For anyone craving the comforting flavors of classic lasagna without the fuss, Slow Cooker Lasagna Soup is the answer. This ingenious recipe captures all the rich, hearty goodness of your favorite Italian baked pasta in a convenient, set-and-forget crockpot meal. It’s a luscious, savory, and incredibly satisfying soup that brings together tender pasta, a robust tomato meat sauce, and creamy ricotta, all simmered to perfection in your slow cooker. If you’re looking for an effortless weeknight dinner that will warm you from the inside out, you’ve found it!
Key Ingredients for Slow Cooker Lasagna Soup
To create this delectable Slow Cooker Lasagna Soup, gather these essential ingredients. Each component plays a crucial role in building the layered flavors that make this soup so irresistible.
- 1 lb ground beef or Italian sausage (or a combination): Opt for lean ground beef (85/15 or 90/10) or mild/hot Italian sausage for a flavorful base.
- 1 large yellow onion, chopped: Provides aromatic depth and sweetness to the soup.
- 3-4 cloves garlic, minced: Essential for that classic Italian flavor profile.
- 28 oz can crushed tomatoes: Forms the backbone of our rich tomato sauce.
- 15 oz can tomato sauce: Adds further tomato intensity and a smoother consistency.
- 6 oz can tomato paste: Concentrated tomato flavor that adds body and depth.
- 4 cups beef broth (or chicken/vegetable broth): The liquid base for the soup; beef broth enhances the savory notes.
- 1 cup water: Helps thin the soup slightly to the desired consistency.
- 1 tbsp dried basil: A classic herb for Italian dishes, bringing a sweet, peppery aroma.
- 1 tbsp dried oregano: Adds earthy, slightly bitter notes, characteristic of lasagna.
- 1 tsp salt: Adjust to taste, but a good starting point for seasoning.
- 1/2 tsp black pepper: Enhances all the other flavors.
- 12-16 lasagna noodles, broken into 2-inch pieces: The “lasagna” element, cooked directly in the soup. You’ll need about 6-8 oz by weight.
- 15 oz ricotta cheese: For that creamy, rich texture and classic lasagna flavor.
- 1/2 cup grated Parmesan cheese: Adds a salty, nutty finish.
- 4 oz shredded mozzarella cheese: Essential for a gooey, cheesy topping.
- Fresh parsley or basil, chopped (for garnish, optional): Adds freshness and a pop of color.
How to Make Slow Cooker Lasagna Soup
This Slow Cooker Lasagna Soup is an absolute breeze to prepare, a true “set it and forget it” marvel. Boasting a rich, savory tomato-meat base infused with classic Italian herbs, tender lasagna noodles, and dollops of creamy ricotta and gooey mozzarella, it promises an incredibly satisfying meal with minimal effort. You’ll love how easily it transforms simple ingredients into a deeply flavorful dish, requiring only about 15-20 minutes of active prep time before the slow cooker takes over for several hours of hands-off simmering.
Step-by-Step Instructions:
- Brown the Meat and Aromatics: In a large skillet over medium-high heat, brown the ground beef (or Italian sausage) until no pink remains. Drain any excess grease. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Combine Ingredients in Slow Cooker: Transfer the browned meat, onion, and garlic mixture to your slow cooker. Add the crushed tomatoes, tomato sauce, tomato paste, beef broth, water, dried basil, dried oregano, salt, and black pepper. Stir everything together until well combined.
- Slow Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
- Add Lasagna Noodles: About 30-45 minutes before serving (or when the soup has completed its cooking time), stir in the broken lasagna noodles. Ensure they are submerged in the liquid. Cover and continue cooking until the noodles are tender, stirring occasionally to prevent sticking. Note: Cooking time for noodles may vary based on your slow cooker and noodle brand.
- Prepare Ricotta Topping: In a small bowl, combine the ricotta cheese and grated Parmesan cheese. Season with a pinch of salt and pepper.
- Serve and Garnish: Ladle the hot soup into bowls. Top each serving with a generous dollop of the ricotta mixture, a sprinkle of shredded mozzarella cheese, and a garnish of fresh parsley or basil, if desired. Serve immediately and enjoy!
Why You’ll Love This Slow Cooker Lasagna Soup
You’ll quickly fall in love with this Slow Cooker Lasagna Soup because its main highlight is the sheer comfort and convenience it offers. It delivers all the beloved, hearty layers of traditional lasagna in a warm, soothing bowl, without the demanding layering and baking. This recipe is a true budget-saver, transforming inexpensive pantry staples like ground meat, canned tomatoes, and pasta into a gourmet-tasting meal that easily feeds a crowd – a much more economical and satisfying option than takeout. The rich tomato-meat broth, combined with tender pasta and creamy dollops of ricotta and gooey mozzarella, creates a symphony of flavors and textures that will make your taste buds sing.
