Slow Cooker Lasagna Soup Recipe

Introduction

This Slow Cooker Lasagna Soup captures all the comforting flavors of classic lasagna in a warm, hearty bowl. Perfect for busy days, it’s an easy, hands-off recipe that delivers rich tomato and cheesy goodness with minimal effort.

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 until fully cooked, then drain off any excess grease.
2. Step 2: Transfer the browned beef to a 6-quart slow cooker.
3. Step 3: Add the finely diced onion and red bell pepper along with both the diced and crushed tomatoes to the slow cooker.
4. Step 4: Stir in the minced garlic and Italian seasoning to distribute the flavors evenly.
5. Step 5: Pour in the beef broth and mix everything together gently.
6. Step 6: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
7. Step 7: After cooking, break the lasagna noodles into bite-sized pieces and add them to the slow cooker, making sure smaller pieces fall into the soup.
8. Step 8: Cover and cook on high for another 30-45 minutes until the noodles are tender.
9. Step 9: Serve the soup in bowls topped with a tablespoon of ricotta cheese, and a generous sprinkle of mozzarella and Parmesan cheeses.

Tips & Variations

• Use no-boil lasagna noodles to save time; break them into pieces and add directly as instructed.
• For a vegetarian version, substitute ground beef with cooked lentils or plant-based ground meat.
• Add a pinch of red pepper flakes for a spicy kick.
• Fresh basil or parsley on top can brighten the flavors and add color.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the soup has thickened. For longer storage, freeze in portions for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without a slow cooker?

Yes, you can simmer all ingredients except the noodles in a large pot on low heat for about 1 hour, then add broken noodles and cook until tender.

How do I prevent the noodles from getting mushy?

Adding the noodles towards the end of cooking helps prevent them from overcooking and becoming mushy. Use the cooking times suggested for best texture.

Slow Cooker Lasagna Soup Recipe

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★★★★★

4.5 from 74 reviews

• Author: Simon
• Total Time: 7 hours 45 minutes
• Yield: 6 servings 1x

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Description

This Slow Cooker Lasagna Soup combines the comforting flavors of classic lasagna in a hearty, easy-to-make soup. Ground beef, diced vegetables, tomatoes, and Italian seasonings simmer together in a slow cooker, while broken lasagna noodles add the perfect pasta texture. Topped with creamy ricotta, mozzarella, and Parmesan cheeses, this cozy soup is a delightful meal for any day.

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Ingredients

Scale 1x2x3x

Meat and Vegetables

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

Canned Goods

• 1 can (14.5 oz) petite diced tomatoes
• 1 can (28 oz) crushed tomatoes

Seasonings

• 1 tsp minced garlic
• 1 tbsp Italian seasoning

Liquids

• 4 cups beef broth

Pasta and Cheese

• 12 oz lasagna noodles
• ½ cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 cup shredded Parmesan cheese

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Instructions

1. Brown the ground beef: In a large skillet over medium-high heat, cook the ground beef until fully browned. Drain any excess grease to keep the soup from becoming too fatty.
2. Transfer beef to slow cooker: Place the browned ground beef into a 6-quart crockpot as the base for the soup.
3. Add vegetables and tomatoes: Add the finely diced onion and red bell pepper into the crockpot, followed by the petite diced tomatoes and the crushed tomatoes.
4. Season the mixture: Add the minced garlic and Italian seasoning, mixing well to distribute the flavors evenly throughout the soup base.
5. Pour in beef broth: Carefully add 4 cups of beef broth, stirring to combine all ingredients thoroughly.
6. Slow cook the soup: Cover the crockpot and cook on low heat for 6 to 8 hours, or alternatively on high heat for 3 to 4 hours, allowing flavors to meld and ingredients to cook fully.
7. Add lasagna noodles: After the initial cooking period, uncover the crockpot and break the lasagna noodles into bite-sized pieces. Add these pieces to the soup, ensuring smaller pieces fall into the mixture to cook evenly.
8. Cook noodles in soup: Replace the crockpot lid and continue cooking on high for an additional 30 to 45 minutes, or until the lasagna noodles are tender and fully cooked.
9. Serve with cheese toppings: Ladle the hot soup into bowls and top each serving with 1 tablespoon of ricotta cheese, a generous handful of shredded mozzarella, and shredded Parmesan cheese for a rich, cheesy finish.

Notes

• For a vegetarian version, substitute the ground beef with plant-based crumbles and use vegetable broth.
• Break the lasagna noodles carefully to get even, bite-sized pieces that cook consistently.
• If you prefer a thicker soup, reduce the beef broth to 3 cups or cook uncovered for the last 15 minutes.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
• Feel free to add chopped fresh basil or parsley as an optional garnish for extra freshness.

• Prep Time: 15 minutes
• Cook Time: 7 hours 30 minutes
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian-American

Keywords: slow cooker lasagna soup, easy lasagna soup, crockpot lasagna, Italian soup recipes, comfort food, ground beef soup