Print

Slow Cooker Lasagna Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 5 reviews

A comforting and hearty Slow Cooker Lasagna Soup that combines all the delicious flavors of classic lasagna in a easy-to-make soup form, perfect for cozy meals.

Ingredients

Meat and Vegetables

  • 1 pound lean ground beef or ground Italian sausage (or ground turkey for a lighter option)
  • 1 small yellow onion, diced
  • 5 cloves garlic, minced

Liquids and Sauces

  • 4 cups chicken broth or vegetable broth
  • 2 cups marinara sauce
  • 15 oz can diced tomatoes
  • 1 teaspoon balsamic vinegar

Herbs and Spices

  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • ½ teaspoon onion powder
  • ½ teaspoon oregano
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon red pepper flakes (optional)
  • salt and pepper to taste

Pasta and Cheese

  • 8 lasagna noodles broken into bite-sized pieces
  • ½ cup freshly grated parmesan
  • 1 cup grated mozzarella
  • ½ cup ricotta

Others

  • 2 teaspoons olive oil (optional, for browning meat)
  • Optional garnish: chopped fresh parsley

Instructions

  1. Brown the Meat: In a large skillet over medium heat, drizzle olive oil if desired and fully cook the ground beef or sausage until no longer pink. Drain the excess grease from the cooked meat.
  2. Combine Ingredients in Slow Cooker: Transfer the cooked meat to the slow cooker insert. Add diced onion, minced garlic, chicken or vegetable broth, marinara sauce, diced tomatoes, dried basil, dried parsley, onion powder, oregano, dried rosemary, and red pepper flakes. Stir well to combine all ingredients.
  3. Cook Soup: Place the lid on the slow cooker and cook the soup on Low for 6 hours or on High for 4 hours until flavors meld thoroughly.
  4. Add Noodles: When there are 30 minutes left in the cooking time, stir in the broken lasagna noodles. Cover the slow cooker and continue cooking for an additional 30-45 minutes, or until the noodles are tender but not mushy. Thirty minutes on high works perfectly.
  5. Finish the Soup: Stir in the balsamic vinegar and freshly grated parmesan cheese. Taste and season with salt and pepper as needed.
  6. Serve: Ladle the soup into bowls and top each serving with grated mozzarella, ricotta cheese, and a sprinkle of fresh chopped parsley for garnish. Serve immediately.
  7. Storage: Store any leftovers in an airtight container in the refrigerator and consume within 4 days.

Notes

  • You can use ground turkey instead of beef or sausage for a lighter version.
  • Adding olive oil to brown the meat is optional but enhances flavor.
  • Broken lasagna noodles cook in the soup; ensure not to overcook to avoid mushiness.
  • The balsamic vinegar adds depth—don’t skip it.
  • Cheese toppings can be adjusted to your preference or omitted for a lighter dish.
  • Store leftovers in a sealed container in the refrigerator and consume within 4 days for optimal freshness.

Find it online: https://cravedishes.com/slow-cooker-lasagna-soup-recipe/