Slow Cooker Lasagna Soup

Savor the Warmth of Satisfying Soup

Imagine a bowl bursting with rich, savory flavors mingling with the aroma of melting cheeses and perfectly cooked pasta. That’s exactly what you get with this Slow Cooker Lasagna Soup! It’s like your favorite lasagna turned into a cozy bowl of goodness, easy enough for any night of the week. And let’s be honest, who doesn’t love a meal that practically cooks itself?

Why Make This Recipe

You’ll adore this soup for several reasons! First off, it’s as easy as pie (or should I say, easy as soup?). Just dump everything into your slow cooker and let it work its magic. Plus, cleanup is a breeze—no lasagna noodles to layer, no baking dish to scrub!

Planning a family dinner? This dish is family-friendly and sure to please picky eaters. “Hey kids, who wants soup?!?” Here’s a hint: Everyone!

Ingredients

You don’t need fancy stuff—just these basics!

• 1 pound ground beef
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 4 cups beef broth
• 1 tablespoon Italian seasoning
• 2 cups uncooked lasagna noodles, broken into pieces
• 1 cup heavy cream
• 1 cup ricotta cheese
• Salt and pepper to taste
• Parmesan cheese for serving
• Fresh basil for garnish (optional)

Directions

1. In a slow cooker, add the ground beef, onion, and garlic. Cook until the beef is browned. Drain any excess fat.
2. Stir in the crushed tomatoes, beef broth, Italian seasoning, and salt and pepper.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. About 30 minutes before serving, stir in the broken lasagna noodles.
5. Once the noodles are cooked, stir in the heavy cream and ricotta cheese until well combined.
6. Serve hot, garnished with Parmesan cheese and fresh basil if desired.

How to Make Slow Cooker Lasagna Soup (Overview)

So, what’s the lowdown on crafting this savory bowl of goodness? Start by browning your beef in the slow cooker—easy peasy. Then, add in everything else except the cream and ricotta. Let it simmer away like a pro chef. As the finish line approaches, just toss in those noodles and dairy, stir, and voilà! You’ve got a meal that will warm you from the inside out. Pro tip: Don’t skip toasting the garlic—it makes all the difference! 😉

How to Serve Slow Cooker Lasagna Soup

Serve this soup with a sprinkle of Parmesan on top to create an inviting, creamy layer. Add a few fresh basil leaves for a pop of green and extra aroma. Imagine scooping up a bowl with crusty bread on the side, where each bite is a comforting hug and that rich aroma fills your kitchen. Is it getting cozy in here, or is it just me?

How to Store Slow Cooker Lasagna Soup

Store any leftover soup in the refrigerator where it stays fresh for about 3-4 days. You can also freeze portions for a quick meal later; they’ll last up to 3 months. Just reheat on the stovetop or in the microwave and add a splash of cream to bring that creaminess back!

Tips to Make Slow Cooker Lasagna Soup

• Want to kick up the flavor? Add some red pepper flakes for a little heat!
• Need it gluten-free? Swap out those lasagna noodles for gluten-free pasta.
• For added texture, toss in your favorite veggies, like spinach or bell peppers—because more colors, more fun, right?
• If on a health kick, go for ground turkey instead of beef!

Variation

Feeling adventurous? You could make this soup vegan! Just swap the ground beef for lentils and use a plant-based cream and ricotta. Hello, deliciousness! 🥳

FAQs

Can I use other types of pasta?
Absolutely! Feel free to swap in your favorite pasta shapes, just adjust the cooking time as necessary.

How do I make this soup make-ahead?
You can prep all ingredients the night before, store them in the fridge, and then just throw everything in the slow cooker in the morning!

Can I freeze leftovers?
Yes! This soup freezes beautifully. Just be sure to leave out the cream and ricotta if you plan to freeze it, and add them when you reheat.

📌 Pin this recipe for your next cozy dinner night!

Slow Cooker Lasagna Soup

A cozy, rich soup that combines all the flavors of traditional lasagna without the fuss of layering, perfect for any night of the week.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Soup

Cuisine: Italian

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Soup Base

• 1 pound ground beef Can substitute with ground turkey for a lighter option.
• 1 large onion, chopped
• 3 cloves garlic, minced Toast for better flavor.
• 28 ounces can crushed tomatoes
• 4 cups beef broth
• 1 tablespoon Italian seasoning
• 2 cups uncooked lasagna noodles, broken into pieces Can use gluten-free pasta.

For the Dairy

• 1 cup heavy cream Optional: Can leave out if freezing.
• 1 cup ricotta cheese Optional: Add for creaminess.
• to taste Salt and pepper
• to taste Parmesan cheese for serving
• to taste Fresh basil for garnish (optional)

Method

 

Preparation

1. In a slow cooker, add the ground beef, onion, and garlic. Cook until the beef is browned. Drain any excess fat.
2. Stir in the crushed tomatoes, beef broth, Italian seasoning, and salt and pepper.

Cooking

1. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
2. About 30 minutes before serving, stir in the broken lasagna noodles.
3. Once the noodles are cooked, stir in the heavy cream and ricotta cheese until well combined.

Serving

1. Serve hot, garnished with Parmesan cheese and fresh basil if desired.

Notes

Store any leftover soup in the refrigerator for about 3-4 days, or freeze portions for up to 3 months. Reheat on stovetop or in microwave and add a splash of cream if necessary.