If you enjoy the robust flavors of Italian-American comfort food, this soup will become a staple. It’s an ideal companion to our Easy Garlic Knots recipe, providing a perfect dunking opportunity. Don’t just read about it; dive into the warmth and embrace the ease of this fantastic Slow Cooker Lasagna Soup! Your family will thank you, and your weeknights will be infinitely easier.
What to Serve Slow Cooker Lasagna Soup With
This hearty Slow Cooker Lasagna Soup is a meal in itself, but a few complementary sides can elevate the experience and make it a complete feast.
- Crusty Garlic Bread or Garlic Knots: Perfect for soaking up every last drop of that savory broth.
- Simple Green Salad: A light, fresh salad with a vinaigrette dressing provides a refreshing contrast to the richness of the soup. Think mixed greens, cherry tomatoes, and cucumber.
- Caesar Salad: For a more robust salad option, a classic Caesar salad with crisp romaine, croutons, and Parmesan is a fantastic choice.
- Roasted Vegetables: Asparagus, broccoli, or zucchini roasted with a little olive oil, salt, and pepper make a healthy and delicious side.
- Soft Breadsticks: Similar to garlic bread, plain or herb-infused breadsticks are excellent for dipping.
Top Tips for Perfecting Slow Cooker Lasagna Soup
To ensure your Slow Cooker Lasagna Soup turns out perfectly every time, keep these valuable tips in mind:
- Don’t Overcook the Noodles: This is crucial! Lasagna noodles can really soak up liquid. Add them only in the last 30-45 minutes of cooking. If you add them too early, they’ll turn mushy and absorb too much broth, leaving you with less soup and more of a thick pasta dish. Keep an eye on them; they should be al dente, not disintegrating.
- Adjust Broth Consistency: Your slow cooker size and tightness of the lid can affect how much liquid evaporates. If the soup seems too thick after the noodles cook, add a splash more beef broth or water to reach your desired consistency. If it’s too thin, you can continue simmering uncovered for a bit (if your slow cooker has a “warm” setting or is still on high) to allow some liquid to evaporate, or stir in a tablespoon of cornstarch mixed with a little cold water to thicken it.
- Enhance Meat Flavor: If you’re using lean ground beef, consider browning it with a teaspoon of fennel seeds (if you like the Italian sausage flavor) or a pinch of red pepper flakes for an extra kick. Ensure you drain as much fat as possible after browning for a less greasy soup.
- Ricotta Consistency: For a smoother, creamier ricotta topping, you can whisk the ricotta with a tablespoon or two of milk or broth before adding it to the soup. This also makes it easier to dollop and swirl into the hot soup.
- Fresh Herbs for Finish: While dried herbs get cooked in the soup, a sprinkle of fresh chopped basil or parsley right before serving brightens the flavors immensely and adds a professional touch. Don’t skip it if you have it!
- Cheese Integration: For an even cheesier soup, you can stir a handful of mozzarella or Parmesan into the soup itself just before serving, along with the ricotta topping.
Storing and Reheating Tips
Slow Cooker Lasagna Soup makes fantastic leftovers, often tasting even better the next day as the flavors meld further.
- Refrigerator Storage: Allow the soup to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for 3-4 days.
- Freezing Instructions: Lasagna soup freezes surprisingly well, though the pasta might become slightly softer upon thawing. To freeze, let the soup cool completely. If you cooked the noodles directly in the soup, the best method is to freeze it before adding the noodles. Then, when you reheat, add fresh, uncooked broken lasagna noodles for the last 30-45 minutes of reheating. If you’ve already added the noodles, freeze the soup in airtight, freezer-safe containers or bags for up to 3 months.
- Reheating from Refrigerator: Reheat individual portions in the microwave until hot, stirring occasionally. For larger batches, reheat gently on the stovetop over medium-low heat, stirring frequently. You may need to add a splash of beef broth or water as the noodles tend to absorb more liquid overnight.
- Reheating from Freezer: Thaw frozen soup overnight in the refrigerator. Then, reheat on the stovetop or in the microwave as described above, adding extra liquid if needed. If you froze it without noodles, add them during the last 30-45 minutes of stovetop simmering.
- Important Note on Noodles: The noodles will continue to absorb liquid even after the soup is chilled. When reheating, especially after refrigeration, you will almost certainly need to add more broth or water to achieve the desired soup consistency. Taste and adjust seasonings after reheating.
