If you love the comforting layers and hearty flavors of traditional lasagna but want a quicker, cozier way to enjoy it, this Slow Cooker Lasagna Soup Recipe is your new best friend. Imagine all your favorite lasagna ingredients simmered together in a bowl of rich, tomatoey broth with tender noodles and creamy cheese, making every spoonful a warm hug on a chilly day. It’s an effortless, crowd-pleasing meal that brings all the magic of lasagna without the long wait or complicated steps, perfect for sharing with family or friends any night of the week.
Ingredients You’ll Need
These ingredients come together to create a symphony of flavors and textures, each playing an essential role. From the savory ground beef to the creamy cheeses and fresh herbs, every element contributes to the perfect balance that makes this Slow Cooker Lasagna Soup Recipe so irresistible.
- 1 lb ground beef or Italian sausage: Provides the rich, meaty base that’s full of flavor.
- 1 small onion, diced: Adds sweetness and depth when sautéed with garlic.
- 3 cloves garlic, minced: Brings aromatic warmth to the soup’s foundation.
- 1 can (28 oz) diced tomatoes: Offers freshness and a bright, tangy texture.
- 4 cups chicken or beef broth: Forms the hearty, luscious soup base.
- 1 can (15 oz) tomato sauce: Intensifies the tomato flavor and gives smooth consistency.
- 2 tsp Italian seasoning: Sprinkles in the classic Italian herb blend for that authentic taste.
- 1 tsp crushed red pepper flakes (optional): Adds a gentle kick for those who love a little heat.
- 8 lasagna noodles, broken into pieces: Gives the satisfying pasta texture without needing to bake a lasagna.
- 1 cup ricotta cheese: Creamy and mild, perfect for dolloping on top.
- 1 1/2 cups shredded mozzarella cheese: Melts beautifully into the soup and cheese mixture.
- Fresh parsley or basil, chopped, for garnish: Adds a pop of color and fresh herbal notes.
- Salt and pepper, to taste: Essential for balancing all the flavors just right.
How to Make Slow Cooker Lasagna Soup Recipe
Step 1: Brown the Meat
Start by cooking the ground beef or Italian sausage in a large pot over medium heat until it’s beautifully browned and cooked through, about 5 to 7 minutes. This step builds a rich, savory base, and draining any excess fat helps keep the soup from becoming greasy.
Step 2: Sauté Onion and Garlic
Next, toss in the diced onion and minced garlic with the meat and cook until the onion softens and becomes translucent, about 3 to 4 minutes. These aromatic ingredients add sweetness and depth that are key to layering the soup’s flavor.
Step 3: Add Tomatoes, Broth, and Seasonings
Pour in the diced tomatoes, tomato sauce, and chicken or beef broth, then sprinkle the Italian seasoning and optional crushed red pepper flakes over it all. Stir everything together and bring the mixture to a gentle simmer to meld these vibrant, comforting flavors.
Step 4: Cook the Lasagna Noodles
Add the broken pieces of lasagna noodles right into the simmering soup. Let them cook for 10 to 12 minutes, stirring occasionally, until they’re just tender — perfectly al dente and soaking up the delicious tomato broth.
Step 5: Prepare the Cheese Mixture
While the noodles finish cooking, combine the ricotta and mozzarella cheese in a small bowl. This creamy blend will add a luscious, melty topping that echoes the cheesy goodness of traditional lasagna in every spoonful.
Step 6: Serve and Enjoy
Ladle the slow cooker lasagna soup into bowls, then crown each serving with a generous dollop of the ricotta-mozzarella mixture. Sprinkle fresh parsley or basil on top for a fresh pop of color and flavor, and dive into this heartwarming dish!
How to Serve Slow Cooker Lasagna Soup Recipe
Garnishes
Fresh herbs like parsley or basil are classic go-tos that brighten each spoonful with their vibrant aroma and color. Don’t be shy about adding a sprinkle of parmesan cheese or a crack of black pepper to really elevate the flavors and add even more richness.
Side Dishes
This soup shines best when paired with simple sides like a crusty garlic bread or a crisp green salad. These light accompaniments balance the creamy, hearty soup and make the meal feel complete without overwhelming your palate.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls or garnish with a swirl of pesto. Another idea is topping it with toasted breadcrumbs for a subtle crunch, turning this beloved Slow Cooker Lasagna Soup Recipe into a dish that’s as visually appealing as it is delicious.
