This Slow Cooker Lasagna Soup is the ultimate comfort food, offering all the delicious flavors of classic lasagna in a hearty soup form. With a rich tomato base, tender noodles, savory ground beef, and gooey cheese, this recipe is perfect for busy days when I crave something satisfying and easy to prepare. The slow cooker does all the work for me, making it an effortless way to enjoy a homemade meal.
Why You’ll Love This Recipe
I love this Slow Cooker Lasagna Soup because it combines the best parts of lasagna—melted cheese, pasta, and savory beef—into one easy-to-make soup. It’s perfect for cold days when I want something warm and filling, and it’s incredibly simple to prepare. The slow cooker does all the work, allowing me to enjoy a rich, flavorful dish without much effort. Plus, the addition of ricotta, mozzarella, and Parmesan cheeses creates the perfect creamy texture that I can’t get enough of.
Ingredients
1 lb ground beef
1 onion, chopped
2 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 (6 oz) can tomato paste
4 cups beef broth
1 tablespoon Italian seasoning
1/2 teaspoon red pepper flakes (optional)
8 oz lasagna noodles, broken into pieces
1/2 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a skillet, I cook the ground beef over medium heat until it’s browned, breaking it apart with a spoon. Then, I drain the excess fat.
I add the chopped onion and minced garlic to the skillet and sauté for 2-3 minutes, until softened.
Once the beef mixture is ready, I transfer it to the slow cooker. I add crushed tomatoes, tomato paste, beef broth, Italian seasoning, red pepper flakes, salt, and pepper. I stir everything to combine.
Then I cover the slow cooker and cook on low for 6 hours or high for 3 hours.
About 30 minutes before serving, I break the lasagna noodles into pieces and stir them into the soup. I cover the slow cooker and cook until the noodles are tender.
Once the noodles are cooked, I stir in the ricotta cheese, mozzarella cheese, and Parmesan cheese. I stir until the cheese is melted and well combined.
I serve the soup hot, garnished with extra Parmesan cheese if desired.
Servings and Timing
Servings: 6 servings
Prep Time: 10 minutes
Cooking Time: 3-6 hours
Total Time: 3-6 hours 10 minutes
Calories: 380 kcal per serving
Variations
Vegetarian: I can make this soup vegetarian by swapping the ground beef for mushrooms or a plant-based ground meat substitute. The flavors will still shine with the rich tomato base and melted cheese.
Spicy: If I like a bit of heat, I can add more red pepper flakes or even some hot sauce for an extra kick.
Cheese Options: I can mix up the cheeses by adding provolone, gouda, or cheddar to the mix. This will give the soup a slightly different flavor profile.
Storage/Reheating
Storage: I store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: To reheat, I place the soup on the stove over low heat until warmed through. If the soup has thickened, I add a little extra beef broth to get the desired consistency.
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FAQs
Can I freeze Slow Cooker Lasagna Soup?
Yes, I can freeze this soup! To freeze, I let it cool completely, then store it in an airtight container for up to 3 months. To reheat, I thaw it in the fridge overnight and warm it up on the stove.
Can I use a different type of pasta?
I can use any type of pasta I prefer, like penne or rotini, if I don’t have lasagna noodles on hand. Just be sure to adjust the cooking time based on the type of pasta I use.
Can I make this recipe ahead of time?
Yes, this soup is great for meal prepping! I can make it ahead of time and store it in the fridge or freezer for later. Just reheat before serving.
How can I make this soup less greasy?
To reduce the grease, I can opt for leaner ground beef or even turkey. I can also drain the beef well before adding it to the slow cooker to minimize excess fat.
Can I make this soup in a stovetop pot instead of a slow cooker?
Yes! If I prefer not to use a slow cooker, I can cook this soup on the stovetop by browning the beef in a pot, then adding the rest of the ingredients and simmering for 30 minutes or until the noodles are tender.
Conclusion
This Slow Cooker Lasagna Soup is the perfect meal when I’m craving the comforting flavors of lasagna without all the effort. It’s simple to prepare, hearty, and so satisfying. Whether I’m making it for a busy weeknight dinner or a cozy weekend meal, this recipe is sure to be a hit with everyone. I love how easy it is to customize and make my own, and it’s guaranteed to warm me up from the inside out.
📖 Recipe:
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Slow Cooker Lasagna Soup
- Total Time: 3-6 hours 10 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This Slow Cooker Lasagna Soup delivers all the comforting flavors of lasagna in a cozy soup form. Perfect for busy nights, it combines savory ground beef, tender lasagna noodles, and a blend of rich cheeses in a hearty tomato-based broth. This easy-to-make recipe is ideal for those seeking a satisfying meal with minimal prep time. Whether you enjoy it on a cold day or as a family favorite, this Slow Cooker Lasagna Soup is a guaranteed hit.
Ingredients
1 lb ground beef
1 onion, chopped
2 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 (6 oz) can tomato paste
4 cups beef broth
1 tablespoon Italian seasoning
1/2 teaspoon red pepper flakes (optional)
8 oz lasagna noodles, broken into pieces
1/2 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Instructions
- In a skillet, brown the ground beef over medium heat, breaking it apart with a spoon. Drain excess fat.
- Add chopped onion and minced garlic to the skillet and sauté for 2-3 minutes, until softened.
- Transfer the beef mixture to the slow cooker. Add crushed tomatoes, tomato paste, beef broth, Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine.
- Cover the slow cooker and cook on low for 6 hours or high for 3 hours.
- About 30 minutes before serving, add broken lasagna noodles into the soup and stir. Cover and cook until the noodles are tender.
- Stir in ricotta cheese, mozzarella cheese, and Parmesan cheese until melted and well combined.
- Serve the soup hot, garnished with extra Parmesan cheese if desired.
Notes
Vegetarian Option: Substitute ground beef with mushrooms or plant-based ground meat.
Spicy Option: Increase the red pepper flakes or add hot sauce for extra heat.
Cheese Variations: Use provolone, gouda, or cheddar for a unique flavor twist.
Storage: Leftovers can be stored in an airtight container in the fridge for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 3-6 hours (depending on slow cooker setting)
- Category: Soup, Comfort Food
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 6 servings
- Calories: 380 kcal
