Can I make slow cooker lasagna soup without meat?

Yes, you can make a vegetarian version of slow cooker lasagna soup by using lentils, mushrooms, or plant-based meat alternatives instead of ground beef or sausage.

What’s the best cheese for lasagna soup?

Ricotta is the most traditional cheese for lasagna soup, but you can also use cottage cheese, cream cheese, or a blend of mozzarella and Parmesan for different textures and flavors.

Is lasagna soup gluten-free?

Yes, lasagna soup can be made gluten-free by using gluten-free lasagna noodles or substituting with zucchini noodles or other pasta alternatives.

Can I use marinara sauce instead of crushed tomatoes?

Absolutely! You can use marinara sauce in place of crushed tomatoes. It adds a deeper, sweeter flavor—just adjust your seasoning accordingly.

How do I make lasagna soup low-carb?

To make lasagna soup low-carb, replace traditional lasagna noodles with spiralized zucchini or shirataki noodles, and reduce the tomato content slightly.

Slow Cooker Lasagna Soup – Easy Family Dinner Idea

Description

This slow cooker lasagna soup is a cozy, one-pot meal packed with the classic flavors of lasagna—rich tomato broth, ground beef, curly noodles, and creamy cheese. It’s easy to make, perfect for meal prep, and totally customizable for gluten-free, low-carb, or vegetarian diets.

Ingredients

Scale

1 lb ground beef or Italian sausage
1 small onion, diced
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
2 tablespoons tomato paste
4 cups beef or chicken broth
1½ teaspoons Italian seasoning
½ teaspoon dried basil
Salt and pepper, to taste
8 lasagna noodles, broken into small pieces
¾ cup ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 cups fresh spinach (optional)
½ teaspoon red pepper flakes (optional)
1 teaspoon balsamic vinegar (optional)

Instructions

In a skillet over medium heat, brown the ground beef or sausage. Add diced onions and garlic, and cook for 3–4 minutes until fragrant. Drain any excess fat.
Transfer the meat mixture to your slow cooker. Stir in crushed tomatoes, tomato paste, broth, Italian seasoning, basil, salt, and pepper.
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
30–45 minutes before serving, add broken lasagna noodles and stir occasionally to prevent sticking.
Just before serving, stir in spinach (if using) until wilted.
Ladle soup into bowls and top with ricotta, mozzarella, and Parmesan cheese. Swirl ricotta gently for a creamy finish.

Notes

Use gluten-free pasta or zucchini noodles for dietary needs.
Make it vegetarian by replacing meat with lentils or mushrooms.
Don’t overcook the pasta—check doneness after 30 minutes.
Prep the meat in advance and refrigerate for quicker assembly.
Freeze soup without pasta for better texture when reheated.

Prep Time: 15 minutes
Cook Time: 6–8 hours (LOW) or 3–4 hours (HIGH)
Category: Soup, Main Course
Method: Slow Cooker
Cuisine: Italian-American

Nutrition

Serving Size: 1 bowl
Calories: 375
Sugar: 7g
Sodium: 650mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 27g
Cholesterol: 65mg