If you have ever craved the comforting layers of classic lasagna but wanted something quicker and easier to enjoy, then you are in for a treat with this Slow Cooker Lasagna Soup Recipe. This cozy, hearty soup captures every lovely flavor and texture of traditional lasagna—from savory ground beef and rich, tomatoey broth to tender lasagna noodles and a creamy cheese blend—all simmered together in one pot. It’s like all your favorite parts of lasagna merged into a wonderfully slurpable warming bowl that’s perfect for busy weeknights or casual get-togethers.
Ingredients You’ll Need
These ingredients are simple yet essential, each playing a key role in building up the layers of flavor and texture that make this dish so irresistible. From the aromatic garlic and hearty ground beef to luscious cheeses that bring it all together, every component has a delicious purpose.
- 1 lb ground beef: Provides the savory, meaty base essential for that classic lasagna flavor.
- 1 onion, chopped: Adds subtle sweetness and depth when sautéed with garlic.
- 2 cloves garlic, minced: Brings aromatic warmth and a punch of flavor to the soup.
- 1 (28 oz) can crushed tomatoes: Creates a rich, comforting tomato broth.
- 1 (6 oz) can tomato paste: Intensifies the tomato flavor and adds thickness to the soup.
- 4 cups beef broth: Gives the soup body and a savory depth.
- 1 tablespoon Italian seasoning: A blend of herbs that brings that signature Italian flair.
- 1/2 teaspoon red pepper flakes (optional): Adds a gentle kick of heat if you like a little spice.
- 8 oz lasagna noodles, broken into pieces: The star carbohydrate that soaks up the flavorful broth beautifully.
- 1/2 cup ricotta cheese: Adds creamy texture and balances the acidity of the tomatoes.
- 1 1/2 cups shredded mozzarella cheese: Melts perfectly for that stretchy, cheesy goodness.
- 1/4 cup grated Parmesan cheese: Offers a nutty, salty finish that elevates the whole soup.
- Salt and pepper to taste: Essential seasonings to bring out all the flavors.
How to Make Slow Cooker Lasagna Soup Recipe
Step 1: Brown the Beef and Sauté Aromatics
Start by browning the ground beef in a skillet over medium heat, breaking it into crumbles as it cooks. Once the meat is nicely browned, drain any excess fat to keep the soup from becoming greasy. Then add the chopped onions and minced garlic straight to the skillet, sautéing for a few minutes until everything is wonderfully fragrant and softened. This step is critical—it builds a rich foundation of flavor for the soup before slow cooking.
Step 2: Combine Ingredients in the Slow Cooker
Transfer your browned beef, onions, and garlic mixture into the slow cooker. Next, add the crushed tomatoes, tomato paste, beef broth, Italian seasoning, red pepper flakes if you’re using them, and season generously with salt and pepper. Stir it all together so that the flavors start mingling even before the slow cooker kicks in.
Step 3: Let It Cook Low and Slow
Cover your slow cooker and set it to cook on low for about 6 hours or on high for 3 hours. This slow simmer allows all those robust Italian flavors to blend deeply and develop that signature comforting taste that feels like a warm Italian hug in a bowl.
Step 4: Add the Lasagna Noodles
About 30 minutes before serving, stir in the broken lasagna noodles. Make sure they are fully submerged in the broth so they cook evenly. Cover the slow cooker again and let the noodles become tender but not mushy, soaking up all that delicious tomatoey goodness.
Step 5: Finish with the Cheeses
Finally, stir in the ricotta, mozzarella, and Parmesan cheeses right before serving. The cheeses melt into the soup beautifully, creating a rich, creamy texture that brings everything together just like you’d get in a baked lasagna—only easier and way more comforting in a bowl!
How to Serve Slow Cooker Lasagna Soup Recipe
Garnishes
This soup shines with simple garnishes. A sprinkle of extra Parmesan cheese on top adds a lovely salty finish, while fresh basil or a pinch of chopped parsley can brighten it up with a pop of color and herbal freshness. For a little extra indulgence, a dollop of ricotta on each bowl invites creamy bites throughout.
Side Dishes
Since this Slow Cooker Lasagna Soup Recipe is quite hearty on its own, lighter sides work best. Crisp garlic bread or warm, buttery breadsticks are perfect for dipping and soaking up every last bit of broth. A simple green salad with a tangy vinaigrette complements the richness of the soup nicely, making for a satisfying but balanced meal.
