Description
This Slow Cooker Lasagna Soup captures the classic flavors of traditional lasagna in a warm, hearty soup that’s easy to prepare and perfect for cozy meals. Made with ground beef or Italian sausage, tender lasagna noodles, and layers of rich cheeses, this comforting dish simmers slowly to develop deep, delicious flavors without the fuss of layering and baking a lasagna.
Ingredients
Scale
Meat and Base
- 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)
Vegetables and Aromatics
- 1 small yellow onion, diced
- 5 cloves garlic, minced
Liquids and Sauce
- 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 Vinegar
- 8 lasagna noodles broken into bite-sized pieces
- 1 teaspoon balsamic vinegar
Cheeses
- ½ cup freshly grated parmesan
- 1 cup grated mozzarella
- ½ cup ricotta
Garnish
- Optional garnish: chopped fresh parsley
Instructions
- Cook the Ground Meat: Heat olive oil in a large skillet over medium heat if using ground turkey. Add the ground beef or sausage and cook thoroughly until no pink remains, breaking it apart as it cooks. Drain any excess grease to reduce fat content.
- Combine Ingredients in Slow Cooker: Transfer the cooked meat to the slow cooker insert. Add the 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 ingredients evenly.
- Slow Cook the Soup: Place the lid on the slow cooker. Cook on Low for 6-8 hours or on High for 3-4 hours, allowing the flavors to meld and develop fully.
- Add Noodles: About 30 minutes before the end of the cooking time, stir in the broken lasagna noodles. Cover and continue cooking for an additional 30-45 minutes, or until the noodles reach your preferred tenderness. Cooking time on High for 30 minutes works well.
- Finish and Season: Once the noodles are cooked, stir in the balsamic vinegar and freshly grated parmesan cheese. Season the soup with salt and pepper to your taste.
- 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 freshness and added flavor.
- Storage: Store any leftovers in an airtight container in the refrigerator. Consume within 4 days for the best taste and safety.
Notes
- This soup is a simple, comforting alternative to traditional baked lasagna.
- Use ground turkey as a lighter protein option without sacrificing flavor.
- Red pepper flakes are optional but add a nice gentle heat to the soup.
- Cheese toppings add richness; adjust amounts for your preference or dietary needs.
- Broken lasagna noodles cook perfectly in the slow cooker and give an authentic lasagna texture.
- Leftovers reheat well on the stove or microwave for a quick meal the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 424 kcal
- Sugar: 7 g
- Sodium: 1405 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 41 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 83 mg