Final Thoughts
This Slow Cooker Lasagna Soup transforms a classic, labor-intensive dish into an effortless, weeknight wonder. It’s a testament to the magic of the slow cooker, delivering deep, comforting Italian flavors with minimal fuss. Whether you’re feeding a hungry family or meal-prepping for a cozy week, this recipe promises warmth, satisfaction, and a delicious taste of Italy, all from the convenience of your kitchen.
try also :
- Air Fryer Sweet Potatoes
- Crockpot Beef Fajitas
- Ground Turkey Sweet Potato Bake
- Cheesy Pumpkin Stuffed Pretzel Bites
- Find more in Pinterest
- Medium
Slow Cooker Lasagna Soup FAQs
- Can I use no-boil lasagna noodles?
Yes, no-boil lasagna noodles can be used and may cook a little faster. Break them into smaller pieces as well. Always monitor for tenderness. - Can I make this vegetarian?
Absolutely! Omit the ground beef and use a plant-based ground crumble, or replace it with extra mushrooms, lentils, or a mix of vegetables like zucchini and bell peppers. Use vegetable broth instead of beef broth. - What if my soup is too thick/thin after cooking?
If too thick, stir in additional beef broth or water until it reaches your desired consistency. If too thin, remove the lid for the last hour of cooking to allow some liquid to evaporate, or create a quick slurry with a tablespoon of cornstarch mixed with a little cold water, stir it in, and cook until thickened. - Can I use other types of pasta?
While lasagna noodles are traditional for the “lasagna soup” experience, you can certainly substitute other short, hearty pasta shapes like farfalle, rotini, or even penne. Adjust cooking time for the pasta as directed on its package. - How do I prevent the noodles from sticking together?
Stir the noodles well when you add them to ensure they are fully submerged. Stirring once or twice during the noodle cooking phase also helps prevent them from clumping. - Can I add vegetables to the soup?
Yes! Feel free to add diced carrots, celery, bell peppers, or mushrooms along with the onion at the beginning. Spinach or kale can be stirred in during the last 30 minutes of cooking.
Slow Cooker Lasagna Soup
- Total Time: 4 hours
- Yield: 6–8 servings 1x
Description
A comforting, easy ‘set-and-forget’ Slow Cooker Lasagna Soup, blending rich tomato-meat sauce, tender lasagna noodles, and creamy ricotta and mozzarella into a hearty, satisfying meal.
Ingredients
- 1 lb ground beef or Italian sausage
- 1 large yellow onion, chopped
- 3–4 cloves garlic, minced
- 28 oz can crushed tomatoes
- 15 oz can tomato sauce
- 6 oz can tomato paste
- 4 cups beef broth
- 1 cup water
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 12–16 lasagna noodles, broken into 2-inch pieces
- 15 oz ricotta cheese
- 1/2 cup grated Parmesan cheese
- 4 oz shredded mozzarella cheese
- Fresh parsley or basil, chopped (optional, for garnish)
Instructions
- Brown the meat and aromatics: In a large skillet over medium-high heat, brown the ground beef (or Italian sausage) until no pink remains. Drain any excess grease. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Combine ingredients in Slow Cooker: Transfer the browned meat, onion, and garlic mixture to your slow cooker. Add the crushed tomatoes, tomato sauce, tomato paste, beef broth, water, dried basil, dried oregano, salt, and black pepper. Stir everything together until well combined.
- Slow Cook: Cover the slow cooker and cook on **low for 6-8 hours** or on **high for 3-4 hours**.
- Add Lasagna Noodles: About 30-45 minutes before serving (or when the soup has completed its cooking time), stir in the broken lasagna noodles. Ensure they are submerged in the liquid. Cover and continue cooking until the noodles are tender, stirring occasionally to prevent sticking. *Note: Cooking time for noodles may vary based on your slow cooker and noodle brand.*
- Prepare Ricotta Topping: In a small bowl, combine the ricotta cheese and grated Parmesan cheese. Season with a pinch of salt and pepper.
- Serve and Garnish: Ladle the hot soup into bowls. Top each serving with a generous dollop of the ricotta mixture, a sprinkle of shredded mozzarella cheese, and a garnish of fresh parsley or basil, if desired. Serve immediately and enjoy!
Notes
For an even creamier ricotta topping, whisk it with a tablespoon or two of milk before serving. Fresh herbs add a vibrant finish.
- Prep Time: 15 minutes
- Cook Time: 3 hours 45 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 12g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg