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Slow Cooker Lasagna Soup Recipe

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★★★★★

4.7 from 79 reviews

This Slow Cooker Lasagna Soup is a comforting and hearty meal that combines all the flavors of classic lasagna in a warm, easy-to-make soup. Ground beef, aromatic herbs, broken lasagna noodles, and a blend of ricotta, mozzarella, and parmesan cheeses come together in a savory tomato broth. Perfect for a cozy dinner with minimal prep and slow cooker convenience.

Ingredients

Scale

Meat and Aromatics

  • 1 pound lean ground beef
  • ½ cup yellow onion, diced
  • 3 cloves garlic, minced

Soup Base

  • 4 cups beef broth
  • 24 ounces marinara sauce
  • 1 tablespoon fresh basil, chopped (plus more for garnish)
  • 1 tablespoon fresh parsley, chopped
  • 1 ½ teaspoons fresh oregano, chopped
  • ¾ teaspoon fresh rosemary, chopped
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Pasta and Greens

  • 8 ounces uncooked lasagna noodles, broken into pieces
  • 2 cups baby spinach

Cheeses

  • 1 cup ricotta cheese
  • ½ cup mozzarella cheese, shredded
  • ¼ cup parmesan cheese, grated

Instructions

  1. Brown the Meat: In a skillet over medium heat, brown the ground beef thoroughly until no pink remains.
  2. Sauté Aromatics: Add the diced onions and minced garlic to the skillet with the beef and cook for an additional 3-5 minutes until the onions are translucent and fragrant.
  3. Drain and Transfer: Drain any excess fat from the skillet, then transfer the cooked beef and aromatics into the slow cooker.
  4. Add Broth and Seasonings: Pour in the beef broth and marinara sauce, then add the fresh basil, parsley, oregano, rosemary, red pepper flakes, kosher salt, and black pepper. Stir to combine.
  5. Slow Cook the Soup: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the soup is bubbling and flavors meld.
  6. Add Noodles: Stir in the broken lasagna noodles, cover again, and cook for 20-30 minutes until the noodles are tender.
  7. Prepare Cheese Mixture: While the noodles cook, combine ricotta, mozzarella, and parmesan cheeses in a small bowl, mixing until well blended.
  8. Incorporate Greens and Cheese: Remove the slow cooker lid and stir in half of the cheese mixture along with all the baby spinach. Cover and let cook for 2-3 minutes until the spinach wilts. Taste and adjust seasoning as needed.
  9. Serve: Ladle the soup into bowls and top with dollops of the remaining cheese mixture and fresh basil leaves for garnish.

Notes

  • Use lean ground beef for a healthier soup with less fat.
  • If you prefer, substitute ground turkey or Italian sausage.
  • To save time, brown the meat and sauté aromatics the night before and refrigerate until ready to cook.
  • Broken lasagna noodles cook unevenly if pieces are too large; break them into uniform smaller pieces for even cooking.
  • For a spicy kick, increase red pepper flakes cautiously.
  • Leftovers reheat well and flavors deepen after resting overnight.

Keywords: slow cooker lasagna soup, easy lasagna soup, slow cooker soup, Italian soup, comfort food, one pot meal, ground beef soup

Find it online: https://busyrecipe.com/slow-cooker-lasagna-soup-recipe/