If you love the comforting flavors of classic Italian lasagna but want something quicker and cozier, you are going to adore this Slow Cooker Lasagna Soup Recipe. This dish captures all the rich, savory goodness of traditional lasagna — think tender noodles, flavorful meat, bright tomato sauce, and creamy cheese — in a warm, hearty soup that’s perfect for busy weeknights or chilly weekends. The slow cooker lets the flavors blend effortlessly, creating a bowl of pure comfort that feels like a big, warm hug from the inside out.
Ingredients You’ll Need
Getting started with this recipe is delightfully simple because all the ingredients come together beautifully to build layers of flavor and texture. Each one plays a crucial role — from the savory meat to the rich cheeses and the herbs that give it that unmistakable Italian charm.
- 1 lb ground beef or Italian sausage: Adds a hearty, flavorful base with rich, meaty depth.
- 1 small onion, diced: Brings a sweet and aromatic foundation to the soup.
- 3 cloves garlic, minced: Infuses the broth with that signature, irresistible garlic aroma.
- 1 can (28 oz) diced tomatoes: Provides fresh, tangy tomato chunks bursting with flavor.
- 4 cups chicken or beef broth: Creates a luscious, savory soup base that ties everything together.
- 1 can (15 oz) tomato sauce: Adds a smooth, rich tomato flavor that deepens the taste.
- 2 tsp Italian seasoning: Infuses classic herbs that transport you straight to the heart of Italy.
- 1 tsp crushed red pepper flakes (optional): Gives a subtle kick for those who like a little heat.
- 8 lasagna noodles, broken into pieces: The perfect pasta choice to soak up flavors and add satisfying chewiness.
- 1 cup ricotta cheese: Brings a creamy, luscious layer that melts into the soup.
- 1 1/2 cups shredded mozzarella cheese: Adds gooey, melty cheese goodness that you can’t resist.
- Fresh parsley or basil, chopped, for garnish: Brightens the dish with fresh color and fragrant herbal notes.
- Salt and pepper, to taste: Essential seasonings to enhance and balance every bite.
How to Make Slow Cooker Lasagna Soup Recipe
Step 1: Cook the Meat
Start by browning your ground beef or Italian sausage in a large pot over medium heat. This step is critical because it builds a flavorful foundation with those delicious caramelized bits. Once the meat is cooked through, drain any excess fat so your soup isn’t greasy but still rich and hearty.
Step 2: Sauté the Vegetables
Next, toss in the diced onion and minced garlic right into that pot. Sauté everything together until the onion becomes soft and translucent, which usually takes about 3 to 4 minutes. This combination adds a wonderful aromatic quality that melds beautifully into the soup.
Step 3: Add the Liquids and Seasonings
Pour in the diced tomatoes, tomato sauce, and your choice of chicken or beef broth. Sprinkle in the Italian seasoning and, if you like a bit of heat, the crushed red pepper flakes. Stir everything to combine and let the mixture come to a gentle simmer on the stove. This is where all those layered flavors start marrying together.
Step 4: Cook the Noodles
Break your lasagna noodles into bite-sized pieces and add them directly to the simmering soup. Let them cook for about 10 to 12 minutes, stirring occasionally, until they’re tender but not mushy. This is the moment when your soup starts to feel like the classic lasagna you love, just cozier and quicker.
Step 5: Prepare the Cheese Mixture
While the noodles are cooking, mix the ricotta and shredded mozzarella cheese in a small bowl. This creamy blend will add that irresistible cheesy layer to each bowl, making every spoonful feel indulgent and comforting.
Step 6: Serve and Garnish
Ladle the hot soup into bowls and top each serving generously with the ricotta-mozzarella cheese mixture. Finish with a sprinkle of fresh parsley or basil to add brightness and a fresh herbal kick. Now you’re ready to dig into the ultimate Slow Cooker Lasagna Soup Recipe experience!
How to Serve Slow Cooker Lasagna Soup Recipe
Garnishes
Using fresh herbs like parsley or basil completely elevates this soup by adding vibrant color and fresh flavor that contrast beautifully with the rich tomato and cheese. A dollop of ricotta-mozzarella mixture on top creates a creamy, melty crown that’s hard to resist.
Side Dishes
This soup shines as a hearty main, but if you want to round out your meal, consider serving it with a crisp green salad dressed lightly with lemon and olive oil or a rustic garlic bread. Both options complement the soup’s rich tomato and cheesy flavors perfectly.
Creative Ways to Present
For a fun twist, try serving this Slow Cooker Lasagna Soup Recipe in mini bread bowls or add a handful of toasted breadcrumbs on top for added texture. You can also stir in some spinach or kale towards the end of cooking for a nutrient-packed boost and a pop of color.
