Description
This Slow Cooker Lasagna Soup offers all the comforting flavors of classic lasagna in a hearty, easy-to-make soup. Combining browned ground beef or Italian sausage, tender broken lasagna noodles, and a rich tomato broth, it’s topped with a creamy ricotta and mozzarella cheese blend and fresh herbs for a deliciously satisfying meal perfect for any day of the week.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef or Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
Soup Base
- 1 can (28 oz) diced tomatoes
- 4 cups chicken or beef broth
- 1 can (15 oz) tomato sauce
- 2 tsp Italian seasoning
- 1 tsp crushed red pepper flakes (optional)
- Salt and pepper, to taste
Pasta
- 8 lasagna noodles, broken into pieces
Cheese and Garnish
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- Fresh parsley or basil, chopped, for garnish
Instructions
- Cook the meat: In a large pot, cook the ground beef or Italian sausage over medium heat until browned, about 5-7 minutes. Drain any excess fat to keep the soup from becoming greasy.
- Sauté the vegetables: Add the diced onion and minced garlic to the pot with the browned meat. Cook together until the onion becomes soft and translucent, about 3-4 minutes, releasing their flavors.
- Add the liquids: Pour in the can of diced tomatoes, tomato sauce, and chicken or beef broth. Stir in the Italian seasoning and optional crushed red pepper flakes for a touch of heat. Bring the mixture to a simmer to meld the flavors.
- Cook the noodles: Add the broken lasagna noodles directly to the simmering soup. Continue to cook for 10-12 minutes, stirring occasionally to prevent sticking, until the noodles are tender and cooked through.
- Prepare the cheese mixture: While the soup simmers, combine the ricotta and shredded mozzarella cheese in a small bowl to create a creamy topping.
- Serve: Ladle the hot lasagna soup into bowls. Top each serving with a generous dollop of the ricotta and mozzarella cheese mixture. Garnish with freshly chopped parsley or basil for a burst of freshness and color. Enjoy immediately.
Notes
- For a vegetarian version, substitute the meat with sautéed mushrooms or plant-based sausage.
- You can use gluten-free lasagna noodles to make the soup gluten-free.
- If you prefer a spicier soup, increase the crushed red pepper flakes to taste.
- Leftover soup stores well in the refrigerator for up to 3 days; reheat gently on the stovetop.
- To save time, use pre-minced garlic and pre-diced onions if desired.
