Slow Cooker Lasagna Soup

Warm, hearty, and packed with flavor, this Slow Cooker Lasagna Soup has all the comfort of classic lasagna in a cozy, easy-to-make bowl. Perfect for busy weeknights or chilly evenings!

Course dinner, Main Course

Cuisine American, Italian

Keyword crock pot, crockpot, lasagna, slow cooker, soup

Prep Time 10

Cook Time 5

Total Time 5 10

Servings servings

Calories 481kcal

Equipment

7qt slow cooker

Ingredients

2 pounds lean ground beef (1.5-2 pounds) - I used 85/15
1 tablespoon Italian seasoning divided
salt and pepper to taste
1 onion medium, diced
5 garlic cloves (4-5 cloves) minced
5 cups beef broth (4-5 cups), more as needed if you like a thinner soup
24 ounces pasta sauce I used 1 jar Rao’s Tomato Basil
3 tablespoons tomato paste
12- ounce lasagna noodles
1 cup ricotta cheese for topping
1 cup mozzarella cheese freshly shredded - for topping
½ cup parmesan cheese freshly grated - for topping

Fresh chopped parsley or basil, for garnish

Serving suggestions: garlic bread, crusty bread, or breadsticks

US Customary - Metric

Instructions

Brown the ground beef in a preheated skillet over medium heat. While cooking, break it apart with a spatula, and then season with 1 ½ teaspoons Italian seasoning, salt, and pepper to desired taste. Cook until very little pink remains, and then drain out any excess grease/fat if necessary.
Add the onions and garlic to the beef. Continue cooking until the onions soften and become translucent.
Transfer the browned meat mixture, along with the beef broth, pasta sauce, tomato paste, and remaining Italian seasoning, into the slow cooker.
Place the lid on and cook on LOW for 4-5 hours or HIGH for 2-3 hours.
Break the lasagna noodles into bite-sized pieces and then stir them into the soup.
Continue cooking with the lid until the lasagna noodles reach desired tenderness, about 30 minutes.
To serve, ladle into bowls, top with ricotta cheese, shredded mozzarella, shredded parmesan, and fresh parsley. Serve with a side of garlic bread, croutons, crusty bread, or breadsticks.
Season with additional salt and pepper or red pepper flakes, if desired.

Notes

This can be made with ground turkey, ground chicken, or ground Italian sausage - or a blend of any of these.

Vegetables, such as carrots, bell peppers, fresh spinach, fresh basil leaves, zucchini, or mushrooms, can be added.

Replace the pasta sauce with 28 ounces of diced tomatoes with the liquid. You may need to add more seasonings to reach the desired taste.

Chicken broth can also be used.

Try this with bowtie, fusilli, rotini, penne, or rigatoni, or other smaller pasta varieties.

Since the beef is already cooked, it typically won’t take as long to be tender, but you can cook it on LOW for 6 hours if needed.

STORING
Allow to cool before covering. Store leftovers in an airtight container for up to 3 days.

The noodles will absorb the liquid as it sits, and the soup will become quite thick. Add more broth or water when reheating to bring back the soup-like consistency.

Nutrition