A spoon sits in a bowl of slow 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 in the slow cooker. Including this soup.

Slow Cooker Lasagna Soup sits in a bowl. A spoon takes out a bite.

Why should I make crockpot lasagna soup?

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.

What ingredients do I need for crockpot lasagna soup?

In addition to a crock pot, you’ll need:

  • Italian sausage links. You can also use bulk Italian sausage. 
  • Onions
  • ​Garlic
  • Dried oregano
  • Red pepper flakes
  • Tomato paste
  • Diced tomatoes
  • Bay leaves
  • Chicken broth
  • Fusilli noodles, or another short, sturdy pasta. 
  • Ricotta cheese
  • Mozzarella cheese

Protip: No Italian sausage? No problem!

Use one pound of ground turkey or ground beef instead, and add 2-3 teaspoons of Italian seasoning to the soup.

A spoon sits in a bowl of lasagna soup.

Do I need to precook the sausage?

It depends on how you like your soup! If you want bite-size pieces of meat in the soup, then we recommend precooking the sausage in a large skillet on the stove top and slicing it before adding it to the slow cooker. If you want crumbles of sausage in every bite, you can skip the precooking.

Protip: Faster prep time

To save yourself time, you can cook the sausage links the night before you make this easy lasagna soup recipe and refrigerate them in an airtight container. When you go to fill the crock pot, just slice the cold sausage and toss it in with the other ingredients—it will warm through as the soup cooks!

How do you make crockpot lasagna soup?

Making this lasagna soup is as easy as 1-2-3! We’re not kidding—there are literally three steps to this recipe:

  1. Toss all the ingredients except for the pasta and cheeses in the basin of a slow cooker, and give it a little stir with a wooden spoon. Cook on low for 6-8 hours, or high for 4-6 hours.
  2. In the last half hour, add the pasta to the soup.
  3. ​Scoop the soup into oven-safe bowls. Top with ricotta and mozzarella, and broil for 3-5 minutes. Serve hot.
A bowl of Slow Cooker Lasagna Soup sits on a table.

How long does the soup need to cook?

For a slow cooker set to High, the soup will cook in 4-6 hours. On the low setting, the soup will need 6-8 hours to cook.

What do I do with the leftovers?

Store any leftover soup in an airtight container in the refrigerator for 3-4 days. Reheat individual servings in the microwave or over low heat on the stove top, and then add the cheese and broil for 3-5 minutes. We don’t recommend freezing this one—the noodles can get a little mushy upon defrosting.

Crockpot Lasagna Soup Recipe

Crockpot Lasagna Soup Recipe

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes

With simple ingredients and minimal prep time, crockpot lasagna soup recipe is the perfect comfort food for a busy weeknight. Adapted from A Farm Girl's Dabbles.


  • 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
  • 2 14-ounce cans diced 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 6-8 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.


Swap out the diced tomatoes for stewed tomatoes or diced tomatoes with basil if you can find them, it just adds that much more flavor!

I like to pre-cook my Italian sausages so they don't crumble in the slow cooker. I just cook them in a skillet until done, then let cool and slice. If you prefer the sausage to be throughout the soup instead of in bites, don't pre cook the links or just use a raw pound of loose sausage.

Nutrition Information:
Yield: 8 Serving Size: 1 serving
Amount Per Serving: Calories: 346Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 44mgSodium: 1317mgCarbohydrates: 27gFiber: 4gSugar: 9gProtein: 19g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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  1. 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.

  2. my daughter is an incredible fussy eater, as in she really doesn’t eat anything but lasagna. This soups would be a fun way to change it up a bit, and I LOVE good slow cooker meal

  3. I love the lasagna with no boil noodles from Cook’s Illustrated, which I dress up with more spice. This soup looks amazing. I’m always looking for new recipes for the slow cooker.

  4. 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

    1. 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.

    1. 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.