If you’re anything like me, when the weather turns chilly, you just crave something deeply comforting, something that feels like a big hug in a bowl. Forget layering noodles and cheese; I have found the absolute shortcut to that cozy feeling! This Creamy Slow Cooker Lasagna Soup brings every single layer of flavor—the rich Italian sausage, the burst of tomato, and that signature cheesy goodness—into one easy pot. I knew this recipe was a keeper when I tasted the first spoonful — creamy, hearty, and soothing in the best possible way. It’s the kind of meal that makes cold evenings feel extra comforting.
Honestly, if you are a comfort-food fan who loves rich flavor without spending all afternoon over a hot stove, you are going to adore this one. We’re talking about maximum flavor payoff for minimal effort. This is truly the best way to handle those nights when you just need lazy dinners without sacrificing that classic Italian taste.
Why This Creamy Slow Cooker Lasagna Soup Is Your New Favorite Dinner (Lazy Dinners)
I keep coming back to this recipe because it genuinely delivers on being one of the easiest Crockpot Dishes I own. When the workday runs long, knowing dinner is basically set is a lifesaver. This soup truly earns its spot as a go-to for anyone tired after a long day.
- Minimal Prep for Maximum Flavor: Seriously, we are talking about 15 minutes of prep time, tops! You brown the meat, dump everything else in, and walk away. It’s the definition of a true Dump And Go Crockpot Dinner. It proves you don’t need hours of effort for the flavor intensity of real, slow-cooked Italian food.
- Perfect as a Fall Crockpot Recipe: There is just something about the rich sausage and creamy finish that screams cozy sweater weather. This is exactly the kind of warm, satisfying meal you want when the leaves start turning. It’s guaranteed to be a hit on chilly nights when you need quick Fall Dinner Recipes.
Gathering Ingredients for Creamy Slow Cooker Lasagna Soup
Alright, let’s talk about getting everything ready for the slow cooker! For this recipe, you’re going to get about 6 satisfying bowls, which is perfect for dinner tonight and maybe a lunch or two tomorrow. Because this is a slow cook recipe, the quality of your base ingredients really shines through, so don’t skimp on that sauce!
When you’re shopping, remember that you need to get ingredients ready for browning first so we can build that flavor base. Trust me on this—we need that initial sear to make this soup taste like it simmered all day!
Meat and Aromatics for Richness
We’re using a one-two punch of meat here to get that authentic, hearty lasagna flavor. We brown them together, which is such a great aroma to fill your kitchen with!
- 1/2 pound ground beef
- 1/2 pound ground Italian sausage (hot or mild, depending on how much kick you like!)
- 1 small onion, finely diced (Make sure it’s small dice so it melts away nicely!)
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon kosher salt (You can read more about choosing salt here: kosher salt vs sea salt)
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes (totally optional if you want zero heat!)
Liquids, Pasta, and Cream for the Base
These are the liquids that create that beautiful, thick broth. The key here is using a good quality jarred sauce because it’s the backbone of our Creamy Slow Cooker Lasagna Soup.
- 1 jar marinara sauce (we need a good 24 ounces!)
- 4 cups beef stock
- 6 lasagna noodles, broken into small pieces (This is important! Don’t use whole noodles, or they won’t cook evenly.)
- 1 cup heavy cream (This is the magic for the ‘creamy’ part!)
Optional Garnishes for Serving
Lasagna isn’t finished without cheese, right? These garnishes take your soup from good to totally indulgent. Stir these in right before you serve it up!
- Ricotta cheese (a dollop on top takes it right over the edge!)
- Shredded or grated Parmesan cheese
- Torn fresh basil leaves
Step-by-Step Instructions for Making Creamy Slow Cooker Lasagna Soup
Okay, putting this together is where the magic really happens, and I promise it’s so easy you’ll want to bookmark this for all your future Ground Beef Recipes For Dinner needs. We aren’t just tossing everything in, though! We need to brown the meat first; that step is non-negotiable if you want a deep, satisfying flavor base for this soup.
