Print

Slow Cooker Lasagna Soup Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://famdishes.com/slow-cooker-lasagna-soup-recipe/