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Slow Cooker Lasagna Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 89 reviews
  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 6 hours (Low) or 3-4 hours (High)
  • Total Time: 6 hours 10 minutes (Low) or 3 hours 10 minutes (High)
  • Yield: 6 servings
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: Italian-American

Description

Slow Cooker Lasagna Soup is a comforting and hearty dish that captures all the delicious flavors of traditional lasagna in a warm, easy-to-make soup. Made with ground beef or Italian sausage, a variety of Italian herbs, broken lasagna noodles, and three types of cheese, this recipe offers a perfect blend of rich, savory taste and convenience. Slow cooking melds the flavors beautifully, making it an ideal meal for chilly days or busy weeknights.

Ingredients

Scale

Main Ingredients

  • 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
  • 4 cups chicken broth or vegetable broth
  • 2 cups marinara sauce
  • 15 oz can diced tomatoes
  • 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)
  • 8 lasagna noodles broken into bite-sized pieces
  • 1 teaspoon balsamic vinegar
  • ½ cup freshly grated parmesan
  • salt and pepper to taste
  • 1 cup grated mozzarella
  • ½ cup ricotta

Optional Garnish

  • Chopped fresh parsley

Instructions

  1. Cook the ground meat: In a large skillet over medium heat, fully cook the ground beef or sausage, breaking it up as it cooks. Once browned, drain any excess grease to keep the soup light.
  2. Add ingredients to slow cooker: Transfer the cooked meat to the slow cooker insert. Add diced onion, minced garlic, broth, marinara sauce, diced tomatoes, dried basil, dried parsley, onion powder, oregano, dried rosemary, and red pepper flakes. Stir well to combine all ingredients evenly.
  3. Slow cook: Place the lid on the slow cooker and cook on Low for 6-8 hours or on High for 3-4 hours, allowing the flavors to meld deeply.
  4. Add noodles: About 30 minutes before cooking is complete, stir in the broken lasagna noodles. Cover and continue cooking for 30-45 minutes until noodles reach your desired tenderness. Thirty minutes on High usually works perfectly.
  5. Finish and season: Once the noodles are cooked, stir in the balsamic vinegar and grated parmesan cheese. Taste and season with salt and pepper as needed.
  6. Serve: Ladle the soup into bowls and top each serving with grated mozzarella, ricotta cheese, and a sprinkle of chopped fresh parsley if desired. Enjoy immediately or store leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

  • This soup mimics the classic taste of lasagna but is much easier to prepare as a slow cooker meal.
  • You can swap ground beef or Italian sausage with ground turkey for a lighter option.
  • The mix of parmesan, mozzarella, and ricotta cheese gives a rich and creamy texture similar to traditional lasagna layers.
  • Adjust the red pepper flakes according to your spice preference or omit for no heat.
  • Leftovers keep well for up to 4 days and reheat nicely for quick meals.

Nutrition

  • Serving Size: 1 serving
  • Calories: 424 kcal
  • 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

Find it online: https://lazydayrecipes.com/slow-cooker-lasagna-soup-recipe/