Slow Cooker Lasagna Soup Recipe
This Slow Cooker Lasagna Soup is a comforting and hearty dish that combines all the classic flavors of traditional lasagna into a warm, easy-to-make soup. Ground beef, diced tomatoes, Italian seasoning, and lasagna noodles slow-cook to perfection, making a flavorful and satisfying meal topped with creamy ricotta, mozzarella, and Parmesan cheeses.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high plus 30-45 minutes additional cooking for noodles
- Total Time: 6 hours 45 minutes to 8 hours 15 minutes (including noodle cooking on low) or 4 hours 30 minutes to 5 hours 15 minutes (including noodle cooking on high)
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef
- ½ onion, finely diced
- 1 red bell pepper, finely diced
Tomatoes and Seasonings
- 1 can (14.5 oz) petite diced tomatoes
- 1 can (28 oz) crushed tomatoes
- 1 tsp minced garlic
- 1 tbsp Italian seasoning
Liquids
- 4 cups beef broth
Pasta
- 12 oz lasagna noodles
Cheeses
- ½ cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
Instructions
- Brown the Beef: Heat a large skillet over medium-high heat and cook the ground beef until fully browned. Drain any excess grease to reduce fat content before adding to the slow cooker.
- Transfer to Slow Cooker: Place the browned ground beef into a 6-quart crockpot as the base of your soup.
- Add Vegetables and Tomatoes: Add the finely diced onion and red bell pepper into the crockpot, followed by both the crushed and petite diced tomatoes for a rich tomato base.
- Season the Soup: Mix in minced garlic and Italian seasoning evenly throughout the ingredients to boost the flavor profile.
- Add Broth: Pour 4 cups of beef broth carefully into the crockpot and stir to combine all ingredients well.
- Cook Slow: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, allowing flavors to meld and ingredients to tenderize.
- Add Lasagna Noodles: At the end of the initial cooking time, remove the lid and break lasagna noodles into bite-sized pieces. Add them evenly into the crockpot ensuring smaller pieces fall into the soup.
- Finish Cooking Noodles: Cover again and continue cooking on high for 30-45 minutes until the noodles are fully cooked and tender.
- Serve with Cheese: Ladle the soup into bowls and top each serving with a tablespoon of ricotta cheese, then a generous handful of shredded mozzarella and Parmesan cheese to add creaminess and richness.
Notes
- For a lighter version, use lean ground beef or substitute with ground turkey or chicken.
- For gluten-free, substitute the lasagna noodles with gluten-free pasta or omit noodles and add extra vegetables.
- Feel free to customize the soup by adding chopped spinach or mushrooms for extra nutrition.
- If you prefer a thicker soup, reduce the broth slightly or cook uncovered for the last 30 minutes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, and noodles will continue to absorb liquid—add extra broth when reheating if needed.
Keywords: slow cooker lasagna soup, easy lasagna soup, crockpot soup, Italian comfort food, cheesy soup, ground beef soup
Find it online: https://messykitchenmagic.com/slow-cooker-lasagna-soup-recipe/
