Slow Cooker Lasagna Soup Recipe

Lasagna soup in a white bowl with cheese topping.

5 from 3 votes

Slow cooker lasagna soup has all the cozy, cheesy flavors of classic lasagna in a hearty one-pot soup. Perfect for busy weeknights with minimal prep!

Prep Time 15

Cook Time 4

Total Time 3 15

Servings servings

Author Melissa Williams

Equipment

Slow Cooker

Ingredients

1 pound lean ground beef
1 cup diced onion
1 teaspoon salt
½ teaspoon pepper
2 cloves garlic minced
24 ounces marinara
32 ounces beef broth
14 ounces diced tomatoes
1 Tablespoon Italian seasoning
1 teaspoon onion powder
½ teaspoon red pepper flakes
½ cup heavy cream
10 lasagna noodles broken into approx. 1-2" pieces
ricotta cheese for topping
shredded mozzarella for topping
chopped parsley for topping

Instructions

To a large skillet over medium high heat, add the ground beef and diced onion. Season with salt and pepper, browning as you break the meat apart until no longer pink.
1 pound lean ground beef, 1 cup diced onion, 1 teaspoon salt, ½ teaspoon pepper
Add the minced garlic and cook until fragrant.
2 cloves garlic
Drain any grease, if necessary, and pour the meat into the basin of a 6 quart slow cooker.
Top with the jar of marinara, beef broth, diced tomatoes, Italian seasoning, onion powder, and red pepper flakes.
24 ounces marinara, 14 ounces diced tomatoes, 1 Tablespoon Italian seasoning, 1 teaspoon onion powder, ½ teaspoon red pepper flakes, 32 ounces beef broth
Give it a stir then cover and cook on HIGH for 2-3 hours or LOW for 4-6 hours.
After the cook time is up, stir in the heavy cream and the broken noodles. I like to break the noodles over the slow cooker so the pieces fall in. Stir, replace the cover and cook an additional 30-45 minutes or until the noodles are tender.
½ cup heavy cream, 10 lasagna noodles
Once done, ladle into bowls and top with a scoop of ricotta cheese, shredded mozzarella, and fresh parsley.
ricotta cheese, shredded mozzarella, chopped parsley

Video

Notes

Use a lean ground beef (I prefer 90/10) for great flavor and less grease. If using 80/20, you'll likely need to drain off excess grease.
I recommend Rao's and Trader Joe's marinara. Use your favorite.
I use plain petite diced tomatoes. You can use Italian seasoned, or chunkier if you like bigger pieces.
If you don't want any spice, skip the red pepper flakes.
Taste & adjust salt & pepper as needed.
If you want a more broth-based soup (less creamy), skip the heavy cream.
If you prefer, the ricotta and mozzarella can be mixed into the soup. We prefer to let each person add their own as garnish.

Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.

Nutrition