Slow Cooker Lasagna Soup kinda takes the lasagna you know and loves, then turns it into this warm bowl of soup that comfort you on a cold night. It’s got tomato sauce, tender noodles, cheese, and a mix of herbs all simmered together easy peasy. You dont need to stand in front of the stove for hours or layer everything just right, you just throw it in the slow cooker and let it do its thing. Perfect for busy nights or lazy weekends when you want somthing yummy without the fuss.
Meal prep is getting super popular, and this soup is a great example why. You can mix everythings in the morning or even the night before, then come back home and your house smells like a restaurant. It’s great for family dinners or when you just wanna hang out and not worry about cooking. Plus its a one pot meal so you got fewer dishes to wash, wich is always a win.
Every spoonful gives you cheezy goodness, soft noodles and that tangy broth all mixed up. Even if you’ve never used a slow cooker, you’ll find this recipe pretty easy. If you’re new at cooking you can still nail it, and if you’ve done it all before then this is a fun twist on a classic. Either way, Slow Cooker Lasagna Soup is gonna fill you up and warm you from the inside out.
What is Slow Cooker Lasagna Soup?
Slow Cooker Lasagna Soup is basically lasagna in a bowl. Instead of layering pasta, meat, sauce and cheese in a pan, you just dump everything into a slow cooker and let it simmer. The soup has all the things you love about lasagna—pasta, cheese, tomato sauce—plus broth so it’s like a cross between soup and pasta all in one. It started because some folks didnt want to wait or mess around with layers, so they made a simpler version that tastes almost the same, but faster and real easy.
Unlike classic lasagna that you bake in the oven, this soup lets you set it and forget it. You break the lasagna noodles so they fit in better, then later they soak up all the tomato-y flavors while still staying a bit chewy. The slow cooker helps everything blend together, so every bite is full of that homey flavor. And you dont gotta worry about cheese burning on top or sauce spilling over in your oven.
Using a slow cooker gives you more free time. Just throw in meat, veggies, tomatoes, seasonings, noodles and broth, and you’re done. The cooker does the rest, making the noodles tender and the cheese all melty. At dinner time, youll have a big pot of tasty soup ready to serve, and it feels like a hug from your grandma.
Ingredients
Here’s what you need to make Slow Cooker Lasagna Soup:
- Ground beef or turkey: Gives you that meaty flavor.
- Onion: Chopped, adds sweetness and depth.
- Garlic: Minced, brings out the aromas.
- Canned tomatoes: Diced, crushed and sauce for a rich base.
- Tomato paste: Makes the tomato taste more intense.
- Beef or vegetable broth: The liquid part that turns it into soup.
- Lasagna noodles: Broken into smaller pieces so they cook evenly.
- Cheese: Ricotta, mozzarella and Parmesan for creaminess.
- Herbs: Basil, oregano and parsley (fresh or dried).
- Red pepper flakes (optional): If you want some heat in there.
You can also add extras like zucchini, spinach or mushrooms if you want more veggies. For a gluten-free version try gluten-free noodles or even spiralized veggies like zucchini noodles. You can swap ground beef for sausage or plant-based meat, its really flexible.
Directions
Step 1: Brown the ground beef or turkey in a skillet over medium heat. Drain the fat when it’s cooked. Then in the same pan, throw in the chopped onion and garlic and saute until the onions are soft and a little see-through, about 3-5 minutes.
Step 2: Put the cooked meat, onions, and garlic into the slow cooker. Add diced tomatoes, crushed tomatoes, tomato sauce, tomato paste, and the broth. Give it a good stir so everything is mixed.
Step 3: Add broken lasagna noodles on top of the mix, then sprinkle in basil, oregano, parsley, salt, pepper, and red pepper flakes if you like a kick. Stir lightly or just tuck the noodles in. They’ll soak up the liquid as it cooks.
Step 4: Cover and cook on low for 6-8 hours or on high for 3-4 hours. The noodles get tender and the flavors blend. You can check in halfway if you want but it’s mostly hands off.
Step 5: About 30 minutes before serving, stir in the ricotta and mozzarella cheese so it melts into the soup. This makes it creamy and extra tasty.
Step 6: When it’s done, scoop it into bowls. Top with parsley, extra cheese or a drizzle of olive oil if you’re feeling fancy. Serve hot and enjoy.
Tips for Perfect Slow Cooker Lasagna Soup
- Pick the right cooker: Use one that holds enough for everyone. Bigger families need a bigger pot.
- Layering tricks: Put the noodles on top of the liquid so they dont get mushy. They’ll cook better that way.
- Fix the thickness: If it’s too thick, add more broth or water. If it’s too thin, cook a bit longer with lid off to let some liquid evaporate.
- Save leftovers: Let soup cool a bit before putting in airtight containers. In the fridge it lasts 3-4 days or in the freezer up to 3 months. Reheat well before eating.
Nutritional Information
Nutrition varies based on what you use, but here’s an estimate per serving:
- Calories: About 350-450
- Carbs: 40g
- Protein: 22g
- Fat: 15g
To lighten it up use low-fat cheese, add extra veggies, or go for leaner meat. Beans are a good high-fiber, high-protein add-in too without much extra calories.
Pairing Suggestions
- Sides: Garden salad, garlic bread or cheesy breadsticks go great with this soup.
- Drinks: A glass of red wine like Chianti, or sparkling water with lemon if you want non-alcoholic.
- Garnishes: Fresh basil, grated Parmesan, or a quick swirl of olive oil can make it look and taste even better.
FAQs
What type of noodles is best? Break regular lasagna noodles into pieces or use gluten-free ones. You can even swap for zucchini noodles if you want.
Can I make it vegetarian? Sure. Swap the meat for lentils, beans or mushrooms, and use veggie broth.
How do I freeze it? Let it cool, then put in freezer-safe containers. Label with date. Thaw in fridge overnight and heat up on stove or microwave.
Can I cook on the stove instead? Yes. Brown meat and veggies in a big pot, then add everything else and simmer 30-40 minutes until noodles are done.
How long does it stay good? In fridge 3-4 days in an airtight container. Reheat till hot before eating.
Conclusion
Slow Cooker Lasagna Soup is a fun, easy twist on classic lasagna that anyone can make. It’s cozy, flavorful, and perfect for busy days or meal prep. Feel free to add your favorite ingredients, switch up the meat, or throw in extra veg. Give it a try and make it your own!
slow cooker lasagna soup
Equipment
- 1 slow cooker
- 1 measuring cups
- 1 measuring spoons
- 1 wooden spoon
- 1 chopping board
- 1 ladle
- 1 large bowl for mixing ingredients
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cans (14.5 oz each) diced tomatoes
- 6 cups chicken broth
- 8 oz uncooked lasagna noodles, broken into pieces
- 1 can (15 oz) ricotta cheese
- 2 cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh basil for garnish optional
Instructions
- In a skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is translucent. Drain any excess fat.
- Transfer the beef mixture to the slow cooker.
- Add the diced tomatoes (with their juices), chicken broth, broken lasagna noodles, Italian seasoning, salt, and black pepper to the slow cooker. Stir well to combine.
- Cover and cook on low for 6 hours or high for 3 hours.
- About 15 minutes before serving, stir in the ricotta cheese and one cup of mozzarella cheese into the soup. Allow it to cook for the remaining time until the cheese is melted and combined.
- Serve the soup hot, topped with the remaining mozzarella cheese, grated Parmesan cheese, and fresh basil if desired.
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