Make Ahead and Storage
Storing Leftovers
After enjoying this tasty soup, store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as it rests, making your next meal just as satisfying.
Freezing
You can freeze this soup for longer storage by transferring it to a freezer-safe container. Freeze for up to 3 months, but it’s best to hold off on adding the cheese mixture until you reheat; fresh cheese dollops taste better and keep their texture.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally. Add the ricotta and mozzarella topping fresh once hot, so you enjoy that creamy contrast between warm broth and melted cheese every time.
FAQs
Can I use gluten-free noodles in this recipe?
Absolutely! Just swap the traditional lasagna noodles for your favorite gluten-free variety. Keep in mind that cooking times may vary slightly, so check the noodles a bit earlier to ensure perfect texture.
Is Italian sausage better than ground beef for this soup?
Both work wonderfully, but Italian sausage brings extra herbs and spices that add a bit more excitement. Ground beef provides a milder, classic flavor for those who prefer it that way.
Can I make this soup in a slow cooker instead of on the stove?
Yes, the soup can be adapted for a slow cooker. Brown the meat and sauté the vegetables first, then combine all ingredients (except the cheese) in the slow cooker and cook on low for 4-6 hours. Add noodles in the last 30 minutes to prevent them from overcooking.
How do I prevent the noodles from getting mushy?
Breaking the lasagna noodles into pieces helps them cook evenly. Stirring occasionally and adding the noodles later in the cooking process also keeps them from becoming too soft and mushy.
Can I substitute the ricotta cheese with something else?
If ricotta isn’t your favorite, soften cream cheese or use cottage cheese for a different but still creamy topping. Just make sure to mix it well with the mozzarella for that melty lasagna feel.
Final Thoughts
This Slow Cooker Lasagna Soup Recipe is truly a game-changer for cozy weeknight meals. It takes all the best parts of classic lasagna and transforms them into a comforting, easy-to-make soup that fills your home with mouthwatering aromas and your belly with wholesome goodness. I hope you try it soon and find it becomes your new go-to for deliciously simple, satisfying dinners!
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Slow Cooker Lasagna Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This Slow Cooker Lasagna Soup combines the rich flavors of traditional lasagna into a comforting, hearty soup that’s perfect for cozy dinners. Featuring ground beef or Italian sausage, tender lasagna noodles, and a creamy blend of ricotta and mozzarella cheeses, this easy-to-make soup delivers all the classic Italian tastes in a warm and satisfying bowl.
Ingredients
Main Ingredients
- 1 lb ground beef or Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) diced tomatoes
- 4 cups chicken or beef broth
- 1 can (15 oz) tomato sauce
- 2 tsp Italian seasoning
- 1 tsp crushed red pepper flakes (optional)
- 8 lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- Fresh parsley or basil, chopped, for garnish
- Salt and pepper, to taste
Instructions
- Cook the meat: In a large pot, cook the ground beef or sausage over medium heat until browned, about 5-7 minutes. Drain any excess fat to keep the soup from becoming greasy.
- Sauté the vegetables: Add the diced onion and minced garlic to the pot with the cooked meat. Cook for 3-4 minutes until the onion becomes soft and translucent, which enhances the soup’s flavor.
- Add the liquids: Pour in the diced tomatoes, tomato sauce, and chicken or beef broth. Stir in the Italian seasoning and optional crushed red pepper flakes to add depth and a hint of heat. Bring the soup mixture to a gentle simmer.
- Cook the noodles: Add the broken lasagna noodles directly to the simmering soup. Continue simmering for 10-12 minutes, stirring occasionally, until the noodles are tender and cooked through.
- Prepare the cheese mixture: While the soup simmers, combine the ricotta and shredded mozzarella cheese in a small bowl, mixing well to create a creamy topping.
- Serve: Ladle the hot lasagna soup into individual bowls and add a generous dollop of the ricotta-mozzarella cheese mixture on top. Garnish with freshly chopped parsley or basil for a bright, fresh finish. Enjoy immediately while warm.
Notes
- For a vegetarian version, substitute the meat with mushrooms or a plant-based sausage alternative.
- If you prefer a spicier soup, increase the crushed red pepper flakes to taste.
- Use gluten-free lasagna noodles for a gluten-free adaptation.
- The soup thickens as it sits; add extra broth or water if reheating.
- The cheese mixture can be seasoned with a pinch of salt, pepper, or Italian herbs for extra flavor.
