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–+ servings
Slow Cooker Lasagna Soup

Hearty Slow Cooker Lasagna Soup for Cozy Nights In

This Slow Cooker Lasagna Soup brings comfort with every spoonful, combining all the flavors of traditional lasagna into a hearty, soothing soup.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 cups
Course: Dinners
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 1 lb ground beef the cornerstone of flavor, brown it well for a robust taste
  • 0.5 cup chopped onion adds sweetness and depth; sauté for best results
  • 2 cloves minced garlic infuses the soup with a lovely aroma and taste
  • 1 teaspoon dried oregano brings a classic Italian flavor that pairs beautifully
  • 1 teaspoon dried basil enhances the soup with a fresh and fragrant touch
  • 1 teaspoon salt essential for balancing flavors; adjust to taste
  • 0.5 teaspoon pepper adds just the right amount of warmth without being overpowering
Liquid
  • 4 cups beef broth the heart of your soup; choose a quality brand or homemade for depth
  • 2 cups crushed tomatoes provides a rich, tangy base that binds it all together
Noodles and Cheese
  • 8 oz lasagna noodles broken; gives that classic lasagna texture without the layering hassle
  • 1 cup ricotta cheese introduces creamy goodness that melds with the soup
  • 1 cup shredded mozzarella cheese melts beautifully on top, adding a gooey finish
  • 0.5 cup grated Parmesan cheese a sprinkle of savory richness to elevate each bowl
Garnish
  • fresh basil for a pop of color and that fresh herbal kick

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Brown the Beef: In a large skillet over medium heat, cook the ground beef along with chopped onion until browned and soft, about 5-7 minutes. Stir in minced garlic, dried oregano, dried basil, salt, and pepper, cooking for an additional minute until fragrant.
  2. Combine Ingredients in the Slow Cooker: Transfer the beef mixture to your slow cooker, pouring in the beef broth and crushed tomatoes. Stir together until well combined.
  3. Add the Noodles: Break lasagna noodles into bite-sized pieces and add them to the slow cooker, pushing them down into the liquid. Cover and cook on low for 4-6 hours or high for 2-3 hours.
  4. Stir in the Cheese: Once the noodles are tender, remove the lid and gently stir in ricotta cheese until fully incorporated. Allow to cook for an additional 15 minutes on low.
  5. Serve with Garnishes: Ladle the soup into bowls, topping each serving with shredded mozzarella cheese and grated Parmesan cheese. Garnish with chopped fresh basil before serving.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 80mgSodium: 1000mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 5mgCalcium: 250mgIron: 3mg

Notes

For easy meal prep, portion the soup into individual servings before freezing. This approach makes it a breeze to grab a comforting bowl whenever you need a warm meal.

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