Slow Cooker Lasagna Soup

5 from 1 vote

All the flavors of cheesy, comforting lasagna made easy in your slow cooker. Hearty ground beef, rich tomato broth, tender pasta, and melty cheese come together in a cozy soup that’s perfect for weeknights or family dinners.

Course: Soup

Cuisine: Italian

Servings: servings

Calories: 553kcal

Author: Taylor Ellingson

Ingredients

½ lb ground beef
½ lb mild Italian sausage
1 small white or yellow onion diced
3 cloves garlic minced
2 teaspoon Italian seasoning
16 ounces marinara
14 ounces diced tomatoes
4 cups chicken or beef broth
½ teaspoon salt
10 lasagna sheets broken into pieces

Ricotta Topping

1 cup whole milk ricotta cheese
¼ cup Parmesan cheese
¼ cup shredded Italian cheese
2 tablespoon chopped fresh parsley fresh basil works, too
¼ teaspoon salt

Instructions

In a skillet or a slow cooker with the saute/brown function, add the ground beef and cook until browned, breaking into small pieces as it cooks. cook ground Add the onion and garlic and cook 3-5 more minutes, until slightly softened.
If using a skillet, transfer meat mixture to slow cooker.
Stir in the marinara sauce, diced tomatoes, Italian seasoning, broth, and salt.
Cover and cook on low for 4–6 hours or high for 2–3 hours.
Stir in the broken up pasta about 30 minutes before serving, cooking until tender.
In a small bowl, mix the ricotta, fresh parsley, Italian cheese, and Parmesan.
To serve, ladle soup into bowls, top with a spoonful of the cheese mixture, and garnish with fresh herbs and additional Parmesan cheese. Enjoy!

Notes

Serving Suggestions - I love serving this soup with a side salad and garlic bread because, lasagna needs garlic bread!

Storage - store leftover soup in an airtight container in the refrigerator for up to 4 days. You might need to add some additional broth to thin out the soup when reheating.

Add pasta at the right time – Stir in pasta 30 minutes before serving. Adding it too early will make it mushy.

Nutrition