Slow Cooker Lasagna Soup – Easy Family Dinner Idea
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Author:Patricia Jannet
Total Time:6 hours 15 minutes to 8 hours 15 minutes
Yield:6–8 servings 1x
Diet:Gluten Free
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.