Creative Ways to Present
To impress guests or make family dinners feel special, serve the soup in rustic bowls with a sprig of fresh basil on top. For a fun twist, layer the soup with extra shredded mozzarella in oven-safe bowls and broil briefly until bubbly and golden for a lasagna-inspired presentation. It keeps things exciting while staying true to the comforting flavors of this Slow Cooker Lasagna Soup Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Lasagna Soup Recipe keeps really well in the fridge for up to 3 days. Store it in airtight containers to preserve freshness and prevent the noodles from getting too soggy. The flavors actually deepen after a day, making leftovers especially tasty.
Freezing
This soup freezes nicely, too. Pour cooled soup into freezer-safe containers or resealable bags, leaving room for expansion. It’s best to freeze before adding the cheeses to maintain the best texture. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
When reheating, do so gently on the stovetop over medium-low heat or in the microwave at intervals, stirring frequently. If the noodles absorbed too much broth during storage, add a splash of beef broth or water to loosen it up. Stir in cheeses after warming to keep the soup delightfully creamy.
FAQs
Can I make this Slow Cooker Lasagna Soup Recipe vegetarian?
Absolutely! Substitute the ground beef with hearty vegetables like mushrooms and zucchini, and swap beef broth for vegetable broth. You’ll still get rich flavor and satisfying texture—just meat-free.
What if I don’t have a slow cooker?
You can make this on the stovetop by simmering the tomato and beef mixture for about an hour until flavors meld, then adding noodles and cooking until tender before finishing with cheese. Just keep an eye on the liquid levels and stir often.
Can I use other types of noodles?
While broken lasagna noodles are classic here, small pasta shapes like penne, rotini, or broken spaghetti can work well. Just adjust the cooking time accordingly so they don’t overcook.
How spicy is this soup?
The red pepper flakes add a gentle warmth but are entirely optional. You can leave them out for a milder soup or add more for an extra kick—it’s completely customizable to your heat preference.
Can I prepare this recipe in advance?
This soup tastes fantastic after the flavors have had time to develop, so preparing most of it a day ahead and adding noodles and cheese right before serving actually improves the taste and saves time on mealtime.
Final Thoughts
This Slow Cooker Lasagna Soup Recipe is pure comfort in a bowl and such a clever way to enjoy all the best parts of lasagna without the fuss of layering or baking. Whether you’re feeding family on a busy night or entertaining friends, this soup is sure to become a beloved staple. I encourage you to give it a try—you might just find yourself making it again and again! It’s cozy, simple, and downright delicious.
Print
Slow Cooker Lasagna Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 3 to 6 hours
- Total Time: 3 hours 15 minutes to 6 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Description
This Slow Cooker Lasagna Soup combines all the classic flavors of traditional lasagna in a comforting, flavorful soup that’s perfect for cozy meals. Ground beef, tomatoes, Italian seasoning, and broken lasagna noodles simmer together to create a hearty base, finished with a rich blend of ricotta, mozzarella, and Parmesan cheeses melted into the broth for an indulgent and satisfying bowl.
Ingredients
Meats and Dairy
- 1 lb ground beef
- 1/2 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Vegetables and Aromatics
- 1 onion, chopped
- 2 cloves garlic, minced
Canned Goods and Broth
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 4 cups beef broth
Dry Ingredients and Seasonings
- 1 tablespoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 8 oz lasagna noodles, broken into pieces
- Salt and pepper to taste
Instructions
- Brown the Beef: In a skillet over medium heat, cook the ground beef, breaking it apart with a spoon until browned. Drain any excess fat to reduce greasiness in the soup.
- Sauté Aromatics: Add the chopped onion and minced garlic to the skillet with the beef and sauté for 2-3 minutes until softened and fragrant, building the flavor base for the soup.
- Combine in Slow Cooker: Transfer the beef mixture to the slow cooker. Add crushed tomatoes, tomato paste, beef broth, Italian seasoning, red pepper flakes if using, salt, and pepper. Stir everything together thoroughly.
- Slow Cook the Soup: Cover the slow cooker and cook on low heat for 6 hours, or on high for 3 hours, allowing flavors to meld deeply.
- Add Lasagna Noodles: About 30 minutes before serving, stir in the broken lasagna noodles. Cover and continue cooking until the noodles are tender but not mushy.
- Finish with Cheese: Stir in the ricotta, mozzarella, and Parmesan cheeses until melted and fully combined, adding creamy richness to the soup.
- Serve: Ladle the hot soup into bowls and garnish with extra Parmesan cheese if desired. Enjoy this comforting twist on classic lasagna!
Notes
- You can substitute ground turkey or chicken for a leaner option.
- For a vegetarian version, omit the meat and use vegetable broth instead of beef broth.
- If you prefer a spicier soup, increase the red pepper flakes to taste.
- Make sure not to overcook the noodles; adding them towards the end keeps them tender and prevents them from becoming mushy.
- This soup keeps well refrigerated for up to 3 days and freezes beautifully for up to 3 months.
