Description

This Slow Cooker Lasagna Soup is a hearty, comforting dish that combines all the delicious flavors of classic lasagna in a rich, savory soup. Made with ground beef, crushed tomatoes, Italian seasoning, and broken lasagna noodles, it’s topped with creamy ricotta, melted mozzarella, and Parmesan cheese. Perfect for busy days, this recipe uses a slow cooker for effortless preparation and a warm, satisfying meal.

Ingredients

Meat and Vegetables

1 lb ground beef
1 onion, chopped
2 cloves garlic, minced

Tomato Base

1 (28 oz) can crushed tomatoes
1 (6 oz) can tomato paste

Liquids and Seasonings

4 cups beef broth
1 tablespoon Italian seasoning
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste

Pasta

8 oz lasagna noodles, broken into pieces

Cheeses

1/2 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese

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Instructions

Brown the beef: In a skillet over medium heat, cook the ground beef until browned, breaking it apart with a spoon, then drain excess fat.
Sauté aromatics: Add chopped onion and minced garlic to the skillet and sauté for 2-3 minutes until softened and fragrant.
Combine in slow cooker: Transfer the beef, onion, and garlic mixture to a slow cooker. Add crushed tomatoes, tomato paste, beef broth, Italian seasoning, red pepper flakes (if using), salt, and pepper; stir well to combine all ingredients.
Cook soup: Cover and cook on low for 6 hours or on high for 3 hours to allow flavors to meld together.
Add noodles: About 30 minutes before serving, stir in the broken lasagna noodles, cover, and cook until the noodles are tender, approximately 25-30 minutes.
Add cheeses: Stir in ricotta, shredded mozzarella, and grated Parmesan cheese until they melt and the soup is creamy and well combined.
Serve: Ladle the soup into bowls and garnish with extra Parmesan cheese if desired. Serve hot.

Notes

You can substitute ground turkey or chicken for a leaner protein option.
For a spicier soup, increase the red pepper flakes or add a dash of crushed chili flakes.
Use gluten-free lasagna noodles to make this recipe gluten-free.
Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop.
For added veggies, consider stirring in spinach or mushrooms along with the noodles.