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This Easy Slow Cooker Lasagna Soup is brimming with all of the traditional flavours you love, and comes together in just minutes!
No more sloppy layering or waiting around your oven! Simply throw all of your ingredients into your slow-cooker or Crockpot, and you have this easy Lasagna Soup ready to be served!
Now, I know you’re probably thinking, ‘Leave traditional lasagna alone’! Well, I did too until I tried THIS soup! Lasagna is heavy, and leaves you feeling very full. But with this soup? Not at all. This soup is so unbelievably light and RICH at the same time.
A lot of lasagna soup recipes use quite a bit of water, which leaves it bland and not like lasagna at all. So I went ahead and modified my reader’s favourite Lasagna recipe, only adding just the right amount of liquids to make it into a soup, but not enough to dilute the flavour. The result? An absolutely comforting and wholesome soup that feels like a hug in a bowl.
Why this Recipe Works
This deconstructed lasagna of sorts is sure to be a hit with everyone in the family- even the kids. Since everything comes together in the Crockpot, you won’t have to worry about cleaning up a lot of dishes and mess.
Simply prep everything in the day and let the slow cooker do its job- you’ll have a warm and hearty meal to come back to in the evening.
This recipe is my personal favorite way to eat lasagna, right next to my Spaghetti Squash Lasagna Boats, which are great for low-carb days.
What Goes into this Recipe
- Beef mince: My favorite meat of choice for lasagna soup! You can use Italian sausage (with the casings removed) or ground turkey if you prefer a leaner option.
- Veggies: I used a mix of onion, garlic, zucchini and carrot to bulk up the soup.
- Chicken stock: For that flavorful soup base.
- Beef bouillon: For a depth of flavor.
- Tomato base: Tomato sauce, crushed tomatoes and tomato paste, for that tangy, saucy deliciousness.
- Lasagna sheets: I used large sized lasagna sheets, broken up into medium chunks. You can use any short pasta too.
- Cheese: A mix of ricotta cheese (for the topping), mozzarella and Parmesan.
- Seasonings + herbs: I used salt, pepper dried oregano, dried basil to build flavor, and some fresh basil and parsley to garnish. You can use Italian mixed herbs too.
- Olive oil: To saute the meat. You can use any other cooking oil of your choice too.
Note: please see recipe card at the bottom for list of full ingredients and measurements
How To Make
- Brown beef: Heat oil in a pan over medium heat and brown the beef, using your spatula to break up any clumps. Season with salt and pepper.
- Add aromatics: Add chopped onion and garlic and cook until they soften. Transfer to your slow cooker.
- Slow cook: To this, add the tomato base, veggies, herbs, bouillon and chicken stock. Cover and cook on high for 4 hours or on low for 8 hours.
- Add noodles: Add the noodles during the last 30 minutes of cooking. Cook until al dente and top with shredded mozzarella.
- Prepare topping: In a bowl, combine ricotta, Parmesan, parsley and basil.
- Top and serve: Portion out the lasagna soup into bowls, scoop some ricotta mixture over and sprinkle some extra parsley and grated Parmesan before serving
I almost always end up serving this slow cooker lasagna soup with my Easy Cheesy Garlic Bread or a slice of No-Knead Crusty Artisan Bread. If you’re looking for something fancy, try my Caprese Garlic Bread, which pairs fantastically with this, and looks like an absolute stunner- perfect for parties.
You can also choose a simple veggie side like Honey Roasted Carrots with Garlic Butter or Buttery Sauteed Green Beans, or just try my favorite Cheesy Garlic Roasted Asparagus.
Got some leftover lasagna soup? Transfer it to an airtight container and refrigerate it for up to 3 days. You can then reheat it in the microwave or in a pot over medium heat. Add a splash of water or broth if needed, to adjust the consistency.
Recipe FAQ’s
You can, but freezing, thawing and reheating can affect the texture of the noodles and make it super soft. If you love noodles with a bite, consider cooking them separately and adding them in towards the end, after you’ve reheated the soup.
