Slow Cooker Lasagna Soup Recipe

Introduction

Slow Cooker Lasagna Soup offers all the comforting flavors of classic lasagna in a warm, hearty soup that’s perfect for busy days. Easy to prepare and packed with savory ingredients, this dish is a cozy meal the whole family will love.

Ingredients

• 1 lb ground beef
• ½ onion, finely diced
• 1 red bell pepper, finely diced
• 1 can (14.5 oz) petite diced tomatoes
• 1 can (28 oz) crushed tomatoes
• 1 tsp minced garlic
• 1 tbsp Italian seasoning
• 4 cups beef broth
• 12 oz lasagna noodles
• ½ cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 cup shredded Parmesan cheese

Instructions

1. Step 1: Begin by browning the ground beef in a large skillet over medium-high heat. Once browned, drain any excess grease.
2. Step 2: Transfer the browned ground beef to a 6-quart crockpot.
3. Step 3: Add the finely diced onion and red bell pepper to the crockpot, followed by both the crushed and diced tomatoes.
4. Step 4: Incorporate the minced garlic and Italian seasoning, ensuring even distribution.
5. Step 5: Carefully pour in the beef broth, blending it well with the other ingredients.
6. Step 6: Cover the crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours.
7. Step 7: After the cooking period, remove the lid and break the lasagna noodles into bite-sized pieces, adding them directly into the crockpot. Ensure all smaller pieces fall into the mixture.
8. Step 8: Replace the cover and continue cooking on high for an additional 30-45 minutes, or until the noodles are thoroughly cooked.
9. Step 9: To serve, ladle the soup into bowls. Top each serving with a tablespoon of ricotta cheese, followed by a generous handful of both mozzarella and shredded Parmesan cheese.

Tips & Variations

• For a vegetarian version, substitute ground beef with cooked lentils or plant-based meat alternatives, and use vegetable broth instead of beef broth.
• Adding a pinch of red pepper flakes can give the soup a nice spicy kick.
• Fresh basil or parsley sprinkled on top adds bright flavor and color.
• Use gluten-free lasagna noodles if you need a gluten-free option.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm it gently on the stove or in the microwave, stirring occasionally to prevent sticking. You may need to add a splash of broth or water if the soup thickens too much in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this soup entirely in the slow cooker without browning the beef first?

Yes, you can cook the ground beef directly in the slow cooker, but browning it first enhances the flavor and texture of the meat.

What if I don’t have ricotta cheese for topping?

You can omit the ricotta or substitute it with sour cream or cream cheese for a creamy finish.

Slow Cooker Lasagna Soup Recipe

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★★★★★

4.4 from 90 reviews

This comforting Slow Cooker Lasagna Soup combines all the classic flavors of traditional lasagna in a hearty soup form. Made with browned ground beef, tomatoes, Italian seasoning, and broken lasagna noodles, it slow cooks to a rich, savory, and cozy meal. Topped with creamy ricotta, melted mozzarella, and sharp Parmesan cheese, this soup is perfect for easy weeknight dinners or meal prepping during colder months.

• Author: Mick
• Prep Time: 15 minutes
• Cook Time: 7 hours
• Total Time: 7 hours 15 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Meat and Vegetables

• 1 lb ground beef
• ½ onion, finely diced
• 1 red bell pepper, finely diced

Tomatoes and Seasonings

• 1 can (14.5 oz) petite diced tomatoes
• 1 can (28 oz) crushed tomatoes
• 1 tsp minced garlic
• 1 tbsp Italian seasoning

Liquids

• 4 cups beef broth

Pasta

• 12 oz lasagna noodles

Cheeses

• ½ cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 cup shredded Parmesan cheese

Instructions

1. Brown the Beef: In a large skillet over medium-high heat, brown 1 lb of ground beef until fully cooked. Drain any excess grease to keep the soup from becoming oily.
2. Transfer to Slow Cooker: Place the browned ground beef into a 6-quart slow cooker as the base for the soup.
3. Add Vegetables and Tomatoes: Add finely diced ½ onion and 1 red bell pepper to the slow cooker, followed by one 14.5 oz can of petite diced tomatoes and one 28 oz can of crushed tomatoes.
4. Season the Soup: Stir in 1 tsp minced garlic and 1 tbsp Italian seasoning to distribute the flavors evenly.
5. Add Broth: Pour 4 cups of beef broth over the ingredients in the slow cooker and mix gently to combine everything well.
6. Slow Cook: Cover the slow cooker and cook the mixture on low for 6-8 hours or on high for 3-4 hours, allowing flavors to meld together.
7. Add Lasagna Noodles: After the initial cooking, break 12 oz of lasagna noodles into bite-sized pieces and add them directly into the slow cooker, making sure all small pieces fall into the soup.
8. Cook Noodles: Replace the lid and continue cooking on high for an additional 30-45 minutes until the noodles are tender and fully cooked.
9. Serve and Garnish: Ladle the soup into bowls and top each serving with ½ tbsp ricotta cheese, and a generous handful of shredded mozzarella and Parmesan cheeses for a creamy, cheesy finish.

Notes

• Feel free to substitute ground beef with ground turkey or chicken for a leaner option.
• If you don’t have a 6-quart slow cooker, adjust ingredients accordingly for smaller or larger sizes.
• For a vegetarian version, omit the ground beef and use vegetable broth instead of beef broth.
• To save time, you can brown the beef a day ahead.
• Leftover soup stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
• If the soup thickens too much after refrigeration, add a splash of broth or water when reheating.

Keywords: slow cooker lasagna soup, lasagna soup recipe, crockpot lasagna soup, easy lasagna soup, Italian soup, comfort food soup