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Slow Cooker Lasagna Soup

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This Slow Cooker Lasagna Soup is a warm and comforting twist on the classic Italian favorite. With tender lasagna noodles swimming in a rich tomato-based broth, hearty ground meat, and a blend of Italian herbs, this soup delivers all the flavors of traditional lasagna in an easy, one-pot meal. Top it with gooey melted mozzarella, freshly grated Parmesan, and a sprinkle of parsley for a dish that’s as visually appealing as it is delicious. Perfect for weeknights, meal prep, or cozy family dinners, this recipe is as versatile as it is satisfying.

Ingredients

Scale

For the soup:

  • 1 pound ground beef (or ground turkey)
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 4 cups chicken or beef broth
  • 2 cups marinara sauce (homemade or store-bought)
  • 1 can (14 oz) diced tomatoes, undrained
  • 2 tsp Italian seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp crushed red pepper flakes (optional)
  • 1/2 cup ricotta cheese (optional, for creaminess)

For the pasta:

  • 8 lasagna noodles, broken into pieces

For topping:

  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped

Instructions

Brown the ground beef in a skillet over medium heat until cooked through. Drain any excess grease. Add the diced onion and garlic, cooking until softened.

Transfer the cooked beef mixture to your slow cooker.

Add chicken or beef broth, marinara sauce, diced tomatoes, Italian seasoning, salt, black pepper, and red pepper flakes (if using) to the slow cooker. Stir to combine.

Cover and cook on low for 6-7 hours or high for 3-4 hours.

About 30 minutes before serving, stir in the broken lasagna noodles. Cover and cook until the pasta is tender.

Optional: Stir in ricotta cheese for a creamier soup.

Serve the lasagna soup hot in bowls, topped with shredded mozzarella cheese, grated Parmesan, and fresh parsley.

 

Notes

  • Make it Vegetarian: Swap the ground meat for plant-based crumbles or an assortment of sautéed vegetables like mushrooms, zucchini, and bell peppers.
  • Control the Spice: Adjust the crushed red pepper flakes to suit your heat tolerance or omit entirely for a milder flavor.
  • Choose Your Broth: Use chicken broth for a lighter taste or beef broth for a heartier, richer base.
  • Noodle Alternatives: For a gluten-free version, use gluten-free lasagna noodles or even zucchini ribbons as a substitute.
  • Cheese Lovers Unite: Add a dollop of ricotta cheese or a splash of heavy cream for extra creaminess.
  • Storage Tip: Cook the pasta separately if you plan to store leftovers to prevent it from becoming mushy.
  • Freezer Friendly: The soup base (without pasta) freezes well for up to 3 months. Add freshly cooked pasta when reheating for the best results.
  • Meal Prep Hack: Double the recipe and store portions for quick, ready-made meals during the week.

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