Description
This Slow Cooker Lasagna Soup has all the rich, meaty, cheesy goodness of traditional lasagna but with way less effort. Made with ground beef, tomatoes, herbs, and broken lasagna noodles, it’s topped with a dollop of creamy ricotta and melty mozzarella. It’s a warm, comforting hug in a bowl!
Ingredients
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1 lb ground beef (or Italian sausage)
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1 small onion, diced
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3 garlic cloves, minced
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1 (28 oz) can crushed tomatoes
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1 (14 oz) can diced tomatoes
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1 (6 oz) can tomato paste
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4 cups beef or chicken broth
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2 tsp Italian seasoning
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1 tsp salt
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1/2 tsp black pepper
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1/4 tsp crushed red pepper flakes (optional)
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8 oz lasagna noodles, broken into pieces
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1/2 cup ricotta cheese
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1 cup shredded mozzarella
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1/4 cup grated Parmesan
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Fresh basil or parsley, for garnish (optional)
Instructions
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Brown the meat (optional but recommended):
In a skillet over medium heat, cook ground beef and onion until browned. Drain excess fat. Add garlic and cook for 1 minute. Transfer to slow cooker. -
Add soup base to slow cooker:
Add crushed tomatoes, diced tomatoes, tomato paste, broth, Italian seasoning, salt, pepper, and red pepper flakes to the slow cooker. Stir to combine. -
Cook on low for 6–7 hours or on high for 3–4 hours.
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Add noodles:
About 30 minutes before serving, stir in broken lasagna noodles. Cook until noodles are tender (around 20–30 minutes depending on noodle thickness). -
Prepare cheese topping:
In a small bowl, mix ricotta with a pinch of salt and pepper. Set aside.
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Serve:
Ladle soup into bowls. Top with a spoonful of ricotta, a sprinkle of mozzarella, and Parmesan. Garnish with fresh herbs if desired.
Notes
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Want it extra creamy? Stir in a splash of cream or a bit of cream cheese at the end.
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Swap beef for ground turkey, sausage, or use lentils for a vegetarian version.
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Leftovers are even better the next day!