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Slow Cooker Lasagna Soup

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This hearty, flavorful lasagna soup is a comforting twist on the classic lasagna. Made in a slow cooker, it’s an easy and delicious meal that combines ground beef, tomatoes, cheese, and lasagna noodles in a savory broth.

Ingredients

Scale
  • For the Soup:
    • 1 pound ground beef
    • 4 cups beef broth
    • 12 ounces lasagna noodles, broken into pieces
    • ½ onion, diced
    • 1 bell pepper, diced
    • 1 (28-ounce) can crushed tomatoes
    • 2 cloves garlic, minced
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • ½ teaspoon red pepper flakes (optional)
    • Salt and pepper, to taste
  • For the Topping:
    • 1 cup shredded mozzarella cheese
    • ½ cup grated Parmesan cheese
    • 1 cup ricotta cheese (optional, for serving)
    • Fresh parsley or basil, chopped (for garnish)

Instructions

  • Cook the Ground Beef: In a skillet over medium heat, cook the ground beef until browned. Drain excess fat and transfer the beef to your slow cooker.
  • Add Ingredients to Slow Cooker: Add beef broth, crushed tomatoes, onion, bell pepper, garlic, basil, oregano, red pepper flakes, salt, and pepper to the slow cooker. Stir to combine.
  • Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the vegetables are tender and the flavors have melded together.
  • Add Lasagna Noodles: About 30 minutes before serving, add the broken lasagna noodles to the soup. Stir occasionally to prevent sticking.
  • Add Cheese: Stir in shredded mozzarella and Parmesan cheese until melted and well combined.
  • Serve: Ladle the soup into bowls. Top each serving with a dollop of ricotta cheese and a sprinkle of fresh parsley or basil for garnish. Serve with crusty bread if desired.

Notes

  • For extra flavor, substitute Italian sausage for the ground beef.
  • Make it creamy by stirring in ½ cup of heavy cream before serving.
  • Boost the nutrition by adding spinach or kale for extra veggies.

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