If you are craving all the rich, comforting flavors of a classic Italian dinner but want a fuss-free, hands-off approach, this Easy Slow Cooker Lasagne Soup Recipe is about to become your new go-to. Imagine the hearty goodness of lasagne transformed into a cozy, spoonable soup that bubbles away low and slow, filling your kitchen with irresistible scents while you go about your day. It’s like a warm hug in a bowl, combining tender noodles, savory beef, tangy tomatoes, and creamy cheeses, effortlessly delivered straight from your slow cooker to your dinner table.
Ingredients You’ll Need
This recipe calls for simple, pantry-friendly ingredients that come together perfectly to create a symphony of flavor and texture. Each component plays its role: from the juicy ground beef adding depth, to the medley of tomatoes and broth that ensure the soup is rich and saucy, while the cheeses add that luscious, melty finish.
- 1 pound ground beef: Provides a savory, meaty base that is the heart of the soup.
- ½ yellow onion (diced): Adds sweetness and a subtle bite that complements the beef.
- 1 medium red bell pepper (diced): Brings a pop of color and mild sweetness.
- 1 can diced tomatoes (14.5 ounces): Adds texture and a slight acidity to balance flavors.
- 1 large can crushed tomatoes (28 ounces): Creates a rich and thick tomato sauce base.
- 1 teaspoon minced garlic (2 garlic cloves): Gives the dish an aromatic punch essential for depth.
- 1 tablespoon Italian seasoning: A fragrant blend that ties all the Italian flavors together.
- 4 cups beef broth: Forms the soup’s flavorful liquid base, making it hearty and comforting.
- 12 ounces lasagna noodles: Broken down for easy eating and that classic pasta bite.
- ½ cup ricotta cheese: Adds creamy richness when dolloped on top.
- 1 cup shredded mozzarella cheese: Melts beautifully, giving the soup its signature gooey texture.
- 1 cup shredded Parmesan cheese: Offers a sharp, nutty finish sprinkled atop the soup.
- Fresh basil as a garnish (optional): Adds a fresh, herbal brightness and lovely color.
How to Make Easy Slow Cooker Lasagne Soup Recipe
Step 1: Brown the Beef
Start by heating a large skillet over medium-high heat and browning the ground beef until it’s fully cooked and no longer pink. Be sure to break it up into crumbles as it cooks for even texture. Once browned, drain off the excess grease to keep the soup from getting oily and then transfer the beef into your slow cooker. This step ensures a flavorful base without any grease weighing it down.
Step 2: Combine the Vegetables and Tomatoes
Next, toss in the diced onion and red bell pepper alongside the beef. Pour in the canned diced and crushed tomatoes, which give the soup its rich tomatoey goodness and wonderful depth. Stir everything gently to start melding those vibrant flavors.
Step 3: Season and Add Broth
Sprinkle in the minced garlic and Italian seasoning for that quintessential Italian aroma and flavor boost. Pour the beef broth over the mixture to create the perfect cooking liquid that will slowly infuse all the ingredients with savory, comforting taste. Give it a gentle stir so everything is well incorporated.
Step 4: Slow Cook to Perfection
Cover your slow cooker and set it to low for 6 to 8 hours, or high for 3 to 4 hours if you’re short on time. This slow simmer allows all the flavors to marry beautifully, while tenderizing the vegetables and melding the meat with the tomatoes. The slow cooker does all the hard work here, letting you relax while dinner cooks itself.
Step 5: Add the Lasagna Noodles
When the slow cooking time is up, remove the lid and break the lasagna noodles into bite-sized pieces right over the pot. Stir them in so they are fully immersed in the flavorful broth, then cover and cook on high for another 30 to 45 minutes until the noodles become perfectly tender and soak up that delicious sauce.
Step 6: Finish with Cheeses and Serve
To serve your Easy Slow Cooker Lasagne Soup Recipe, ladle the steaming soup into bowls and top generously with a dollop of creamy ricotta. Sprinkle on shredded mozzarella and Parmesan for that ooey-gooey finish that makes every bite decadent. A few fresh basil leaves add color and a fragrant lift.
How to Serve Easy Slow Cooker Lasagne Soup Recipe
Garnishes
Adding fresh basil leaves not only makes the soup look stunning but also introduces a subtle herbal brightness that perfectly complements the rich tomato and cheese layers. A final grind of black pepper or a drizzle of extra virgin olive oil can enhance the flavors even further.
Side Dishes
This soup pairs wonderfully with a classic garlic breadstick or a simple green salad dressed with balsamic vinaigrette, balancing the richness with crisp, fresh textures. A slice of crusty baguette is also perfect for dipping into the cheesy broth.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out mini bread bowls or rustic mugs to keep it cozy and portable. Layer extra cheese between the noodles inside the slow cooker at the end for bite-size “lasagne bites” in every spoonful. Personalize toppings with sautéed mushrooms or spinach for extra veggies.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftover Easy Slow Cooker Lasagne Soup Recipe into airtight containers and store in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making leftovers even more delicious.
