Slow Cooker Lasagna Soup Recipe
If you love the comforting flavors of a classic Italian lasagna but crave something a little quicker and cozier for weeknight meals, this Slow Cooker Lasagna Soup is going to be your new best friend. This hearty, soul-warming dish captures all the deliciousness of traditional lasagna in a rich, aromatic soup form that simmers gently all day, melding perfect layers of meaty goodness, tangy tomato, and creamy cheeses. It’s simple to throw together, perfect for busy days, and will fill your home with inviting aromas you’ll want to savor even before the first spoonful. Get ready to dive into a bowl of pure comfort with this Slow Cooker Lasagna Soup recipe that turns lasagna into a luscious, slurpable feast.
Ingredients You’ll Need
This recipe relies on a handful of classic Italian ingredients—each one playing a crucial role in building layers of flavor, richness, and texture. From hearty ground beef to creamy ricotta, and fragrant herbs to tender noodles, these ingredients are simple but essential for bringing that authentic lasagna character into a warm, welcoming soup bowl.
- 1 pound ground beef or Italian sausage: Adds a savory, meaty base that makes the soup deeply satisfying.
- 1 medium onion, diced: Offers sweetness and aromatic depth, balancing the tomato acidity.
- 3 cloves garlic, minced: Brings pungent warmth and enhances overall flavor complexity.
- 3 cups beef broth: Creates a rich and flavorful liquid foundation for the soup.
- 1 can (15 ounces) crushed tomatoes: Provides fresh, vibrant acidity and body.
- 1 can (6 ounces) tomato paste: Concentrates tomato flavor and thickens the broth beautifully.
- 2 teaspoons dried oregano: Adds that signature Italian herbal note.
- 2 teaspoons dried basil: Offers sweet, peppery nuances and aroma.
- 1 teaspoon salt: Enhances every ingredient’s flavor.
- 1/2 teaspoon black pepper: Adds a subtle spice kick.
- 8 ounces oven-ready lasagna noodles, broken into pieces: Traditionally layered pasta broken into the soup for easy eating without boiling separately.
- 15 ounces ricotta cheese: Creamy, mild, and luscious for a perfect lasagna feel.
- 1 cup shredded mozzarella cheese (reserve half for topping): Melts beautifully and adds cheesy gooeyness.
- 1/2 cup grated Parmesan cheese: Gives a salty, nutty depth as a topping.
- Optional fresh basil for garnish: Brightens the soup’s appearance and adds freshness.
How to Make Slow Cooker Lasagna Soup
Step 1: Browning the Meat and Sautéing Aromatics
Begin by heating a large skillet over medium heat and adding your ground beef or Italian sausage. Cook until the meat is browned and no longer pink, which should take about 5-7 minutes. Be sure to drain the excess fat to keep the soup from becoming greasy. Next, add diced onions and minced garlic directly into the skillet. Cook them together until the onions turn translucent and fragrant, about 3-4 minutes. This step builds a flavorful base that’s essential for that classic lasagna taste.
Step 2: Combining Ingredients in the Slow Cooker
Transfer the browned meat, onions, and garlic mixture straight into your slow cooker. To this, pour in your beef broth, crushed tomatoes, and tomato paste. Sprinkle in the dried oregano, basil, salt, and pepper, then stir everything well to marry the ingredients. This slow cooker magic lets the herbs infuse while the tomatoes intensify, creating a rich, comforting broth.
Step 3: Adding the Pasta
Break the oven-ready lasagna noodles into bite-sized pieces and stir them into the slow cooker. Make sure the noodles are submerged beneath the liquid as much as possible for even cooking. Since these noodles cook in the soup, there’s no need to pre-cook them, which keeps things hassle-free and cuts down on your kitchen time.
Step 4: Slow Cooking the Soup
Pop the lid on your slow cooker and set it to low heat for 4 hours. This gives the noodles plenty of time to soften perfectly while the flavors fully develop. Low and slow is the secret for that deep, satisfying taste and tender pasta texture you want in your Slow Cooker Lasagna Soup.
Step 5: Adding the Cheeses
Once the noodles are tender and the soup is bubbling with rich flavor, stir in the ricotta cheese and half of your shredded mozzarella. This step turns the broth creamy and luxuriously cheesy, imitating that signature lasagna filling. Let it heat for an additional 5 minutes so the cheeses merge seamlessly into the soup.
How to Serve Slow Cooker Lasagna Soup
Garnishes
Serving this Slow Cooker Lasagna Soup with fresh garnishes takes it from tasty to spectacular. Sprinkle the remaining mozzarella and grated Parmesan cheese on top so they melt gently over each warm bowl. Bright, fresh basil leaves add a lovely pop of color and fresh herbaceous flavor, balancing the richness beautifully.
Side Dishes
While this soup is incredibly filling on its own, pairing it with a crisp garden salad or a crusty garlic bread will elevate the meal. The crisp textures and fresh greens contrast wonderfully with the hearty, cheesy soup, making every bite a perfect harmony of flavors and textures.
