Slow Cooker Lasagna Soup Recipe
This Slow Cooker Lasagna Soup combines all the comforting flavors of traditional lasagna into a hearty and easy-to-make soup. Ground beef, marinara, beef broth, diced tomatoes, and Italian seasonings slow-cook together to create a rich base, while broken lasagna noodles cook right in the pot. Finished with creamy ricotta, melted mozzarella, and fresh parsley, this recipe is perfect for a cozy family meal with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 3 hours on HIGH or 6 hours on LOW
- Total Time: 3 hours 15 minutes (HIGH) or 6 hours 15 minutes (LOW)
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Ingredients
Main Ingredients
- 1 pound lean ground beef
- 1 cup diced onion
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cloves garlic, minced
- 24 ounces marinara sauce
- 32 ounces beef broth
- 14 ounces diced tomatoes
- 1 Tablespoon Italian seasoning
- 1 teaspoon onion powder
- ½ teaspoon red pepper flakes
- ½ cup heavy cream
- 10 lasagna noodles, broken into approx. 1-2 inch pieces
Toppings
- Ricotta cheese for topping
- Shredded mozzarella cheese for topping
- Chopped fresh parsley for topping
Instructions
- Brown the Meat and Onions: In a large skillet over medium-high heat, add the ground beef and diced onion. Season with salt and pepper. Cook, breaking the meat apart, until no longer pink and the onions are translucent.
- Add Garlic: Stir in the minced garlic and cook just until fragrant, about 30 seconds to 1 minute, taking care not to burn it.
- Transfer to Slow Cooker: Drain excess grease if necessary, then pour the cooked meat and onion mixture into the basin of a 6-quart slow cooker.
- Add Liquids and Seasonings: Pour in the marinara sauce, beef broth, diced tomatoes, Italian seasoning, onion powder, and red pepper flakes. Stir well to combine all ingredients evenly.
- Cook the Soup: Cover the slow cooker and cook on HIGH for 2-3 hours or LOW for 4-6 hours, until flavors meld and the soup is hot throughout.
- Add Cream and Noodles: Once the initial cooking time is finished, stir in the heavy cream and broken lasagna noodles, breaking them over the slow cooker so pieces drop into the soup evenly. Stir, cover again, and cook for an additional 30-45 minutes, or until noodles are tender.
- Serve and Garnish: Ladle the soup into bowls and top each serving with a scoop of ricotta cheese, shredded mozzarella, and freshly chopped parsley for garnish. Serve hot and enjoy!
Notes
- Use lean ground beef (90/10) for less grease and great flavor; if using 80/20, drain excess fat.
- Recommended marinara brands are Rao’s or Trader Joe’s, but feel free to use your favorite.
- Plain petite diced tomatoes work best, but Italian seasoned or chunkier diced tomatoes can be used for texture preference.
- Skip red pepper flakes if you prefer a non-spicy soup.
- Adjust salt and pepper to taste before serving.
- Omit heavy cream if you would like a more broth-based, less creamy soup.
- Ricotta and mozzarella can be stirred into the soup or served as toppings; garnish allows personalization.
- Slow cooker times vary; use the times as a guide and adjust for your appliance.
Find it online: https://deliciousyum.com/slow-cooker-lasagna-soup-recipe/
