasagna noodles into bite size pieces over the crockpot and stir them in with the other ingredients.
- Cover and cook on high for 30-45 minutes or until the noodles are tender.
- Divide into bowls. Top with a tablespoon of ricotta cheese, a sprinkle of mozzarella and parmesan cheese. Garnish with chopped parsley, if desired.
Video
Notes
- If you want to add even more flavor to the soup, cook the onion, garlic and peppers along with the beef before adding it all to the crockpot (or cook it right in the slow cooker if it has a saute function). This helps to caramelize the vegetables and bring out more natural sweetness.
- The soup thickens up more the longer that it sits. If you make this soup in advance and want it to be more “soupy,” you may wish to stir in some extra broth right before serving.
- I prefer to add the mozzarella and ricotta cheese separately to each bowl right before serving, so that everyone can top their soup with the desired amount of cheese or skip it altogether. You can add the cheese right to the pot, but it may stick to the bottom of the pot, so clean up may be a little more tricky.
- If you plan to make and freeze this soup, I recommend making the noodles fresh. Add in the broken noodles while reheating or pre-cook them ahead of time and add them in right before serving. Also don’t freeze the cheese as it might develop a funny texture. Add it in fresh when the soup has been thawed and reheated.
Nutrition
This recipe was originally posted in February 2023 and some of the text, photos and formatting were updated in January 2025.
Can I use chicken broth?
Sure! Any broth can be used.
Made this without lasagna noodles for GF family member. Muah! So good. Can’t wait to add the noodles!
Awesome! Glad it was a hit! The noodles make it even tastier :)
Very tasty and easy to make!
So happy you enjoyed it!! This one is always a winner in our house too :)