4.39 from 31 votes

Slow Cooker Lasagna Soup

By: Julia Pacheco
This slow cooker lasagna soup has all the rich, cheesy layers of classic lasagna—served up in a warm, hearty bowl with minimal effort.
Prep: 10 minutes
Cook: 6 hours 40 minutes
Total: 6 hours 50 minutes
Servings: 5 servings
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Ingredients 

  • 1 lb ground Italian sausage
  • 28 oz can crushed tomatoes
  • 1 tbsp minced garlic
  • 4 ½ cup beef broth
  • 24 oz jar marinara sauce
  • 2 tsp salt
  • 2 tsp Italian seasoning
  • 1 tsp pepper
  • 6 uncooked lasagna noodles
  • 1 cup cottage cheese
  • ½ cup parmesan cheese, shredded
  • ½ cup mozzarella cheese, shredded

Instructions 

  • To a large skillet on the stove over medium heat add the sausage break the sausage up with a meat masher or a spatula and cook it through. Once the sausage is cooked through remove any excess grease in the pan, then place the cooked sausage into a large slow cooker now add in the crushed tomatoes, minced garlic, beef broth, marinara sauce, and seasonings stir well and cook on LOW for 6-7 hours or HIGH for 4 hours.
  • Once the cooking time is up break the lasagna noodles into small pieces then place into the slow cooker, stir well and cook on HIGH for 40 minutes or until the noodles are tender (every slow cooker heats a little differently) Make the cheese mixture now: into a bowl add in the cottage cheese, Parmesan cheese, and mozzarella stir well. Once the lasagna noodles are tender stir in the cheesy mixture and serve!

Nutrition

Calories: 657kcal | Carbohydrates: 48g | Protein: 35g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 92mg | Sodium: 3617mg | Potassium: 1374mg | Fiber: 7g | Sugar: 14g | Vitamin A: 1159IU | Vitamin C: 26mg | Calcium: 337mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

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4.39 from 31 votes (26 ratings without comment)

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5 Comments

  1. Lauren W. says:

    5 stars

    DELICIOUS! Perfect recipe! The only thing I had to change was using a Pomodoro sauce instead of a marina because it’s what I had in the pantry- frankly, they’re probably the same thing. Otherwise, I followed the instructions precisely and it turned out fabulous. Thanks for another great recipe!

    Reply
  2. Cheryl Foster says:

    5 stars

    Easy and delicious!

    Reply
  3. Charlie Lazore says:

    5 stars

    This was wonderful. My family ate it right up and asked when I was making it again.

    Reply
  4. Michaela Browning says:

    5 stars

    This recipe is definitely a keeper. Everyone loves it, that’s a win for us! Cheap and super easy!! Really a no fail recipe!!

    Reply
  5. lisa martindale says:

    4 stars

    Can you switch the cottage cheese for ricotta cheese?

    Reply