Freezing
This soup freezes beautifully! Place individual portions in freezer-safe containers or heavy-duty freezer bags, remove as much air as possible, and freeze for up to 3 months. Keep cheeses separate if you prefer to add fresh toppings after reheating.
Reheating
Reheat on the stovetop over medium-low heat or in the microwave until warmed through, stirring occasionally. You may want to add a splash of broth or water if the soup has thickened too much in the fridge.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply swap the ground beef for plant-based crumbles or add hearty veggies like mushrooms and lentils. Use vegetable broth in place of beef broth for a full vegetarian version.
What type of lasagna noodles should I use?
Regular dried lasagna noodles work best as they hold up well in the slow cooker and break apart nicely. No need to pre-cook; they will soften perfectly during the slow cook process.
Can I use other types of cheese?
Definitely! Feel free to experiment with fontina, provolone, or even a little mozzarella blend. Just aim for cheeses that melt well and complement Italian flavors.
Is it possible to make this recipe in a regular pot instead of a slow cooker?
You can, but the slow cooker brings out richer flavors with less hands-on time. If using a stovetop pot, simmer gently for about 1 hour, then add noodles and cook until tender.
Can I prepare this soup ahead of time before cooking?
You can assemble all ingredients in the slow cooker insert and refrigerate overnight, then cook the next day. Just add noodles toward the end as directed for perfect texture.
Final Thoughts
This Easy Slow Cooker Lasagne Soup Recipe is pure comfort food magic that turns dinner into a joyous, effortless occasion. Whether you’re feeding a family or craving cozy single servings, it is guaranteed to become a favorite with its rich flavors and simple prep. Give it a try and let this soup warm your heart and satisfy your soul like no other!
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Easy Slow Cooker Lasagne Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 7 hours (6-8 hours Low or 3-4 hours High, plus 30-45 minutes for noodles)
- Total Time: 7 hours 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Description
This Easy Slow Cooker Lasagne Soup combines all the comforting flavors of classic lasagne in a hearty, warm soup form. Perfect for busy days, this recipe uses a slow cooker to meld ground beef, tomatoes, vegetables, and lasagna noodles into a rich, flavorful dish topped with creamy ricotta and melted mozzarella cheeses.
Ingredients
Meat and Vegetables
- 1 pound ground beef
- ½ yellow onion, diced
- 1 medium red bell pepper, diced
- 1 teaspoon minced garlic (about 2 garlic cloves)
Tomatoes and Broth
- 1 can diced tomatoes (14.5 ounces)
- 1 large can crushed tomatoes (28 ounces)
- 4 cups beef broth
Pasta and Cheese
- 12 ounces lasagna noodles
- ½ cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
Seasonings and Garnish
- 1 tablespoon Italian seasoning
- Fresh basil, for garnish (optional)
Instructions
- Brown the ground beef: In a large skillet over medium-high heat, cook the ground beef until browned, making sure to break it up as it cooks. Once browned, drain any excess grease to keep the soup from becoming oily.
- Combine ingredients in slow cooker: Transfer the browned beef to a large slow cooker. Add the diced onion, red bell pepper, diced tomatoes, and crushed tomatoes. Stir these ingredients together to begin building the soup base.
- Add seasoning and broth: Stir in the minced garlic and Italian seasoning. Pour in the beef broth and gently mix all ingredients in the slow cooker ensuring everything is well combined without breaking down the veggies.
- Slow cook the soup: Cover the slow cooker with its lid. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours to allow the flavors to fully develop and the vegetables to soften.
- Cook the lasagna noodles: After the initial cooking time, remove the lid and break the lasagna noodles into bite-sized pieces directly over the slow cooker. Stir the noodles into the soup, cover again, and cook on High for an additional 30 to 45 minutes until the noodles are tender and cooked through.
- Serve with cheese and basil: Ladle the soup into bowls. Top each serving with a dollop of ricotta cheese, a sprinkle of shredded mozzarella, and some shredded Parmesan. Garnish with fresh basil leaves for a pop of color and extra freshness.
Notes
- Breaking the lasagna noodles into small pieces helps them cook more evenly and makes the soup easier to eat.
- Use fresh or dried Italian seasoning based on what you have available; oregano, basil, thyme, and rosemary work well.
- If preferred, substitute ground turkey or chicken for a lighter option.
- For a vegetarian version, omit the meat and use vegetable broth instead of beef broth.
- The soup thickens as it sits; add a little extra broth or water if reheating and it becomes too thick.
