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
Scale
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.