Browning the Meat and Draining Fat
First things first: grab your large skillet—or if your slow cooker has the stovetop-safe insert, use that, you lucky duck! Heat it up over medium-high heat. Toss in your ground beef and Italian sausage. You’ll want to cook this mixture for about 8 to 10 minutes total. Make sure you keep breaking up that meat with your spoon so it cooks evenly. Once everything is browned nicely and we know it’s cooked through, you absolutely have to drain off the excess fat. Nobody wants a greasy soup, right? Dump that cooked meat right into your big slow cooker bowl after you’ve ditched the grease.
Combining Base Ingredients in the Slow Cooker
Now that the meaty foundation is set, we can start layering! Toss in all those wonderful flavor boosters: the minced garlic, the diced onion, the tomato paste, oregano, parsley, salt, pepper, and those red pepper flakes if you’re feeling spicy. Next, pour in your whole jar of marinara sauce and the four cups of beef stock—that’s what gives us a great broth to start with! Give that whole mixture a really good stir, making sure everything gets cozy together in the bottom of the pot. You can even check out some tips on when to cook aromatics versus meat if you’re curious about flavor layering here: Do You Cook Aromatics Before Meat?
Slow Cooking Times and Adding Noodles
Time to cover it up and let the slow cooker do its absolute best work! You have two path choices here, depending on your day. You can cook it on high for 3 and a half hours, or if you’re leaving for work in the morning, put it on low for 7 and a half hours. Either way, wait until that time is up before adding the pasta.
Once done with the initial slow cook, stir in those 6 lasagna noodles that you’ve been sure to break into nice small pieces first. Cover the pot back up and let it cook on high for another 20 to 30 minutes. We need that pasta to be perfectly tender so it melts right in your mouth!
Finishing the Creamy Slow Cooker Lasagna Soup
This is my favorite part because this is where we turn ‘good soup’ into *delicious* Creamy Slow Cooker Lasagna Soup! Once the noodles are tender, pour in that full cup of heavy cream. Stir it gently until it’s fully incorporated and the broth turns that beautiful, rich, pale orange color we crave. Let it simmer for just 6 to 8 more minutes to get hot all the way through. When it’s done, serve it up immediately in big bowls, top with a spoonful of ricotta and a sprinkle of Parmesan. If you want even more delicious recipes like this, check out the tips over at Betty Crocker!
Tips for the Best Creamy Slow Cooker Lasagna Soup Results
You know I’m all about making things easy, but with any simple recipe like this, the quality of what you put in absolutely matters. Since this is a ‘Dump And Go Crockpot Dinner’ that doesn’t cook for twenty hours, the ingredients have to bring their A-game to the party right from the start. Here are the two main things I always tell people to pay attention to!
Ingredient Quality Matters for This Crockpot Dish
Seriously, the marinara sauce you choose is probably the number one factor in how good your soup tastes. Since we are using just one jar, it’s carrying a lot of weight here! If you use a watery or overly sweet sauce, your whole foundation will suffer. I always look for one that is thick and packed with diced vegetables if possible. A high-quality marinara makes this Crockpot Dish taste like it simmered on the stove all day, even though it was just chilling in the slow cooker happily doing its thing!
Spice Level Adjustments
When I first developed this recipe, I added a little bit of red pepper flake in there because I love a faint background warmth in my Italian food. But I know not everyone is built the same way, so you need to adjust that! If you are making this for little ones or just prefer zero heat, leave the flakes out entirely when you first add the seasonings. You can always amp things up later.
If you’re scared of that initial batch, try adding just a pinch, stirring it in, and then doing a taste test right before you add the heavy cream. If you decide it needs more zing—maybe you want it to be spicier than my original recipe—you can stir in a little dash more then. Looking for more ways to kick up the flavor in your ground beef, check out some inspiration here: What Can I Add To Ground Beef To Make It Better?
