Go Back

Slow Cooker Lasagna Soup

A comforting slow cooker soup with beef, broken lasagna noodles, tomato broth, and a three-cheese topping.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • 6-quart slow cooker
  • large skillet

Method
 

  1. Brown the ground beef in olive oil, drain excess fat, and transfer it to a 6-quart slow cooker.
  2. Soften the onion, garlic, and tomato paste in the skillet, then add them to the slow cooker.
  3. 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.
  4. Add broken lasagna noodles during the final 30 to 40 minutes on LOW or 20 to 25 minutes on HIGH.
  5. Mix the ricotta, mozzarella, and Parmesan together.
  6. 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.