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.

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Ingredients Equipment Method

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

Equipment

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

Method

 

1. **Cook the Beef**
2. - 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.
3. **Prepare the Soup Base**
4. - Add broth, crushed tomatoes, diced tomatoes, tomato paste, basil, oregano, red pepper flakes, salt, and pepper to the slow cooker. Stir to combine.
5. **Cook in the Slow Cooker**
6. - Cover and cook on low for 6–7 hours or on high for 3–4 hours.
7. **Add the Noodles**
8. - About 20–30 minutes before serving, stir in the broken lasagna noodles. Cover and cook until the noodles are tender.
9. **Finish with Cheese**
10. - Stir in mozzarella and Parmesan cheese until melted and well combined.
11. **Serve**
12. - 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.