slow cooker lasagna soup

Slow Cooker Lasagna SoupSlow Cooker Lasagna Soup

You know what’s awesome? Lasagna. You know what’s not awesome? How fussy lasagna can be to make. Layers and division and dolloping and the whole regular or no-boil noodle controversy. It’s enough to make a gal never want to make lasagna again.

Okay, that’s a total drama queen over-exaggeration, but the truth is, lasagna can be a bit finicky to make. It’s definitely not a weeknight dish. But you know what is a weeknight dish? Anything that’s made it the slow cooker. Including this soup.

My love affair with my slow cooker continues. Seriously folks, if you work outside the home and don’t have/use a slow cooker, you are missing out. It’ll make your life infinitely easier. Your car will never be out of gas. You’ll never have to take the trash out again. Your kids won’t complain about anything ever. The slow cooker rights all wrongs.

Theme of this post: over-exaggeration.

The best part about this soup is that is tastes like lasagna, obviously. It has all the flavor (read: cheesy yum) without the layering and baking fuss. Devote 10 minutes to the slow cooker before work and you’ll come home to a hearty, lasagna-flavored soup that will make even the coldest and darkest November evening feel a little bit warmer and brighter.

Granted, today it is 70Β° outside here in sunny Southern Indiana today, but still, you should totally make it.

Print this recipe

Slow Cooker Lasagna Soup

Adapted from A Farmgirl’s Dabbles

Makes 8 Servings

You can easily turn this into more of a pasta dish by just upping the amount of pasta that you throw into the slow cooker. Then, you can just call it “deconstructed lasagna”. That sounds cooler anyway.


  • 1 pound Italian sausage links, cut into bite-sized pieces
  • 2 large onions, diced
  • 5 garlic cloves, minced
  • 1 tablespoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 1-6 ounce can tomato paste
  • 1-28 ounce can fire-roasted tomatoes
  • 2 bay leaves
  • 6 cups chicken broth
  • Salt and pepper, to taste
  • 10 ounces curly pasta (fusilli)
  • Ricotta and mozzarella cheeses for topping


  1. In a large slow cooker, combine all ingredients except pasta and cheeses. Cook on low for 8-9 hours or on high for 4-6.
  2. In the last 30 minutes of cooking, add in pasta.
  3. When ready to serve, preheat broiler. Spoon soup into oven-proof bowls. Top each bowl with a dollop of ricotta and a sprinkling of mozzarella. Place under broiler for 3-5 minutes or until cheese is hot and melted.

What’s the verdict? No-boil or regular lasagna noodles?


  1. Heather says

    Thank you for posting this right as I’m leaving to go to the store. This will be Friday’s dinner. Yum!

    Um, used to prefer no-boil (so much faster!), but wasn’t good about getting the noodles cooked just right. Between inconsistent results and the boyfriend preferring the “way my mom does it”, switched to regular (I’ll be back in 3 hours) pasta which means we don’t have lasagna very often.

    • Cassie says

      Hahah, “the way mom does it” always sucks. πŸ˜› I just let Babyface cook the foods that he wants like his mom. Which is why he is the pancake master in our house.

  2. says

    Love this recipe. I got a slow cooker as a wedding gift and have never used it. I’m going to make this on Friday night! My husband loves lasagna but it’s such a pain in the you know what to make. Thanks for sharing!

      • Stephanie says

        Jenn, you should try Betty Crocker’s slow cooker lasagna! It is to die for, and only takes ten or so minutes to prepare – literally! I hardly ever made lasagna before because it was such a pain to layer, etc, but now I make it all the time in the crock pot. LOVE it!!

  3. shelby says

    This looks so good (as do all your recipes). I believe I’m going to put it on next weeks menu!

    Love your blog! Keep up the good work!

  4. says

    I made this recipe last night and it was FANTASTIC! Cooking the sausage in a slow cooker made it so tender and soft. I also made homemade garlic wheat croutons to add to the cheesy top (a little like French onion soup.) I’ll definitely be making this again :)

  5. Jocelyne says

    So I made this today and just had to say that this is even more delicious because it was so darn easy! I am waiting 20 minutes before I go back for bowl #2 in case I am actually full enough, but I can’t wait to have it for lunch tomorrow.
    You made a pregnant lady very happy.

  6. Ann says

    Yum! I used regular lasagna noodles – just broke them up into smaller pieces. I also added some red bell peppers and threw in some portobella mushrooms towards the end. My 10-month old baby is devouring this!

  7. Liz says

    This was amazing! The only change I made was to cut it down to one large onion, even then it seemed like a lot. I don’t know if I’ll ever make regular lasagna again!

  8. Pat Serio says

    Did anyone substitute for the tomato paste? Tomato sauce, perhaps? How about the fire-roasted tomatoes – they sound very expensive. Could I sub 2 jars of home-grown maters (although there is a lot of liquid in them)? Thanks.

    • Cassie says

      You could sub in the home-grown tomatoes, but the fire-roasted tomatoes are just thatβ€”fire-roasted so they have some extra flavors and spices that a regular can of tomatoes wouldn’t have.

  9. says

    We do a $2 Lunch Bunch on Fridays @ work. All the support staff throws in $2. We use the $$ to buy the ingredients for that Friday’s lunch. The lunch is Crockpot “whatever” and this recipe is going into the rotation mix. I can’t wait to hear the oohs and aahs. We’ve done Taco Soup, Baked Potatoes and King Ranch Chicken, now for a little Italian. Thanks for sharing.

  10. Sara says

    Could you brown ground beef and use it instead of Italian sausage which II don’t care for? Still cook that long though?

  11. Krista says

    Ok, I’m off to the market to pick up some of the ingredients I need. It’s tonight’s dinner and everyone in the house agrees that it looks delicious! Can’t wait to try it! I’ll let you know how it turns out! :)

    • Cassie says

      I’m assuming you can’t use other alliums either (shallots, onions, etc.)? If so, I’d just add one of those. If not, I’d just leave it out. There is no real substitute for garlic.

    • Cassie says

      Sure can. I’d just either leave the noodles out and add them back in when you reheat, or just cook them to just shy of al dente before freezing.

  12. Nancy says

    I can’t wait to try this recipe. I can no longer have cheese (due to whey allergy). This may be our replacement for lasagna

  13. says

    I love the idea of turning lasagna into a soup. Even though I have great lasagna recipes and love the slow cooked layers, it’s not a quick or easy process. This soup sounds so much better than the no-bake noodle route – can’t wait to try it.

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