Making Slow Cooker Lasagna Soup is a delicious and easy way to get all of the flavors of your favorite baked lasagna without all of the work. This cozy crock pot meal is nutritious and perfect for a chilly weeknight!
If you’ve been around here for awhile, you know that soups are my absolute fave in the winter! We usually have soup night once a week. This winter I have been on a mission to add some new soup recipes to our rotation.
First up is this Slow Cooker Lasagna Soup. I love lasagna, but to be quite honest I never make it. I always feel like there are too many steps involved especially on a weeknight. I’m a big fan of this soup because you get all of the lasagna vibes in less time, and you use a lot less cheese and pasta.
Tammy’s Tips for Making Slow Cooker Lasagna Soup
This soup is very versatile so feel free to experiment and make it your own!
Lasagna – I recently discovered that gluten is not my friend. I’ve been gluten-free for several months, but I usually use gluten-free pasta anyway. For this soup, I used Jovial Gluten Free Lasagna. I have been using their pasta for years. It’s one of my favorite gluten-free brands.
I recommend cooking your lasagna on the stove rather than adding it uncooked to your slow cooker. The pasta may make the soup too starchy especially if you are using gluten-free pasta.
Also, if you think you are going to have leftovers, do not add the lasagna to the pot of soup. Add it to each individual bowl. The lasagna soaks up all of the broth when it sits in the refrigerator. When you reheat the leftovers, it results in a deconstructed lasagna casserole.
Meat – I have made this soup with Italian sausage and ground beef. Either work! When I use ground beef, I like to add a little fennel and Italian seasoning to give the ground beef the flavors found in Italian sausage.
Vegetables – I used onions, carrots, zucchini, mushrooms, and spinach. I’m all about getting as many plant points in as possible. You could add or sub whatever you like. I think red and/or green peppers, eggplant, sweet potato, or butternut squash would be yummy too!
Cheese – Many lasagna recipes use a mixture of cheeses in between the layers. Rather than purchasing multiple kinds of cheese for this recipe, pick your favorite to top your soup!
Broth – I have tried this recipe with beef, chicken, and mushroom broth. I usually have homemade chicken bone broth on hand but use whatever works for you. Just be sure to check those ingredient labels if you are not using homemade. Some broths have artificial/natural flavors, added sugar, and some beef broths have caramel color.
Meal Prep – You can cook the meat and prep the veggies on your meal prep day or the day before you are planning to make the soup. Then on soup day, you can just dump everything into the slow cooker except your pasta and spinach.
Selective Eaters – Mixed foods can be a problem for selective/picky eaters. Believe me, I know! You could save some of the cooked pasta and meat to the side and some raw carrots or peppers. That way you are not making a completely separate meal for your selective eater.
This soup is nutritious, easy to put together, and tastes amazing! If you make this recipe, please let me know. You can leave a comment and/or a rating below, and be sure to tag me on Instagram. I love hearing from you!
Slow Cooker Lasagna Soup - Gluten Free
Slow Cooker Lasagna Soup is a delicious and easy way to get all of the flavors of your favorite baked lasagna without all of the work. This cozy crock pot meal is nutritious and perfect for a chilly weeknight!
- 1 lb Italian sausage or ground beef
- 1 medium onion, diced
- 3-4 cloves garlic, minced
- 2 carrots, roughly chopped
- 1 zucchini, roughly chopped
- 1 28 oz can crushed tomatoes
- 1 6 oz can tomato paste
- 1 8 oz can tomato sauce
- 4 cups broth of choice - beef, chicken, mushroom
- 2 tsp Italian seasoning
- 2 bay leaves
- 6 oz lasagna broken into pieces
- 2 cups fresh baby spinach
- salt and pepper to taste
- ricotta cheese, parmesan cheese, mozzarella cheese, fresh basil, and/or crushed red pepper flakes
- 1-2 cups mushrooms, sliced
Place sausage/beef, onion, and garlic in a heated pan, season with salt and pepper. Cook over medium-high heat until meat is no longer pink.
Add meat mixture and remaining ingredients except lasagna and spinach to slow cooker. Cook on high for 4 hours or low for 7-8 hours.
Prior to serving, break lasagna into pieces and cook according to package directions.
Stir spinach and lasagna into soup and cook an additional 5-10 minutes until spinach is wilted. If you think you are going to have leftovers, do not add the lasagna to the soup. Add it to each individual bowl. The lasagna soaks up all of the broth. When you reheat the leftovers, it results in a deconstructed lasagna casserole.
Ladle soup into bowls and top with fresh basil, cheese, and/or crushed red pepper.
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