You can! Simply brown the beef in a pot and add in the veggies, tomato base, seasonings, herbs and chicken stock. Cook for about 20 minutes and then add in the noodles. Cook until the noodles are soft and finish up with the cheese topping!
Yes, simply use gluten free noodles or pasta instead of the regular pasta. You’ll need to cook these separately and add them into the soup towards the end, as they can disintegrate more quickly.
Watch It Being Made
Slow Cooker Lasagna Soup
Ingredients
Lasagna:
- 2 teaspoons olive oil
- 1 pound lean ground beef mince
- 1 large onion diced
- 1 tablespoon garlic minced, or more to taste
- 1 large carrot peeled and chopped
- 1 large zucchini chopped
- 2 cups chicken stock or broth
- 14 oz tomato sauce Passata
- 14 oz crushed tomatoes canned
- 2 cups water
- 4 tablespoons tomato paste
- 2 tablespoons fresh parsley
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 beef bouillon cube crushed
- 1 pinch salt to taste
- 1 pinch cracked pepper to taste
- 8 large lasagna sheets broken into bite size pieces
- 1 cup shredded mozzarella cheese reduced fat
Topping:
- 8 oz reduced-fat ricotta cheese
- 1/3 cup parmesan cheese finely shredded, plus extra to garnish
- 2 tablespoons fresh parsley chopped, plus extra to garnish
- 2 tablespoons fresh basil chopped
- 1 pinch salt to taste
Instructions
- Heat oil in a large pan over medium-high heat. Fry meat, stirring with a wooden spoon to break up any lumps, until browned. Season with salt and pepper to taste.
- Sauté the onion until softened. Add the garlic and cook until fragrant. Transfer to a 6-qt slow cooker bowl.
- Add the rest of the ingredients, cover with lid and cook on high for 4 hours or on low for 8 hours.
- In the last 30 minutes of cooking time, add the lasagna sheets, cover and continue to cook until the pasta is al dente.
- Turn off heat and add the mozzarella, pressing into the heat of the sauce to allow it to melt.
- Combine ricotta, parmesan, parsley and basil in shallow bowl. Season with salt to taste and set aside.
- Divide soup into bowls (you may have some left over), scoop a tablespoon of the ricotta mixture on top and sprinkle with extra chopped parsley and finely grated parmesan cheese to garnish.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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New viewer here! Excited to try this for my son’s bday party this weekend! Wanted a pasta dish and this is perfect especially for our chilly FL days! Will absolutely use instant lasagna sheets and I LOVE your advice on putting sheets in once crock pot is off! Genius!
P.S. Praise God on your healing!!
Hi Jas! Using instant lasagna sheets is a great idea.
P.S. Thank you so much for your kind words and blessings. They mean the world to me.
So delicious!! Tastes exactly like lasagna. My family loves your recipes, thank you! This was super filling and super easy to make. With that being said, I didn’t have zucchini or carrots so we went without them but it was still super tasty. Would recommend!
This was soooo good! I made this for supper today and my husband loved it. Fantastic recipe!
after browning the meat, do I set aside then place the onions in a clean pot. (I know weird question). Thanks. I am trying to make this today and it looks so good.
Gluten free. Coukd you substitute cabbage leaves minus ribs instead of noodles?
Absolutely Phyllis!
I just made this and it is wonderful! I only made a few adjustments, mainly because I didn’t have all the items:
1. I used salt-free canned tomato products because I am low sodium. I couldn’t find salt-free crushed tomatoes so I used stewed tomatoes and crushed them by squeezing with my hand.
2. I don’t buy bullion cubes so I just didn’t use one and it came out great without it. I used reduced sodium chicken broth.
3. I discovered at the end that I didn’t have any ricotta! So I plopped a spoonful of sour cream on the serving with some parmesan cheese. Didn’t miss the ricotta (but I’m sure it would be wonderful with it).
4. Used Mrs. Dash table seasoning instead of salt.
Served with some toasty garlic bread – yummy! Thanks for a great recipe that was easy to adapt to my needs!