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Slow Cooker Lasagna Soup Recipe

Slow Cooker Lasagna Soup Recipe
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★★★★★

4.8 from 15 reviews

This Slow Cooker Lasagna Soup is a hearty, comforting meal that combines all the flavors of traditional lasagna into a cozy soup form. Using ground beef or turkey, marinara, and broken lasagna noodles, this easy slow cooker recipe delivers a rich and satisfying dish perfect for busy days or chilly evenings.

Ingredients

Scale

Meat and Oil

  • 2 teaspoons olive oil (optional, for ground turkey)
  • 1 pound lean ground beef or ground Italian sausage (or ground turkey for a lighter option)

Vegetables and Aromatics

  • 1 small yellow onion, diced
  • 5 cloves garlic, minced

Liquids and Sauces

  • 4 cups chicken broth or vegetable broth
  • 2 cups marinara sauce
  • 15 oz can diced tomatoes
  • 1 teaspoon balsamic vinegar

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

Main Pasta and Cheeses

  • 8 lasagna noodles, broken into bite-sized pieces
  • ½ cup freshly grated parmesan cheese
  • 1 cup grated mozzarella cheese
  • ½ cup ricotta cheese

Optional Garnish

  • Chopped fresh parsley

Instructions

  1. Cook the Meat: In a large skillet over medium heat, fully cook the ground beef or sausage until browned. Drain the excess grease to keep the soup from becoming too oily.
  2. Combine Ingredients in Slow Cooker: Transfer the cooked meat to the slow cooker. 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 well to combine all the ingredients thoroughly.
  3. Slow Cook the Soup: Cover the slow cooker with a lid and cook on Low setting for 6-8 hours or on High setting for 3-4 hours. This slow cooking allows all the flavors to meld beautifully.
  4. Add Lasagna Noodles: When there are 30 minutes remaining on your cooking schedule, stir in the broken lasagna noodles. Cover and continue cooking for 30-45 minutes until the noodles are tender but not mushy. Thirty minutes on High heat is ideal.
  5. Finish the Soup: Once the noodles are cooked, stir in the balsamic vinegar and the grated parmesan cheese. Taste and adjust seasoning with salt and pepper as needed.
  6. Serve and Garnish: Ladle the soup into bowls and top each serving with grated mozzarella, a dollop of ricotta, and a sprinkle of fresh chopped parsley for a fresh, creamy finish.
  7. Storage and Reheating: Store any leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, warm gently in a saucepan over medium heat, stirring occasionally and adding broth if needed to loosen the soup. Ensure the soup reaches 165°F for safety.

Notes

  • The seasoning blend is important for authentic flavor, but if you need a shortcut, use 1 tablespoon Italian seasoning instead of the custom mix.
  • Optional vegetables like chopped spinach or diced zucchini can be added with the pasta for extra nutrition and texture.
  • Make sure to stir occasionally during reheating and add broth to maintain the perfect soup consistency.
  • Using turkey or lean sausage keeps this recipe lighter without sacrificing flavor.
  • Store leftovers properly in sealed containers and consume within 4 days for best freshness and safety.

Nutrition

Keywords: slow cooker lasagna soup, easy lasagna soup recipe, slow cooker soup, Italian soup, comfort food, lasagna pasta soup

Find it online: https://ellaeatsdaily.com/slow-cooker-lasagna-soup-recipe/