Slow Cooker Lasagna Soup

Slow Cooker Lasagna Soup is a hearty, comforting dish that combines all the classic flavors of lasagna in a warm, flavorful soup. With tender lasagna noodles, savory broth, and a creamy cheese topping, this recipe is perfect for cozy dinners or feeding a hungry crowd.

Why You’ll Love This Recipe

  • Comforting and Hearty: It’s everything you love about lasagna, but in soup form—perfect for chilly days.
  • Slow Cooker Convenience: Minimal hands-on time makes this a hassle-free meal.
  • Customizable: Easily adapt the recipe with your favorite meats or vegetarian options.
  • Family-Friendly: A guaranteed hit for both kids and adults.
  • One-Pot Meal: No need for side dishes—this soup is a meal in itself.

Ingredients

For the Soup

  • 1 pound ground beef (or Italian sausage, or a mix of both)
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 6 cups chicken or beef broth
  • 1 (28 oz) can crushed tomatoes
  • 1 (14.5 oz) can diced tomatoes (with juices)
  • 1 tablespoon tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 lasagna noodles, broken into bite-sized pieces

For the Cheese Mixture

  • 1 cup ricotta cheese
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 tablespoon fresh parsley, chopped (optional)
    (Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

Step 1: Brown the Meat

  1. In a skillet over medium heat, cook the ground beef (or sausage) with the diced onion until browned.
  2. Stir in the garlic and cook for another minute.
  3. Drain any excess grease and transfer the mixture to your slow cooker.

Step 2: Add Soup Ingredients

  1. Add the broth, crushed tomatoes, diced tomatoes, tomato paste, basil, oregano, red pepper flakes, salt, and pepper to the slow cooker.
  2. Stir to combine.

Step 3: Cook the Soup

  1. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.

Step 4: Add the Noodles

  1. About 30 minutes before serving, add the broken lasagna noodles to the slow cooker.
  2. Stir well and cook on HIGH until the noodles are tender, about 20–30 minutes.

Step 5: Prepare the Cheese Mixture

  1. In a small bowl, combine the ricotta, Parmesan, mozzarella, and parsley (if using).
  2. Mix until smooth and set aside.

Step 6: Serve

  1. Ladle the soup into bowls.
  2. Top each bowl with a dollop of the cheese mixture or sprinkle with extra mozzarella.

Servings and Timing

  • Prep Time: 15 minutes
  • Cooking Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Servings: 6

Variations

  • Vegetarian Version: Omit the meat and add hearty vegetables like zucchini, spinach, or mushrooms.
  • Spicy Twist: Use spicy Italian sausage or add extra red pepper flakes for a kick.
  • Low-Carb Option: Substitute lasagna noodles with zucchini ribbons or cauliflower.
  • Extra Creamy: Stir in heavy cream or a splash of milk for added richness.
  • Cheesy Boost: Add shredded mozzarella directly to the soup for extra gooeyness.

Storage/Reheating

  • Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freezing: Freeze the soup (without the noodles) for up to 3 months. Cook and add noodles fresh when reheating.
  • Reheating: Warm on the stovetop over medium heat or in the microwave, stirring occasionally. Add extra broth if the soup thickens.

FAQs

1. Can I use a different type of noodle?

Yes, any pasta shape will work, but adjust the cooking time accordingly.

2. Can I make this soup on the stovetop?

Yes, simmer the ingredients in a large pot for 1–2 hours, then add the noodles and cook until tender.

3. What’s the best broth to use?

Chicken or beef broth works well. Use vegetable broth for a vegetarian option.

4. Can I use fresh tomatoes instead of canned?

Yes, but you’ll need to cook them down longer to achieve the same consistency.

5. Can I make this soup dairy-free?

Replace the cheese mixture with a dairy-free alternative or skip it entirely.

6. How can I make it gluten-free?

Use gluten-free lasagna noodles or pasta.

7. Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken are lighter alternatives that work perfectly.

8. Can I double the recipe?

Yes, double all the ingredients and use a larger slow cooker to accommodate.

9. Why cook the noodles separately?

Cooking noodles separately prevents them from becoming mushy when storing leftovers.

10. What sides pair well with this soup?

Garlic bread, a side salad, or roasted vegetables are excellent accompaniments.

Conclusion

Slow Cooker Lasagna Soup is a cozy, crowd-pleasing meal that brings the rich, comforting flavors of lasagna to a one-pot dish. It’s easy to make, customizable, and perfect for busy days. Serve it with a dollop of creamy cheese mixture and enjoy a comforting bowl of Italian-inspired goodness. Give it a try—it’s sure to become a family favorite!

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Slow Cooker Lasagna Soup

Slow Cooker Lasagna Soup

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  • Author: Asma
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 6 servings 1x
  • Category: Soup, Main Dish
  • Method: Slow Cooker
  • Cuisine: Italian-American
  • Diet: Gluten Free

Description

A hearty and comforting dish with all the flavors of classic lasagna, this slow cooker soup combines savory broth, tender noodles, and a creamy cheese topping for the ultimate cozy meal.


Ingredients

Units Scale

For the Soup

  • 1 pound ground beef (or Italian sausage, or a mix)
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 6 cups chicken or beef broth
  • 1 (28 oz) can crushed tomatoes
  • 1 (14.5 oz) can diced tomatoes (with juices)
  • 1 tablespoon tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 lasagna noodles, broken into bite-sized pieces

For the Cheese Mixture

  • 1 cup ricotta cheese
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 tablespoon fresh parsley, chopped (optional)

Instructions

  • Brown the Meat:
    • Cook ground beef (or sausage) and onion in a skillet over medium heat until browned.
    • Add garlic and cook for 1 minute. Drain grease and transfer to the slow cooker.
  • Add Soup Ingredients:
    • Add broth, crushed tomatoes, diced tomatoes, tomato paste, basil, oregano, red pepper flakes, salt, and pepper. Stir to combine.
  • Cook the Soup:
    • Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
  • Add the Noodles:
    • About 30 minutes before serving, stir in broken lasagna noodles and cook on HIGH until tender (20–30 minutes).
  • Prepare the Cheese Mixture:
    • Mix ricotta, Parmesan, mozzarella, and parsley in a bowl until smooth.
  • Serve:
    • Ladle soup into bowls and top with a dollop of cheese mixture or extra mozzarella.

Notes

  1. Noodle Timing: Add lasagna noodles towards the end to avoid overcooking and ensure they remain tender.
  2. Custom Protein: Swap ground beef with Italian sausage or use a mix for added flavor depth.
  3. Cheese Mix Tip: Serve cheese on the side for a customizable topping everyone can enjoy.

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