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Slow Cooker Lasagna Soup Recipe

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4.4 from 8 reviews

This Slow Cooker Lasagna Soup combines all the hearty flavors of classic lasagna in a warm, comforting soup that's easy to prepare. Using a slow cooker allows the ingredients to meld together over hours of gentle cooking, producing a rich and flavorful meal perfect for cozy evenings. With ground beef or turkey, aromatic herbs, lasagna noodles, and layers of cheese, this soup delivers the essence of Italian comfort food in every spoonful.

Ingredients

Meat and Aromatics

  • 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

Broth and Base

  • 4 cups chicken broth or vegetable broth
  • 2 cups marinara sauce
  • 15 oz can diced tomatoes

Herbs and Spices

  • 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)

Pasta and Dairy

  • 8 lasagna noodles broken into bite-sized pieces
  • 1 teaspoon balsamic vinegar
  • ½ cup freshly grated parmesan
  • 1 cup grated mozzarella
  • ½ cup ricotta

Seasoning and Garnish

  • Salt and pepper to taste
  • Optional garnish: chopped fresh parsley

Instructions

  1. Brown the Meat: In a large skillet over medium heat, fully cook the ground beef or your choice of ground meat until no longer pink. Drain the excess grease to keep the soup lean.
  2. Combine Ingredients: Transfer the cooked meat to the slow cooker insert. Add the diced onion, minced garlic, chicken or vegetable broth, marinara sauce, diced tomatoes, dried basil, dried parsley, onion powder, oregano, dried rosemary, and red pepper flakes. Stir everything until well combined to build a flavorful base.
  3. Cook Slowly: Cover the slow cooker with its lid and cook the soup on Low setting for 6 to 8 hours or on High for 3 to 4 hours, allowing flavors to deepen and develop fully.
  4. Add Noodles: When about 30 minutes remain in the cooking time, stir in the broken lasagna noodles. Cover and continue cooking for an additional 30 to 45 minutes, or until the noodles reach your preferred tenderness. Note: Thirty minutes on High was used and found perfect in this recipe.
  5. Season and Finish: At the end of cooking, stir in the balsamic vinegar and grated parmesan cheese. Taste and season with salt and pepper as needed to finalize the flavor profile.
  6. Serve and Garnish: Ladle the soup into bowls immediately. Top each serving with grated mozzarella, dollops of ricotta cheese, and a sprinkle of fresh chopped parsley if desired. Store leftovers in a sealed container in the refrigerator and consume within 4 days for best quality.

Notes

  • For a lighter version, substitute ground beef with ground turkey and use vegetable broth.
  • Red pepper flakes can be adjusted or omitted based on heat preference.
  • Breaking the lasagna noodles into bite-sized pieces helps them cook evenly in the soup.
  • Be careful not to overcook noodles to avoid mushy texture.
  • Adding balsamic vinegar at the end enhances depth and balances acidity.
  • This soup reheats well; add a splash of broth when reheating to maintain consistency.
  • Vegetarian version can be made by omitting meat and using vegetable broth.

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