Slow Cooker Lasagna Soup – ground beef, bite size pieces of lasagna noodles and fresh herbs in a cheesy tomato broth. The flavors of traditional lasagna without the work!
Slow Cooker Lasagna Soup may be one of my all-time favorite soup recipes and the fact that’s so quick and easy makes it even better.
I love a good one-pot recipe and this Lasagna Soup loaded with comfort falls square into that category.
The cheesy tomato broth is loaded with rich flavor, bites of lasagna noodles, fresh herbs and is served up with an aggressive dollop of ricotta cheese.
This Crockpot Lasagna Soup is an easy recipe for a incredibly delicious hearty soup even your pickiest eaters will get behind.
It preps for the slow cooker in about 10 minutes with all the comfort and flavor of the classic layered dish.
Need a stove-top version? I have you covered and it’ll be on the table in just 30 minutes.
Tips for the best Lasagna soup:
- Use regular curly lasagna noodles – not the oven-ready ones.
- Gather, chop and slice all the ingredients before you begin cooking to make it in 30 minutes.
- Add a splash of stock if it’s too thick for your liking.
- Be sure to taste and adjust salt when it’s finished cooking.
what’s iN THIS SLOW COOKER lasagna soup recipe?
Simple ingredients from the grocery store. Here’s what you’ll need:
- olive oil
- onion
- garlic powder
- tomato paste
- lean ground beef
- salt and pepper
- tomato puree
- crushed tomatoes
- dry Italian seasoning
- chicken stock
- mozzarella shredded
- fresh parsley
Ricotta Topping:
- ricotta cheese
- mozzarella cheese
- basil
HOW TO MAKE SLOW COOKER LASAGNA SOUP:
Add the olive oil to a large skillet over medium high heat the drop in the onions. Season with salt and pepper then cook 3-4 minutes until softened.
Add ground beef, season with salt, pepper and garlic powder and saute 5-7 minutes or until browned, breaking up the meat as it cooks.
Transfer the meat mixture to the slow cooker then stir in the tomato puree, crushed tomatoes, chicken stock and Italian seasoning.
Cook on HIGH 3-4 hours or LOW 6-8 hours.
Break lasagna sheets into about 1″ size pieces then add to the lasagna. Cook on high (covered) 20 minutes or until the pasta is al dente.
Blend in one cup of the shredded mozzarella cheese and the chopped parsley. Taste and add salt if needed.
HOW TO SERVE THIS SOUP:
To a small bowl, blend ricotta cheese, then remaining mozzarella and sliced basil.
Ladle soup into bowls then top with a generous dollop of the ricotta mixture.
Enjoy right away with some crusty garlic bread, cheesy garlic breadsticks) or side salad.
HOW TO MAKE LASAGNA SOUP ON THE STOVE:
To a large pot, drizzle in the olive oil over medium heat. Add onions, season with salt and pepper and cook 3-4 minutes until softened.
Next add the tomato paste and cook one minute.
mble in the ground beef, season with salt, pepper and garlic powder breaking up the meat with a spoon. Cook 5-7 minutes or until it’s browned.
Fold in the tomato puree, crushed tomatoes, chicken stock and dry Italian seasoning.
Stir in the broken pieces of lasagna.
Bring to a boil then reduce the heat and simmer 15 minutes or until the noodles are al dente stirring occasionally so they don’t stick to the bottom (cooking time will vary with the size of the lasagna noodle pieces).
Stir one cup of mozzarella cheese and the parsley. Taste and add salt if needed.
VARIATIONS AND SUBSTITUTIONS:
- Sauté sliced mushrooms with the ground beef for an earthy taste and added heartiness.
- Add fresh sliced zucchini to the sauce.
- Wilt in fresh spinach to the broth.
- Try spicy Italian sausage or chicken sausage instead of ground beef.
- Use chicken broth or even beef broth instead of chicken stock.
- For Vegetarian Lasagna Soup use vegetable stock, leave the meat out entire and ramp up the veggies.
- Can use garlic cloves instead of garlic powder.
WHAT TO DO WITH LEFTOVER SLOW COOKER LASAGNA SOUP:
Cool leftover soup to room temperature then store in an airtight container in the refrigerator up to 3 days for a great lunch the next day.
Crockpot Lasagna Soup also freezes well in freezer-safe containers up to 3 months.
Looking for MORE CROCKPOT RECIPES?
Good slow cooker recipes make the perfect comfort food! Here are a few of my favorites:
Carnitas – Mexican Pulled Pork
A hot bowl of soup on cold days is always welcome. Enjoy!
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Slow Cooker Lasagna Soup
Equipment
- slow cooker OR large soup pot/dutch oven
Ingredients
Ingredients:
- 2 tablespoons olive oil
- 1 small onion diced
- 4 tablespoons tomato paste
- 1 pound ground beef
- 1 teaspoon garlic powder
- salt and pepper to taste
- 28 ounces tomato puree canned
- 15 ounces crushed tomatoes canned
- 2 1/2 cups chicken stock or more for thinner broth
- 1 1/2 teaspoons dry Italian seasoning
- 8 sheets lasagna noodles do not use oven-ready pasta
- 2 cups mozzarella shredded divided
- 3 tablespoons fresh parsley chopped
Ricotta Topping:
- 8 ounces ricotta cheese
- 1 cup mozzarella cheese
- 3 tablespoons basil finely chopped
Instructions
SLOW COOKER METHOD
- Add the olive oil to a large skillet over medium high heat the drop in the onions. Season with salt and pepper then cook 3-4 minutes until softened.
- Add ground beef, season with salt, pepper and garlic powder and saute 5-7 minutes or until browned, breaking up the meat as it cooks.
- Transfer the meat mixture to the slow cooker then stir in the tomato puree, crushed tomatoes, chicken stock and Italian seasoning. Cook on HIGH 3-4 hours or LOW 6-8 hours.
- Break lasagna sheets into about 1″ size pieces then add to the lasagna. Cook on high (covered) 20 minutes or until the pasta is al dente.
- Blend in one cup of the shredded mozzarella cheese and the chopped parsley. Taste and add salt if needed.
SERVING INSTRUCTIONS:
- To a small bowl, blend ricotta cheese, then remaining mozzarella and sliced basil. Ladle soup into bowls then top with a generous dollop of the ricotta mixture.
30 MINUTE STOVE TOP METHOD
- To a large pot, drizzle in the olive oil over medium heat. Add onions, season with salt and pepper and cook 3-4 minutes until softened
- Next add the tomato paste and cook one minute. Crumble in the ground beef, season with salt, pepper and garlic powder breaking up the meat with a spoon. Cook 5-7 minutes or until it’s browned.
- Break lasagna into about 1" pieces. Fold in the tomato puree, crushed tomatoes, chicken stock, dry Italian seasoning and lasagna pieces.
- Bring to a boil then reduce the heat and simmer 15 minutes or until the noodles are al dente stirring occasionally so they don’t stick to the bottom. Stir one cup of mozzarella cheese and the parsley. Taste and add salt if needed.
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