Crockpot lasagna soup brings all the lasagna goodness to your bowl while the slow cooker does the heavy lifting. Think lean ground turkey, your favorite marinara, and a ricotta dollop that feels indulgent without the heaviness.
This easy dinner is perfect for busy seasons like back-to-school, football weekends, and chilly weeknights when "set it and forget it" is the vibe.
As a Southern dietitian, I love that it balances comfort with lightened up swaps like ground turkey, part-skim ricotta, and a handful of spinach for color. It's family-friendly, tailgate-ready, and freezer-friendly too!
If pasta night is your love language, bookmark my rigatoni al forno and boursin chicken orzo bake for later, and don't miss the pasta charcuterie board for a fun hosting idea.
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Why You'll Love This Recipe
- Set-and-simmer ease: You'll get real lasagna flavor with minimal hands-on time since the slow cooker handles the simmering while you get life done.
- Lighter but satisfying: Lean ground turkey, part-skim cheeses, and a handful of spinach keep it cozy without the heaviness.
- Kid-approved toppings bar: Let everyone add ricotta, Parmesan, and fresh herbs so each bowl is just how they like!
- Flexible methods: While this is a slow cooker recipe, you can also use the Instant Pot or stovetop when you need dinner fast.
Look for more high protein crockpot recipes? Check out my slow cooker chicken enchilada casserole or chicken pot pie gnocchi soup for another hands-off dinner options!
Ingredients
Simple pantry staples to keep this easy crockpot lasagna soup cozy and balanced.
- Lean ground turkey : This protein browns quickly for rich flavor while keeping things lighter. You can also use lean ground beef if you want that classic lasagna taste.
- Marinara sauce: Pick a jar you love or use my low sodium marinara sauce to keep salt in check.
- Low-sodium chicken broth: Adds body without oversalting so you can finish with salt to taste at the end.
- Lasagna noodles: Break into 2-inch pieces and add near the end so they stay perfectly al dente. You can swap in whatever pasta shape you prefer and just adjust the cook time.
- Baby spinach: Wilts in a minute for color, iron, and an easy veggie boost.
- Ricotta topping: Stir ricotta cheese with grated Parmesan cheese and a pinch of salt and pepper for a creamy dollop on each bowl!
See the recipe card below for the full list of ingredients and measurements.
Substitutions & Variations
Easy ways to swap proteins, noodles, and add veggies without losing that lasagna vibe.
- For a protein swap, use Italian sausage, lean ground beef, or plant-based crumbles in the same amount.
- To make it gluten-free, choose sturdy gluten free lasagna noodles, add them later, and cook just to al dente.
- Add extra veg by stirring in zucchini ribbons or sliced mushrooms during the last hour of cooking.
- For more creamy finish options, use cottage cheese or stir in a splash of half-and-half at the end.
- To spice it up, add red pepper flakes or a pinch of cayenne while browning the meat.
How To Make Crockpot Lasagna Soup Recipe
Follow these quick steps and let the slow cooker do the heavy lifting.
Step 1: Heat the olive oil in a skillet over medium heat. Add the ground turkey and cook until no longer pink, about 5-6 minutes, breaking it into small pieces. Stir in the garlic and cook for 30 seconds.
Step 2: Transfer the turkey to a 5-7 quart slow cooker. Stir in the marinara, broth, Italian seasoning, and a pinch of salt and pepper.
Step 3: Cover and cook on LOW for 5-6 hours or HIGH for 2½-3 hours.
Step 4: Stir in the broken lasagna noodles, re-cover, and cook on HIGH for 20-30 minutes, checking early, until the noodles are just al dente.
Step 5: While the noodles cook, make the ricotta topping by mixing the ricotta, mozzarella, Parmesan, and a pinch of Italian seasoning in a small bowl. Taste and add salt and pepper if desired.
Step 6: Stir the spinach into the slow cooker and let it wilt for 2-3 minutes. Taste and adjust seasoning.
Step 7: Ladle into bowls and finish with a dollop of the ricotta mixture and a sprinkle of Parmesan.
Alternative cooking methods:
- For the Instant Pot method, sauté the turkey with seasonings, add marinara and broth, pressure cook 5 minutes, quick release, stir in noodles, then simmer on Sauté until al dente.