Storage and Reheating Creamy Slow Cooker Lasagna Soup
One of the best things about any good Slow Cook Recipe is that it almost always tastes just as good the next day, if not better! This soup reheats beautifully, but because we have those lovely, soft lasagna noodles cooked right in the broth, we do have to talk about texture management.
If you’ve ever made a pasta soup and left it overnight, you know exactly what I mean—the noodles are sponges! That absorbed moisture is great for flavor mingling, but when you reheat it, it can turn soupy into something closer to a casserole consistency.
Storing Leftovers
When you’re finished enjoying your dinner, the most important thing is to let the soup cool down before putting it away. Don’t put a giant pot of hot soup straight into the fridge; that’s not safe for your appliance or your food! Once it’s cooled off a bit, scoop the leftovers into airtight containers. You should be good to go keeping this in the refrigerator for about 3 to 4 days. It holds up really well!
Reheating Tips
When you pull out that container for a quick lunch or dinner, you’re going to notice it’s much thicker than it was when it was fresh out of the slow cooker—that’s the noodles doing their job! Don’t panic; we can fix that right up to keep this recipe in the running for your favorite Healthy Crockpot Meals.
When reheating on the stovetop or in the microwave, just add a splash of extra liquid directly into the soup. Beef stock is always my first choice because it maintains the savory depth. If you don’t have stock handy, a little bit of milk or even water works in a pinch. Stir it constantly as it heats up, and you’ll bring that creamy broth right back to life. If you want to skip this step and just want to freeze it, you can, but be aware the texture of the noodles might change slightly when thawed.
Frequently Asked Questions About Slow Cook Recipes
Even the best Crockpot Recipes For Dinner can sometimes leave you with questions, especially when you’re fiddling with cooking times or substitutions! I gathered up the most common things I hear about this soup recipe and about using the slow cooker in general. Hopefully, this helps you feel totally confident when you start this recipe up!
Can I use different pasta in this Creamy Slow Cooker Lasagna Soup?
Oh, absolutely you can! While I love the way broken lasagna pieces soak up the broth and mimic those layers, if you are in a pinch, feel free to swap them out. Things like rotini, penne, or even small shells work perfectly well. The main difference is the cooking time. Since lasagna noodles are pretty wide, they need that full 20 to 30 minutes after adding them. Smaller pasta shapes will cook faster, so keep an eye out—you might only need 15 minutes before they are perfectly al dente!
How can I make this recipe lighter for Healthy Dinner Recipes?
If you’re aiming for something a little lighter, you have a couple of easy swaps you can make without losing too much of that lush, comforting texture. My first suggestion is switching out the meat. Instead of the combo of beef and sausage, try using ground turkey or even lean ground chicken. That cuts down a lot of the saturated fat right away! Another big change is that heavy cream at the end. Try swapping the full 1 cup of heavy cream for half-and-half. It won’t be quite as unbelievably rich, but it’s still creamy and definitely lightens the load if you are tracking calories.
Should I pre-cook the ground beef for this Crockpot Dish?
Yes, yes, yes! I know that feeling of wanting to toss everything into the pot and walk away, but for this Crockpot Dish, I really, really stress that you should pre-cook the beef and sausage. If you just dump raw meat in, it tends to steam rather than brown. Browning creates deep, developed flavor—flavour you just can’t get from steaming it in the low-moisture environment of the crockpot. Plus, and this is crucial, pre-cooking lets you drain away all that excess fat. If you skip draining, your soup broth ends up greasy, which is the exact opposite of the creamy, smooth texture we are going for!
If you want more tips on figuring out the best ways to cook things in your slow cooker, you can always check out some great resources like the ones over at Allrecipes. And if you love this style of cooking, you might want to look at some other favorites, like my Slow Cooker Italian Wedding Soup!
Nutritional Estimates for Creamy Slow Cooker Lasagna Soup
Now, I know what you’re thinking—how decadent is this soup really? Since this Creamy Slow Cooker Lasagna Soup is so rich with meat and cream, I wanted to give you a good ballpark idea of what you’re looking at for one of those six generous servings. Because we are making a soup that feels like an indulgence, it’s good to know where it stands calorie-wise!
