Go Back
Slow Cooker Lasagna Soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Slow Cooker Lasagna Soup That Warms Your Soul

This slow cooker lasagna soup brings all the cozy layers of traditional lasagna into a warm, hearty bowl — with tender noodles, rich tomato broth, seasoned beef, and melty cheeses.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 40 minutes
Servings: 6 people
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Lean ground beef or Italian sausage or ground turkey
  • 1 small Yellow onion diced
  • 5 cloves Garlic minced
  • 4 cups Chicken broth or vegetable broth
  • 2 cups Marinara sauce
  • 15 oz can Diced tomatoes
  • Dried herbs basil, parsley, onion powder, oregano, rosemary, red pepper flakes
  • 8 Lasagna noodles broken into bite-sized pieces
  • Parmesan cheese grated
  • Mozzarella cheese shredded
  • Ricotta cheese for topping
  • Balsamic vinegar a splash at the end
  • Salt and pepper to taste
  • Fresh parsley chopped, for garnish

Equipment

  • 1 Slow Cooker At least 6-quart
  • 1 Skillet For browning meat

Method
 

Instructions
  1. Heat a skillet over medium and fully cook your ground beef or sausage. Drain excess grease.
  2. Transfer cooked meat to the slow cooker. Add onion, garlic, broth, marinara, diced tomatoes, and herbs.
  3. Cover and cook on Low for 6-8 hours or High for 3-4 hours.
  4. 30 minutes before end, stir in broken noodles. Cover and cook until tender.
  5. Add balsamic vinegar and parmesan. Season with salt and pepper to taste.
  6. Serve hot with mozzarella and dollops of ricotta. Garnish with fresh parsley.

Notes

Store leftovers in the fridge up to 4 days or freeze for 3 months. Reheat gently and add a splash of broth if too thick.