Description
This Slow Cooker Lasagna Soup is a comforting and hearty dish that combines all the flavors of classic lasagna in a warm, easy-to-make soup form. Featuring ground beef, savory herbs, broken lasagna noodles, and a rich tomato base, it’s cooked low and slow for maximum flavor. Topped with mozzarella, ricotta, and parmesan cheeses, this soup is perfect for cozy dinners and meal prepping.
Ingredients
Scale
Meat and Oil
- 2 teaspoons olive oil (optional, for ground turkey)
- 1 pound lean ground beef or ground Italian sausage (ground turkey can be used for a lighter option)
Vegetables and Aromatics
- 1 small yellow onion, diced
- 5 cloves garlic, minced
Liquids and Sauces
- 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)
Other Ingredients
- 8 lasagna noodles, broken into bite-sized pieces
- 1 teaspoon balsamic vinegar
- ½ cup freshly grated parmesan cheese
- Salt and pepper to taste
Toppings
- 1 cup grated mozzarella cheese
- ½ cup ricotta cheese
- Optional garnish: chopped fresh parsley
Instructions
- Cook the meat: In a large skillet over medium heat, cook the ground beef (or ground turkey/sausage if preferred) until fully browned. Drain any excess grease before proceeding.
- Combine ingredients in slow cooker: Transfer the cooked meat to the slow cooker. 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 until all ingredients are well combined.
- Slow cook the soup: Place the lid on the slow cooker and cook on Low for 6-8 hours or on High for 3-4 hours, allowing all the flavors to meld together.
- Add noodles: When there are 30 minutes remaining in the cooking time, stir in the broken lasagna noodles. Cover and continue to cook for 30-45 minutes until the noodles are tender. On High, 30 minutes is usually perfect.
- Finish the soup: After cooking, stir in the balsamic vinegar and freshly grated parmesan cheese. Season with salt and pepper to taste.
- Serve and garnish: Serve the soup immediately, topped with grated mozzarella, ricotta cheese, and a sprinkling of chopped fresh parsley. Refrigerate leftovers in an airtight container and consume within 4 days.
Notes
- This recipe is adapted from an Instant Pot version and optimized for slow cooker use.
- If you don’t have the custom herb blend, 1 tablespoon of Italian seasoning can be substituted.
- For added nutrition and texture, stir in chopped fresh spinach or small-diced zucchini along with the noodles.
- To reheat leftovers, warm soup in a saucepan over medium heat, stirring occasionally, adding broth as needed to maintain desired consistency. Reheat until the soup reaches 165°F for safety.
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: 424
- Sugar: 7g
- Sodium: 1405mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0.3g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 83mg
