Description

This Slow Cooker Lasagna Soup is a comforting and hearty meal that combines all the classic flavors of traditional lasagna in a warm, easy-to-make soup. Perfect for busy days, it allows you to enjoy the rich taste of lasagna with less effort and cleanup. Made with ground beef or turkey, a blend of aromatic herbs, marinara, and broken lasagna noodles, it’s topped with creamy ricotta and melted mozzarella for a truly satisfying dish.

Ingredients

Scale

Meat and Aromatics

2 teaspoons olive oil (optional, for cooking ground turkey)
1 pound lean ground beef or ground Italian sausage (or ground turkey for a lighter option)
1 small yellow onion, diced
5 cloves garlic, minced

Broth and Tomato Base

4 cups chicken broth or vegetable broth
2 cups marinara sauce
15 oz can diced tomatoes

Herbs and Spices

1 teaspoon dried basil
1 teaspoon dried parsley
½ teaspoon onion powder
½ teaspoon oregano
¼ teaspoon dried rosemary
¼ teaspoon red pepper flakes (optional)
salt and pepper to taste

Pasta and Finishing Ingredients

8 lasagna noodles broken into bite-sized pieces
1 teaspoon balsamic vinegar
½ cup freshly grated parmesan cheese
1 cup grated mozzarella
½ cup ricotta cheese

Optional Garnish

chopped fresh parsley

Instructions

Brown the Meat: In a large skillet over medium heat, brown the ground beef or turkey until fully cooked. Drain off the excess grease to reduce fat content and set the meat aside.
Combine Ingredients in Slow Cooker: Add the cooked ground meat to the slow cooker. Then add diced onion, minced garlic, chicken or vegetable broth, marinara sauce, diced tomatoes, dried basil, dried parsley, onion powder, oregano, dried rosemary, and red pepper flakes if using. Stir everything together until well combined.
Cook the Soup: Cover the slow cooker with its lid. Cook the soup on Low heat for 6 to 8 hours or on High heat for 3 to 4 hours. This slow cooking melds the flavors beautifully.
Add Lasagna Noodles: About 30 minutes before the end of the cooking time, stir in the broken lasagna noodles. Cover and continue to cook for an additional 30 to 45 minutes, or until the noodles reach your preferred tenderness. Cooking on High for 30 minutes typically works well.
Finish and Season: Stir in the balsamic vinegar and freshly grated parmesan cheese. Taste the soup and season with salt and pepper as desired to adjust the flavors.
Serve: Ladle the soup into bowls and top with grated mozzarella and dollops of ricotta cheese. Garnish with chopped fresh parsley if preferred. Serve immediately for the best taste and texture.
Storage: Store any leftover soup in an airtight container in the refrigerator. Consume within 4 days for optimal freshness and safety.

Notes

You can substitute ground beef with ground turkey or Italian sausage for a lighter or different flavor.
If you want a vegetarian version, omit the ground meat and use vegetable broth.
Adjust the red pepper flakes according to your preferred spice level or omit them entirely.
Broken lasagna noodles cook better in the soup than whole noodles, as they soften quicker and are easier to eat.
This soup thickens as it sits; add extra broth or water when reheating if necessary.
For added depth, use a good-quality marinara or homemade sauce.
Leftover soup freezes well—thaw and reheat gently on the stove or microwave.

Prep Time: 15 minutes
Cook Time: 6 hours 30 minutes
Category: Soup
Method: Slow Cooker
Cuisine: Italian-American

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 320
Sugar: 7g
Sodium: 680mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 25g
Cholesterol: 60mg

Keywords: slow cooker lasagna soup, easy lasagna soup, slow cooker soup, Italian soup recipe, comfort food, ground beef soup