Introduction to Slow Cooker Lasagna Soup
Slow cooker lasagna soup has all the familiar comfort of layered lasagna without the time-consuming assembly. Ground beef, tomato sauce, broken lasagna noodles, and Italian seasonings simmer together until the noodles are tender and the broth is rich.
A spoonful of ricotta, mozzarella, and Parmesan finishes each bowl. The cheese mixture softens into the hot soup, giving it the creamy, savory character of lasagna while keeping the method simple enough for a weeknight.
Why You'll Love This Slow Cooker Lasagna Soup
- The slow cooker does most of the work after a short stovetop start.
- Broken lasagna noodles cook right in the tomato and beef broth.
- Three cheeses add the familiar lasagna finish to every bowl.
- The recipe makes eight servings, so it works well for family dinner or leftovers.
- You can adjust the heat with the optional crushed red pepper flakes.
Ingredients for Slow Cooker Lasagna Soup
- 1 1/2 pounds lean ground beef
- 8 ounces uncooked lasagna noodles broken into pieces
- 1 jar marinara sauce 24 ounces
- 1 can crushed tomatoes 28 ounces
- 4 cups low sodium beef broth
- 1 medium yellow onion finely diced
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes optional
- 1 tablespoon Worcestershire sauce
- 1 cup whole milk ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley chopped for garnis
Use a lean ground beef, such as ต่อ90 percent lean, so the soup stays hearty without leaving excess grease. Break the lasagna noodles into pieces about two inches long so they are easy to stir and fit comfortably in the slow cooker.
How to Make Slow Cooker Lasagna Soup
Step 1: Brown the Beef
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it into small crumbles, until no pink remains. Drain excess fat if needed. Transfer the beef to a 6-quart slow cooker.
Step 2: Soften the Aromatics
Add the diced onion to the same skillet and cook over medium heat for 3 to 4 minutes, until it begins to soften. Stir in the garlic and tomato paste, then cook for 30 seconds. Scrape the mixture into the slow cooker with the beef.
Step 3: Build the Soup
Add the marinara sauce, crushed tomatoes, beef broth, Italian seasoning, dried basil, dried oregano, garlic powder, onion powder, kosher salt, black pepper, crushed red pepper flakes if using, and Worcestershire sauce. Stir well to combine. Cover the slow cooker.
Step 4: Cook Until Tender
Cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours. The soup should be actively hot, and the beef should reach at least 160°F. Do not add the noodles at the beginning, because they can become overly soft during the long cooking time.
Step 5: Add the Noodles
Stir in the broken lasagna noodles during the final 30 to 40 minutes on LOW or the final 20 to 25 minutes on HIGH. Cover and cook until the noodles are tender but still hold their shape. Stir once or twice during this stage to keep the pieces from sticking together.
Step 6: Finish and Serve
Stir together the ricotta, mozzarella, and Parmesan in a bowl. Taste the soup and adjust the seasoning if needed. Ladle the soup into bowls and top each serving with some of the cheese mixture and chopped parsley. Serve while hot, making sure leftovers are refrigerated within two hours.
Tips for Success
- For the most even cooking, break the noodles into similar-sized pieces and stir them well when they are added.
- If the soup thickens more than you like after the noodles cook, stir in a little hot beef broth before serving.
- A 6-quart slow cooker gives the ingredients enough room to simmer without spilling.
- Keep the lid closed during cooking as much as possible, especially after adding the noodles, so the temperature stays steady.
- Cool leftovers in shallow containers and refrigerate them for up to four days. Reheat on the stovetop or in the microwave until steaming hot.
Equipment Needed
- 6-quart slow cooker
- Large skillet
- Large mixing bowl
Variations
- Use ground turkey in place of the ground beef, cooking it until it reaches 165°F.
- Add a drained can of sliced mushrooms with the tomatoes for a more savory version.
- Stir in a handful of baby spinach during the last 5 minutes of cooking.
- For a spicier soup, use the crushed red pepper flakes and add a pinch more to individual bowls.
- Replace the lasagna noodles with broken mafaldine or another wide, sturdy pasta, adjusting the final cooking time as needed.
Serving Suggestions
Serve the soup in wide bowls so each portion has room for the cheese topping. Warm, crusty bread makes a useful side for the tomato broth, while a simple green salad keeps the meal fresh. If you are serving the soup for a gathering, keep it on the slow cooker’s warm setting for no more than two hours after cooking, and stir occasionally so the noodles do not settle and stick.
FAQs about Slow Cooker Lasagna Soup
Can I put the lasagna noodles in at the beginning? It is better to add them near the end. Noodles cooked for the entire slow cooker cycle can become mushy and absorb too much broth.
Can I make this soup ahead of time? Yes, but the noodles will continue absorbing liquid as the soup sits. For the best texture, make the soup base ahead, refrigerate it, and add freshly cooked noodles when reheating if possible.
How should I store leftover lasagna soup? Refrigerate leftovers in airtight containers within two hours. They will keep for up to four days. Reheat each portion to 165°F, adding broth if the soup has thickened.
Can I freeze this soup? You can freeze it, but the noodles may soften after thawing. For better results, freeze the soup base without noodles, then add freshly cooked noodles when reheating.
Can I use pre-shredded mozzarella? Yes. Pre-shredded mozzarella is convenient, though freshly shredded cheese usually melts more smoothly into the ricotta mixture.
Final Thoughts
Slow cooker lasagna soup is a practical way to turn familiar lasagna ingredients into a relaxed, spoonable dinner. Brown the beef first, hold the noodles until the end, and finish each bowl with the three-cheese topping for the best texture and flavor.
Slow Cooker Lasagna Soup
Ingredients
Equipment
Method
- Brown the ground beef in olive oil, drain excess fat, and transfer it to a 6-quart slow cooker.
- Soften the onion, garlic, and tomato paste in the skillet, then add them to the slow cooker.
- Add the sauces, broth, seasonings, and Worcestershire sauce, then cover and cook on LOW for 7 to 8 hours or HIGH for 3 1/2 to 4 hours.
- Add broken lasagna noodles during the final 30 to 40 minutes on LOW or 20 to 25 minutes on HIGH.
- Mix the ricotta, mozzarella, and Parmesan together.
- Serve the hot soup with the cheese mixture and parsley on top.
Notes
- Add the noodles near the end so they do not become mushy.
- The ground beef should reach 160°F, and leftovers should be reheated to 165°F.
- Refrigerate leftovers within two hours and use within four days.