Make Ahead and Storage
Storing Leftovers
This lasagna soup keeps beautifully in the fridge in an airtight container for up to 3 days. The flavors actually deepen over time, making your leftovers taste even better the next day.
Freezing
You can freeze portions of this soup for up to 2 months. Just be sure to cool it completely before transferring to freezer-friendly containers. Keep the cheese topping separate until you’re ready to serve for the best texture.
Reheating
Reheat gently on the stove over medium-low heat to preserve the noodles and prevent the cheese from separating. Stir occasionally and add a splash of broth or water if the soup thickens too much during reheating.
FAQs
Can I use ground turkey instead of beef or sausage?
Absolutely! Ground turkey is a great leaner option that works well in this Slow Cooker Lasagna Soup Recipe. Just brown it like you would the beef or sausage for the best flavor.
How do I make this soup vegetarian?
Simply omit the meat and add extra vegetables like mushrooms, zucchini, or bell peppers. Use vegetable broth instead of chicken or beef broth to keep the flavors hearty and rich.
What if I don’t have a slow cooker?
No problem. While this recipe is designed for easy slow cooking, you can make it entirely on the stove by simmering the soup gently and following the same steps for cooking the noodles and adding cheese.
Can I prepare this soup ahead and freeze it with the cheese already mixed in?
It’s best to freeze the soup without the cheese mixture on top. Add the ricotta and mozzarella after reheating so you get that fresh, creamy texture each time.
Are there any substitutions for the lasagna noodles?
If you don’t have lasagna noodles on hand, broken spaghetti or penne pasta work well too. Just adjust cooking times accordingly so the pasta doesn’t become mushy.
Final Thoughts
This Slow Cooker Lasagna Soup Recipe is hands-down one of the most comforting and satisfying dishes you can throw together with minimal fuss. It’s perfect for those days when you crave all the cozy flavors of lasagna but want something a little lighter and easier. Give it a try, and I promise it’ll become a fast favorite in your dinner rotation!
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Slow Cooker Lasagna Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
A hearty and comforting Slow Cooker Lasagna Soup that combines the classic flavors of lasagna in a warm, easy-to-make soup. Ground beef or Italian sausage is cooked with aromatic onions and garlic, simmered with tomatoes, broth, and Italian seasonings, then combined with tender broken lasagna noodles. Each serving is topped with a creamy ricotta and mozzarella cheese mixture and garnished with fresh herbs for a deliciously satisfying meal.
Ingredients
Meat and Vegetables
- 1 lb ground beef or Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
Liquids and Seasonings
- 1 can (28 oz) diced tomatoes
- 4 cups chicken or beef broth
- 1 can (15 oz) tomato sauce
- 2 tsp Italian seasoning
- 1 tsp crushed red pepper flakes (optional)
- Salt and pepper, to taste
Pasta and Cheese
- 8 lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
Garnish
- Fresh parsley or basil, chopped, for garnish
Instructions
- Cook the meat: In a large pot over medium heat, brown the ground beef or Italian sausage until fully cooked, about 5-7 minutes. Drain any excess fat to keep the soup from being greasy.
- Sauté the vegetables: Add the diced onion and minced garlic to the pot with the cooked meat. Cook for 3-4 minutes, stirring occasionally, until the onion softens and becomes translucent, enhancing the soup’s flavor base.
- Add the liquids and seasonings: Pour in the diced tomatoes, tomato sauce, and broth. Season with Italian seasoning, crushed red pepper flakes if using, and salt and pepper to taste. Stir everything together and bring the mixture to a simmer.
- Cook the noodles: Add the broken lasagna noodles directly into the simmering soup. Stir occasionally and cook for 10-12 minutes until the noodles are tender and have absorbed some of the soup’s flavors.
- Prepare the cheese mixture: While the soup simmers, combine the ricotta cheese and shredded mozzarella in a small bowl, mixing until creamy and smooth. This mixture will top each bowl of soup for a rich, cheesy finish.
- Serve and garnish: Ladle the hot lasagna soup into bowls, topping each serving with a generous dollop of the ricotta-mozzarella cheese blend. Finish by sprinkling freshly chopped parsley or basil for a fresh herbal note and visual appeal. Enjoy your comforting meal!
Notes
- You can use either ground beef or Italian sausage depending on your preference for flavor and spice.
- If you prefer a vegetarian version, substitute the meat with mushrooms or a meat substitute and use vegetable broth.
- For a spicier soup, increase the crushed red pepper flakes or add a dash of hot sauce.
- If you want to make this recipe in a slow cooker, brown the meat and sauté the vegetables first, then combine all ingredients (except cheese and garnish) in the slow cooker and cook on low for 4-6 hours. Add noodles in the last 30 minutes.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
