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
Scale
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
