Slow Cooker Lasagna Soup


Slow Cooker Lasagna Soup

Recipe by Julia Pacheco
Course: DinnerCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


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  • 1 lb ground Italian sausage

  • 28 oz can crushed tomatoes

  • 1 tbsp minced garlic

  • 4 1/2 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

  • 1/2 cup parmesan cheese, shredded

  • 1/2 cup mozzarella cheese, shredded


  • 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!

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  1. 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!

  2. Cheryl Foster

    Easy and delicious!

  3. Charlie Lazore

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

  4. Michaela Browning

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

  5. lisa martindale

    Can you switch the cottage cheese for ricotta cheese?

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