Description
A comforting and hearty Slow Cooker Lasagna Soup that combines all the classic flavors of traditional lasagna in a flavorful, easy-to-make soup. Featuring ground beef, savory herbs, broken lasagna noodles, and a blend of cheeses, this recipe is perfect for a cozy meal with minimal effort.
Ingredients
Scale
Main Ingredients
- 2 teaspoons olive oil (optional, for ground turkey)
- 1 pound lean ground beef or ground Italian sausage (use ground turkey for a lightened-up option)
- 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
Herbs and Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ½ teaspoon onion powder
- ½ teaspoon oregano
- ¼ teaspoon dried rosemary
- ¼ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Pasta and Cheese
- 8 lasagna noodles, broken into bite-sized pieces
- 1 teaspoon balsamic vinegar
- ½ cup freshly grated parmesan cheese
- 1 cup grated mozzarella cheese
- ½ cup ricotta cheese
Optional Garnish
- Chopped fresh parsley
Instructions
- Cook the Meat: In a large skillet over medium heat, cook the ground beef thoroughly until no longer pink. Drain any excess grease to avoid a greasy soup base.
- Add Ingredients to Slow Cooker: Transfer the cooked beef into the slow cooker insert. Add diced onion, minced garlic, chicken or vegetable broth, marinara sauce, diced tomatoes, dried basil, dried parsley, onion powder, oregano, dried rosemary, and red pepper flakes. Stir everything together until well combined.
- Slow Cook: Cover the slow cooker with the lid and cook on Low for 6-8 hours or High for 3-4 hours to let the flavors meld beautifully.
- Add Noodles Towards End: With about 30 minutes left in the cooking time, stir in the broken lasagna noodles. Cover and continue cooking for 30 to 45 minutes until the noodles are tender but not mushy. Thirty minutes on High heat works perfectly.
- Finish Soup: Once the noodles are done, stir in the balsamic vinegar and grated parmesan cheese. Season with salt and pepper to taste to balance the flavors.
- Serve: Ladle the soup into bowls and top each serving with grated mozzarella, dollops of ricotta cheese, and a sprinkle of chopped fresh parsley for a fresh, creamy finish.
- Store Leftovers: Store any leftover soup in an airtight container in the refrigerator and consume within 4 days for best quality and safety.
Notes
- This recipe is adapted from a popular Instant Pot Lasagna Soup but optimized for slow cooker use.
- You can substitute the custom seasoning blend with one tablespoon of Italian seasoning if needed.
- For added nutrition, stir in chopped fresh spinach or finely diced zucchini together with the lasagna noodles.
- To reheat leftovers, warm the soup gently in a saucepan over medium heat, stirring occasionally and adding broth as needed to restore a nice soup consistency. Ensure the soup reaches 165°F for safe consumption.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 424
- Sugar: 7g
- Sodium: 1405mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0.3g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 83mg
