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Slow Cooker Lasagna Soup

Slow Cooker Lasagna Soup is a comforting, hearty dish that brings all the flavors of classic lasagna into a warm, savory bowl of soup.

With layers of seasoned ground beef, rich tomato broth, al dente pasta, and a dollop of creamy ricotta, this soup is a family favorite. Perfect for busy weeknights, this recipe is easy to prep and leaves the slow cooker to do the heavy lifting.

Kitchen Equipment Needed

  • Slow cooker
  • Large skillet
  • Wooden spoon
  • Ladle

Ingredients

  • 1 lb ground beef or turkey
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 4 cups beef or chicken broth
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Salt and pepper to taste
  • 1 cup uncooked lasagna noodles, broken into pieces
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup ricotta cheese
  • Chopped fresh parsley, for garnish

Directions

  1. Cook the Beef
    • In a large skillet over medium heat, cook the ground beef until browned, breaking it into crumbles. Drain excess fat, if needed. Add onion and garlic and cook until softened, about 3 minutes. Transfer the mixture to the slow cooker.
  2. Prepare the Soup Base
    • Add broth, crushed tomatoes, diced tomatoes, tomato paste, basil, oregano, red pepper flakes, salt, and pepper to the slow cooker. Stir to combine.
  3. Cook in the Slow Cooker
    • Cover and cook on low for 6–7 hours or on high for 3–4 hours.
  4. Add the Noodles
    • About 20–30 minutes before serving, stir in the broken lasagna noodles. Cover and cook until the noodles are tender.
  5. Finish with Cheese
    • Stir in mozzarella and Parmesan cheese until melted and well combined.
  6. Serve
    • Ladle the soup into bowls and top each serving with a spoonful of ricotta cheese. Garnish with fresh parsley and serve with crusty bread or a side salad.

Prep Time

15 minutes

Cook Time

6 hours (low) or 3 hours (high)

Total Time

6 hours 15 minutes (low) or 3 hours 15 minutes (high)

Nutrition (Per Serving – Serves 6)

  • Calories: 390
  • Protein: 25g
  • Carbohydrates: 28g
  • Fat: 18g
  • Sodium: 880mg

Expert Tips

  • Pasta Cooking Tip: If you prefer firmer noodles, cook them separately and add them to each bowl just before serving.
  • Customize the Meat: Swap ground beef for Italian sausage or use a mix of the two for added flavor.
  • Vegetarian Option: Omit the meat and use vegetable broth and plant-based crumbles or extra veggies like zucchini and mushrooms.

FAQs

Can I freeze lasagna soup?
Yes, but freeze it without the noodles. Add freshly cooked noodles when reheating to avoid sogginess.

Can I use other pasta shapes?
Absolutely! Any short pasta like rotini, penne, or farfalle works well.

How can I make it spicier?
Add more red pepper flakes or a splash of hot sauce to the soup base.

Storing & Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat on the stovetop over medium heat or in the microwave until warmed through. Add extra broth if the soup thickens.

Substitutions & Variations

  • Cheese Variations: Use shredded provolone or a blend of Italian cheeses for a different taste.
  • Low-Carb Option: Replace lasagna noodles with zucchini or spaghetti squash.
  • Broth Base: Use a mix of beef and chicken broth for deeper flavor.

Slow Cooker Lasagna Soup

Slow Cooker Lasagna Soup is a comforting, hearty dish that brings all the flavors of classic lasagna into a warm, savory bowl of soup.
Print Recipe Pin Recipe

Equipment

  • - Slow cooker
  • - Large skillet
  • - Wooden spoon
  • - Ladle

Ingredients
  

  • - 1 lb ground beef or turkey
  • - 1 small onion diced
  • - 3 cloves garlic minced
  • - 4 cups beef or chicken broth
  • - 1 can 28 oz crushed tomatoes
  • - 1 can 14 oz diced tomatoes
  • - 2 tablespoons tomato paste
  • - 1 teaspoon dried basil
  • - 1 teaspoon dried oregano
  • - 1/2 teaspoon crushed red pepper flakes optional
  • - Salt and pepper to taste
  • - 1 cup uncooked lasagna noodles broken into pieces
  • - 1 cup shredded mozzarella cheese
  • - 1/2 cup grated Parmesan cheese
  • - 1 cup ricotta cheese
  • - Chopped fresh parsley for garnish

Instructions
 

  • **Cook the Beef**
  • - In a large skillet over medium heat, cook the ground beef until browned, breaking it into crumbles. Drain excess fat, if needed. Add onion and garlic and cook until softened, about 3 minutes. Transfer the mixture to the slow cooker.
  • **Prepare the Soup Base**
  • - Add broth, crushed tomatoes, diced tomatoes, tomato paste, basil, oregano, red pepper flakes, salt, and pepper to the slow cooker. Stir to combine.
  • **Cook in the Slow Cooker**
  • - Cover and cook on low for 6–7 hours or on high for 3–4 hours.
  • **Add the Noodles**
  • - About 20–30 minutes before serving, stir in the broken lasagna noodles. Cover and cook until the noodles are tender.
  • **Finish with Cheese**
  • - Stir in mozzarella and Parmesan cheese until melted and well combined.
  • **Serve**
  • - Ladle the soup into bowls and top each serving with a spoonful of ricotta cheese. Garnish with fresh parsley and serve with crusty bread or a side salad.
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