Slow Cooker Lasagna Soup Recipe

Introduction

Slow Cooker Lasagna Soup offers all the comforting flavors of classic lasagna in a warm, hearty soup. It’s a perfect hands-off meal for busy days or cozy nights. Packed with rich tomato broth, ground beef, and three kinds of cheese, this dish is sure to satisfy.

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: Brown the ground beef in a large skillet over medium-high heat, then drain any excess grease.
2. Step 2: Transfer the browned beef to a 6-quart crockpot.
3. Step 3: Add the diced onion, red bell pepper, petite diced tomatoes, and crushed tomatoes to the crockpot.
4. Step 4: Stir in the minced garlic and Italian seasoning evenly throughout the mixture.
5. Step 5: Pour in the beef broth and stir to combine all ingredients well.
6. Step 6: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
7. Step 7: Remove the lid and break lasagna noodles into bite-sized pieces, adding them directly into the crockpot.
8. Step 8: Cover and continue cooking on high for another 30-45 minutes, until noodles are tender.
9. Step 9: Serve the soup in bowls, topping each with a tablespoon of ricotta and a generous sprinkle of mozzarella and Parmesan cheese.

Tips & Variations

• Use no-boil lasagna noodles to save time and ensure they cook evenly in the soup.
• Swap ground beef for Italian sausage for a spicier, more robust flavor.
• Add chopped fresh basil or spinach just before serving for a touch of freshness.
• If you prefer a thicker soup, reduce the broth by half a cup or cook uncovered for the last 30 minutes.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally and adding a splash of broth or water if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, simply substitute regular lasagna noodles with gluten-free lasagna noodles and check your broth and seasoning labels to ensure they are gluten-free.

Can I freeze Slow Cooker Lasagna Soup?

This soup freezes well. Store in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove, adding extra broth if needed to adjust thickness.

Slow Cooker Lasagna Soup Recipe

Print Recipe

★★★★★

4.5 from 136 reviews

A comforting and hearty Slow Cooker Lasagna Soup that combines the rich flavors of ground beef, tomatoes, and Italian seasonings with tender lasagna noodles. Finished with creamy ricotta and a blend of mozzarella and Parmesan cheeses, this soup offers all the deliciousness of traditional lasagna in a warm, easy-to-make soup form, perfect for busy days or cozy meals.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 7 to 8.75 hours
• Total Time: 7 hours 30 minutes to 9 hours
• Yield: 6 to 8 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 and Pasta

• 4 cups beef broth
• 12 oz lasagna noodles

Cheeses

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

Instructions

1. Brown the ground beef: Heat a large skillet over medium-high heat and cook the ground beef until it is browned and no longer pink. Drain any excess grease to keep the soup from becoming greasy.
2. Transfer beef to slow cooker: Move the cooked ground beef to a 6-quart slow cooker, setting the foundation for the soup.
3. Add vegetables and tomatoes: Add the finely diced onion and red bell pepper directly into the slow cooker along with the petite diced tomatoes and crushed tomatoes.
4. Season the mixture: Sprinkle in the minced garlic and Italian seasoning, stirring gently to distribute the flavors evenly.
5. Add broth: Pour in the beef broth carefully and mix all ingredients together to combine thoroughly.
6. Cook soup base: Cover the slow cooker with the lid and cook on low for 6-8 hours or on high for 3-4 hours to develop rich flavors and tenderize the vegetables.
7. Add lasagna noodles: After the initial cooking time, uncover the slow cooker and break the lasagna noodles into bite-sized pieces, adding them directly into the soup, ensuring smaller pieces fall in to cook evenly.
8. Cook noodles: Cover and continue cooking on high for 30-45 minutes or until the noodles are soft and fully cooked.
9. Serve with cheeses: Ladle the soup into bowls and top each serving with a tablespoon of creamy ricotta cheese, then sprinkle with mozzarella and Parmesan cheese for a cheesy finish.

Notes

• Use a 6-quart slow cooker for the best fit and cooking results.
• Breaking the noodles into smaller pieces ensures they cook fully and evenly in the soup.
• You can substitute ground turkey or chicken for a lighter variation.
• For a vegetarian version, omit the beef and use vegetable broth with additional mushrooms or lentils.
• Leftover soup stores well in the fridge for up to 3 days and reheats beautifully.
• If the soup thickens too much after refrigeration, add a little extra broth or water when reheating.

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