- For the stovetop method, build everything in a Dutch oven, simmer for 15 minutes, add noodles to cook to al dente, then finish with spinach and toppings.
Tips For the Best Slow Cooker Lasagna Soup
Little tweaks for better texture, flavor, and an easy weeknight win.
- If you prefer no-boil noodles, they work well, but start checking even earlier since they soften fast.
- Know that noodles will soak up broth as it sits, so either store them separately to keep this a true soup or add a splash of extra broth when reheating. It's delicious either way!
- If hosting, set out bowls of ricotta, Parmesan, basil, and red pepper flakes so everyone can customize their bowl however they'd like!
- For a simple pairing, add a crisp side salad with a quick cider vinaigrette and serve with warm garlic toast for dunking.
Storage
How to save, reheat, and freeze so leftovers taste just as good tomorrow.
- Fridge: Cool and store crock pot lasagna soup without noodles for up to 4 days. Keep cooked noodles separate to avoid mushiness and soaking up all the liquid.
- Freezer: Freeze the soup into individual servings for up to 3 months. Thaw overnight in the fridge, reheat on the stove until simmering, then add freshly cooked or reserved noodles and top with ricotta and Parmesan.
- Make ahead: Cook the recipe through Step 3 and refrigerate the soup without noodles. When you're ready to serve, return the soup to a simmer, proceed with Step 4, and cook the noodles at that point so they stay perfectly al dente.
FAQ
A 5-7 quart slow cooker is ideal for one batch, and if you want to double it use an 8-10 quart cooker or two slow cookers and expect cook time to extend slightly.
Swap in plant-based crumbles or cooked lentils, use vegetable broth, and add umami boosts like a splash of balsamic or a sprinkle of Parmesan at the end if you include dairy.
Frozen chopped spinach works well! Thaw it slightly first and squeeze out as much excess liquid as possible, then stir it in during the last few minutes to warm through. You can also swap in baby kale and simmer a few extra minutes until tender.
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Jessie
Crockpot Lasagna Soup Recipe
Ingredients
- 1 teaspoon olive oil
- 1 lb lean ground turkey 85-93%
- 2 teaspoon minced garlic
- 24 oz marinara sauce
- 4 cups low-sodium chicken broth
- 1 tablespoon Italian seasoning
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon black pepper
- ½ cup part-skim ricotta
- ¼ cup shredded mozzarella cheese
- 2 tablespoon grated Parmesan plus more for serving
- 8 oz lasagna noodles broken into 2-inch pieces
- 4 cups baby spinach lightly packed
Instructions
- Heat the olive oil in a skillet over medium heat. Add the ground turkey and cook until no longer pink, about 5-6 minutes, breaking it into small pieces. Stir in the garlic and cook for 30 seconds.
- Transfer the turkey to a 5-7 quart slow cooker. Stir in the marinara, broth, Italian seasoning, and a pinch of salt and pepper.
- Cover and cook on LOW for 5-6 hours or HIGH for 2½-3 hours.
- Stir in the broken lasagna noodles, re-cover, and cook on HIGH for 20-30 minutes, checking early, until the noodles are just al dente.
- While the noodles cook, make the ricotta topping by mixing the ricotta, mozzarella, Parmesan, and a pinch of Italian seasoning in a small bowl. Taste and add salt and pepper if desired.
- Stir the spinach into the slow cooker and let it wilt for 2-3 minutes. Taste and adjust seasoning.
- Ladle into bowls and finish with a dollop of the ricotta mixture and a sprinkle of Parmesan.
Notes
- As a heads up, noodles will soak up broth in storage, so keep them separate to stay soupy or add extra broth when reheating.
- For make-ahead, store the soup base without noodles, then cook noodles fresh when reheating for the best texture.
- To freeze, cool the soup, portion into individual containers, and freeze for up to 3 months. Thaw overnight in the fridge, reheat on the stove until simmering, add noodles to cook until al dente, then finish with ricotta and Parmesan.
- Instant Pot: Sauté the turkey with seasonings, add marinara and broth, pressure cook 5 minutes, quick release, stir in noodles, and simmer on Sauté until al dente before finishing with spinach and toppings.
- Stovetop: Brown the turkey in a Dutch oven, add marinara and broth to simmer for 15 minutes, stir in noodles to cook until al dente, then wilt in spinach and serve with the ricotta topping.
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