Description
This Slow Cooker Lasagna Soup combines all the comforting flavors of classic lasagna in a hearty, easy-to-make soup. Featuring ground beef, lasagna noodles, and a mix of Italian herbs simmered low and slow, this recipe is perfect for a cozy meal with minimal effort. Topped with mozzarella, ricotta, and parmesan cheeses for an authentic taste without the fuss of traditional layered lasagna.
Ingredients
Scale
Protein and Base
- 2 teaspoons olive oil (optional, for ground turkey)
- 1 pound lean ground beef or ground Italian sausage (use ground turkey for a lightened-up option)
- 1 small yellow onion, diced
- 5 cloves garlic, minced
Liquids and Sauces
- 4 cups chicken broth or vegetable broth
- 2 cups marinara sauce
- 15 oz can diced tomatoes
- 1 teaspoon balsamic vinegar
Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ½ teaspoon onion powder
- ½ teaspoon oregano
- ¼ teaspoon dried rosemary
- ¼ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Pasta and Cheese
- 8 lasagna noodles, broken into bite-sized pieces
- ½ cup freshly grated parmesan
- 1 cup grated mozzarella
- ½ cup ricotta
Optional Garnish
- Chopped fresh parsley
Instructions
- Cook the meat: Heat a large skillet over medium heat and add ground beef. Cook fully until browned, breaking it apart as it cooks. Drain excess grease to keep the soup lighter.
- Combine soup ingredients: Transfer the cooked beef to the slow cooker insert. Add diced onion, minced garlic, chicken or vegetable broth, marinara sauce, diced tomatoes, dried basil, dried parsley, onion powder, oregano, dried rosemary, and optional red pepper flakes. Stir well to combine all ingredients evenly.
- Slow cook: Place the lid on the slow cooker and set to Low for 6-8 hours or High for 3-4 hours, letting the flavors meld and develop fully.
- Add lasagna noodles: With about 30 minutes remaining, stir in the broken lasagna noodles. Cover again and continue cooking for 30-45 minutes until the noodles are tender to your liking. Thirty minutes on High works well.
- Finish and season: Stir in the balsamic vinegar and freshly grated parmesan cheese. Taste and season with salt and pepper as needed to balance flavors.
- Serve: Ladle the soup into bowls and top each serving with a spoonful of mozzarella and ricotta cheese, sprinkled with chopped fresh parsley if desired. Serve immediately while hot.
- Storage: Store any leftovers in a sealed container in the refrigerator and consume within 4 days for best quality.
Notes
- This recipe was adapted from a top-rated Instant Pot lasagna soup, modified for slow cooking.
- If you don’t have all the herbs, substitute with 1 tablespoon of Italian seasoning for convenience.
- For extra nutrition, add chopped fresh spinach or finely diced zucchini along with the pasta before the final cooking stage.
- To reheat leftovers, warm in a saucepan over medium heat, stirring occasionally. Add extra broth if needed to loosen the soup. Ensure reheated soup reaches 165°F for safe enjoyment.
Nutrition
- Serving Size: 1 bowl (approx. 1 1/2 cups)
- Calories: 424
- Sugar: 7 g
- Sodium: 1405 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 41 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 83 mg
