Easy Slow Cooker Lasagna Soup

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Lasagna soup is a tasty twist on the classic Italian dish. It has all the yummy flavors of lasagna but in an easy-to-make soup form. This recipe uses a slow cooker, so it’s perfect for busy days.

This slow cooker lasagna soup takes just 10 minutes to prep and serves 6 to 8 people. The cook time is 4 to 8 hours, letting the flavors meld while you go about your day. It’s a great option for family dinners or when you want leftovers for the week.

The soup has ground beef, pasta, and a mix of cheeses. It’s topped with mozzarella, ricotta, and fresh basil for that true lasagna taste. The slow cooking makes the beef tender and lets all the flavors come together nicely.

Exact Ingredients List

Here’s what you’ll need to make this tasty slow cooker lasagna soup:

For the soup:

• 1 pound lean ground beef
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 cups low-sodium chicken broth
• 1 (24-ounce) jar marinara sauce
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 teaspoons Italian seasoning
• 1 Parmesan cheese rind (optional)
• 8 ounces dried lasagna noodles (8-10 sheets)

For serving:

• 1 cup shredded mozzarella cheese
• 1/2 cup ricotta cheese
• Fresh basil leaves, torn

The recipe makes 6-8 servings. It takes about 10 minutes to prep and 4-8 hours to cook, depending on your slow cooker setting.

Remember to break the lasagna noodles into bite-sized pieces before adding them to the soup. This makes the soup easier to eat and helps the noodles cook evenly.

Instructions

Start by adding the ground beef, salt, and pepper to a large slow cooker. Break up the meat with a wooden spoon. Next, pour in the chicken broth and marinara sauce. Add the diced onion, minced garlic, and Italian seasoning. If using, toss in the Parmesan rind. Stir everything together well.

Cover the slow cooker and set it to cook. Choose HIGH for 4-5 hours or LOW for 7-8 hours. When the time is up, add the broken lasagna noodles to the soup. Stir them in, cover again, and cook on LOW for another 25-35 minutes until the noodles are soft.

Before serving, take out the Parmesan rind if you used one. Scoop the hot soup into bowls. Top each bowl with some shredded mozzarella, a dollop of ricotta, and torn basil leaves. The cheese will melt slightly from the heat of the soup.

Serve the lasagna soup right away while it’s nice and hot. It’s perfect for a cozy meal on a cold day. The flavors will remind you of classic lasagna, but in an easy soup form!

Possible Substitutes List & Recipe Variations

This lasagna soup recipe is easy to tweak. You can swap ground beef for ground turkey or Italian sausage for a different flavor. Vegetarians can use plant-based crumbles or extra veggies instead of meat.

Don’t have lasagna noodles? Try other pasta shapes like bowtie or penne. They work just as well. For a gluten-free option, use gluten-free lasagna noodles or zucchini ribbons.

Want more veggies? Add some spinach, zucchini, or bell peppers. They’ll boost the nutrition and taste great too.

For a creamier soup, stir in some heavy cream at the end. Or try using cottage cheese instead of ricotta for a different texture.

Spice lovers can add red pepper flakes or use spicy Italian sausage. For extra flavor, toss in some sun-dried tomatoes or roasted garlic.

Here’s a quick list of easy swaps:

• Ground beef → Turkey, sausage, or veggie crumbles
• Lasagna noodles → Any pasta shape or zucchini ribbons
• Ricotta → Cottage cheese
• Marinara sauce → Crushed tomatoes + Italian herbs

These changes let you make the soup your own while keeping it simple and tasty.

Tips, Tricks & Storing

For extra flavor, brown the ground beef before adding it to the slow cooker. This step takes a few minutes but adds depth to the soup.

Try swapping ground beef for Italian sausage or ground turkey. Each option brings a unique taste to the dish.

Make it veggie-packed by adding diced carrots, zucchini, or spinach. Toss them in with the other ingredients at the start of cooking.

Don’t forget to break the lasagna noodles into smaller pieces. This makes the soup easier to eat and ensures even cooking.

Leftover soup keeps well in the fridge for 3-4 days. Store it in an airtight container. The flavors often get better with time!

To freeze, let the soup cool completely. Pour it into freezer-safe containers, leaving some space at the top. It will stay good for up to 3 months.

When reheating, warm the soup gently on the stove or in the microwave. Add a splash of broth if it seems too thick.

For a fun twist, serve the soup with garlic bread on the side. It’s perfect for dipping!