Go Back
- 1 pound ground beef or turkey - 1 medium onion, diced - 3 cloves garlic, minced - 1 can (28 oz) crushed tomatoes - 4 cups chicken or vegetable broth The main ingredients form the base of your lasagna soup. I like using ground beef or turkey for protein. Dicing one medium onion adds sweetness. Minced garlic gives a nice pop of flavor. Crushed tomatoes bring acidity and richness. For the broth, I prefer chicken or vegetable, depending on your taste. - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - ½ cup grated Parmesan cheese - 8 sheets lasagna noodles, broken into pieces Cheese adds creaminess to the soup. Ricotta gives a smooth texture. Shredded mozzarella melts beautifully, while Parmesan brings salty notes. Breaking the lasagna noodles into pieces allows them to cook evenly in the soup. - 2 teaspoons Italian seasoning - 1 teaspoon sugar - Salt and pepper to taste Italian seasoning gives that classic lasagna flavor. A bit of sugar balances the acidity of the tomatoes. I always add salt and pepper to taste, which enhances all the flavors. 1. Start by browning the ground beef or turkey in a skillet over medium heat. Add the diced onion. Cook until the meat turns brown and the onion softens. This usually takes about 5 to 7 minutes. 2. Drain any excess grease from the skillet. Next, add the minced garlic and sauté for one more minute. This brings out a wonderful flavor. 1. Transfer the cooked meat mixture into your slow cooker. 2. Now, add the crushed tomatoes, broth, Italian seasoning, sugar, salt, and pepper. Stir everything well to mix the flavors together. 1. Cover the slow cooker and set it to low for 4 to 6 hours. If you're short on time, you can set it on high for 2 to 3 hours. 2. About 30 minutes before you plan to serve, add the broken lasagna noodle pieces. Stir them in well to ensure they are covered in the broth. 3. In the last 10 minutes of cooking, mix in the ricotta cheese and half of the mozzarella. Let it melt and blend into the soup for a creamy finish. To avoid mushy noodles, I recommend breaking the lasagna noodles into smaller pieces. This helps them cook evenly in the soup. Add the noodles about 30 minutes before serving. This timing ensures they stay firm and soak up the flavors without turning to mush. For optimal cheese melting, add the ricotta cheese and half of the mozzarella in the last 10 minutes of cooking. This way, the cheese melts perfectly into the soup, creating a creamy texture. Stir gently to mix the cheese well. Using fresh herbs can greatly enhance the taste. I love adding a handful of fresh basil leaves just before serving. You can also try adding parsley or oregano for a different twist. Adjusting seasoning is key. Taste your soup before serving. If it needs more flavor, add a pinch of salt or pepper. You can also sprinkle in extra Italian seasoning for a bolder taste. Cleaning your slow cooker is easy if you act right after cooking. Let it cool, then soak the pot in warm soapy water. This will help remove any stuck-on food. For best practices, always follow the manufacturer's guidelines. Avoid using metal utensils that can scratch the pot. Instead, use silicone or wooden tools to stir your soup and keep your slow cooker in top shape. {{image_2}} You can switch out the ground beef for ground turkey. This is a lighter choice and still full of flavor. If you want a vegetarian option, you can use plant-based proteins. Crumbled tofu or lentils work great here. They add protein and keep the soup hearty. Cheese makes this soup creamy and rich. You can try different cheese types for varied flavors. For example, using a mix of provolone and gouda can add a nice twist. Cream cheese is another great option. It melts beautifully and gives the soup a smooth texture. Adding more vegetables can boost nutrition. Chopped spinach, zucchini, or bell peppers can fit well in this soup. These veggies add color and taste. For special toppings, consider fresh herbs like parsley or chives. A sprinkle of crushed red pepper can add a nice kick, too! To store your leftover lasagna soup, place it in an airtight container. This keeps the soup fresh and tasty. In the fridge, it lasts for about 3 to 4 days. Make sure it cools down before sealing. This helps prevent condensation inside the container. If you want to save it longer, freezing is a great option. First, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Remove excess air to avoid freezer burn. Lasagna soup can last up to 3 months in the freezer. When you are ready to eat, thaw it in the fridge overnight. Reheat it on the stove over low heat. Stir often to keep it from sticking. You can also microwave it in short bursts, stirring in between. Add a splash of broth if it seems too thick. Preparing lasagna soup ahead of time is smart for busy nights. You can make a big batch and portion it out. Use small containers for single servings. This makes it easy to grab and heat. Also, consider cooking the soup on the weekend. It’s a warm, comforting meal you can enjoy all week. Just remember to label the containers with dates. This helps you keep track of freshness. Cooking lasagna soup in a slow cooker takes different times based on the heat setting. On the low setting, it usually takes 4 to 6 hours to cook. If you choose the high setting, it will take about 2 to 3 hours. I recommend using the low setting for the best flavor. It allows the ingredients to meld well, creating a rich taste. Yes, you can use gluten-free pasta for this lasagna soup. Look for gluten-free lasagna noodles at your local store. You may want to break them into smaller pieces, similar to regular noodles. Just keep in mind that gluten-free noodles can cook faster, so check them for doneness early. Lasagna soup pairs well with various side dishes. Here are some great options: - Garlic bread: This classic pairing adds a crunchy touch. - Side salad: A fresh salad can balance the richness of the soup. - Grilled cheese: Melted cheese on bread adds comfort. - Crackers: Simple and easy to dip into the soup. These sides will enhance your soup experience and make your meal even more delicious! Lasagna soup is a comforting dish that brings all the flavors of classic lasagna into a bowl. We explored key ingredients, step-by-step cooking instructions, and tips for success. You can customize it with different meats and cheeses to suit your taste. Remember to store leftovers properly for future meals. This dish is perfect for meal prep or easy weeknight dinners. Enjoy making a warm, hearty soup that satisfies everyone at the table.

Lasagna Soup Slow Cooker

Dive into the comforting flavors of Lasagna Soup Delight! This easy recipe combines ground meat, savory tomatoes, and cheesy goodness in a cozy bowl of soup. Perfect for weeknight dinners, it's a hearty dish the whole family will love. Ready in just a few hours, you can effortlessly create a delicious meal that warms the soul. Click through to explore this delightful recipe and make your next dinner a hit! #LasagnaSoup #ComfortFood #EasyRecipes #WeeknightDinner
Print Recipe Pin Recipe

Ingredients
  

1 pound ground beef or turkey

1 medium onion, diced

3 cloves garlic, minced

1 can (28 oz) crushed tomatoes

4 cups chicken or vegetable broth

2 teaspoons Italian seasoning

1 teaspoon sugar

Salt and pepper to taste

8 sheets lasagna noodles, broken into pieces

1 cup ricotta cheese

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

Fresh basil leaves for garnish

Instructions
 

In a skillet over medium heat, brown the ground beef or turkey with the diced onion until cooked through. Drain any excess grease, then add minced garlic and sauté for another minute until fragrant.

    Transfer the meat mixture to the slow cooker and add the crushed tomatoes, broth, Italian seasoning, sugar, salt, and pepper. Stir well to combine.

      Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours.

        About 30 minutes before serving, add the broken lasagna noodle pieces to the soup, stirring to ensure they are submerged in the liquid.

          In the final 10 minutes of cooking, stir in the ricotta cheese and half of the mozzarella. Allow it to melt and mix into the soup.

            Once done, serve the soup hot, garnished with the remaining mozzarella, grated Parmesan, and fresh basil leaves.

              Prep Time, Total Time, Servings: 15 mins | 6 hours | 6 servings