Go Back
–+ servings

Slow Cooker Lasagna Soup

A hearty and comforting lasagna soup made in a slow cooker, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Soup Base
  • 1 tablespoon olive oil for sautéing
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 pound ground beef or Italian sausage
  • 1 can diced tomatoes 28 oz
  • 4 cups beef broth or vegetable broth
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste
  • 8 oz lasagna noodles broken into pieces
  • 1 cup ricotta cheese for topping
  • 1 cup shredded mozzarella cheese for topping
  • 1/4 cup fresh basil chopped, for garnish

Method
 

Prepare the Soup
  1. In a skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
  2. Add minced garlic and ground beef (or sausage) to the skillet. Cook until browned, breaking it apart with a spoon, about 5-7 minutes.
  3. Transfer the meat mixture to the slow cooker. Add diced tomatoes, beef broth, Italian seasoning, salt, and pepper. Stir to combine.
  4. Cover and cook on low for 6 hours or high for 3 hours.
  5. About 30 minutes before serving, add the broken lasagna noodles to the slow cooker. Stir and cover again.
  6. Once the noodles are tender, serve the soup in bowls topped with ricotta cheese, mozzarella cheese, and fresh basil.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 8gFiber: 3gSugar: 5g

Notes

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.

Tried this recipe?

Let us know how it was!