Slow Cooker Lasagna Soup
Rich tomato broth, seasoned ground beef, tender lasagna noodles, and a creamy ricotta-mozzarella topping come together in this cozy Slow Cooker Lasagna Soup. It has everything we love about traditional lasagna without all the layering and assembly—perfect for an easy family dinner.
- 1 lb ground beef
- 1/2 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 Tbsp tomato paste
- 1 can petite diced tomatoes (14.5 oz)
- 1 can crushed tomatoes (28 oz)
- 4 cups low-sodium beef broth
- 1 Tbsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes, optional
- 12 oz lasagna noodles, broken into bite-size pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 1/2 tsp Italian seasoning
- Pinch of salt
- Pinch of black pepper
- Fresh basil or parsley, optional
- Additional Parmesan cheese, optional
- 1 Brown the Beef and Vegetables
In a large skillet over medium-high heat, cook the ground beef, onion, and red bell pepper until the beef is browned and the vegetables begin to soften. Drain any excess grease.
- 2
Add the Garlic and Tomato PasteAdd the minced garlic and tomato paste to the skillet. Cook for about 1 minute, stirring frequently, until fragrant and the tomato paste darkens slightly.
- 3
Fill the Slow CookerTransfer the beef mixture to the slow cooker. Add the petite diced tomatoes, crushed tomatoes, beef broth, Italian seasoning, garlic powder, onion powder, salt, black pepper, and red pepper flakes, if using. Stir to combine.
- 4
Slow CookCover and cook on LOW for 5–6 hours or HIGH for 2 1/2–3 1/2 hours.
- 5
Add the Lasagna NoodlesAbout 30–40 minutes before serving, break the lasagna noodles into bite-size pieces and stir them into the soup. Cover and cook on HIGH until the noodles are tender, beginning to check them after about 25 minutes.
- 6
Make the Cheesy Ricotta ToppingWhile the noodles cook, combine the ricotta, mozzarella, Parmesan, Italian seasoning, salt, and black pepper in a small bowl.
- 7
Finish the SoupOnce the noodles are tender, stir the soup and check the consistency. If you prefer a thinner soup, stir in a little additional warm beef broth. Taste and adjust the salt and pepper as needed.
- 8
ServeLadle the hot lasagna soup into bowls. Add a generous spoonful of the cheesy ricotta mixture to each bowl and allow it to begin melting into the hot soup. Finish with fresh basil or parsley and additional Parmesan, if desired.
NoteDon't add the lasagna noodles at the beginning. They only need to cook toward the end and can become very soft if left in the slow cooker too long.
The soup will continue to thicken as it sits because the noodles absorb the broth. Add a splash of beef broth when reheating leftovers to loosen it back up.
For an even cheesier bowl, sprinkle a little extra mozzarella over the hot soup before adding the ricotta topping.
If your family doesn't like much heat, leave out the red pepper flakes entirely.
For easier leftovers, you can also cook the lasagna noodles separately and add them to individual bowls. This keeps the noodles from continuing to absorb the soup in the refrigerator.
Make It Gluten-Free
Use your favorite gluten-free lasagna noodles and verify that the beef broth, tomato paste, seasonings, and cheeses are gluten-free. Gluten-free pasta can soften quickly, so begin checking it earlier or cook it separately and add it to individual bowls.
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