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A lighter and healthier version of lasagna with all of the traditional flavors, this easy to make low fat lasagna soup comes together in minutes! No layering. No waiting around your oven. Simply throw all of your ingredients into your slow-cooker or crockpot and you have lasagna soup ready to be served whenever you are; with minimal work and maximum taste!
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5 from 5 votes

Slow Cooker Lasagna Soup

Easy to make, low fat lasagna soup comes together in minutes, filled with traditional Lasagna flavours! Throw all of your ingredients into your slow-cooker or crockpot and you have lasagna soup, ready on the dinner table, with minimal effort and maximum taste!
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Dinner, Main Course, Soup
Cuisine: American, Italian
Keyword: comfort food, hearty, lasagna soup, one pot, quick, slow cooker lasagna soup
Servings: 8 serves
Author: Karina Carrel

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
US - Metric

Instructions

  • Heat oil in a large pan over medium-high heat.
    top view of beige pan being drizzle with olive oil
    • Let the meat sear undisturbed for a minute before stirring. This helps develop deeper flavor instead of just steaming it.
  • Fry meat, stirring with a wooden spoon to break up any lumps, until browned. Season with salt and pepper to taste. 
    overtop view of beef being cooked in a beige pan
  • Sauté the onion until softened. Add the garlic and cook until fragrant. Transfer to a 6-qt slow cooker bowl. 
    Browned ground beef with diced onion in a pan, with minced garlic on the side ready to be added
  • Add the rest of the ingredients, cover with lid and cook on high for 4 hours or on low for 8 hours.
    overtop view of garlic, onion and beef being mixed in a beige pan
  • In the last 30 minutes of cooking time, add the lasagna sheets, cover and continue to cook until the pasta is al dente.
    Cooked ground beef and softened diced onion added to a slow cooker bowl
    • Don’t overcook the pasta here. It should be just al dente, as it will continue softening in the residual heat.
  • Into the slow cooker, add the chicken stock, tomato passata, crushed tomatoes, 2 cups (500 ml) of water, tomato paste, 1 beef bouillon cube, a carrot, dried basil, and oregano. Add salt and pepper to taste.
    Chopped zucchini, herbs, tomato paste, and broth added to a slow cooker with cooked beef and onion
  • Cover and cook until everything is deeply flavored and the vegetables are tender.
    Slow cooker filled with lasagna soup ingredients, including zucchini, tomato base, and herbs, ready to cook
    • HIGH for 4 hours, or LOW for 8 hours.
  • Turn off heat and add the mozzarella, pressing into the heat of the sauce to allow it to melt.
    Broken lasagna sheets added on top of simmering soup in a slow cooker
  • Let the soup continue cooking until the lasagna pieces are tender and have softened into the sauce. They should be fully cooked but still hold their shape.
  • Combine ricotta, parmesan, parsley and basil in shallow bowl. Season with salt to taste and set aside.
    Shredded mozzarella added to hot lasagna soup in a slow cooker, beginning to melt into the sauce
  • 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.
    served lasagna soup topped with ricotta, parmesan, fresh parsley and basil.

Notes

This is one of those soups that gets better as it sits. The sauce thickens, the flavors settle, and it honestly tastes even closer to lasagna the next day.
The main thing to watch is the pasta. It keeps cooking in the heat of the slow cooker, even after you turn it off, so timing makes a big difference in the final texture.
  • Pasta tip: Cook the lasagna pieces until al dente, then turn off the heat and serve right away. If left sitting, the pasta will continue cooking in the residual heat and can turn soft or gluggy.
  • Alternative method: You can also switch off the slow cooker at the end of cooking and add the pasta with the heat off, covering with the lid. The residual heat will still cook it, just more gently.
  • Use the right noodles: I recommend using instant lasagna sheets here. They hold their texture much better, while fresh lasagna sheets tend to clump together as they cook.
  • Consistency: The pasta will keep absorbing liquid as it sits. If it thickens too much, add a splash of broth or water when reheating.
  • Meat options: You can use Italian sausage instead of beef, or a mix of both for more flavor.
  • Cheese finish: Don’t skip the ricotta on top. That creamy layer is what gives you that classic lasagna feel.
 
Let it sit for a few minutes before serving so the soup thickens slightly and the flavors settle.

Nutrition

Calories: 405kcal | Carbohydrates: 39g | Protein: 28g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 92mg | Sodium: 832mg | Potassium: 934mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2.487IU | Vitamin C: 22mg | Calcium: 270mg | Iron: 5mg