This Slow Cooker lasagna soup is a hearty, comforting, and easy-to-make dish that brings all the flavors of classic lasagna into a warm, cozy bowl. Made with ground beef, Italian Sausage, tomatoes, noodles, and a rich, cheesy topping, this soup is perfect for chilly days and requires minimal effort thanks to the slow cooker! 🍜🧀
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For the Soup:
- 1 lb (450 g) ground beef
- ½ lb (225 g) Italian sausage, casing removed
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (28 oz / 800 g) can crushed tomatoes
- 1 (15 oz / 425 g) can tomato sauce
- 1 (14.5 oz / 410 g) can diced tomatoes
- 4 cups (960 ml) beef broth
- 1 ½ tsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional, for spice)
- 1 tsp sugar (to balance acidity)
- 8 lasagna noodles, broken into pieces
- 1 ½ cups (360 ml) water
For the cheese Topping:
- 1 cup (250 g) ricotta cheese
- ½ cup (50 g) grated Parmesan cheese
- 1 cup (100 g) shredded mozzarella cheese
- 1 tbsp fresh parsley, chopped
Directions
Step 1: Brown the Meat
- In a skillet over medium-high heat, cook the ground beef and Italian sausage until browned.
- Add the diced onion and cook for 2-3 minutes until soft.
- Stir in the garlic and cook for 30 seconds.
- Drain excess grease and transfer the meat mixture to the slow cooker.
Step 2: Add the Soup Ingredients
- Add the crushed tomatoes, tomato sauce, diced tomatoes, beef broth, Italian seasoning, salt, black pepper, red pepper flakes, sugar, and water to the slow cooker.
- Stir well, cover, and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
Step 3: Add the Noodles
- About 30 minutes before serving, add the broken lasagna noodles to the soup. Stir well and continue cooking until the noodles are tender.
Step 4: Prepare the Cheese Topping
- In a small bowl, mix together ricotta cheese, Parmesan, and fresh parsley.
Step 5: Serve and Enjoy!
- Ladle the soup into bowls and top each serving with a scoop of the cheese mixture and a sprinkle of mozzarella.
- Garnish with extra Parmesan and fresh basil, if desired.
Notes
- Make it lighter: Use ground turkey or chicken instead of beef and sausage.
- Gluten-free version: Swap lasagna noodles for gluten-free pasta.
- Make it ahead: Store in the refrigerator for up to 4 days or freeze for up to 3 months.
- Thicker soup? Reduce broth by ½ cup for a richer texture.
Why This Recipe Works
This soup combines all the flavors of traditional lasagna with half the effort! The Slow Cooker develops deep, rich flavors, while the cheese topping melts into the soup, making every spoonful creamy, cheesy, and delicious.
Conclusion
This Slow Cooker Lasagna Soup is the perfect comfort food for busy days when you want all the flavor of lasagna without the hassle. Warm, hearty, and packed with Italian goodness, it’s a meal your whole family will love. Try it today and enjoy a cozy, delicious bowl of lasagna in soup form! 🍜🧀✨
Frequently Asked Questions
Can I make this Slow Cooker Lasagna Soup ahead of time, and if so, how should I store it?
Yes, you can absolutely make this soup ahead! You can prepare the entire soup (including the meat and vegetables) up to 4 days in advance and store it in an airtight container in the refrigerator. When ready to serve, reheat the soup on the stovetop or in the slow cooker. Add the noodles and cheese topping during the final 30 minutes of cooking. Alternatively, you can freeze the soup (without the noodles and cheese topping) for up to 3 months. Thaw completely before reheating and adding the noodles and cheese.
What are some good ingredient substitutions if I don’t have everything on hand?
Certainly! You can substitute ground turkey or chicken for the ground beef and Italian sausage for a lighter version, using the same amount (1 lb ground turkey, ½ lb Italian sausage). If you don’t have Italian seasoning, use a combination of dried oregano, basil, and thyme (about ½ teaspoon each). For a gluten-free option, use gluten-free lasagna noodles or another gluten-free pasta. If you don’t have ricotta cheese, you can substitute with cottage cheese, but drain any excess liquid first.
How do I know when the Slow Cooker Lasagna Soup is perfectly cooked?
The soup is ready when the noodles are tender but still have a slight bite, which should take about 30 minutes after adding them to the slow cooker. The meat should be fully cooked and tender, and the vegetables should be soft. Visually, the soup will have a rich, slightly thickened consistency. Taste a noodle to ensure it’s cooked through. The cheese topping should be heated through and melted.
Can I double or scale up this recipe to feed a larger crowd?
Yes, you can easily double this recipe! If you’re using a standard slow cooker, you may need to cook the soup in two batches or use a larger slow cooker. Double all of the ingredients, including the ground beef, sausage, tomatoes, broth, and seasonings. Be sure to adjust the cooking time accordingly; it might take an extra hour or two on low or an extra 30-60 minutes on high. Ensure the noodles are tender before serving.
What are some of the nutritional benefits of this Slow Cooker Lasagna Soup?
This soup offers several nutritional benefits. Ground beef and Italian sausage provide protein and iron. Tomatoes are rich in Vitamin C and antioxidants like lycopene. The beef broth adds electrolytes and some minerals. The cheese topping contributes calcium and protein. The vegetables, like onions and garlic, provide fiber and various vitamins. Remember to consider portion sizes to manage calorie intake.
Cooker Lasagna Soup
This delightful Cooker Lasagna Soup brings all the flavors of classic lasagna into a comforting bowl of soup.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 pounds ground beef lean
- 1 large onion chopped
- 4 cloves garlic minced
- 4 cups chicken broth
- 2 cups crushed tomatoes canned
- 2 cups lasagna noodles broken into pieces
- 1 cup mozzarella cheese shredded
- 1 teaspoon oregano dried
- 1 teaspoon basil dried
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preparation Steps
- In a large pot, brown the ground beef with onion and garlic over medium heat.
- Drain excess fat from cooked beef mixture.
- Add in chicken broth, crushed tomatoes, oregano, basil, salt, and pepper. Bring to a boil.
- Stir in broken lasagna noodles and reduce the heat to a simmer. Cook until the noodles are tender.
- Ladle the soup into bowls and top with shredded mozzarella cheese.
Notes
For best flavor, allow the soup to sit for a few minutes to let the flavors meld.
