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Easy Slow Cooker Lasagna Soup Recipe

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4.4 from 77 reviews

This Easy Slow Cooker Lasagna Soup is a hearty and comforting dish that combines the classic flavors of lasagna in a warm, delicious soup form. Ground beef, marinara sauce, Italian seasoning, and broken lasagna noodles simmer slowly to create a rich, flavorful meal perfect for cozy dinners. Topped with mozzarella, ricotta, and fresh basil, this soup is both satisfying and easy to prepare in your slow cooker.

Ingredients

Scale

For the Soup:

  • 1 pound lean ground beef
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups low-sodium chicken broth
  • 1 (24-ounce) jar marinara sauce
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • 1 Parmesan cheese rind (optional)
  • 8 ounces dried lasagna noodles, broken into bite-size pieces (8 to 10 sheets)

For Serving:

  • 1 cup shredded low-moisture mozzarella cheese
  • 1/2 cup ricotta cheese
  • Torn fresh basil leaves

Instructions

  1. Brown the Beef: In a skillet over medium heat, brown the lean ground beef until fully cooked, breaking it apart with a spoon. Season with kosher salt and freshly ground black pepper. Drain excess fat if necessary.
  2. Combine Ingredients in Slow Cooker: Transfer the cooked ground beef to the slow cooker. Add the diced onion, minced garlic, Italian seasoning, low-sodium chicken broth, marinara sauce, and the Parmesan cheese rind (if using). Stir to combine all ingredients evenly.
  3. Cook the Soup: Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours, allowing flavors to meld and the onions to soften.
  4. Add the Lasagna Noodles: About 30 minutes before serving, stir in the broken lasagna noodles and continue cooking on high until the noodles are tender, approximately 20 to 30 minutes.
  5. Prepare to Serve: Remove the Parmesan cheese rind if used. Ladle the soup into bowls and top each serving with shredded mozzarella cheese, a spoonful of ricotta cheese, and fresh torn basil leaves for added flavor and creaminess.

Notes

  • For a vegetarian version, substitute ground beef with cooked lentils or plant-based meat alternative.
  • Using low-sodium broth and marinara sauce helps control salt content in the recipe.
  • Breaking lasagna noodles into smaller pieces helps them cook evenly and makes the soup easier to eat.
  • If you don’t have a Parmesan cheese rind, you can omit it; it adds extra depth of flavor but is optional.
  • Feel free to add additional vegetables like spinach or mushrooms for extra nutrition.

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