Description
This Slow Cooker Lasagna Soup is a comforting and hearty dish that combines all the flavors of classic lasagna in a warm, easy-to-make soup. Using lean ground beef or turkey, marinara sauce, diced tomatoes, and a blend of Italian herbs, this recipe is cooked low and slow in a crockpot for maximum flavor. Perfect for a cozy dinner, it’s topped with mozzarella, ricotta, and parmesan cheese for an authentic taste that’s simple to prepare and satisfying.
Ingredients
Units
Scale
Meat and Base
- 1 pound lean ground beef or ground Italian sausage (can substitute ground turkey for a lighter option)
- 2 teaspoons olive oil (optional, for browning ground turkey)
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
Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon oregano
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Pasta and Cheese
- 8 lasagna noodles, broken into bite-sized pieces
- 1/2 cup freshly grated parmesan cheese
- 1 cup grated mozzarella cheese
- 1/2 cup ricotta cheese
Optional Garnish
- Chopped fresh parsley
Instructions
- Cook the Meat: In a large skillet over medium heat, cook the ground beef (or turkey) thoroughly until browned. If using ground turkey, you can optionally add olive oil to prevent sticking. Drain any excess grease to keep the soup light.
- 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 until all ingredients are evenly mixed.
- Slow Cook the Soup: Cover with the slow cooker lid and cook on Low for 6-8 hours or on High for 3-4 hours. This slow cooking allows all the flavors to meld beautifully.
- Add Lasagna Noodles: When there are 30 minutes remaining in the cooking time, stir in the broken lasagna noodles. Cover again and continue cooking for 30 to 45 minutes until the noodles are tender but not mushy. On High, 30 minutes is usually perfect.
- Finish and Season: Stir in the balsamic vinegar and freshly grated parmesan cheese. Taste and season with salt and pepper as needed to enhance the flavors.
- Serve: Ladle the soup into bowls and top each serving with grated mozzarella, a dollop of ricotta cheese, and a sprinkle of fresh parsley for garnish. Serve immediately.
- Storage and Reheating: Store leftovers in a sealed container in the refrigerator for up to 4 days. To reheat, warm the soup gently in a saucepan over medium heat, stirring occasionally. Add broth as needed to achieve the desired consistency. Ensure the soup reaches 165°F for safe consumption.
Notes
- This recipe is adapted from a popular Instant Pot Lasagna Soup, modified here for slow cooker use.
- For seasoning, a custom blend of herbs is recommended, but one tablespoon of Italian seasoning can be substituted if needed.
- Boost nutrition by stirring in chopped fresh spinach or diced zucchini along with the pasta during the last 30 minutes of cooking.
- Reheat leftovers on the stove with occasional stirring, adding broth as necessary to maintain soup texture.
- Ensure safe food handling by reheating the soup to 165°F before serving.
Nutrition
- Serving Size: 1 bowl (approx. 1 1/2 cups)
- Calories: 424
- Sugar: 7g
- Sodium: 1405mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0.3g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 83mg
