Easy Slow Cooker Lasagna Soup
Savory ground beef simmers slowly with tomatoes, herbs, onions, and garlic.Broken lasagna noodles provide the familiar pasta texture of classic lasagna.A rich tomato broth makes every spoonful hearty and flavorful.Creamy ricotta and mozzarella create the signature cheesy finish.The slow cooker makes this comforting meal convenient for busy days.Serve it with garlic bread for an easy Italian-inspired family dinner.
Ingredients
For the Soup
- 1 pound ground beef
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups low-sodium beef broth
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes, optional
- 1 teaspoon salt, or to taste
- 8 lasagna noodles, broken into bite-sized pieces
- 1 cup shredded mozzarella cheese
- ½ cup ricotta cheese
Instructions
Brown the Ground Beef
- Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon.Drain excess grease if necessary.Add the chopped onion and cook for approximately 3–4 minutes until softened. Add the minced garlic and cook for another 30 seconds.
Transfer to the Slow Cooker
- Transfer the browned beef mixture to the slow cooker.Add the crushed tomatoes, tomato sauce, beef broth, tomato paste, Italian seasoning, basil, oregano, red pepper flakes, salt, and black pepper.Stir well to combine.
Slow Cook the Soup
- Cover the slow cooker and cook on LOW for 5–6 hours or HIGH for 2½–3½ hours.The long, gentle cooking time allows the beef, tomatoes, herbs, and aromatics to develop a rich flavor.
Add the Lasagna Noodles
- Break the lasagna noodles into smaller pieces.Add them to the slow cooker during the final 30–45 minutes of cooking. Stir gently and replace the lid.Cook until the noodles are tender but still have a little texture.Avoid adding the noodles too early because they can become overly soft and absorb too much of the broth.
Prepare the Cheese Mixture
- While the noodles are cooking, combine the ricotta and Parmesan cheese in a small bowl.Mix until creamy and well combined.
Finish the Soup
- Once the noodles are tender, taste the soup and adjust the seasoning if necessary.If the soup is thicker than desired, add a little additional beef broth or hot water.
Garnish and Serve
- Finish with fresh basil or parsley, extra Parmesan, and freshly ground black pepper.Serve immediately with warm garlic bread, toasted baguette, or a simple green salad.
Notes
- Ground beef: Lean or extra-lean ground beef can be used to reduce the amount of excess grease.
- Noodles: Regular lasagna noodles work best, but oven-ready noodles can also be broken into pieces.
- Cheese: Ricotta gives the soup a creamy lasagna-style finish, while mozzarella provides the classic melted-cheese texture.
- Spice: Red pepper flakes are optional and can be increased or omitted according to taste.
- Broth: Use low-sodium broth to make it easier to control the saltiness.
- Vegetables: Diced bell peppers, mushrooms, zucchini, or spinach can be added for extra vegetables.
- Consistency: Pasta continues absorbing liquid after cooking, so add extra broth when reheating if needed.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.