Here are the estimated nutritional facts for one serving, based on the recipe as written. Remember, this is just a guideline, because the brand of marinara you choose or whether you use hot versus mild sausage can change things slightly!
- Calories: 526
- Protein: 22 grams
- Fat: 35 grams (Worth it for the creamy texture!)
- Carbohydrates: 33 grams
- Fiber: 3 grams
- Sodium: 1406 mg (Because of the stock and sausage!)
- Vitamin A: 1187 IU
A little note from me: If you are watching your sodium intake, which can sneak up on you in any good savory Slow Cook Recipe, make sure to use low-sodium beef stock. You can also cut back a tiny bit on the added salt in the seasoning step, as the meat already brings a lot to the table. Enjoy every spoonful of this amazing, cheesy meal!
Share Your Experience with This Comforting Meal
Wow, you made it! If you tried this Creamy Slow Cooker Lasagna Soup, I am just beaming with happiness for you. Seriously, I want to know everything about how it turned out in your kitchen!
Did you stick exactly to the recipe, or did you add your own little twist? Maybe you tried feta instead of Parmesan, or perhaps you added a secret vegetable in with the onions? Don’t keep those delicious ideas to yourself!
Please take a moment right now to leave a rating below—let me know if this was a 5-star keeper for you! And I absolutely live for seeing pictures of my recipes in your homes. Snap a photo of your finished bowl, maybe with your favorite cozy blanket thrown in the background, and tag me over on social media! It makes my day to see this yummy comfort food traveling from my kitchen right to your table.
If you’re interested in learning more about the folks who test and perfect all these recipes here at Recipes by Betty, you can head over to our About Page. I hope this soup becomes a staple for your lazy dinners this season!
About the Recipe Developer
Hey there! I’m Emily Mitchell, and I’m the one who spent hours testing, tasting, and tweaking this recipe until it was absolutely perfect for our readers. Seeing how versatile and easy these Slow Cook Recipes are is what keeps me going in the test kitchen!
I handle the efficiency and testing coordination here at the site. That means I make sure the instructions are crystal clear—like how important it is to drain the fat from that meat!
If you ever have a question about a specific step or want to send feedback about how your Creamy Slow Cooker Lasagna Soup turned out, please feel free to reach out through our contact page. Happy cooking, friends!
By Emily Mitchell, Efficiency & Testing Coordinator at Recipes by Betty.
Creamy Slow Cooker Lasagna Soup
Equipment
- Large skillet or stovetop-safe slow cooker insert
- 5-quart or larger slow cooker
Ingredients
Meat
- 1/2 pound ground beef
- 1/2 pound ground Italian sausage (hot or mild)
Aromatics and Seasoning
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
Liquids and Pasta
- 1 jar marinara sauce (24 ounces)
- 4 cups beef stock
- 6 lasagna noodles broken into small pieces
- 1 cup heavy cream
For Garnish (Optional)
- To taste Ricotta cheese
- To taste Shredded or grated Parmesan cheese
- To taste Torn fresh basil leaves
Instructions
- Heat a large skillet or stovetop-safe slow cooker insert over medium-high heat. Add the ground beef and Italian sausage. Cook for 8 to 10 minutes until cooked through, breaking up the meat with a wooden spoon as it cooks.
- Drain the excess fat from the meat mixture and transfer the meat to the bowl of a 5-quart or larger slow cooker.
- Add the garlic, onion, tomato paste, oregano, parsley, salt, black pepper, red pepper flakes, marinara sauce, and beef stock to the slow cooker. Stir everything well.
- Cover and cook on high for 3-1/2 hours or on low for 7-1/2 hours.
- Stir in the broken lasagna noodles. Cover and cook on high for 20 to 30 minutes longer, or until the pasta is tender.
- Stir in the heavy cream. Cook for 6 to 8 minutes until the noodles are tender and the soup is creamy. Serve the soup garnished with ricotta, Parmesan, and basil, if you choose to use them.