Slow Cooker Lasagna Soup

This beautiful lasagna soup is tasty, warming and best still the whole family will love it. You just can’t go wrong with such a delicious recipe!

Also try lasagna al forno or homemade pizza, or you could make Italian giana pizza rustica, crockpot sausage and peppers, or eggplant lasagna.

Why You’ll Love It

Rich cozy flavors: This is a thick and hearty soup with all those classic lasagna flavors you know and love.
Simple to prepare: There’s nothing difficult about making this hearty lasagna soup recipe.
Makes a great dinner: Who says soup can’t be for dinner? With soup this rich, filling and hearty, it’s just perfect for dinner.

Crockpot Lasagna Soup Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Lasagna noodles: One of the main ingredients. Use regular ones, not no-boil.
Tomatoes: This recipe has sun-dried tomatoes, crushed tomatoes and tomato paste.
Aromatics: Onion and garlic are perfect in this soup, adding savory flair.
White wine: Any kind will work and you can even use rose or red wine.
Vegetable stock: Makes up most of the liquid in the soup.
Kale: I like to add chopped kale to my lasagna soup.
Seasonings: Salt, pepper, Italian seasoning, onion powder, basil, parsley, and garlic salt add lots of depth of flavor to the dish.
Cheese: Ricotta cheese, mozzarella and parmesan cheese are so good in this crockpot lasagna. Sometimes I like to add extra too!

How to Make Crockpot Lasagna Soup

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Brown the sausage: Brown the Italian sausage and then drain it and put it in the crockpot.
Sauté more ingredients: Add the onions, tomatoes, wine, and red pepper flakes, plus some salt and black pepper, to the sausage drippings left behind in the pan and sauté. Add the garlic and cook a little more, then you can transfer this into the crockpot too.
Slow cook the soup: Add the broth and seasonings to your crockpot and then cook this easy crockpot Italian dinner on low for 6 hours. Add the lasagna noodles and cook for 20 minutes, then add the kale and cook for a further 10 minutes.
Make the cheese mixture: Mix together the cheeses, herbs, cream, and garlic salt.
Serve and enjoy: Serve the finished slow cooker soup recipe in bowls with a spoonful of the cheese mixture in the middle.

Substitutions and Variations

Italian sausage: You can use sweet or spicy or even sub another kind of sausage or ground meat altogether.
Lasagna noodles: Feel free to substitute your preferred pasta shape.
White wine: You can use red or even rose wine for a slightly different flavor. Else use tomato juice, water or broth, but bear in mind you might have to adjust the seasonings if you do this. Adding more broth would make the soup saltier, for example, so use less salt. You can always adjust the seasonings later on.
Kale: Use spinach instead, or something different like sliced mushrooms perhaps.

Serving Suggestions

Appetizers: Begin your meal with an antipasto salad or one of these Italian appetizers.
Side dishes: Pair the lasagna soup with crusty homemade bread or crackers.
Dessert: End off with bomboloni, which are tasty Italian donuts!

How to Store Lasagna Soup

Store: Keep in an airtight container in the refrigerator and eat within 3 to 4 days. It’s best to keep the soup and the cheese mixture apart until serving.
Freeze: You can freeze it for up to 3 months.
Thaw: Defrost overnight in the refrigerator.
Reheat: Warm it back up in a pan on the stove or in the microwave.