Creative Ways to Present
For a fun twist when entertaining, ladle this Slow Cooker Lasagna Soup into mini bread bowls or hollowed-out bell peppers. It’s also fantastic topped with a sprinkle of chili flakes or a drizzle of infused olive oil for an extra flavor punch. These little touches turn a simple meal into a memorable dining experience.
Make Ahead and Storage
Storing Leftovers
Any leftovers of this Slow Cooker Lasagna Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors deepen after sitting, making for an even tastier repeat meal.
Freezing
This soup freezes exceptionally well. Portion it into freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months. Just thaw in the fridge overnight before reheating for a quick, comforting meal anytime.
Reheating
Reheat your leftovers gently on the stovetop over medium heat, stirring occasionally until the soup is heated through. If the pasta has absorbed too much liquid, add a splash of broth or water to loosen the consistency. The cheeses will melt back in beautifully, making it taste freshly made.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey is a great substitute if you’re looking for a leaner option, and it still holds up well in this Slow Cooker Lasagna Soup without sacrificing flavor.
Do I have to use oven-ready lasagna noodles?
Oven-ready noodles are convenient but you can break regular lasagna noodles into pieces and cook slightly before adding; however, oven-ready noodles save you a step and work perfectly in the slow cooker.
Can I make this soup vegetarian?
Yes! Swap out the meat for a plant-based protein or extra mushrooms and use vegetable broth instead of beef broth for a flavorful vegetarian version.
What if my soup is too thick or too thin?
If the soup thickens too much after cooking, simply stir in a bit more broth or water to your preferred consistency. If it’s too thin, you can cook it uncovered for a while or blend a small amount of noodles to thicken the broth.
Is it okay to substitute different cheeses?
While ricotta, mozzarella, and Parmesan are classic for this dish, feel free to experiment with cottage cheese or provolone for a slightly different texture or flavor twist.
Final Thoughts
This Slow Cooker Lasagna Soup is truly a game-changer for anyone who loves hearty, comforting meals without fussing in the kitchen all day. From its rich tomato broth to the creamy layers of cheese and tender noodles, every spoonful feels like a warm hug. I promise once you try it, this recipe will become a go-to in your home for cozy dinners and happy gatherings. So grab your slow cooker and dive into this delicious, easy, and utterly satisfying Slow Cooker Lasagna Soup—you won’t regret it!
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Slow Cooker Lasagna Soup Recipe
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Low Salt
Description
This Slow Cooker Lasagna Soup combines all the classic flavors of traditional lasagna in a hearty, comforting soup form. Ground beef, Italian herbs, tender lasagna noodles, and creamy ricotta meld together in a savory tomato broth, making it a perfect easy-to-make meal for any day of the week.
Ingredients
Meat and Aromatics
- 1 pound ground beef (or Italian sausage)
- 1 medium onion, diced
- 3 cloves garlic, minced
Broth and Tomatoes
- 3 cups beef broth
- 1 can (15 ounces) crushed tomatoes
- 1 can (6 ounces) tomato paste
Seasonings
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Pasta and Cheese
- 8 ounces oven-ready lasagna noodles, broken into pieces
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella cheese (Reserve half for topping)
- 1/2 cup grated Parmesan cheese
Optional Garnish
- Fresh basil leaves
Instructions
- Brown the Meat: In a large skillet over medium heat, cook the ground beef or Italian sausage until it is no longer pink, about 6-8 minutes. Drain any excess fat to keep the soup from being greasy.
- Sauté Onion and Garlic: Add the diced onion and minced garlic to the skillet with the browned meat. Cook for 3-4 minutes until the onion is translucent and fragrant.
- Combine Ingredients in Slow Cooker: Transfer the meat and onion mixture to the slow cooker. Pour in beef broth, crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper. Stir to mix all ingredients thoroughly.
- Add Lasagna Noodles: Add the broken oven-ready lasagna noodles into the slow cooker, stirring gently to ensure all noodles are submerged in the liquid for even cooking.
- Cook the Soup: Cover the slow cooker and cook on low heat for 4 hours, or until the noodles are tender and the flavors are well blended.
- Stir in Cheeses: Once cooking is complete, stir in the ricotta cheese and half of the shredded mozzarella cheese. Allow the soup to heat through for 5 minutes to melt the cheeses evenly throughout.
- Serve and Garnish: Ladle the hot soup into bowls. Top each serving with the reserved mozzarella, grated Parmesan cheese, and fresh basil leaves for added flavor and garnish.
Notes
- Using Italian sausage instead of ground beef adds more depth of flavor but increases fat content.
- If oven-ready noodles are unavailable, regular lasagna noodles can be broken and added; increase cooking time accordingly.
- For a vegetarian version, substitute ground beef with lentils or mushrooms and use vegetable broth.
- Stir the soup occasionally during cooking if possible to prevent noodles from sticking together.
- Leftovers store well refrigerated for up to 3 days and can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approx. 250g)
- Calories: 310
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg
Keywords: slow cooker lasagna soup, easy lasagna soup, Italian soup recipe, comfort food, one-pot meal
