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How to Make Slow Cooker Lasagna Soup

Ingredients

Scale

For the Soup:

  • 1 pound ground beef (or Italian sausage for more flavor)
  • 1 onion, diced
  • 2–3 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 4 cups chicken or beef broth
  • 1–2 cups water (adjust based on desired thickness)
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups broken lasagna noodles
  • 1 bell pepper, diced (optional)
  • Mushrooms, sliced (optional)

For Serving:

  • Ricotta cheese
  • Shredded mozzarella cheese
  • Grated Parmesan cheese
  • Fresh basil or parsley, for garnish

Instructions

  1. Brown the Meat:
    • In a skillet over medium heat, cook the ground beef with the onion and garlic until the beef is no longer pink. Drain any excess fat.
  2. Combine Ingredients in Slow Cooker:
    • Transfer the cooked beef mixture to a slow cooker. Add the crushed tomatoes, diced tomatoes, tomato paste, broth, water, Italian seasoning, salt, pepper, and any optional vegetables like bell pepper and mushrooms. Stir to combine.
  3. Cook:
    • Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  4. Add Noodles:
    • About 30 minutes before serving, stir in the broken lasagna noodles. Continue cooking until the noodles are tender.
  5. Serve:
    • To serve, ladle the soup into bowls. Dollop with ricotta cheese, sprinkle with mozzarella and Parmesan cheese, and garnish with fresh basil or parsley.
  • Author: Maria