Description
This Easy Slow Cooker Lasagna Soup brings all the flavors of classic lasagna into a comforting, hearty soup form. Using lean ground beef, marinara sauce, Italian seasoning, and broken lasagna noodles, this recipe offers a simple, hands-off approach to a satisfying meal perfect for cozy nights. Topped with creamy ricotta, shredded mozzarella, and fresh basil, it’s an Italian-inspired delight that’s both easy and delicious.
Ingredients
Scale
For the Soup
- 1 pound lean ground beef
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 cups low-sodium chicken broth
- 1 (24-ounce) jar marinara sauce
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 Parmesan cheese rind (optional)
- 8 ounces dried lasagna noodles, broken into bite-size pieces (8 to 10 sheets)
For Serving
- 1 cup shredded low-moisture mozzarella cheese
- 1/2 cup ricotta cheese
- Torn fresh basil leaves
Instructions
- Brown the Beef: In a skillet over medium heat, cook the lean ground beef until browned and fully cooked, breaking it into small pieces as it cooks. Drain any excess fat.
- Combine Ingredients in Slow Cooker: Transfer the browned beef to your slow cooker. Add the kosher salt, black pepper, chicken broth, marinara sauce, diced onion, minced garlic, Italian seasoning, and the Parmesan cheese rind if using. Stir everything together to combine.
- Cook the Soup: Cover and cook on low for 6 to 7 hours, or on high for about 3 to 4 hours, allowing the flavors to meld beautifully.
- Add Lasagna Noodles: About 30 minutes before serving, add the broken dried lasagna noodles to the slow cooker. Stir gently and cover, continuing to cook until the noodles are tender but not mushy.
- Prepare to Serve: Remove and discard the Parmesan rind. Ladle the soup into bowls.
- Add Toppings: Garnish each serving with shredded mozzarella cheese, a dollop of ricotta cheese, and torn fresh basil leaves for a fresh, creamy finishing touch.
Notes
- Breaking the lasagna noodles into bite-sized pieces helps them cook evenly in the soup.
- The Parmesan rind is optional but adds a rich depth of flavor if simmered with the soup.
- If preferred, substitute ground turkey or plant-based ground meat for a different protein option.
- Adjust salt content if using regular sodium broth or sauces.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Keywords: lasagna soup, slow cooker soup, Italian soup, easy dinner, comfort food, slow cooker recipe, beef soup