Print

Easy Slow Cooker Lasagna Soup: The Best Comfort Food

slow cooker lasagna soup - featured image
Print Recipe

This slow cooker lasagna soup is a set-it-and-forget-it comfort food that delivers classic lasagna flavor without the layering and baking hassle. Perfect for potlucks and busy weeknights, it features a rich tomato broth, tender noodles, and a creamy ricotta topping.

Ingredients

Scale
  • 1 pound ground beef (80/20 preferred)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes (San Marzano preferred)
  • 1 (14-ounce) can diced tomatoes, undrained
  • 4 cups low-sodium chicken broth (or beef broth)
  • 2 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 8 ounces lasagna noodles, broken into 2-inch pieces
  • 1 cup ricotta cheese (whole milk preferred)
  • 1/2 cup grated Parmesan cheese (freshly grated)
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons fresh parsley, chopped (or 1 teaspoon dried)
  • Fresh basil leaves for garnish (optional)

Instructions

  1. Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned all over — about 6 to 8 minutes. Leave about a tablespoon of fat in the pan for flavor. Transfer the beef to a 6-quart slow cooker.
  2. Sauté the aromatics: In the same skillet, add the diced onion and cook for 3 to 4 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Scrape everything into the slow cooker with the beef.
  3. Build the soup base: Add the crushed tomatoes, diced tomatoes (with their juices), chicken broth, tomato paste, oregano, basil, red pepper flakes (if using), salt, pepper, and bay leaf to the slow cooker. Stir until the tomato paste is fully incorporated.
  4. Slow cook: Cover the slow cooker and cook on low for 7 to 8 hours or on high for 3 to 4 hours.
  5. Cook the noodles: About 20 minutes before serving, bring a large pot of salted water to a boil. Add the broken lasagna noodles and cook according to package directions until al dente. Drain well and set aside. Do not add noodles to the slow cooker.
  6. Make the ricotta topping: In a small bowl, combine the ricotta cheese, half the Parmesan, and the fresh parsley. Stir until smooth. Season with a pinch of salt and pepper.
  7. Assemble and serve: Remove the bay leaf from the soup. Stir in the cooked noodles. Ladle the soup into bowls and top each with a generous dollop of the ricotta mixture, a sprinkle of mozzarella, and the remaining Parmesan. Garnish with fresh basil if desired.

Notes

Cook noodles separately to prevent them from becoming mushy. For best flavor, brown the meat before adding to the slow cooker. Taste broth before adding noodles; add a splash of balsamic vinegar or a pinch of sugar if needed. Leftovers can be stored in the refrigerator for up to 4 days; add a splash of broth when reheating. Freeze soup base without noodles for up to 3 months.

Nutrition

Keywords: slow cooker lasagna soup, lasagna soup, comfort food, potluck recipe, easy dinner, slow cooker soup, Italian soup

Find it online: https://daintydine.com/easy-slow-cooker-lasagna-soup-the-best-comfort-food/