Description

This Slow Cooker Lasagna Soup is a comforting, one-pot meal that combines all the beloved flavors of traditional lasagna into a warm, hearty soup. Made with ground beef or sausage, lasagna noodles, tomatoes, and a blend of Italian herbs, this dish is cooked slowly to allow the flavors to meld together perfectly. Finished with melted cheese and served with garlic bread or a side salad, this soup is the ultimate weeknight dinner. The hands-off slow cooker method makes it an ideal recipe for busy families or anyone looking to enjoy a delicious home-cooked meal with minimal effort.

Ingredients

Scale

1 lb ground beef
4 cups beef broth
12 oz lasagna noodles broken into bite-sized pieces
½ onion diced
1 bell pepper diced
1 28 oz can crushed tomatoes
1 14.5 oz can petite diced tomatoes
1 tbsp Italian seasoning
1 tsp minced garlic

For the Cheese Topping:

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

Instructions

Brown the Ground Beef: In a large skillet, brown the ground beef over medium heat, breaking it up as it cooks. Cook until no longer pink, about 7-10 minutes. Drain excess fat.
Transfer to Slow Cooker: Transfer the cooked beef to your slow cooker.
Add Vegetables and Seasonings: Add the diced onion, bell pepper, crushed tomatoes, diced tomatoes, Italian seasoning, and minced garlic to the slow cooker. Pour in the beef broth and stir everything together.
Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Add the Lasagna Noodles: About 30 minutes before serving, add the broken lasagna noodles to the slow cooker. Stir to ensure they’re evenly distributed. Turn the slow cooker to high (if not already) and cook for an additional 30 minutes, or until the noodles are tender.
Prepare the Cheese Topping: In small bowls, mix together the ricotta, Parmesan, and mozzarella cheeses.
Serve the Soup: Ladle the soup into bowls and top each serving with a generous dollop of the cheese mixture. Allow the cheese to melt slightly before serving.
Garnish and Enjoy: Optionally, garnish with chopped fresh parsley. Serve immediately.

Notes

Protein Options: You can use ground beef, Italian sausage, or ground turkey, depending on your taste preference or dietary needs. Italian sausage adds a spicier flavor, while ground beef is more traditional for lasagna.
Noodle Tips: To prevent the noodles from becoming mushy, break them into smaller pieces and add them to the slow cooker in the last 30 minutes of cooking. Alternatively, you can cook the noodles separately and stir them into the soup just before serving.
Cheese Choices: Ricotta, mozzarella, and Parmesan create the creamy, cheesy goodness that lasagna is known for. Add them to the soup towards the end of cooking or as a garnish. You can also experiment with part-skim cheeses for a lighter version.
Vegetarian or Vegan: For a meatless version, swap the meat for plant-based crumbles or add extra vegetables such as mushrooms, spinach, or zucchini. Use dairy-free cheese alternatives if making it vegan.
Storing and Reheating: Leftovers can be stored in the fridge for 3-4 days. If you plan to freeze the soup, leave out the noodles and add fresh-cooked noodles when reheating.
Customization: Feel free to adjust the spices and herbs to suit your taste. Fresh basil or a pinch of red pepper flakes can add a pop of flavor, and vegetables like zucchini or spinach can be added for a healthy twist.